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

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

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

How to make zucchini bread and zucchini muffins on

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

Award winning zucchini bread on

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

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

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

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

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:


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


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


  • 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)*


  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.


  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

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
The BEST zucchini muffins! Award winning recipe, full of flavor, super moist, and you can't taste the zucchini! Recipe on
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


      1. would you bake the mini muffins at 425 the whole time, or reduce to 350? (p.s. I made this as bread with 1/2 cup choc chips 1/2 cup walnuts and it was ~phenomenal~)

  1. This is one of my favorite recipes of yours! I use my food processor to shred the zucchini because I am lazy and even without it being finely shredded it tastes amazing and there is no texture issue. It is such an easy way to sneak in some veggies for my toddlers! Thanks for all your recipes – you are my go to for all baking and I love everything I have tried!

  2. Me and my family made this recipe 3 times in a row because we had a lot of zucchini lying around, and every single time when they finished baking the top of the bread had caved in. It tasted fine it just was something that puzzled me. We cooked it for the maximum amount of time, and the only thing we changed from the recipe was we added 1/2 chocolate chips instead of a cup. Is this normal?

    1. Hi Isabella! It sounds like the bread is underbaked. Use a toothpick to test for doneness. You can also try lowering the oven rack and tenting a piece of foil on top of the bread which will help the bread bake more evenly and (hopefully) prevent it from collapsing.

  3. Hi Sally just made two batches of these muffins! So delicious. I did take someone’s comment and reduced the two sugars to 1/3 each and used 1/4 applesauce and 1/4 of the oil. But the combination of chocolate, cinnamon and nutmeg, so yummy. I love your recipes and website, I have yet to make a recipe from it that I was disappointed in. I did wonder if I could substitute coconut oil for the vegetable oil?

    Thank you for all the great recipes,

    1. Hi Karen! Thank you so much for taking the time to come back and leave a comment on the zucchini bread muffins! You can use melted coconut oil in place of the vegetable oil, yes.

  4. I just made these this week and these are AMAZING. I made the muffins because I want to freeze them and control the portion size but goodness, these taste like chocolate chip cookies.

  5. I’ve made this twice, once as bread and once as muffins. Both times, the whole thing was gone within an hour of cooling. I followed the recipe exactly (with golden raisins). Best zucchini bread/muffins I’ve ever had (shhh…don’t tell my mom). My zucchini has overproduced (of course!) so I’m planning to bake 8-10 batches this weekend to put in the freezer. Thank you for an awesome recipe!

  6. Oh my gosh, these muffins are delicious. It is unlike any other zucchini muffin recipe I have tasted before. I think it is the nutmeg and cinnamon! I used yellow summer squash because that is what I had on hand. Grated it in the food processor. Followed the rest of the recipe without adjustments. They turned out moist and delicious. Yum! Thanks!!

  7. I admit it. I am a zucchini bread Virgin. I have my first batch of zucchini muffins in the oven now. Can’t wait to taste how they came out

  8. The zucchini cupcakes I made were a hit in my home. My husband is not much into sweets…and I bake all the time. He loved them and wants me to bake another batch. My daughter who is extremely picky but my best bake tasting critic loved them too. Definitely going in the favorites

  9. So somehow I went this entire summer without ever baking a single loaf of zucchini bread…gasp! Now for anyone who knows me this is blasphemy as I am usually baking about a loaf or two every other week (I have a slight love for zucchini bread). Well I am remedying this tonight and decided to try a new recipe. Who better to try a new recipe from than you! (P.S. I tell everyone if they are ever looking for a baking recipe to check your site first…I have never had a problem with any of your recipes!). Very excited to try this out for my first loaf of the season (and probably last as zucchini is on it’s way out of season and let’s be real…it’s pumpkin/apple season)!

  10. Wonderful! Very easy to make. I used 75 grams of brown sugar and 75 grams of granulated sugar and raisins. Everything else was exactly as instructed. I did muffins and they were cooked at 18 minutes. So minuse the time grating the zucchini, this recipe was maybe 25 minutes between me and a delicious muffin! Thanks Sally and Kevin!

  11. This makes the best Zucchini bread, and muffins. My son is so picky he wont touch a veggie but he DEVOURS these! So easy to make and delicious!!!! Can’t Thank you enough.

  12. I was on a zucchini craze recently, so baked 4 different zucchini muffins from 4 different recipes from various websites. These were by far the favorite one from the bunch! Thanks for the time and effort you put into every recipe! We have happy bellies! 🙂

  13. Very good stuff! Doubled the recipe and it made 5 small loaves (3 x 5 1/2 inch pans). Baked at 350 for 35 minutes and they came out perfectly. Would it work to cut the sugar in half?

  14. I make zucchini bread every year or my kids won’t speak to me. I have switched it up a bit and have been told it is the best ever or oh my I need your recipe. My son offered someone on the plane a piece during a flight to California once as he stated biggest mistake he ended up giving it all away. And came home with many emails of people asking what I did different. It’s so moist the flavor so amazing and unique. I add a 1/4 apple sauce per batch along with 1/2 tsp nutmeg 1/2 tsp of each very fine lemon and orange peel. I average 60 loaves a year. I think the apple sauce works well because I make sure the zucchini is very well drained..

  15. Hi sally,
    I am such a terrible cook and not great at baking either but since I tried couple of your recipes (trying to learn cooking and baking since I became a mom for the love to my son), I am soooo into baking now.
    I was wondering if I can use wholemeal flour instead?

    Btw: I looovvveeee your blog

    1. I’m so glad you’re enjoying my website and I hope it boosts your confidence in the kitchen! Whole wheat flour is a fine substitution, though the zucchini bread will taste a little heavier. You can always use half whole wheat and half all-purpose.

  16. Hi, i just made the zucchini crumb cake, and I used the measurements you listed on the website, but I baked at a different temperature and for a different time, I noticed that the cake wasn’t as moist as I thought it would be. I baked it at 325 because that’s the best temperature for my oven, but I only baked it for 26+5 mins, and the top was more brown and the cake was more moist, but it was on the denser side. Also, when I was making the zucchini with the wet ingredients, I noticed they were not as thick as shown in the pictures, it is more liquidy. Can you help me? Thanks.

  17. Could I swap gluten free flour for all purpose flour? Would the ratio be 1:1? Love this recipe as it is, but I want to make it for a friend who’s gluten free!

    1. I have not personally tried it but I know some readers have used a 1:1 gluten free flour with success in many of my recipes. Let me know if you try it!

  18. Love the addition of the chocolate chips – I made these into mini loaves for individual servings and cannot wait to enjoy one each morning!

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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