The Best Zucchini Bread

Here's an award winning recipe for zucchini bread + zucchini bread muffins! With brown sugar, vanilla, and cinnamon, you can't taste the zucchini! Recipe on sallysbakingaddiction.com

Bringing this award-winning zucchini bread to life again because it’s the best zucchini bread. And because it makes totally UNREAL and awesome zucchini muffins. A two-in-one recipe that you’ll always want in the back of your pocket.

This zucchini bread is a family recipe. Kevin grew up making this zucchini bread with his family, who entered it into the Maryland State Fair. And guess what? IT WON. You know a recipe is legit if it’s winning state awards, right? It’s the only zucchini bread recipe I’ll make, comes together in less than 5 minutes, can easily be doubled or tripled, freezes beautifully and isn’t opposed to brown sugar streusel on top.

Here's an award winning recipe for zucchini bread + zucchini bread muffins! With brown sugar, vanilla, and cinnamon, you can't taste the zucchini! Recipe on sallysbakingaddiction.com

I baked and froze several loaves and batches of muffins last month so we could enjoy it all summer and fall. It’s embarrassingly scary how quick we can polish off a loaf, but I try to remind myself there’s green veggies inside soooo… no shame, ok?

I’ve been wanting to update the pictures in the original recipe, but decided to re-post it so any new readers wouldn’t miss out. I also left off the streusel so we can really focus on and savor the zucchini bread’s unbelievable flavor and texture. (We’ll talk about that in a sec!) Not only this, I revamped the mixing method so it’s easier and quicker to whip up.

Zucchini for zucchini bread on sallysbakingaddiction.com

How to make zucchini bread and zucchini muffins on sallysbakingaddiction.com

Why Bake with Zucchini?

I saw this question pop up a lot after last week’s chocolate zucchini cake. There are 2 purposes to bake this vegetable into a dessert or sweet treat.

  1. Because you’ve got a ton of zukes lying around right now! There’s only so many zucchini side dishes you can make.
  2. Two words: flavorless moisture. That’s right. Pure moisture with zero vegetable flavor lingering around. Trust me, I would *not* bake with a green vegetable I could taste. You bake carrot cake, right? Well zucchini is even more moist and tender. So it breaks down inside the bread/cake/muffin as it bakes. Almost disappears.

So if you have a bounty of zucchini AND it brings an abundance of moisture with virtually no flavor… then why the heck not?!

Bottom line: zucchini is a crazy magical ingredient in baked goods.

How to make zucchini muffins on sallysbakingaddiction.com

Award winning zucchini bread on sallysbakingaddiction.com

Here's an award winning recipe for zucchini bread + zucchini bread muffins! With brown sugar, vanilla, and cinnamon, you can't taste the zucchini! Recipe on sallysbakingaddiction.com

So, if not vegetables, what does it tastes like?

Zucchini bread tastes like whatever spices you put into in. This zucchini bread, however, also tastes like vanilla and brown sugar. YOU KNOW how I feel about brown sugar, so clearly we’re using it here! Additionally, there’s a plethora of cinnamon and a little dose of nutmeg. I gave a loaf to one of my friends and she couldn’t quite put her finger on the added flavor– she said she *loved* the spice flavor. It’s the nutmeg! Adds a little something special.

And let’s not forget the chocolate chips. It’s like this cinnamon swirl chocolate chip bread but with hidden vegetables inside.

If chocolate isn’t your thing, try it with raisins or nuts (or both!) instead. That version is totally my language. Cinnamon raisin bread!!

Here's an award winning recipe for zucchini bread + zucchini bread muffins! With brown sugar, vanilla, and cinnamon, you can't taste the zucchini! Recipe on sallysbakingaddiction.com

Here's an award winning recipe for zucchini bread + zucchini bread muffins! With brown sugar, vanilla, and cinnamon, you can't taste the zucchini! Recipe on sallysbakingaddiction.com

Let’s talk tools. You don’t need many– just a couple of bowls and a whisk. You do, however, need a grater to shred that zucchini. (I own and love this box grater— works quickly!) After you shred it, you *lightly* blot it. I added this to the notes below to remind you.

Here's an award winning recipe for zucchini bread + zucchini bread muffins! With brown sugar, vanilla, and cinnamon, you can't taste the zucchini! Recipe on sallysbakingaddiction.com

I hope you love this family recipe as much as we do! If you’ve made it before, let me know in the comments below. I’d love to hear your thoughts!

More recipes with zucchini:

Print

Zucchini Bread

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 3 hours
  • Yield: 1 loaf or 12 muffins
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

An award winning recipe for zucchini bread + zucchini bread muffins. Filled with brown sugar and cinnamon, you can’t taste the zucchini!


Ingredients

  • 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: 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins, etc)
  • 1/2 cup (120ml) canola or vegetable 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 grated zucchini (about 1 medium)*

Instructions

  1. Preheat the oven to 350°F (177°C). Grease a 9×5 (or 8×4) inch loaf pan. See notes for muffins.
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips 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 the wet ingredients into the dry ingredients. Gently whisk until *just* combined; do not overmix. Batter will be semi-thick.
  3. Spread the batter into prepared loaf pan. Bake for 45 – 55 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing.
  4. Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.

Notes

  1. 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.
  2. Special Tools: Melamine Mixing Bowls | Glass Mixing Bowls | Rainbow WhisksLoaf Pan | Paper Muffin LinersMuffin Pan
  3. 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.
  4. Muffins: Grease a 12-count muffin pan or line with liners. Prepare batter in step 2. Spoon the batter evenly into each liner, filling each all the way to the top. 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.

Here's an award winning recipe for zucchini bread + zucchini bread muffins! With brown sugar, vanilla, and cinnamon, you can't taste the zucchini! Recipe on sallysbakingaddiction.com

The BEST zucchini bread recipe! Award winning recipe, cinnamon, brown sugar, nutmeg, full of flavor, super moist, and you can't taste the zucchini! Recipe on sallysbakingaddiction.com
The BEST zucchini muffins! Award winning recipe, full of flavor, super moist, and you can't taste the zucchini! Recipe on sallysbakingaddiction.com
The BEST zucchini bread recipe! Award winning recipe, cinnamon, brown sugar, nutmeg, full of flavor, super moist, and you can't taste the zucchini! Recipe on sallysbakingaddiction.com

285 Comments

  1. I made this recipe over the weekend and it turned out great. Both my husband and I really enjoyed it. I’ll definitely make it again. Thanks for a great recipe!

    1. I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  2. I made several and gave one to a friend – they eat it in 1 day! We were a little slower – for us it took 2 days! LOL – Just want to our local farm stand and brought 4 large – will make a few and freeze them for future use!!

  3. As I wait impatiently for it to cool I am wondering about the rest of this ginormous zucchini I have left. It shredded 1/4 of it and got 2 loaves out of that. With only my husband and I we can eat just so much and freezer can’t hold that much bread! ( I also freeze pumpkin, blueberries, strawberries, Apples, etc so getting full). Can I shred the rest and freeze flat bags of 1 c. each so I can make a loaf whenever want?

  4. Love this recipe! Made a double batch and it turned out to be the most ooey gooey, fall apart amazingness. HUGE hit with the rest of the family. It was gone in a day. (Now I dont feel bad for hiding the other loaf!)

    1. Hi Gita! Yes, you can use this batter for mini loaves. 350°F (177°C) oven temperature, but I’m unsure of the bake time as that depends on the exact size of the mini loaf pan.

  5. Made four batches of this today – 1 loaf, 2 batches of muffins, and a Bundt cake (I only have one loaf pan and didn’t want to spend all day doing it). Turned out amazing. In one batch I subbed the 2 tsp of cinnamon for 1 tsp of cardamom (gifting to someone with a cinnamon allergy) and it tastes so freaking good! Excellent recipe, thanks!

    1. This is a wonderful recipe. I doubled it and uses 1 1/4 cups whole wheat pastry flour because I needed to use it up. Came out lovely. Thank you!

  6. Doubled this a few weeks ago and made a loaf and muffins. Excellent recipe that I am doing again today making 24 muffins for easy lunch packing. I have not commented in the past, but I frequently rely on your site for some of my best recipes. I’ve been making your brown sugar peach crumble pie for 2 years now and use the crumble on my apple pies! Your banana cream pie and oatmeal raisin cookies are also wonderful. I’m a frequent baker and also do catering so I really appreciate truly great recipes. Thanks so much!

  7. Just made it this afternoon and it turned out great! My 3 year old willingly consumed zucchini I added a little bit of allspice with the nutmeg and cinnamon and it tastes amazing. Will definitely make again. Thank you!

    1. Hi Avra! I’ve made this zucchini bread by packing the zucchini into the measuring cup and NOT packing in the zucchini– both great results. Can’t go wrong either way.

  8. I am thinking of making mini loaves. The pan I have is prepped for 6 mini loaf cutouts. How long would you recommend cooking and at what temperature?

    1. Hi Bri! Yes, you can use this batter for mini loaves. 350°F (177°C) oven temperature, but I’m unsure of the bake time as that depends on the exact size of the mini loaf pan.

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