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.

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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


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 (188g) 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)*


  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 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


  1. I don’t normally go for the baked veggie/ fruit muffins but a friend handed one to me at a picnic and to be polite I obliged – I hadn’t even swallowed the first bite and I loved!!! Asked my friend who made it for the recipe and she led me here. #bridalbrunch SALLY HELP! I am gonna make this for my fam, but my stepdad is no sugar low carb. He can have sugar substitutes and almond flour but is pretty much Keto for life due to health. Is there anyway to make this Keto friendly? Just read every single review on here, I see you did not recommend almond flour or liquid sweeteners, and a commenter said they used Stevia for the white sugar (but what about the brown sugar??) Please let me know ASAP! I hope you see this. I want my stepdad to partake and not be left out of the joy.

    1. Have you tried monkfruit sugar, Camilla? Lakanto has one called golden that I used in a “ungranola” recipe to substitute brown sugar and it worked and tasted great. Not an ad & never tried it with this particular recipe but maybe worth trying it out!

      1. I have it in my pantry! My mom uses Lakanto, she says their monkfruit sugar is the best substitute sugar. Thanks for the suggestion.. I guess it’s just the flour bit I have to figure out but Sally had advised against almond flour for this recipe.. 🙁 Any other ideas from you, Sally or anyone else, please share!

    2. Awesome on the monkfruit sugar. I’ve heard Bobs Red Mill 1 to 1 is a good gluten free flour for baking but not sure if that is keto – maybe try it!

      1. Great suggestion on Bob’s Red Mill, Emily! Though you might want to try the Bob’s All Purpose gluten free flour if dairy is an issue, there’s powered milk in the 1 to 1.

    3. Hi Camilla!
      I have tried this recipe multiple times with almond flour. If you replace 1:1 it’s a bit moist. I substituted the brown sugar with coconut sugar. Recently, I doubled the recipe and instead of using 1 cup coconut oil, I only used 3/4 cup. It was perfect. Hope that helps!

  2. Tried this today. My dad was skeptical about zucchini but I told him he would love it and he did! Perfect recipe. Not too sweet. I omitted the chocolate chips. Keeper will make again. Thank you!

  3. So delicious, it’s dangerous, I ate the whole loaf within 3 days! Beware!!!

  4. Had a few extra zucchini that needed to be used, so I made this as muffins–a big hit, even with those who said they did not like zucchini bread! Not sure I’m crazy about the chocolate chips, so next time I’m thinking of adding pecans instead. Still, this is a great recipe and one I’ll definitely be making again. Thanks!

  5. Yummm..i made a loaf and muffins the next day since i still had zucchini. Thanks for the recipe! These are delicious.

  6. I made the muffins. My husband who only eats carrots or corn stole a muffin and then another was so in love with them that he wants me to make more. Thanks for a winning recipe!!!!!;

  7. This is the best recipe I have ever used to make zucchini bread! It was delicious. I made 2 loaves first as a project with my granddaughter. It was so good, we immediately made another batch to have enough to share with everyone.

  8. There are SO. GOOD. I doubled the recipe, used a little less than a cup each of white and brown sugar, and used half a cup of oil and half a cup of unsweetened applesauce. Even with those changes they are super moist and perfectly sweet. I made them as muffins, and per Sally’s suggestion, I filled the muffin cups all the way full, which produced beautifully domed muffins. The spices are lovely. I really can’t say enough good things about these.

  9. This was so easy to make and delicious!

  10. The worst recipe. I feel like I was pranked. I tried it twice, thinking I made a mistake the first time. Second time same thing happened. Very dry. Very salty. I wasted all my good ingredients.

    1. Delicious! I made it to take to work and use a zucchini I had been given. It was delicious and everyone raved about it. It is a keeper. I used pecans in it.

  11. Is the muffin recipe for 12 large muffins or 12 cupcake size muffins?

    1. I made 12 muffins with the recipe as followed

      1. 12 standard muffins, not jumbo sized

  12. Is it possible to use gluten free flour and honey in this recipe?

    1. I don’t suggest honey, but a 1:1 substitution of gluten free flour should work. I don’t suggest almond flour, oat flour, or coconut flour though.

  13. I made the recipe multiple times this summer and each time I used no more than 1/4 cup of white and brown sugars as well as no more than 1/4 cup of oil. The bread came up nicely sweet and moist neverthless. I have also made it with 1/2 cup of shredded carrots and 1/4 cup of cranberries and those are a nice addition.

  14. I am novice to baking and I always follow your recipes for baking. I have tried this recipe recently and came out super good. Kids can’t find out the zucchini in it and that’s the beauty of the recipe.
    Thank you!! Keep inspiring us with your recipes,

  15. Absolutely fantastic!! My only issue was it’s just one loaf. Doubled up for 2 loaves and we have another winner!! Ps I’m confident in all your recipes Thanks Sally!!!

  16. I just loved this bread! The spices are just right, and it is so moist and delicious. A big hit and wonderful way to use up all that garden zucchini!

  17. Made it and both my brother and I loved the muffins. I added both rasping and chocolate chips, yummy!

  18. that was raisins… not rasping…

  19. My go-to zucchini bread recipe! I put in 100g of walnuts in mine instead of chocolate chips.

  20. These muffins were so amazing! I added a bit of crystallized sugar on top of the muffin batter after I put the batter in the pan. This allowed the top of the muffins of the to become a little crunchier and added an aesthetic feel. Love all your recipes Sally, they have encouraged me to bake for a while now! I definitely recommend this recipe for anyone willing to try it out!

  21. Sam Cheewakriengkrai says:

    Hi Sally,

    I love the recipe and many other recipes of yours. I would like to make the zucchini bead in small loaves(5 3/4″ x 3″) so I can share with my neighbors. How should I adjust the oven temperature?

    Thank you!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sam, Small loaves are perfect for sharing! Use the same oven temperature, but I’m unsure of the exact bake time needed, 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.

      1. Sam Cheewakriengkrai says:

        Thank you!

  22. Hi Sally,
    I’ve made this recipe a few times and absolutely love it! I was wondering if it’s possible to switch the oil for melted butter instead?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Julissa! You can, yes, but the bread won’t be as moist.

      1. Thank you!

  23. Sally, I’ve made this recipe multiple times now, and it is fantastic! Your recipes are always so easy to follow, and are delicious!! You are always my go-to for any kind of recipe, not just baking!
    I’ve made the jumbo muffins (makes 5 full, or 6 3/4 full muffins). I’ve also made the cupcake size, 12 muffins, and they always turn out perfect!
    My one comment would be that they seem to turn out almost overdone, when I start with the 425degrees for 5 min, and then reduce to 350. They turned out great at 350, with same amount of time for muffins (13-18 min).
    Thanks again Sally!

  24. This bread is so so good! A great way to use up extra zucchini I had in the fridge. Added the optional semi sweet chocolate chips, didn’t blot the zucchini since mine was not particularly wet and it was delicious and moist.

  25. Absolutely love this recipe!! I cut the brown sugar by a 1/4 and it was plenty sweet for my family. We initially tried it with recommended sugar, but was too sweet for us. I gave it to a friend and she loved it! I find that it bakes perfectly in my oven at 325 for 35 mins without me having to cover it with foil to prevent burning. Thanks for sharing!!

  26. Claudia Martin says:

    Top notch zucchini bread! It’s so damn delicious! The coconut oil really adds a lovely texture. I switched to oat flour for my gluten free daughter and it’s fantastic. Thanks so much!

  27. I love this recipe better than any other zucchini bread recipes out there. I think the nutmeg elevates the flavor and the brown sugar makes it! My 3-year-old grandson can’t get enough of it. I turn to Sally;s Baking Addiction for a lot of recipes. They always turn out, and most of the time, even better than expected.

  28. This is the weirdest bread I’ve ever made. I kept thinking I missed a step where it said to add milk. I ended up with a loaf that tastes okay but is so dense and sugary it’s literally a cookie loaf. I intended to feed it to my kid but it feels more like a dessert than a snack.

  29. Crazy good! I made muffins and had a bit leftover for 1 mini loaf. They are so good, I literally want to eat them all! I omitted the nutmeg (because my kids are picky) and they turned out so perfect. I always go to Sally’s Baking Addiction first for recipes and this is a 10/10.

  30. My MIL makes these and they are AMAZING. I’d like to make them but wondering if you’ve ever made them with extra zucchini? I’m PREGNANT so get my greens in where I can

    1. Trina @ Sally's Baking Addiction says:

      Hi Mercedes! Adding extra zucchini will add too much moisture to the bread. We suggest sticking with the recipe for best results. Here’s more recipes that use zucchini if you’re interested

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