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. I made this recipe over the weekend and it turned out great. Both my husband and I really enjoyed it. I’ll definitely make it again. Thanks for a great recipe!

    1. I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

      1. When something like this happens, i put the “mess” in a freezer bag, store next to a container of ice cream, and know it will be one of those things that turned out great in a diff way. Sounds like you made an awesome ice cream topper… may turn into a new fav!

  2. I made several and gave one to a friend – they eat it in 1 day! We were a little slower – for us it took 2 days! LOL – Just want to our local farm stand and brought 4 large – will make a few and freeze them for future use!!

  3. As I wait impatiently for it to cool I am wondering about the rest of this ginormous zucchini I have left. It shredded 1/4 of it and got 2 loaves out of that. With only my husband and I we can eat just so much and freezer can’t hold that much bread! ( I also freeze pumpkin, blueberries, strawberries, Apples, etc so getting full). Can I shred the rest and freeze flat bags of 1 c. each so I can make a loaf whenever want?

  4. Love this recipe! Made a double batch and it turned out to be the most ooey gooey, fall apart amazingness. HUGE hit with the rest of the family. It was gone in a day. (Now I dont feel bad for hiding the other loaf!)

    1. Hi Gita! Yes, you can use this batter for mini loaves. 350°F (177°C) oven temperature, but I’m unsure of the bake time as that depends on the exact size of the mini loaf pan.

  5. Made four batches of this today – 1 loaf, 2 batches of muffins, and a Bundt cake (I only have one loaf pan and didn’t want to spend all day doing it). Turned out amazing. In one batch I subbed the 2 tsp of cinnamon for 1 tsp of cardamom (gifting to someone with a cinnamon allergy) and it tastes so freaking good! Excellent recipe, thanks!

    1. This is a wonderful recipe. I doubled it and uses 1 1/4 cups whole wheat pastry flour because I needed to use it up. Came out lovely. Thank you!

  6. Doubled this a few weeks ago and made a loaf and muffins. Excellent recipe that I am doing again today making 24 muffins for easy lunch packing. I have not commented in the past, but I frequently rely on your site for some of my best recipes. I’ve been making your brown sugar peach crumble pie for 2 years now and use the crumble on my apple pies! Your banana cream pie and oatmeal raisin cookies are also wonderful. I’m a frequent baker and also do catering so I really appreciate truly great recipes. Thanks so much!

  7. Just made it this afternoon and it turned out great! My 3 year old willingly consumed zucchini I added a little bit of allspice with the nutmeg and cinnamon and it tastes amazing. Will definitely make again. Thank you!

    1. Hi Avra! I’ve made this zucchini bread by packing the zucchini into the measuring cup and NOT packing in the zucchini– both great results. Can’t go wrong either way.

  8. I am thinking of making mini loaves. The pan I have is prepped for 6 mini loaf cutouts. How long would you recommend cooking and at what temperature?

    1. Hi Bri! Yes, you can use this batter for mini loaves. 350°F (177°C) oven temperature, but I’m unsure of the bake time as that depends on the exact size of the mini loaf pan.

  9. I just made the classic zucchini bread and I am so happy to say it was the easiest and the most moist bread i have ever made. It really was so good. Thank you for sharing it with me. I am throwing away my old recipe that i used to use.

    1. Hi Martha! You can definitely replace some of the shredded zucchini with applesauce. I don’t recommend adding it in addition to the 1 cup of zucchini– too much moisture.

  10. Guess what my neighbors are getting for Christmas… I’m making mini loaves, using your recipe, but adding in special ingredients depending on each one’s preferences. They’re all different, with one liking nuts and raisins, one only likes raisins. Two like chocolate. And one loves pineapple bits. Your recipe works great for the versitility needed, and as is. Thanks for sharing it!

  11. Just made this recipe as muffins and it is delicious! Made exactly as recipe given using walnuts and golden raisins instead of chocolate chips. I like making muffins because it’s easier to take from freezer exactly the quantity you need. If any make it to the freezer!

  12. First time making zucchini bread. It is divine and so moist! Will definitely be making it again! Thank for sharing.

    1. Sure can! For mini muffins keep the oven temperature at 350 the entire time (no need to start the oven at the higher temperature like we do for regular size muffins).

  13. We have a zucchini plant in our back yard and it’s been very fruitful! So naturally I turned to the legendary zucchini bread recipe.

    I made a double batch in a cake tin and it was wonderful! I didn’t have cinnamon so used a tsp of powdered ginger and nutmeg instead. Delicious! I’m having mine with butter 🙂

    Definitely something I would make again!

    1. Hi Ena! You can replace the white granulated sugar with more brown sugar. I don’t recommend replacing it with liquid sweetener though.

  14. SUPER delicious, my housemates and I devoured this loaf in two days. It’s incredibly moist and comforting on a cold day, and kinda reminds me of a pumpkin spice bread. I felt a little weird about mixing chocolate and zucchini bread, so I skipped the chocolate chips and made a simple lemon glaze to drizzle over the top – you honestly can’t go wrong, though. Highly recommend!

  15. I’ve never commented but feel I have been a Sally superfan for a long time now. Your recipes have been a taste of home for me as I’ve been an expat for over ten years now. With two small children, I can make and remake some of your recipes by memory now because they are simple and clear and quick to throw together. My three year loves helping and has become skilled at cracking eggs, whisking and pouring thanks to the baking confidence thes recipes have inspired in me.

    This bread was made three times this week, and with a one month old in my arms and a three year old helping. So delicious every time! Thank you, Sally. For all the fun packed into this website and blog.

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