This award-winning zucchini bread has plenty of brown sugar streusel, melty chocolate chips, and warm flavors like cinnamon, nutmeg, and vanilla. It’s simple to make, extra moist, and full of flavor. I always make two loaves because 1 8×4 inch loaf disappears quickly!
This award-winning zucchini bread recipe is a family favorite. (You can also find it here: zucchini bread recipe, only without the streusel!)
When my husband was young, he entered this zucchini bread recipe into the Maryland State Fair. It won 1st place! If you make one zucchini bread recipe in your life, this has got to be it. It’s beyond simple, makes great leftovers, freezes well, and can easily be doubled or tripled to make multiple loaves. (Simply double or triple each ingredient.) Use your bounty of zucchini this summer! Try this recipe as muffins, too. For even more zucchini baking inspiration, you can browse my 20+ favorite zucchini recipes.
Not to fret, you can’t taste vegetables. Rather, you taste rich, vanilla, buttery, cinnamon, chocolate chip brown sugar bread. The bread is soft, the oat streusel is aplenty, and the chocolate chips are melty. It’s a classic recipe made even better.
Try a slice warm from the oven, cold from the refrigerator, with a smear of peanut butter or Nutella, slathered with melted butter, or even without the chocolate chips. Any way you try this award-winning recipe, I know you’ll be impressed.Print
This award-winning zucchini bread has plenty of brown sugar streusel, melty chocolate chips, and warm flavors like cinnamon, nutmeg, and vanilla. It’s simple to make, extra moist, and full of flavor!
Brown Sugar Oat Streusel
- 2/3 cup (57g) old-fashioned whole rolled oats or quick oats
- 1/2 cup (100g) packed light or dark brown sugar
- 2 Tablespoons (15g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup (4 Tbsp; 56g) unsalted butter, cold
- optional: 1 Tablespoon (10g) semi-sweet chocolate chips
Zucchini Bread & Muffins
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- optional: 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins, etc)
- 1/2 cup (120ml) vegetable oil (or melted coconut oil)
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (130g) shredded zucchini (lightly blotted)*
- Preheat the oven to 350°F (177°C). Grease an 8×4-inch loaf pan. See notes for muffins.
- Make the streusel: Combine the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the cold butter with two forks or a pastry cutter (preferred). Mix until the streusel resembles coarse crumbs. Stir in the chocolate chips. Set aside.
- Make the bread batter: Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips (or nuts) together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, egg, vanilla, and zucchini together until combined. Pour into the dry ingredients. Gently whisk until *just* combined; do not overmix. Batter will be semi-thick.
- Spread the batter into prepared loaf pan. Bake the bread for 20 minutes. Remove from the oven and sprinkle streusel on top. Using the back of a spoon, gently press the streusel down into the top of the loaf. The reason you are adding it after 20 minutes is to prevent it from sinking to the bottom of the bread as it bakes. Return bread to the oven and bake for an additional 25-30 minutes or until a toothpick inserted in the center comes out clean. If you notice the loaf is browning on top or on the edges too quickly, loosely tent the loaf with aluminum foil. Baking times vary so keep an eye on yours.
- Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing.
- Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.
- Make Ahead Instructions: Make the bread ahead of time by freezing it. Bake it, cool it, wrap it up in aluminum foil and freeze the loaf as a whole. Allow to thaw overnight in the refrigerator and bring to room temperature before slicing and serving. Freezes well up to 3 months.
- Special Tools (affiliate links): 8×4-inch Loaf Pan | Glass Mixing Bowls | Pastry Cutter | Whisk | Cooling Rack | Box Grater (for zucchini)
- Chocolate Chips: Chocolate chips are optional both in the streusel and in the bread. Feel free to leave out or replace with chopped pecans or walnuts or even raisins.
- Blot Zucchini: Very lightly blot the zucchini. Do not squeeze moisture out, just give it a light blot to rid some, especially if your zucchini is extra wet.
- Muffins: Grease a 12-count muffin pan or line with liners. Prepare streusel (step 2) and batter (step 3). Spoon the batter evenly into each liner, filling 3/4 full. Spoon a heaping spoonful of streusel on top of each and, using the back of a spoon, gently press down into the tops so the streusel can stick. Bake the muffins for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 13-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 18-21 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Keywords: zucchini bread, zucchini muffins