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. Looked delicious, but came out rather flat and fell apart when sliced. But it WAS delicious! Any suggestions on why it fell apart? Most breads like this, banana, cranberry, etc, slice fine when still slightly warm, but this was a mess. Normally I use a hand mixer and really combine the wet ingredients first. This recipe didn’t call for that. Might that be a component of the lack of volume and texture?

    1. Hi Christina, I’m so glad you enjoyed the taste! If the bread didn’t rise then I suggest checking your baking powder and baking soda to make sure they are fresh. You can certainly use a mixer to combine the wet ingredients together if you wish. I do recommend letting the bread cool completely before slicing it.

      1. I didn’t know that baking soda and baking powder got old. Oops! I made this bread yesterday and mine was a bit flat as well but now I know why. It was absolutely delicious though. Used up all of my white flour and yes, it is hard to come by these days. So I subbed the last 1/4 cup with wheat which didn’t seem to matter. This bread is by far the most moist zucchini bread I’ve ever made. Next time I’m going to make the muffins. Thanks much!

    2. I found the same thing. But I made it again – this time muffins. Seem ok. I switched out my baking powder and baking soda this time. Tastes delicious.

  2. I love this Bread !! It turned out Great! It was a little crumbly but only because I couldn’t wait and cut it early. I did alter the recipe a little, added more zucchini, use cranberries (no chocolate chips) and added roasted sunflower seeds and pecans (all I had at the time) I also sprinkled the top with raw sugar. I did use less sugar in the batter the second time I made it, to about a 1/3. YUMMY !!!

  3. I made this recipe as muffins 2x. 1st time I mostly followed recipe. 2nd time I substituted chocolate chips with raisins and chopped pecans. Both turned out really well, no problem with the rise – even though I live at 6000 ft.

  4. I had 4 extra zucchini’s and thinking of extra ways to use them. This recipe was one way. Wow! It tasted so good. I didn’t have any semi-sweet chocolate chips so I coarsely chopped a Hershey almond chocolate bar and cut down on the sugar. So good!

  5. Loved this recipe! I added chopped figs (what I had) and walnuts. I cut the sugar in half. I didn’t have a problem with it crumbling like the other reviewers. Its honestly the best. I’ve made it for my family and neighbors and everyone loves it. Thank you!

  6. Yummm 🙂
    I’ve made much more banana bread in my life than zucchini bread, and I think I like zuch. bread better because bananas can make things overly sweet at times.

    If anyone cares.. I made this vegan: subbed an Ener-G egg, included 1/2 C chocolate chips, ~1/4 C chopped walnuts, and the remainder of a bag I had (not much) of a dried berry & cherry blend. I also cut the cinnamon back to 1 tsp. so as not to clash with other stuff.

    I tend to be a recipe explorer, much to my bf’s chagrin, but I will definitely make this again. Thanks for sharing it!

  7. This recipe makes the absolute best zucchini muffins. I have been lucky to have too many zucchinis and I have not been without these handheld hugs for 3 weeks running! I started running low on AP flour and subbed in around 1/3 bread flour; ran out of vanilla extract and subbed maple extract; GOODNESS are they delicious any way you make them. Perfect out of the freezer, microwaved on ‘defrost’ setting for 50 seconds. Thank you for this, Sally! Your muffins are getting us through!

  8. I liked the ingredients and took a chance. I had lots of zucchini, so I used two cups grated. Instead of chocolate chips, I added raisins. I had no nutmeg, so I left it out, but added a 1/4 tsp ginger, just on a lark. Flour is in high demand now. Fortunately, I did have some cake flour and used that. I made this as muffins, and have to say they looked and tasted absolutely fantastic. What a winner. Definitely will make this again.

  9. I made this tonight and am so glad that I doubled the recipe! OMG is this good. Definitely do not skip on the nutmeg! I did replace a little of the flower with cocoa powder and it still turned out perfectly. My 5 yr old called it her dirt and worms cake and begged for another slice.
    100% will be using this recipe again.

  10. Just made this in the form of muffins and they are DELICIOUS ! my entire family loves them and they were very relaxing to bake. made 12 muffins exactly/ I added raisins and walnuts – soooo good. Do you know the nutrition info for these?

  11. Looks delicious and getting ready to try it! Will a single batch work for a 10″ bundt pan or should I mix up 1.5 x the recipe amounts or even double the recipe?

  12. Best zucchini bread ever! I could not believe how moist it turned out. Super easy to make too. I added crushed almonds and cashews, and dried cranberries. Wow! Deeee-licious!

  13. Delicious! I happened to stumble upon this recipe. I couldn’t have been more pleased with the results – very moist. Outstanding while it is still warm.

    1. yes, you can freeze muffins, but you will need to let them defrost before you eat them.

  14. This was my first time making and eating zucchini bread. I really wasn’t sure what to expect. I followed this recipe to the T, and it was so delicious! So moist on the inside, and a nice crunch on the top. Very happy I chose this recipe! I’m glad I have more use for zucchini than as a side. Now let’s see if I can get my family to eat this!

  15. I made this and the Greek yogurt version too! Loved both of the recipe. I am just curious how this recipe uses Total of 1 cup sugar and the Greek yogurt version uses only 1/2cup and still was sweet enough. So can I reduce the sugar for this recipe too?

  16. These were delicious, and even pleased the “green vegetable” cynic in my family who went on to explore the benefits of zucchini. I am always looking to make things as healthy as possible. I wonder if you’ve every experimented with white whole wheat flour or any oils (coconut, olive, etc) that have health benefits of their own?

  17. Yummm! I just made this, the only modification was omitting the chocolate chips (I just feel they’re unnecessary lol). It is so freaking delicious!! I usually don’t like the crust but it’s delightful, crispy but not crunchy. It’s almost reminiscent of a blonde brownie or butterscotch square Thanks for sharing!!

  18. I have been making these as muffins and in a loaf pan, Both came out delicious!! I did cut out the sugars in half and added chocolate chips and cranberries and in other times raisins. Perfect recipe. Thank you.

  19. Made this last night, and the flavor is there, but it came out really dry and crumby. I followed the recipe exactly, except instead of chocolate chips, I added a cup of chopped walnuts. Any idea why my cake came out lacking all that moisture??

    1. Hi Jenny! This is a very moist bread as written, so I’m going to guess the bread was accidentally over-baked. An easy fix for next time if you decide to try it again.

  20. Just made the zucchini in the mini muffin pan. Also, keep the oven at 350 and keep checking for doneness. So moist and delicious.
    Thank you.

  21. I really liked the flavour with the chocolate chips. I had a problem with the batter though. It was more like a cookie dough and I had to use my hands to mix it. Then I placed it in a loaf pan and baked it 58 minutes as the Centre was soft. The outside was crunchy and the inside was moist. I will try it again and let you know if I get a better result with the batter.

  22. Wonderful zucchini bread! I added the chocolate chips and walnuts. Your recipe is a keeper!

  23. Absolutely perfect! I added 1/2 cup chocolate chips, 1/2 cup chopped walnuts and it was everything I wanted in a zucchini bread.

  24. I had the same issue as some others. It was quite dense, and did not rise much. I did substitute 1/2 cup white flour with whole wheat.

  25. Hi Sally, I’d love to try this recipe and am wondering: can you use almond flour instead of all purpose?

  26. Hi Sally,

    Can I use coconut oil instead of vegetable or canola oil in this recipe? I followed your carrot cake recipe with coconut oil and it was fantastic. I am not sure if coconut oil will go well with the zucchini.

      1. Hi Sally,

        Thank you so much for such a quick reply ❤️. I made the zucchini bread with coconut oil and to my surprise, it didn’t have a robust coconut flavour like the carrot cake. We couldn’t taste the zucchini at all! My 3.5 year old loved it. Thank you, for amazing and easy to follow recipes. I followed multiple recipes from your blog and they alway came out perfect.

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