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 warm brown sugar, pure vanilla extract, cozy cinnamon spice, and summer’s favorite vegetable. See my recipe note to make zucchini muffins.

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 your back pocket.

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

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 legit if it’s winning state awards, right? It’s the only zucchini bread recipe I’ll make.

I updated the original award-winning zucchini bread recipe– we’re revamping the mixing method so it’s easier and quicker to whip up. I also left off the streusel topping so we can really focus on and savor the zucchini bread’s unbelievable flavor and texture.

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

Zucchini for zucchini bread on sallysbakingaddiction.com

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!

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

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!

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

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.

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

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

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

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: 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

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

301 Comments

  1. Oh my gosh, Sally, this bread is just pure perfection!!! I even reduced the sugar a little and it still came out wonderfully. Thank you so much! 

  2. Hi Sally. I want to try this recipe but wanted to get your thoughts on baking with substitute sugars such as Splenda brown sugar and white sugar. These intake with because you only have to use half of what the recipe calls for. For example, 1 cup of pure white sugar you only use 1/2 cup of the lower calorie sugar. 

    Does this mess with the recipe too much because the volume of sugar is reduced by half?

    Can’t wait to try!

    Thank you. 

    1. Hi Teara! I’m not a pro at all about baking with sugar substitutes, so I’m not the best person to ask. Since the sugar will be taken out completely and replaced with only 1/2 of a sub, I can see the texture suffering. Sorry I’m not more help!

    1. I added the topping to the award winning recipe when I shared it on my blog a few years ago, but left it plain here! 🙂

  3. What would you suggest to make these a jumbo bakery style muffin? I am currently making the Sparklingly Jumbo Blueberry Muffin, as they are a favorite around here!

  4. I made these into muffins this weekend. I made them in a jumbo muffin tin, they were so good. Everyone loved them, It was a last minute, I have zucchini in the fridge and I have all the ingredients recipe, I love those the best. I love the initial high temp trick for muffins, I use it no matter what muffin recipe I am using. Thanks for the repost, I don’t know if they would have been on my radar otherwise.

  5. I’ve made the muffins many, many times with the crumble topping. I was always nervous to make the bread with the crumble topping because when I flip the pan over to get the bread out, all the crumble would fall off. I never thought to just make it without the crumble!  This zucchini bread recipe is the best I’ve ever tried….love it 🙂

  6. 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.

  7. 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! 

  8. 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!!

    1. I’m so glad they are loved and kid-approved, Kelly! I bet they’re extra delicious with that smidge of molasses too.

  9. 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!

    1. This bread and the chocolate cake are my favorite ways to use up my bounty of summer zucchini! Glad you guys are enjoying both recipes as well! 🙂

  10. 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!

  11. Absolutely delicious!! The PERFECT recipe. This was my first time making zucchini bread and I appreciate your simple, already have everything on hand, recipe. Our family LOVED this recipe.

  12. I love to cook, but have always struggled with baking. I appreciate your website and it is my first stop any time I want to tackle a bread or sweet. I like the instructions for properly measuring dry ingredients. Anyway, I made these last night in muffin form with chocolate chips and a few chopped roasted, salted pecans and they are TO DIE FOR. Moist, flavorful and toothsome. Thank you. I will spread the good word.

  13. Love your site! Am a baker and baked your Macarons and everyone loved them!!! Can you make this as a cake? useing9 or 8inch pans?

  14. I’ve made this bread 3 times now: once plain, once with chocolate chips, and now my favorite version: cinnamon swirl – I added the swirl from your cinnamon swirl banana bread (which I also love)! Thank you so much for sharing these wonderful recipes!

  15. These are out of this world! Made muffins twice now and bread once. I am in total love and so is my family! Thanks Sally!

  16. 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?

  17. Fantastic recipe. Made the loaf and whole family loved it. I’m doing as muffins today for lunchboxes!! So happy I found you on IG.

  18. Hi Sally! I would love to give this zucchini bread a try! I baked your banana bread with cinnamon glaze before anf it was a hit in our family! Was wondering if I can add greek yogurt into this recipe? If so, how much? HOpe you can reply☺️ Thanks, Sally!!!

  19. I always use your oatmeal cookie recipes and my 3 yo son loves it so much that we always fight because he can finish 3-4pcs in one sitting (take note: big batches)!!! I baked this zucchini bread today and the whole family loved it! Can’t wait to serve it to my friends who are coming over next week! You are such an inspiration Sally! Hope you continue to share and make more recipes!! 

  20. In my vegetable garden I literally tripped over a zucchini which I missed in picking when it was smaller. I am finding recipes to use this behemoth and came upon this recipe. I made the following adjustments. I used 1/4 cup applesauce and 1/4 cup oil, reduced the sugars to 1/3 cup each. I rarely comment on internet recipes but this is the BEST. Thank-you so much.

  21. Dear, Sally, I’m so thankful for the perfect zuchini muffins recipe!!! My family was so happy to get them yearly morning and the muffins are bedt fir school snacks)) my elderest appreciated that! 

  22. I made this today and it was unlike my usual recipe which I left in MI (snowbird here). Thought it would not be as good as my go to recipe. How wrong was I!..It was so good, I wanted to eat the whole loaf! I did leave out the nutmeg as I don’t care for this spice. This will be my go to recipe now. 

  23. For the zucchini bread/muffin recipe with Greek yogurt, can I use sugar instead of the blue agave? Do not care for the agave.

  24. I made the muffins and my family loves them. I added extra zucchini and extra vanilla. I also made 15 muffins instead of 12. I am so glad I found this recipe.

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