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 5 days.


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

167 Comments

  1. Love your blog Sally! I have tried several of your recipes, and this is my hands-down favorite. The texture…it’s what my dreams are made of! Keep doing what you are doing!

  2. I made the muffins and they were delicious! The spices really made the recipe. I didn’t fill up my muffin tin all the way (left about an inch), and yet it only gave me 10 muffins. Other than that, great recipe!

  3. So good! Wish I could post a pic! They were best the next day when cooled! Made them yesterday

  4. I baked this recipe today and it was so delicious! I used grape seed oil instead of canola and raisins and walnuts instead of chocolate chips. The method for putting this together was super easy and it baked in 45 minutes in my oven. It was unbelievably easy and will be a definite keeper from now on!

  5. Just made a loaf of this with golden raisins and iced it with cream cheese frosting. As husband said, “bomb diggity”. Thanks for the recipe!

  6. Just finished eating a piece of this delicious zucchini bread. It was perfectly spiced and the texture was equally perfect. I will be making this bread again and experimenting with different add-ins. I used 1/2 cup semisweet chocolate chips this time but think raisins and toasted walnuts would be equally good.
    The only thing I would like to add is to skip the loaf pan and use an 8”x8” baking pan. I never have to worry about over-browning anymore, and when sliced criss-cross into eight pieces, everyone gets some of the middle!
    Thank you, Sally, for sharing this great family recipe.

  7. Sally I made this the other day and it was a huge hit! Best zucchini bread I’ve ever had!

    I am wondering if it’s possible to bake this into more of a cake shape (9×13 Pan, or maybe a bundt cake). I’m thrilled to find a non-dairy recipe as I often need them, but I’d love to make this in more of a “dessert” shape. Any suggestions on pans and baking times that might work? Thanks!

    1. Hi Julie! So glad you enjoy this zucchini bread. I recommend baking this batter in a 9×9 inch square baking pan or 9-inch cake pan. 🙂

  8. Hi Sally,
    I made this yesterday and left it in the oven for the full 55 minutes. It appeared to be done when I inserted a cake tester so I took it out. It apparently needed more time as it is a bit mushy in the middle. It still tastes delicious and I will make it again but leave it in the oven longer.

    1. I test for doneness and if I think it is done, turn the oven off and leave it in the oven for another 10-15 minutes with the door shut. I make lots of different quick breads etc. and it seems to be the best way to get that extra heat without overcooking the outside.

    1. Hi Brenda! There isn’t enough batter for a bundt cake pan, but doubling the recipe should be enough. Bake at 350°F (177°C). I’m unsure of the exact bake time.

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