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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. This recipe was a home run with my family. I used 125g grated zucchini after squeezing (started with an over 3lb zucchini that I wanted to weigh rather than measure cups of for later) and 63% chocolate chips. I’m planning on making another 2 batches as mini loaves to send to friends.

  2. This is my GO-TO recipe for zucchini bread! A winner every single time and a favorite among many. Love the addition of cinnamon. Easy and quick to whip up fast and so very delicious!!

  3. I have made this recipe several times and my family and friends really enjoy it. However the batter is very dry. Not at all as pictured as at the beginning of the recipe. I usually add about a half a cup of milk to it. Is there possibly a liquid ingredient missing?

    1. Hi Rita! How are you measuring your flour? Make sure to spoon and level your flour to avoid over-measuring – this would lead to a dry zucchini bread batter. Hope this helps for next time!

  4. Like some other posters, my batter was pretty dry also! And the bread was crumbly. I’ve always measured flour by gently spooning and leveling, and all your other recipes turn out great for me. Any chance there’s an error in the recipe? Or something I might be doing wrong?

    1. Hi Liz! It could also be possible that the bread is slightly over baked. When bread is over baked (even by just a minute or two!) the texture can become dry and crumbly. A minute or two less in the oven should help for next time. Thanks for giving it a try!

    2. My batter was very dry, my zucchini definitely did not look as wet as what was in the pictures so I ended up added 1/2 c. applesauce. The taste was great, but even with the applesauce my batter was still not as wet. Suggestions on what to add in the future to dry batter?

      1. When you shred the zucchini, do you use a box grater or are you purchasing pre-shredded zucchini? It should be rather wet from its moisture inside. Do you think you over-measured the flour by chance? Be sure to spoon and level the flour into the measuring cup. Adding applesauce was a great idea and if the batter ends up stiff and dry again, add a few more spoonfuls or even a splash of milk.

  5. Has anyone tried doubling this recipe? It’s so good I always make it with the intention of freezing it for later and we just end up eating it I would like to make 2 in the hopes of one making it to the freezer!

    1. I double the recipe every time I bake this loaf putting the second loaf in the freezer. Thaws beautifully.

  6. Hi Sally, I made the muffin version of this recipe and loved it however is it possible to substitute the oil for butter, sour cream or yoghurt?

  7. I have made this recipe several times, and it’s our go-to recipe. I prepare it as written and also use it as a base for a lemon version—sub spices and vanilla for lemon zest, replace brown sugar with 1/4 cup white sugar, and top with lemon glaze. Both are moist and excellent!

    1. Hi Bridgette, we haven’t tested any egg alternatives with this recipe, but let us know if you give anything a try.

      1. I used egg replacer and it came out delicious. Doubled the recipe and made 4 mini loaves. Perfect recipe for delicious zucchini bread.

  8. Hi Sally! Just made the muffin version of the recipe and they turned out great! Not sure if it’s my muffin tin or what, but I ended up with exactly 10 properly filled muffins instead of 12 but it wasn’t a problem at all. Great recipe that I’ll definitely use again.

  9. This is a delicious recipe! I made it a few weeks ago and am already baking it again! It’s almost too good!
    In all seriousness, I have some medical issues that have caused me to have to cut out some stuff from my life that I enjoy (like unnecessary baking) but I made a big garden this year and needed to find recipes to use our fresh produce. That’s how I stumbled upon this recipe. It is delicious! Thank you.

  10. I’ve made this recipe several times and I have loaves in the oven now. It is always moist and delicious! My new favorite go to recipe. My friends and family love it!!

  11. I have been baking for decades and could not make this recipe work. It rose about 1 inch, remaining dense with a tight texture. I think it needed more baking power, no baking soda (unless using the chocolate chips). I will not be making this again.

  12. I absolutely love this recipe! I’ve made it multiple times now, it’s my go too! Even beat out my grandma’s zucchini bread. I’ve done both loaf and muffins, regular and doubled recipe, zero issues. Bread is moist, sweet and absolutely delicious! Thank you so much for sharing it Sally 🙂

  13. I really loved this recipe and will make it again. I did substitute a cup of the flour for whole wheat flour and the cinnamon and nutmeg for pumpkin spice. It came out perfectly! Thank you!

  14. It tastes absolutely amazing, good flavor blend and an easy to double recipe. But I’ve made it a couple times and it never rises very well. Any suggestions for it to be less dense?

    1. Hi Jodi, are your baking powder and baking soda fresh? We recommend replacing them about every three months for optimal freshness which will help with rise. Also, be sure not to over mix the batter, which can lead to dense/squat breads. Hope this helps for next time and thank you so much for making this recipe!

  15. Excellent. I misplaced my grandmother’s zucchini bread recipes and couldn’t remember exact measurements but this one came closest to what I could remember. I made very minor changes. I left out the nutmeg, used one 4oz container of apple sauce and melted soy free earth balance until I hit half a cup. I used all white sugar. I didn’t blot the zucchini or anything just used a medium zucchini. I also scoop the flour into a bowl and then stir it lightly before spooning into measuring cups and leveling off. I didn’t think the recipe was dry at all. My grandma’s is more dry but always turns out just fine. (I’d say add some more zucchini to anyone who thinks it’s too dry.) I didn’t add chocolate chips or anything like that. I baked at 350 for about 40-45 minutes. I don’t have a loaf pan so used a Pyrex dish – 8×4 maybe ? It’s not very big.

    Anyone having trouble with this recipe – there are many issues that could be going on. I’m not an expert but after years of hit or miss baking I finally started paying attention to details. If you’re using old or low quality ingredients (especially generic baking powder and generic flour) The temp of your ingredients – bring eggs to room temp. Same with flour if you store it in the fridge or freezer…the type of baking pan you’re using – if you’re turning the oven up it’s not going to bake all the way through it will just get over baked on the outside and undercooked inside. Make sure you’re letting it cool all the way down too. Are your ingredients room temperature? I think 350 is the perfect temp to bake this or maybe 325 if doing muffins. I didn’t need to place foil over it when baking. Completely forgot but it was just fine without it. Thank you I’ll be using this recipe from now on.

  16. At my first attempt, I doubled the recipe because I had extra zucchini. I poured the batter into two 8 x 4 loaf tins and baked them for 50 minutes. There was a small undercooked spot at the top of both loaves, leading me to think that it could have used an extra 5 to 7 minutes. At my second attempt, I also doubled the recipe but made muffins instead. I thought it would yield around 24 muffins but it yielded 15 muffins instead. I baked them for an extra 6 minute total (6 minutes at 425 and 21 minutes at 350). Either way I did it, the loaves and muffins turned out so tasty. I gifted a loaf to a friend and her family enjoyed it. My family also loved it. We devoured it in less than a day.

  17. I love this recipe so much that I would like to try to substitute banana since I’m out of zucchini at the moment. Would that work?

  18. I have never made zucchini bread before. I was careful about measuring the ingredients after viewing some comments that said it was dry. I used the coconut oil and choc. chips and watched it carefully for doneness. I also covered it lightly with foil halfway through. And oh my goodness it is SO GOOD! Wonderful! Comforting and warm and sooo delicious. Not dry at all. Everyone loved it. I’ll make another in a few days and take it to my school to share with other teachers. It won’t last long!!!!

  19. Just now I made this recipe into zucchini muffins. I doubled the recipe and used 2 cups of white flour plus 1 and 1/2 cups of whole wheat. 1 tbsp baking powder and 1 teaspoon of soda as I like taller muffins. Real important to preheat oven to 425 and bake for 5 minutes at this temp like you stated. I also added some chopped walnuts. Shredded zucchini in the food processor; much faster. Love your recipes they always turn out perfect. Monday I made your peanut butter cupcakes for my teenage grandchildren who came over to clean out my garage. Those cupcakes are always a hit. My family will not eat anything dry or crumbly. It has to be moist. Thank you for your tried-and-true recipes.

  20. Before beginning, I read most of the comments and Sally’s responses and followed the recipe and directions exactly as written. The batter was dry looking, not at all the the photos. I baked it for 45 minutes and after cooling it had fallen in the middle. The bread itself was dry and the only thing that saved it were the chocolate chips, of which there too many. Afterwards I compared this recipe to several others and while most of the differences were slight, the biggest difference was the addition of some other ingredients to give it additional moisture, like yogurt. In my opinion this recipe needs some revisions. I will not be making this again.

  21. This recipe is always my go to as all of your recipes are.
    I’ve used milk chocolate chips, dark chocolate chips, walnuts and pecans. All variations have been great. My family, friends and neighbors rave about the walnut- dark chocolate chip version.
    I’m making a dark chocolate chip-pecan bread topped with a white chocolate-sour cream glaze tonight.

    Thank you for all your great recipes, tips, tutorials and encouragement you give ☺️

  22. I made this recipe into mini muffins for my ultra picky eater who refuses all fruits and veggies. I used mini semi-sweet chocolate chips. Not only did he eat them all, but he said these tasted better than “rainbows combined with unicorns.” As a mom who is constantly trying to find ways to sneak in veggies, I can’t thank you enough for this amazing recipe. I would give it 10 stars if I could.

  23. Batter is too dry as written. I’ve been baking for forty years and I’ve never seen a quick bread batter so dry. Note also that there’s not enough batter to fill twelve muffin cups full. I followed the instructions and techniques to the letter–spooning and leveling, room temp everything, fresh ingredients . Final result was crumbly and not a satisfying texture. Might try again with a half cup of milk added to batter. Or might just find my grandmother’s old recipe, which is what I probably should have done in the first place. Sigh. I’ve had only great luck with all of the other recipes on this site.

    1. Hi–I submitted a two-star rating earlier because the batter and subsequent muffins seemed much too dry. I think I just pressed too much moisture out of my grated zucchini, because I tried the recipe again without pressing out much moisture at all and the recipe came out great. So please discard my earlier review. 🙂

  24. This recipe is soooo good!! Very moist. I’ll most definitely be making this again for family and friends.

  25. I love this recipe. Made lots for Christmas gifts. I made double batches and did half chopped walnuts. Half dried cranberries. Everyone loved it. It’s a keeper!

  26. Made this for the first time and oh my God… is scrumptious! The only change I made was to swap the chocolate chips for walnuts and it turned out just the way I like it nutty and flavorful. The recipe is so easy and comes together super fast. I’ve baked quite a few things from your site Sally and they always, always come out perfect. This is the first site I come to when looking for recipes. Thank you for sharing this recipe and for providing your insight and details for each and every recipe.

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