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

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 (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)*

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 (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

534 Comments

  1. Omg I made these for my kids and ended up eating 3 myself within like 15 min. Ridiculously amazing. Everything I make from Sally’s recipes are unbelievably delicious. Thank you Sally!!! Btw I never ever leave reviews. But these recipes are so good I felt compelled to do so.

  2. Hi Sally.. i just love all your recipes and keep browsing your page everyday!! There’s so much of passion!! Thanks for sharing it wit all of us..
    Am new to breads, and bought a glass loaf pan instead of metal.. do u think it will be fine for me as a beginner?? Or metal is better??

    1. Lexi @ Sally's Baking Addiction says:

      Hi Bharti! Thank you for your incredibly kind note and positive feedback — we’re thrilled you enjoy our site so much. A glass pan will work just fine, although it may take a few extra minutes to bake through. Keep a close eye on it and use a toothpick to text for doneness. Happy baking to you!

      1. Thank u so much for your reply!! Cant wait to bake!! Will share soon 🙂 🙂

  3. I just made this, it is delicious! I’ll be making this again..and again. Lol

    1. Hi Sally, this zucchini bread seems very tempting. Planning to prepare this tonight. Is there anyway i can substitute flour with oat flour?

      1. Trina @ Sally's Baking Addiction says:

        Hi Mila, we don’t suggest oat flour in this recipe for fear it won’t soak up enough moisture. If you do try it you may want to reduce some of the oil or the zucchini.

  4. This recipe is fantastic! I have made it many times, but recently I added orange extract to the batter. Wow! My family loves it! Thank you for spread this recipe around. 🙂

  5. Hi Sally,
    How much did your zucchini bread rise? Does it rise the same height as banana bread?
    Thanks,
    Paril

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Paril, They are about the same in height! You can see a photo of the baked bread in the pan above to give you an idea.

  6. I just wanted a basic zucchini bread recipe that didn’t require applesauce, so I used this one and left out the chocolate chips. WAY too much cinnamon for my taste. When I saw how much it called for I should have cut it in half. I don’t eat zucchini bread so I can sneak in veggies, I eat it because I like the flavor and texture. This was also a very wet bread that cannot be picked up, even though I baked it until the toothpick came out clean and the top felt firm but springy. Despite the recipe’s instructions to lightly blot the zucchini, I actually wrung mine out in a paper towel (getting more water out) and still, the bread failed to get a proper structure. Oh well.

    1. I am pretty sure it still would have had too much cinnamon for my taste even if I had included the chocolate chips. And chocolate chips do not absorb moisture so the bread still would have been too wet. Cool your jets.

    2. AJ, ditto!

      I loved it!

  7. Marilyn from Winnipeg, Canada says:

    Hi Sally
    I have made several recipes from your site and they all turn out delicious! Especially like your tips. Recipes are very easy to follow.
    Zucchini bread in the oven as I write this.
    Pumpkin cookies next.

  8. Absolutely delicious!!!! So fun and easy to make!! Will make some ahead of time and freeze for guest in late March 🙂 Thank you Sally!

  9. Loved this! I made it with walnuts and without the chocolate chips because that’s all I had. It was delicious. Thank you for sharing!

  10. I’m not a big lover of zucchini bread because it doesn’t usually have much flavor. But I had one HUGE zucchini so I grated two cups of it and made a double batch using this recipe. I wasn’t sure about the amount of cinnamon, it sure seemed like a lot. But I made it as instructed with mini chocolate chip and it was delicious! The amount of cinnamon with the chocolate was very reminiscent of a Mexican chocolate. Perfect!

  11. Hi Sally,
    I love your recipes. I regularly make your Quick and Easy Banana Muffins and made your Pumpkin Pie a few times during the holiday season. You are my absolute go-to for delicious baked goods.

    I have a loaf pan that is 10″ x 5 3/4″, will that be an issue baking this recipe?

    1. Trina @ Sally's Baking Addiction says:

      Hi Emily, we’re so glad you enjoy those recipes! The bread will be thinner in your larger pan and take less time to bake so keep an eye on it in the oven.

  12. I was so excited to make this! My first Zucchini bread attempt. It was way too sweet for me. It seemed like a lot of sugar and brown sugar when I was dumping into the bowl. Next time I’ll decrease the sugar by half. Other than that, it was good.

  13. Hi Sally

    I’m currently in the middle of baking these as muffins, I had the oven set to the 425 and put them in for 5 minutes left and lowered the temperature to 350 for the 18 minutes and they are still not baked all the way through. I don’t have any problems baking my banana muffins or my bran muffins so no clue.

    1. Trina @ Sally's Baking Addiction says:

      Hi JT! Sounds like they just need a bit more time in the oven. Bake until a toothpick comes out with just a few moist crumbs when inserted into one of the muffins.

  14. This batter is so thick and almost hard to whisk . Can I add more oil?

  15. Can I use whole wheat flour instead of AP flour? Thanks

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Mt, Whole wheat flour is a fine substitution, but the zucchini bread will taste pretty dense. Here are all of our recipes using whole wheat flour if you are interested.

  16. LOVE!! Perfect mix of spices and the chocolate chips just bring it to a piece of pure bliss. Planning on making again soon!

  17. very good! First time out of the gate on Zuke muffins and it’s a home run. One question, can you reduce the amount of sugar without affecting the overall recipe? Obviously it will taste less sweet, my concern would be the texture and the rising.

    1. Trina @ Sally's Baking Addiction says:

      Hello! You can reduce to 1/2 cup sugar total if you’d like. 1/4 cup both granulated and brown sugar.

  18. Wow!! Another wonderful, successful recipe of yours that the family loved… Or should I say gobbled up so fast! A dozen muffins didn’t last 24 hours in the house! I included nuts and added a tablespoon of orange zest… just so delicious!! This ones a keeper!

  19. Just ok. I followed recipe exactly. Too much cinnamon in this recipe and I LOVE cinnamin. These make 12 small muffins. There were also way too many chocolate chips. I would suggest halfing the cinnamon and chocolate. If I made it again I would do half cup chopped walnuts and half the cinnamon. It was way too sweet with the chocolate. The cinnamon and chocolate together overpower everything.

  20. First time I ever made zucchini bread and LOVE it. Gave some away and one person even told me she thought it was better than her recipe. Loved the texture of the bread too.

  21. I did this with coconut oil, doubled the nutmeg, added some cloves, and mixed in blueberries and orange zest. An absolute do-over, these were delicious and feel relatively healthy!

  22. Easily made this vegan by replacing the egg with a flax egg (1 tbsp ground flax + 1tbsp water and allow to rest for 5 min). Only difference is it cooked a bit faster, 40-45 minutes. Would make again!

  23. Any nutritional info available for this recipe?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Cathy! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://recipes.sparkpeople.com/recipe-calculator.asp

  24. This recipe honestly made the best zucchini bread I’ve ever had! I didn’t have enough vanilla extract so I used a little almond extract and added chopped walnuts as well. Every time I had a slice I could not get over how good it was, I really had a difficult time staying away from it! I just saw your recipe for a yummy looking blueberry lemon tart….my next recipe to try 🙂

  25. Such a beautiful recipe. Tried this out today. My hus and kid finished up the entire loaf in one hour. Thank you for such a great recipe. Actually I have tried out your strawberry cake and some others too. Everything s easy to follow,well written and so delicious

  26. Have made this a couple of times and it’s a great recipe! I did use almost half the sugar the original recipe called for, did a combination of whole-wheat flour and APF, added chopped walnuts for some crunch, also the batter seemed just a tad dry so I added a couple of tablespoons of milk, and the zucchini bread came out fabulous! Thank you for a wonderfully easy recipe.

  27. Amy Willbanks says:

    I filled my muffin tin (standard size – 12 ct) to the top and got only 7 muffins. Did I do something wrong?

    1. Trina @ Sally's Baking Addiction says:

      Hi Amy, it’s possible your muffin tin is larger than the ones we use. (We link to our favorite muffin/cupcake pan in this post if you’re interested.) If the texture and taste is good, it sounds like you didn’t do anything wrong. Hope you still love them!

  28. I’m sure I measured correctly and all I am tasting is baking powder! Not sure why this turned out so salty. It even smells like baking powder. Only used 1/2 tsp as instructed. Does it really need baking powder and baking soda both?

    1. Trina @ Sally's Baking Addiction says:

      Hi Christina! Usually when we can taste the baking powder in a recipe it could mean it is close to expiration. Or try aluminum-free baking powder to completely eliminate the taste and smell of metal. Hope this helps!

  29. I think it is tasty. It was nicely moist with a slightly crunchy exterior, which I like. The only reason I gave it 4 out of 5 stars is because I thought it contained a tinge too much spice. I would, personally, reduce the cinnamon/nutmeg quantity a little bit. That overshadowed the usual nice unique fresh summery zucchini bread flavor. That was a little disappointing. That is if one likes zucchini. If one doesn’t, then the spice amounts mask it well. This same issue is why I dislike chocolate zucchini bread. In that, the chocolate dominates a bit too much.

  30. Gee conrad says:

    I just had a slice and it is so very good thanks for sharing, followed the recipe exactly

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