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. This recipe looks amazing! Probably a huge no-no for this award-winning recipe, but how would I go about using a whole wheat flour? Would I use white whole wheat, whole wheat pastry, or straight-up whole wheat? I know I’d probably have to adjust the amount of flour in ratio to the AP. Thanks so much! Think I’ll try them in muffin form :)!

    1. Melissa, I’ve made this bread with white whole wheat (making no adjustments to the amount). I don’t suggest whole wheat or whole wheat pastry – the bread is much too heavy tasting.

    2. I just made these into muffins! I made them with one cup of whole wheat and half cup of white flour. I think they are pretty good!

  2. O.M.G. I made this today with pecans instead of chocolate chips and it is seriously SO GOOD. I was blown away. My preggo self could eat the whole loaf! Thanks so much for sharing!

  3. Hi Sally, I love this bread!!!! I’ve already made it twice! I made it into muffins yesterday and my hubby loved them! I have a question though. My mom does not like very sweet desserts. Can I make this with half sugar without it messing up the consistency? Or maybe 3/4 of the sugar instead of all of it? Thanks!

    1. The recipe would be much different with only half of the sugar – you may try reducing to 1/2 cup brown sugar and 1/4 cup white sugar.

    2. My mom’s like that, too, so I took 1/4 cup of chopped walnuts and added it to the strudel, then froze a fourth of the strudel (we love this recipe… that strudel will be used!) It counters the sweetness nicely. 🙂

  4. I made this today and doubled the recipe. The flavor is amazing & so moist!!! However, I took mine out with about 2 minutes to go and the tooth pick came out clean ( other than the chocolate from the chocolate chip I punctured). I left them on the rack to cool as stated, but noticed that the centers began to fall. About 2 hours after initially taking them out the centers were pretty caved in, not quite the beautiful appearance I was going for. :/ What causes them to sink or what can I do next time to prevent this? I also think i may need to leave them in a little longer. They’re pretty moist and don’t make a very pretty slice lol.

    1. Sounds like the loaf was under baked – which is an easy fix. All ovens are different and quickbreads’ bake time vary the most because the bake time is so long. So just bake a few minutes longer next time.

  5. Nom nom nom streusel. I made your peanut butter rolo cookies yesterday, and this recipe today. I think I will give up on all other recipes forever.

  6. I made this over the weekend using yellow crookneck squash that is growing on my deck. I also used a mix of coconut oil and applesauce and thought it tasted amazeballs! I had no chocolate chips (!!) but did have cinnamon chips so subbed those. For reals…my husband and I ate nearly the entire loaf over the weekend. Lucky me has a slice with me here at work! The streusel is CRAZY good!

    1. You may leave out the streusel if you’d like. Or use salted butter (I always find it tastes the same as unsalted when used in small quantities).

  7. I have made this recipes as muffins several times now and even my husband the zucchini hater loves them. I use cinnamon chips instead of chocolate chips. So good, thanks for the recipe.

  8. Hi – I made using half whole wheat flour and half regular – tasted good. Threw in some flax seed too. Mixed the wet ingredients using a vitamix and added a large handful of spinach (have to get creative to get my kiddos greens…). They gobbled up. I will definitely add some chopped nuts too next time.

  9. Hi Sally! I made this fantastic zucchini recipe as muffins today. They are just scrumptious! The best muffins I ever made. I’m not a great baker (only enthusiastic) but whenever I make one of your recipes, the end product is always a masterpiece. My family are here to testify. 🙂 You are the best! I hope you will continue to share your recipes with us for a long time.

  10. I doubled the recipe and made a loaf of bread and a batch of muffins. (couldn’t decide which to bake, I figured I couldn’t go wrong with both!) Followed the directions exactly as written and this is beyond delicious. Thanks for the only zucchini bread/muffin recipe I’ll ever make again! 🙂

  11. I made this recipe as muffins and left out the chocolate chips and used applesauce for half the oil as suggested. They were fabulous!! This recipe is definitely a keeper.

  12. Dear Sally,
    I’ve made this bread 3 times already… and people keep on askig for more! It’s a winner, EVERY time 🙂
    I’m a cake-addict Polish girl living in Germany – two nations that like to go heavy on streusel. I’ve never used oats in the streusel before but once I did – it’s one of my favourites 🙂 Thanks so much for sharing. I’ve used it recently on the plum cake (very popular here at this time of the year) and it was – again – an amazing combination 🙂 Plums, cinnamon and streusel… hmm… Guess I have to climb that plum tree again 😉

  13. Do I need to drain and squeeze excess water from zucchini first?
    I have always done this, but not stated, so was not sure.
    Looks freaking fantastic.
    Cannot wait to try!

  14. hi sally,
    discovered your site about a month ago and so far have made your chocolate cherry muffins, your nutella stuffed muffins, banana choc chip cupcakes with cream cheese frosting, and now your zucchini bread. all of them are delicious!! especially this zucchini bread! love your recipes!! cant wait to try more!
    thank you!

    Ontario, Canada

    1. Thanks Kirstie! I’m glad you found my blog and are loving all of these recipes! This zucchini bread is the BEST. Thanks so much for reporting back!

  15. Hi dear Sally!

    Though I haven’t commented lately it doesn’t mean I haven’t been baking like a fool…. made a double batch of Mr. Sally’s bread a couple of weeks ago to bring to a small charity event. Didn’t taste test first so I was a little nervous but figured if the recipe came from you (and Mr. Sally, er, Kevin), it would be A-OK. Well, this bread was THE HIT of the event with folks asking for the recipe – another winner!!!

    Made another double batch yesterday, using 1 cup zucchini and 1 cup mashed bananas – toying with perfection here, but it worked beautifully….moist, flavorful and muy delicioso! Haven’t tried them as muffins yet but that’s next on the list since I have a ton of zucchini hanging out here.

    Forgot to mention, this last time I just sprinkled the tops of the loaves with the cinnamon-sugar mixture from your Chocolate Chip Cinnamon Swirl bread, which I make on the regular as muffins and eat them in bed at night like bon bons.

    Sorry for leaving out the pronouns, I’m on a sugar high!

    Your fan in CT…Trixie

    p.s. just tried submitting comment but got server error, so sorry if this shows up twice

    1. Love your banana/zucchini bread Trixie! I have to try that next. You’ll love it as muffins too. I love that chocolate chip cinnamon swirl bread – and as bon bons? Haha you’re hilarious. I approve!!

  16. I plan to make this for an upcoming bake sale at work. I wanted to make mini loaves. How much cooking time would you recommend?

  17. Made this twice in one week! My hubby and I ( and our 18 month old, haha!) absolutely love it! Definitely a keeper! Thanks Sally 🙂

  18. Thinking about making this soon since I came upon lots of zucchini. Any changes I should make for high altitude? (~5000ft)

    1. I have no experience baking this at high altitude, so I am unsure. However, readers find this chart helpful.

    2. I live at high altitude as well and I had no problem baking this recipe. No substitutions necessary! I find that most of Sally’s recipes work up here 🙂

  19. Sally this recipe is absolutely amazing!!! I made the loaf of bread on Monday and tonight I made it into muffins. They tasted just as amazing as the bread did. The only problem is I followed your recipe to a t on the muffins and baked them exactly as you said but for some reason my muffins spilled over and sunk in the middle. I have made a ton of your muffins recipes but this happened to your peach muffins recipe I made last week as well. Do you think that it’s from my baking soda or baking powder being bad or am I doing something else wrong. I made sure and baked them at 425 for 5 mins and then at 350 for the rest of the baking time. I made your blueberry recipes from your cookbook and your banana nut muffins a few weeks back and those had a great dome shape to them. I can’t figure out what I am doing wrong.

    1. Hi Lindsay! Perhaps the muffin cups were filled a little too high. How about adding a little less into each cup, which will yield a couple more muffins. And perhaps an extra minute of baking. Replacing your leaveners is also a good idea. I replace mine every 2-3 months.

    1. I do not have any experience baking at high altitude, however most readers find this helpful.

    2. I live at high altitude as well and I had no problem baking this recipe. No substitutions necessary! I find that most of Sally’s recipes work up here 🙂

  20. I have been on the lookout for a zucchini bread recipe, and gave this one a try. I didn’t have two ingredients oats and chocolate chips, bummer….But, I had pecans and Ghirardelli white chocolate chips.. Bonus 🙂 This recipe is so incredibly delish. I cant stay out of it. I am currently making a few more loaves as I write this. I can’t wait to try more of your shared recipes. Keep doing your thing!!!!~Renee

  21. Thank you for sharing this recipe, Sally. My 13 year old son made this for our county fair last weekend and won first place! 🙂 Can’t wait for him to make more for us!

  22. I will definitely be making this very soon! My mother in law brought over more zucchini and yellow squash than we could ever eat before it goes bad or we just get tired of eating it… and I LOVE both so yeah, it’s a lotta squash!
    I have been trying to tweak some recipes to make healthier versions because I am trying to lose weight… have you tried this with a sugar sub like stevia? Or just egg whites?

  23. I didn’t have oats and chocolate chips, so I’ve made it without streusel and substituted choco chips with raisins. Amazing! Looking forward to make it with streusel and chocolate chips next time. Thank you Sally!

  24. I loved your recipe so much that I had to share this one with my friends and family on my blog. I tried many recipes over the course of two weeks and tried to make something similar yet my own and yours was the best. That I had to go back and just stick with what you made. I did however use a cream cheese topping on one of the breads and it was so tasty. I did give you credit for the recipe but I did use my own pictures. Thank you so much so creating such a wonderful tasty bread that my family so enjoys.

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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