Award-Winning Zucchini Bread.

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Or try this chocolate zucchini bread!

Super moist Chocolate Chip Zucchini Bread with a buttery oat streusel, brown sugar, and lots of sweet spices. No wonder this recipe won first place!

I am SO excited to share this recipe with you! This award-winning zucchini bread recipe comes from Mr. Sally’s Baking Addiction himself. He definitely does not know I am calling him that, nor would he approve. He’s not reading, don’t worry.

Kevin is the man who came up with this recipe, bought me these the day they came out, and encouraged the glaze on these … he clearly knows his desserts. When we began dating and he learned about my sweet tooth, he shared this zucchini bread recipe with me.

When he was young, he entered it into the Maryland State Fair and it won 1st place. Knowing this makes me smile because Kevin is snowboarder and biker who sometimes rocks a mohawk and rides a motorcycle… and he likes to bake on the side.

Super moist Chocolate Chip Zucchini Bread with a buttery oat streusel, brown sugar, and lots of sweet spices. No wonder this recipe won first 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, tripled, or even quadrupled to make multiple loaves. Use your bounty of zucchini this summer!

There is plenty of room for nuts or chocolate chips in this brown sugared, cinnamon-spiced zucchini bread recipe. I skipped the nuts and added more chocolate chips. And extra streusel. If someone asks, the answer is always extra extra extra streusel.

Even better? Try this recipe as muffins and prepare to have your mind! blown!

Super moist Chocolate Chip Zucchini Bread Muffins with a buttery oat streusel, brown sugar, and lots of sweet spices. No wonder this recipe won first place!

Super moist Chocolate Chip Zucchini Bread Muffins with a buttery oat streusel, brown sugar, and lots of sweet spices. No wonder this recipe won first place!

The simple ingredients are all mixed together by hand – that’s right, give your heavy mixer a rest and put your arm muscles to work. When mixing, try to do so with a light hand. Avoid overmixing. I find that mixing too much easily gives this bread a tough texture. Not really what you’re looking for.

This chocolate chip zucchini bread is the moistest bread I’ve ever made. I’m not a fan of dry, bland bread (who is?) and each tender, flavorful slice is a far cry from it. You have all of that wet zucchini, brown sugar, egg, and oil to keep any dry crumbs away. The buttery oat streusel on top will melt down into the bread giving it a rich taste and texture – unlike any other zucchini bread you’ve ever had.

Feel free to skip the chocolate chips, but don’t skip that buttery streusel. Trust me!

Super moist Chocolate Chip Zucchini Bread with a buttery oat streusel, brown sugar, and lots of sweet spices. No wonder this recipe won first place!

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.

I like the muffins, Kevin prefers the bread. Try with a smear of peanut butter, a dollop of Nutella, with some melted butter, a cold slice or warm from the oven. Any way you try this award-winning recipe, I know you’ll be impressed.

Healthy bonus: I tried swapping half of the oil with applesauce and didn’t notice much of a difference as far as taste and texture goes! However, to avoid a rubbery texture, I would not swap any more than half of the oil for applesauce.

Super moist Chocolate Chip Zucchini Bread Muffins with a buttery oat streusel, brown sugar, and lots of sweet spices. No wonder this recipe won first place!

No one will realize you’re sneaking veggies into their dessert. 😉

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Award-Winning Zucchini Bread and Muffins

This award-winning zucchini bread gets an upgrade with buttery oat streusel, brown sugar, melty chocolate chips, and lots of sweet flavors like cinnamon and vanilla. No wonder it won first place!

Ingredients:

Brown Sugar Oat Streusel

  • 2/3 cups (60g) old-fashioned or quick oats
  • 1/2 cup (100g) packed light or dark brown sugar
  • 2 Tablespoons (16g) all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (60g) unsalted butter, cold
  • optional: 1 Tablespoon (10g) semi-sweet chocolate chips

Zucchini Bread & Muffins

  • 1 large egg, beaten
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (120ml) vegetable oil*
  • 1 cup grated zucchini (about 1 medium-large)
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups (190g) all-purpose flour (spoon & 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: 3/4 cup (135g) semi-sweet chocolate chips (or use pecans or walnuts)

Directions:

  1. Preheat the oven to 350°F (177°C). Grease a 9x5 (or 8x4) inch loaf pan. If making muffins, preheat oven to 425°F (218°C) and spray a 12-count pan with nonstick spray. Set aside.
  2. Make the streusel first by combining the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the cold butter with two knives or a pasty cutter (preferred) - or you may use your hands. Mix until the streusel resembles coarse crumbs. Stir in the chocolate chips with a spoon. Set aside.
  3. In a medium bowl, whisk together the beaten egg, brown sugar, granulated sugar, oil, zucchini, and vanilla until evenly combined. In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips together. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing.
  4. Spread batter into the prepared loaf pan. Bake the bread for 20 minutes at 350F degrees. Remove from the oven and top with the streusel - press it down into the top. 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 to the oven and bake for an additional 25-30 minutes or until a toothpick inserted in the center comes out clean. I covered the bread loosely with aluminum foil after 35 total minutes to avoid the top from getting too brown. Allow bread to cool in the pan set on a wire rack for at least 1 hour before removing from the pan and serving.
  5. If making muffins, fill 11-12 muffin cups all the way to the top. Press the streusel into the tops of each muffin. Bake 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.
  6. Cover and store leftover bread at room temperature for up to 5 days.

Make ahead tip: 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. Likewise, freeze the muffins for up to 3 months as well.

Recipe Notes:

*Instead of vegetable oil, you may use canola oil or melted coconut oil. I find the recipe tastes best with vegetable oil. Healthy bonus: I tried swapping half of the oil with applesauce and didn't notice much of a difference as far as taste and texture goes! However, to avoid a rubbery texture, I would not swap any more than half of the oil for applesauce.

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Try my Glazed Strawberry Bread next!

Glazed Strawberry Bread | sallysbakingaddiction.com

Or my Chocolate Chip Cinnamon-Swirl Bread

Cinnamon-Swirl Chocolate Chip Bread

Simple Chocolate Chip Zucchini Muffins are my go-to in the summer!
Chocolate Chip Zucchini Bread-- this is my all-time favorite and it won 1st place!

252 Comments

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  1. I’ve actually never had zucchini bread (shocking, I know…I just always eat them raw or do something savory with them, so it’s never come up), but all that streusel makes me want to give it a shot! 😉 I know my coworkers would love these too; they are major bread/muffin people. Beautiful photographs; that first one looks like a streusel and chocolate chip mountain 😀

    1. I’m glad you said that about that one photo because I thought the same Caley! You have to try zucchini bread. It’s basically very moist brown sugar cinnamon chocolate chip bread with hidden veggies in it. 🙂

  2. Oooh, there’s brown sugar in here! Yes! Love that in my zucchini bread. With the chocolate chips, of course.
    It’s great to share one of Mr. Sally’s recipes! 😉

  3. If the brown sugar oat streusel wasn’t enough to make me LOVE this bread (zucchini bread is a fav) the ADORABLE story behind it makes me love it x12!
    So cute the entered it into a contest and won, I wish my man could bake!
    This looks insane. Zucchini bread has been taken to the next level Sally. Pinning 🙂

  4. I have begged and finally persuaded my mum to grow some courgettes for me this summer so that I can try some recipes with them. I was unsure which one to try first but now I know for sure and the variations you suggested sound just as good. Love the history behind the recipe too =)

  5. Hahaha Kevin sounds like the perfect man for any baker 😀 My man does not bake, but he does cook so I’m happy. Food is food. 😉 I love the fact that this is Kevin’s recipe (are you sure Mr. Sally’s Baking Addiction isn’t reading? Hehehe… ^_~) This Zucchini muffins looks like they could become my breakfast, lunch and dinner for this weekend 😉

  6. That’s awesome. I love a man who doesn’t mind cooking or baking. My man enjoys cooking just doesn’t have much time to do anymore.

    This I’ve got to try Sally! Tell Mr. Sally, “Thanks!”

    Pinning! And waiting for those first zucchinis to pick from the garden. 🙂 Have a wonderful Wednesday!

    1. I’ll tell him thanks 🙂 Thanks for pinning Melanie! Have a great wednesday too. Hope it’s sunny and warm where you are.

  7. Zucchini bread is my absolute FAVOURITE and during this time of year, there’s enough zucchini in my house to make bread for the entire neighbourhood! And this looks amazing, thanks 😀

    1. Your neighborhood would be very thankful… trust me! And feel free to send me a couple loaves. 😉 I cannot get enough!

  8. Mr. Sallys Baking addiction…….HAHAHA.

    I grow A LOT of zucchini and boring as I am, just roast it in the oven with garlic and olive oil.

    Always looking for ways to use up all those zukes! And I love the addition of the chocolate chips. Hmmmm, this sounds like that recipe you take to the neighbors to make a little peace offering when your dog messes up their yard!!

    1. Laura, that’s not boring at ALL! I love simple roasted zucchini – in fact, I had some with lunch yesterday. So so good.

  9. Good Night Irene! My yellow squash plants are going INSANE in this heat and humidity! This recipe WILL be made (likely multiple times) this summer! Looks SOOOOOOOO delicious!!!! I really shouldn’t read your blog first thing in the morning…my stomach is seriously growling!

    1. I have no doubt about your squash plants Christine! Definitely give this zucchini bread recipe a try. I know you will love it!

  10. I love love love that Kevin bakes! That’s so amazing! Zucchini bread is one of my favorite things to bake in the summer, and of course it is so much better with chocolate chips! I’ve never made a version with stresel topping though – clearly I’ve been missing out!

  11. I love zucchini bread but the worst part is shredding the zuchs! I need to read the manual for my food processor because I am sure it would make my life a hell of a lot easier. Ha!

    Congratulations to your future hubby on winning an award. Pretty awesome!!!

  12. Oh my gosh, this sounds amazing AND miraculous. Freezes well and beyond simple? Sign me up. Also, I imagine eating a slice of this would totally count as incorporating vegetables into my breakfast, so I can pretend I’m being healthy, too 😛

    1. Oh, yes! Just like I used to tell people in a singing group I was in, when we brought dessert. If it was blackberry pie–a weakness of mine–and they raised their eyebrows about “calories” or some such thing, I would say, “are you kidding? this is two of my servings of fruit for the day.”

    1. Whoops! That’s what happens when I write recipes at 5am. 1/2 teaspoon – just updated it. Let me know how you like the bread!

      1. 5am start or just going to bed?? 🙂

        Well, I put in 1 tsp cinammon and it tasted mighty fine I tell ya!

        So I poured the batter into mini loaf trays and next time I’ll need to make sure I leave a little more room at the top as they did spill over somewhat. Lol! Did that affect the overall taste? No sirrreeee!! Tastes good enough to eat. And eat some more. And that streusel topping? Crunchy morsels of caramelised delight.
        Great recipe Mr Sally. Now all that’s left for me to do is to get Mr Ginger Warrior in on the baking act…

      2. I wake up at the crack of dawn. And am falling asleep by 9pm haha. So glad you love this bread as much as we do!

  13. Go Kevin!!! This bread looks awesome! I’ve only made zucchini bread twice and both times the recipe promised that I wouldn’t taste the zucchini and both times there was that zucchini flavor getting in the way of my chocolate bread. But if you say no veggie flavor, then this is my next zucchini bread recipe! Plus I cannot resist a State Fair winning recipe. I cannot.

  14. Streusel, streusel, streusel!! That’s all I needed to hear! I usually just eat the top part of these types of desserts so it doesn’t land somewhere on my body. LOL! This is my way of “having my cake, eating it too, but my waistline won’t grow”. I will have to make one of these real soon…the best place to test food is with Sunday morning church crowd when they go to the Fellowship Hall for morning coffee. I will let y’all know how it goes! 🙂

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