Award-Winning Zucchini Bread

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

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: 1 loaf or 11-12 muffins (can be easily doubled)
  • Category: Bread
  • Method: Baking
  • Cuisine: American


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!


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 pure 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)


  1. Preheat the oven to 350°F (177°C). Grease a 9×5 (or 8×4) 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.


  1. Freezing 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. Likewise, freeze the muffins for up to 3 months as well.
  2. Oil: 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.

Keywords: zucchini bread, zucchini muffins

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!


  1. I maaaaay have went crazy at the farmer’s market here in Nashville this past week and have TONS of zucchini left. Perfect reminder for what to do with it.

    Looks deliciously lovely!

  2. This bread sounds and looks divine, Sally! The streusel toppings sounds amazing too! 🙂

  3. Extra streusel for life! While I’m not the biggest fan of zucchini, I absolutely love the story behind this recipe. I love it when macho-looking guys are into cooking and baking. Too funny! And it sure does look like it could win some awards. Maybe I’ll have to make this recipe and see if it changes my mind about zucchini. 😉

    1. Thanks Beth! If you give it a try, let me know. You can’t taste the zucchini, I promise. And I’m not just saying that! My friend didn’t even know this was zucchini bread until I told her.

  4. I LOVE, LOVE, LOVE streusel topping. I often quadruple it for a recipe! And, I love zucchini bread but admit that I don’t make it because of the time it takes to grate the zucchini! So, I usually just buy it made by a good baker. HOWEVER, I am motivated to make this after reading your story and seeing the unbelievable, mouth-watering photos (makes me want to skip lunch and just bake!). Looking forward to when I can make this! And, thanks for letting us know about the applesauce substitution. I almost always substitute half so it’s nice to know I’m going to get the same great taste you have described!

    1. Be still my heart… quadrupling streusel in a recipe. You’re speaking my language Theresa! Love that. Lucky for you, there is plenty of streusel here! Yep, 1/4 cup applesauce saves a little calories for sure.

  5. Do you suggest freezing the bread with the streusel topping, or adding streusel after thawing? Or, both?
    I must make this for my d-i-l, who is from Maryland, but now lives in California.

  6. It sounded yummy so I made it this morning and just now had a piece…it is delicious!! My kids will sure have an awesome after school snack today!

    1. So glad you already tried it Kami! Kevin says “good” when I told him you liked it… (a man of little words). Thanks for reporting back!

  7. This looks amazing! You have never let me down!! Do you remove the seeds and skin from your zucchini or include it all! You’re the best!

    1. I only remove half of the skin (as shown in photo 2) – but sometimes I leave it all on. I don’t really pick through the seeds either.

  8. Oh my, just this morning my photo shoot was…zucchini muffins with choc chips. Yes, indeed 🙂 Thankfully the recipe is not like yours! And this bread looks so good! I love that Kevin ‘helped’ with it, too! That’s so fun and makes for a great story to tell about this bread! If it won a state fair award, it’s good enough for anyone! pinned

  9. Hi! I’m italian and I do not understand the point about cutting the cold butter with two knives..could you help me undestanding what you mean?

    ps I LOVE your recipes..just wish in italy I could find all the ingredients you applesauce or reese’s cups in this boring market! ;-)))))
    Huge thanks for your recipes!!!

    1. Hi Sara! What I mean is to add the butter and sort of stir and chop around with both knives until the mixture resembles coarse crumbs. You can use your hands to – you really just want to break up the chunks of butter and have it evenly distributed among the other streusel ingredients.

  10. This zucchini bread looks fantastic! And go Kevin! These hidden talents have proved very useful 🙂 pinning this for sure!

  11. Wow, so Kevin bakes too! Zucchini bread has been a favorite of mine forever, and this one looks like it would top the charts for sure! It looks so moist and I love that topping and the chocolate chips!

  12. Wow . This looks delicious . I have a question though. Instead of a loaf pan can I bake it in a square pan ? . Thx for the recipe 🙂

  13. Just tried this recipe out and proved everyone in my family who was skeptical about this- wrong! thanks for this wonderful recipe, I, and everyone else at home, absolutely LOVED it! I had one question though, is there any particular reason why the recipe says to use granulated sugar? Thanks!

  14. Well I’m sold! I can make one loaf and a bunch of muffins and enjoy them all week long! Thank you Mr. Sally’s Baking Addiction heehee. 😉

  15. Aaw, that is amazing that Kevin can bake 🙂 He has some mad skills and my hubs needs to learn from him haha. I can see why this is award winning – it looks phenomenal and that streusel topping totally rocks! Mr. SBA is so perfect for you Sally 🙂

  16. With how famous you are, I highly doubt Kevin would mind being called Mr. SBA! 😉 And that’s absolutely adorable that he baked this bread and won first place. So cute!! My guy has a bit of a rebel streak like Kevin’s too. He doesn’t ride a motorcycle (but he has a license to!) and doesn’t rock a mohawk, but he has a tattoo and his cartilage pierced. It always surprises my old high school friends when I introduce him!

  17. This looks delicious! I wonder if I could veganise it with flax and margarine. Mmmm *drool*

  18. YOU POSTED A ZUCCHINI BREAD RECIPE! I’m always trying to find a decent zucchini bread recipe, but they never quite meet my expectations. I’m so excited to try this recipe out! Many thanks to Mr. Sally’s Baking Addiction! Quick question- some recipes recommend leaving the water (“zucchini juice”) in the recipe while others say squeeze it out while others say to only drain some of it. What do you guys recommend?

      1. Thanks for the reply! I can’t wait to try out this recipe tomorrow. I love zucchini bread

  19. I thought I had a go-to recipe for zucchini bread, but as always, I have to rethink when it comes to your recipes. Can I say that I love the fact that this came from Mr. Sally’s–I mean, Kevin’s repertoire? Absolutely gorgeous with that streusel topping, too–thanks for sharing, this will be my next zucchini bread go-to!

  20. Currently in the oven. It smells divine although i’m up to 40+ minutes (for the second bake after streusel) and still very under done. Any suggestions?

    1. It’s done! Finally! Mine took an additional 45 minutes to be done. Just an FYI for anyone else having it take a bit longer. IT looks and smells delish. can’t wait to smear butter on it 🙂 Thanks

      1. It took and hour and 35 to bake? I would check your oven temperature with an oven thermometer if you can. That’s a very long time for one loaf of bread! Thanks Rachael, enjoy!

  21. Kevin is a man of many talents, since apparently this bread is a must-try! I love zucchini bread and MUST make this. Possibly because of that droolworthy streusel on top. YUM.

  22. Hi Sally! We just made these as muffins and they were fabulous! Received rave reviews from everyone! I love that you provide grams in your recipes as we live in London and butter comes in blocks, so this makes recipe translations so much easier. I am hoping that you can clarify the cooking time on the muffin recipe-the total baking time listed is 40 minutes, but the actual recipe is 5, plus 13-14. I made 12 muffins and cooked them for 5 plus 20. What is the right amount of time?
    Thank you and please keep up your recipe posting-I am a believer!

    1. Hi Marcia! So happy you enjoyed this recipe as muffins. I love it that way! Sorry for the confusion – the muffins take 5 minutes at 425, plus an additional 13-14 minutes. So, 19ish minutes total – at least for me that is the usual time.

  23. Just tried this last night. This recipe is AMAZING! My family gobbled these up while they were still HOT! I halved the oil with the applesauce and the consistency was perfect. I agree on the streusel TONs and TONs of streusel!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally