The Best Zucchini Bread

This is my family’s favorite recipe for homemade zucchini bread. Once slice and you’ll taste why! It’s made with brown sugar, pure vanilla extract, cozy cinnamon spice, and summer’s favorite vegetable. See my recipe note for turning this batter into zucchini muffins.

slices of zucchini bread

Bringing this zucchini bread with brown sugar streusel to life again because it’s the best zucchini bread. And because it makes the best zucchini muffins, too. A two-in-one recipe that you’ll always want in your back pocket.

zucchini bread muffins with chocolate chips

Award-Winning Zucchini Bread

This zucchini bread is a family recipe. My husband 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 good if it’s winning state awards, right? It’s the only zucchini bread recipe we make.

Here’s why you’ll love it, too:

  • Comes together in less than 5 minutes
  • Extra moist and flavorful
  • Sneaks in veggies
  • Can easily be doubled or tripled
  • Makes great muffins (see below)
  • Freezes beautifully

shredded zucchini on a white cutting board

Overview: How to Make Zucchini Bread

Today’s zucchini bread comes together in just 5 minutes with simple kitchen tools– a couple of bowls and a whisk. You do, however, need a grater to shred the zucchini. (I own and love this box grater— works quickly!)

  1. Shred and lightly blot the zucchini.
  2. Whisk the dry ingredients together.
  3. Mix the wet ingredients together, including the zucchini.
  4. Combine the wet and dry ingredients together.
  5. Pour the batter into a prepared loaf pan.
  6. Bake.
  7. Slice & enjoy.

Here’s a quick video showing you exactly how to make zucchini bread. Watch how easily it comes together!

2 images of wet and dry ingredients in bowls and zucchini bread batter in a pink bowl

Why Bake with Zucchini?

Zucchini is one of my favorite ingredients to bake with, and you’ll find many zucchini recipes on Sally’s Baking Addiction. We use an entire zucchini in my healthier greek yogurt zucchini bread and you’ll find a whopping 3 cups of it in my chocolate zucchini cake (you can’t taste it!). Here’s why I love baking with zucchini:

  1. There are only so many zucchini side dishes to make (looking at you, zucchini fritters). Zucchini is abundant in the summer months, and it’s fun to incorporate this vegetable when baking, too.
  2. Zucchini adds flavorless moisture– pure moisture with zero vegetable flavor. I wouldn’t bake a cake with a green vegetable if I could taste it. You bake carrot cake, right? It’s delicious, right? Well zucchini is even better. It’s truly a magical ingredient in your baked goods and this includes zucchini oatmeal chocolate chip cookies, too!

zucchini bread in a loaf pan after baking

zucchini bread

What Does This Zucchini Bread Taste Like?

Zucchini bread tastes like the combination of spices you add to the batter. This zucchini bread, however, also tastes like vanilla and brown sugar. Brown sugar is one of my favorite ingredients to bake with– like zucchini, it adds wonderful moisture and also a touch of sweet molasses flavor. Additionally, you’ll taste cozy cinnamon spice and a little pinch 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 adding raisins or nuts (or both!) instead. And, again, here it is with brown sugar streusel on top. And I know you’ll love it with a cheesecake-style filling, too: cream cheese zucchini muffins.

zucchini bread batter in muffin pan before baking

chocolate chip zucchini bread muffins

How to Make Zucchini Bread Muffins

Today’s zucchini bread batter makes great zucchini bread muffins, too!

Make the batter as instructed– instead of pouring it into a loaf pan, spoon the batter into a prepared muffin pan filling each well all the way to the top. For tall muffin tops, 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.

Print
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slices of zucchini bread

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) vegetable oil (or melted coconut 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 shredded 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 (affiliate links): Glass Mixing Bowls, Rainbow Whisks, Loaf Pan, Parchment Muffin Liners, and Muffin 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.

Keywords: zucchini bread

slices of zucchini bread on a teal plate

475 Comments

  1. Omg I made these for my kids and ended up eating 3 myself within like 15 min. Ridiculously amazing. Everything I make from Sally’s recipes are unbelievably delicious. Thank you Sally!!! Btw I never ever leave reviews. But these recipes are so good I felt compelled to do so.

  2. Hi Sally.. i just love all your recipes and keep browsing your page everyday!! There’s so much of passion!! Thanks for sharing it wit all of us..
    Am new to breads, and bought a glass loaf pan instead of metal.. do u think it will be fine for me as a beginner?? Or metal is better??

    1. Lexi @ Sally's Baking Addiction says:

      Hi Bharti! Thank you for your incredibly kind note and positive feedback — we’re thrilled you enjoy our site so much. A glass pan will work just fine, although it may take a few extra minutes to bake through. Keep a close eye on it and use a toothpick to text for doneness. Happy baking to you!

      1. Thank u so much for your reply!! Cant wait to bake!! Will share soon 🙂 🙂

  3. I just made this, it is delicious! I’ll be making this again..and again. Lol

    1. Hi Sally, this zucchini bread seems very tempting. Planning to prepare this tonight. Is there anyway i can substitute flour with oat flour?

      1. Trina @ Sally's Baking Addiction says:

        Hi Mila, we don’t suggest oat flour in this recipe for fear it won’t soak up enough moisture. If you do try it you may want to reduce some of the oil or the zucchini.

  4. This recipe is fantastic! I have made it many times, but recently I added orange extract to the batter. Wow! My family loves it! Thank you for spread this recipe around. 🙂

  5. Hi Sally,
    How much did your zucchini bread rise? Does it rise the same height as banana bread?
    Thanks,
    Paril

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Paril, They are about the same in height! You can see a photo of the baked bread in the pan above to give you an idea.

  6. I just wanted a basic zucchini bread recipe that didn’t require applesauce, so I used this one and left out the chocolate chips. WAY too much cinnamon for my taste. When I saw how much it called for I should have cut it in half. I don’t eat zucchini bread so I can sneak in veggies, I eat it because I like the flavor and texture. This was also a very wet bread that cannot be picked up, even though I baked it until the toothpick came out clean and the top felt firm but springy. Despite the recipe’s instructions to lightly blot the zucchini, I actually wrung mine out in a paper towel (getting more water out) and still, the bread failed to get a proper structure. Oh well.

  7. Marilyn from Winnipeg, Canada says:

    Hi Sally
    I have made several recipes from your site and they all turn out delicious! Especially like your tips. Recipes are very easy to follow.
    Zucchini bread in the oven as I write this.
    Pumpkin cookies next.

  8. Absolutely delicious!!!! So fun and easy to make!! Will make some ahead of time and freeze for guest in late March 🙂 Thank you Sally!

  9. Loved this! I made it with walnuts and without the chocolate chips because that’s all I had. It was delicious. Thank you for sharing!

  10. I’m not a big lover of zucchini bread because it doesn’t usually have much flavor. But I had one HUGE zucchini so I grated two cups of it and made a double batch using this recipe. I wasn’t sure about the amount of cinnamon, it sure seemed like a lot. But I made it as instructed with mini chocolate chip and it was delicious! The amount of cinnamon with the chocolate was very reminiscent of a Mexican chocolate. Perfect!

  11. Hi Sally,
    I love your recipes. I regularly make your Quick and Easy Banana Muffins and made your Pumpkin Pie a few times during the holiday season. You are my absolute go-to for delicious baked goods.

    I have a loaf pan that is 10″ x 5 3/4″, will that be an issue baking this recipe?

    1. Trina @ Sally's Baking Addiction says:

      Hi Emily, we’re so glad you enjoy those recipes! The bread will be thinner in your larger pan and take less time to bake so keep an eye on it in the oven.

  12. I was so excited to make this! My first Zucchini bread attempt. It was way too sweet for me. It seemed like a lot of sugar and brown sugar when I was dumping into the bowl. Next time I’ll decrease the sugar by half. Other than that, it was good.

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