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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.

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. In terms of texture, it’s not quite as dense as banana bread but not as light as vanilla cake. It’s soft and moist and reminds me of this apple cinnamon bread.

And let’s not forget the chocolate chips. 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.

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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 1x
  • 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 3/4 cups (220g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 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)*


  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.


  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 all of the moisture out, just give it a light blot with a clean kitchen towel or paper towel to rid some wetness, 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

Reader Questions and Reviews

  1. Absolutely the best , Sally! I made several small loaf pans of this zucchini bread today and froze some for gifts. I took a loaf to our neighbor who called later asking me for the recipe.
    Thank you for sharing you gift of baking with all of us.

  2. Made this as mufffins with one small change – subbed in turbinado sugar for the granulated sugar. They were AMAZING. I’ve found my forever zucchini bread recipe, no need to ever try another. Loved loved loved them. Thank you! 

  3. I’ve been making a few of your recipes lately, Sally, and thought it was about time I passed on some of the rave reviews I’ve received!! I’ve just made a double batch of this (as muffins) for the second time in only about a week, as they were fabulous! I added in 1 tbsp. of molasses as I only had light brown sugar, and it was so beautiful, I don’t dare try without it. My kids were delighted with these, and my 4yo keeps asking for them in his lunch (lucky I froze half of the last batch!).
    Thanks so much for all the deliciousness!!

  4. I have gotten a HUGE amount of zucchini in my farm share boxes this year. I made this zucchini bread first (because why not bake with vegetables) then branched out to the chocolate zucchini cake with your white vanilla frosting. Can I tell you? Rave reviews from our house! I think my favorite is the cake, it’s so beautifully moist and chocolatey…but my boyfriend really loves the bread. I can’t argue with him about it – brown sugary goodness! I’m making another loaf today! Who knows, the second cake might not be too far away. I have plenty of zucchini still!

  5. I’ve got so much zucchini coming out of the garden right now and I’m so thankful for this recipe!  I’ve made it a few times already over the past couple of weeks and it never last long.  It’s such a simple recipe and turns out perfectly every time! Quite a few of your recipes are in my regular rotation – you are a baking genius and the rest of us look good by just following your instructions. Thanks!

  6. Sally, do you pack the zucchini when measuring into a cup or just let it loosely fill the cup the way it falls when grated?

  7. 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!

  8. 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.

  9. 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,

  10. 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.

  11. 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!

  12. 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!!

  13. 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

  14. This is an extremely easy recipe with delicious results. I left out the chocolate chips and substituted chopped walnuts.

  15. 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.

  16. 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! 🙂

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

  18. Rating this five stars. Bread is still in oven. If it doesn’t turn out well, it will be my fault. As I started a severe thunderstorm came after a prolonged drought. I was texting with friends and got distracted. It was so thick I couldn’t stir it. She said semi thick…..neck it is super thick. Then noticed the liquid measuring cup was dry. DANG! Forgot oil so added at end. This may be a disaster.

  19. Would it be possible to use a cup of oats for the option cup of chocolate chips/raisins, or would that totally throw the recipe off?

    (This is actually my favorite muffin recipe with the chocolate chips – but I completely forgot to put them last time, and when I was trying to console myself with the thought that at least they were a “healthier” breakfast option now, I started wondering about making them even healthier with some oats…)

    1. Hey Anolinde! This zucchini bread is pretty moist, so adding oats shouldn’t throw off the recipe. 1 cup might be a little too much, but 2/3 or 3/4 cup oats should be great.

  20. Had a zucchini which is not our favorite veggie. So a quick search of your blog and up popped this recipe. Delicious, easy, quick. Just the right size, made 6 large muffins and 12 mini.
    Love this size recipe to make as a quick afternoon snack for everyone.

  21. 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!

  22. 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!

  23. 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!

  24. 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!

  25. 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.

    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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