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.

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
  • 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


  1. My first zucchini bread but not my last! This recipe is so fast and easy I know I will make this again and again. The flavor is delicious and the moistness is just right. I’m anxious to try it with the cream cheese marbling to see if I like it better but I can’t imagine it could be any better really. Thanks for another great “Go To” recipe!

  2. Can I use melted butter instead of coconut oil? Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

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

  3. My husband and I LOVED this recipe. I used whole wheat flour but you couldn’t tell and I also used raisins and carrots In mine. I left out the chocolate chips. It turned out amazing and I will make it again.

  4. This recipe is great to use my zucchini in my garden. However, it always seems to slump in the middle after about an hour. Should I use a different type of pan instead of a loaf pan? I’m also using GF flour..

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Lauren, It’s possible that the center simply wasn’t baked long enough. An easy fix for next time is to bake a few minutes longer. Also, we haven’t tested this with gluten free flour but this is not uncommon. Gluten free flour tends to be heavier which means your batter is easier to overmix (overmixed batter= air bubbles which inflate the bread and then deflates as it cools). Next time try mixing the flour in with a lighter hand.

  5. Patricia Eckert says:

    I made the muffins with 1 c. Oat flour and 1/2 c. Unbleached white. Did not add nutmeg. Used sliced almonds for nuts. Had to bake a couple of minutes longer. The muffins were the perfect texture, moist and tasted great. I shared with a friend and she loved them! Thank you!

  6. I just made muffins with this recipe. I made a batch with raisins, and one with choc chips…fantastic…definitely goinf in my recipe book

  7. Oh my gosh, so good! I did a loaf with dried cherries and walnuts, and muffins with chocolate chips. I subbed grape seed oil and used gluten free flour. They both turned out great!

  8. This recipe was delicious thank you it was so great that it was gone in half a day

  9. Mine was gone in half a day delicious

  10. Donna Thorpe says:

    I made bread & muffins with choc chips, very good both very moist, I will be sure to use this recipe again.

  11. I made this with dried chopped cherries and chocolate chips, and it turned out great! I wanted to make one a friend…and myself..so I doubled the recipe and it was perfect. I used both a stoneware pan and a Pyrex and they both were super moist with a great crust at around 50 minutes. Thank you!

  12. Hi Sally- this recipe calls for a 1/2 teaspoon of baking powder, while the cream cheese zucchini muffins call for a whole teaspoon of baking powder. Why the different measurements? Thanks!

    1. Hi Lyssa! The cream cheese filling weighs down the muffins, so I add extra baking powder. See #1 under Overview: How to Make Cream Cheese Zucchini Muffins in the muffins post.

  13. Cynthia Hardy says:

    Thank you for this recipe…!!!
    YUM…so easy, so goood…!
    This recipe made 6 large muffins. I added choc chips, only because I didn’t have raisins. Next time I may add choc chips, raisins and nuts…!!!

    Not including the baking time of 45 minutes, it only took me less than 30 minutes for prep time. But then I used an electric shredder..

  14. Cynthia Hardy says:

    Inadvertently left off the 5 star review with my comment.

    1. Cynthia Hardy says:

      Definitely a 5 star…!!!

  15. Perfect recipe delicious!!!!

  16. Larry Taylor says:

    Very good recipe, I used Olive Oil, Pine Nuts, Walnuts, Almonds and cocoa nibs. It did not last long!

  17. I tripled the batch and it made 5 mini loaves and 6 jumbo muffins(filled almost to the top). I did the muffins using your suggestion (5 minutes at 425 degrees and then down to 350 degrees). They got nice high tops!!
    Did recipe exactly as written (with choc. chips). I have made tons of zucchini bread in my life and this is now my new all time favorite! Yum!

  18. Julie Bautista says:

    Hello Sally, is there anyway I can add more zucchini than just one cup? Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Julie, I fear the batter would be too wet to bake properly. If you have more zucchini to use up you can double this recipe or see all of the different recipes that use zucchini!

  19. I made this today. The zucchini bread was delicious, I added chocolate chips after batter was in the pan to half because my little ones like the chocolate chips, me not as much. Thsnk you for sharing.
    I also made your smores mousse yesterday for my husband But didn’t add the marshmallow because he wanted it simple. It was very rich and so yummy! Thank you

  20. This was amazing! I only jade white chocolate chips and they held together nicely. I love all your recipes!

  21. Samantha Adams says:

    I made these last night and substituted the white sugar for stevia and they were still awesome! The texture was light and fluffy but moist. Sometimes zucchini bread is too dense, not these. Love them. Definitely making again.

  22. I made the recipe 6x the size due to ALOT of zucchini. Made a couple large and 6 small loafs. Very yummy!

  23. So wonderful!! Wow! I just made the cream cheese muffins and loved those a well so this time around I changed the flavors just a bit by adding orange zest and a touch of the juice instead of vanilla, and slightly less cinnamon and ground cloves and ginger instead of nutmeg. You do miracles with zucchini.

    1. I made this recipe as muffins, and they were a hit. I’d like to try them as mini muffins. Any suggestions for how to adjust the bake time?

      1. Stephanie @ Sally's Baking Addiction says:

        Hi Anni, For mini muffins leave your oven at 350 (no need to start with the higher temperature) and they usually take about 11-13 minutes, but you can use a toothpick to test for doneness.

  24. Amazing recipe!! I made the muffins and they were perfecttt and super moist!

  25. Linda Zitzman says:

    I would rate this a four stars but maybe I did something wrong. I made it twice doubling each time. First time I used chocolate chips and chopped walnuts and second time I used raisins and chopped pecans. The taste was wonderful but I had a terrible time getting them out of the pans. I used spray oil the first time and the bottoms stuck wherever there was a chip. The second time I used solid shortening and still had sticking problems. I used my high quality toaster oven to bake them. Do you have any suggestions of what I might do better? I did a dozen muffins and some small loaf pans the second batch and they didn’t rise but rather spread over the pans.
    We did think they tasted wonderful. I couldn’t tell if they were to be left in the loaf pans to cool totally or taken out and then cooled. I tried both and stick they stuck.

  26. This recipe is amazing! I added about a half cup of sour cream and used a half cup more zucchini and it turned out great. Super moist and the cinnamon adds such a yummy sweetness

  27. Can I substitute maple syrup/honey for the sugars?

    1. Hi Danielle, I don’t recommend a liquid sweetener. You may enjoy my Greek Yogurt Zucchini Bread instead though! You can replace the agave with either.

  28. I made two batches of this tonight. First one I followed the recipe exactly. Second one, I used mayo for vegetable oil and pure maple syrup for the brown sugar and added in a pack of trail mix – cranberries, nuts and pumpkin seeds. Both ways were delicious

  29. Best zucchini bread recipe! Will definitely make this again!

  30. Made this and it was DELICIOUS! Will definitely make again. My partner has a distaste of zucchini bread from childhood but he loved this. 1 medium zucchini made 2 loaves.

    Only complaint is that it doesn’t solve my problem of using up more of my garden surplus zucchini. Have you experimented with adding more and is there a maximum?

    Every recipe I made of yours has turned out gorgeous.

    1. Hi Kathy! So glad you tried and loved this zucchini bread. You could definitely add more zucchini– perhaps another 1/2 cup, but I wouldn’t add more than that. Making multiple loaves is usually my solution for excess zucchini. You can easily double this recipe by doubling each ingredient.

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