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. Karen Renne says:

    I have four loaves in the oven right now…two more when these are done…looking and smelling good!!!

  2. Love this recipe, and will absolutely be making full-size muffins the next zucchinis I get, but I’m wondering – do you have temperature recommendations for mini muffins? I love to sneak veggies into my toddler’s snacks!

    1. Hilari @ Sally's Baking Addiction says:

      Hi Illana, 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.

  3. Nice and moist. Made a double recipe to bake in 6 mini pans. Might cut back on the cinnamon just a little next time, my taste preference.

  4. The second time I made this most delicious recipe I had a single over ripe banana (which wasn’t enough to make bread with but I didn’t want to throw it out) so I mashed it into the “wet” ingredients when I made the zucchini muffins and boy was it ever GOOD! I definitely recommend doing this if you have a ripe banana you need to use up!

  5. Desiree Shar says:

    Definitely the best zucchini bread recipe I have ever made!
    Moist, easy to slice and my family just loved it!
    Thank you

  6. Very easy to make and was delicious! Made it with raisins as hubby loves them. Very moist. Did not last long.

  7. I made this today, followed the recipe to a tee, including the chocolate chips. It is so awfully dry, and I even took it out 8 min. before the time was up. You need to either double up on oil or add melted butter. With a zillion more zucchini bread recipes online, this is one I won’t save. Sorry.

  8. just made this evening and it is soooo good – will definitely be my go-to!


    We’ve made this at least 6 times! De-licious!! Have made several different ways, but the OG is our fav! New staple in our home – Thanks for sharing!!

  10. I followed exactly and my batter was dry not even close to pourable.

  11. I LOVED how fluffy and moist this bread came out! It was a little sweet for my taste, but that’s unusual for me (ha!) so I’m wondering if I accidentally added too much sugar. Will definitely make it again!

  12. This bread is delicious! So good that my husband, who has been eating zucchini bread for much of his 69 years, said this is the best zucchini bread he’s ever tasted! Thank you, am ready to make again today!!

  13. Great flavour! Loved by everyone in our family.
    I quadrupled the recipe since we have more zucchini than we know what to do with. Tossed chocolate chips into half of the batch. Just hoping they freeze well.

  14. Terry Burdick says:

    Hello Sally, I made the Zucchini muffins today and they were moist and delicious. The only problem I had was the appearance when I took them out of the oven. They sunk in the middle, what did I do wrong? I filled them to the top of the muffin paper.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Terry, If they weren’t quite finished baking they can sink in the middle when cooled. An easy fix for next time is to leave them in the oven for an extra minute or two.

  15. I made the muffins and they are perfect! My husband said it was the best zucchini bread! Thanks!!! Very good recipe!

  16. So delicious! My family does not like zuchini but LOVES this bread. I cannot believe how good the combination of zucchini and chocolate is.

  17. My muffins are turning out flat! What can I do? Baking soda and powder are not old.

    1. Hi Carrie, try increasing the baking powder to 1 teaspoon (and keep the 1/2 teaspoon baking soda). Sometimes there’s too much moisture in the zucchini weighing the muffins down.

  18. This zucchini bread was so delicious! I followed the recipe and added some pecans and it took it to another level! I am so grateful that I found SBA! You have transformed my baking abilities! I can always count on finding a dependable recipe with you! Love SBA!

  19. Really enjoyed this bread. I added cinnamon (not chocolate) chips and thought it was yummy.

  20. I made these as jumbo muffins and I love them. Thanks for sharing your recipes. I have also tried jumbo blueberry muffins and they are also delightful.

  21. Fantastic recipe! Tried the muffins and they turned out perfect! Moist, fluffy and packed full of flavor. The only deviation I made was adding ginger. This recipe is a keeper. I made a triple batch to use up my surplus zucchini and everyone loved them! Thanks for sharing!

  22. Awesome recipe! I opted for no nuts or chocolate because we all enjoy the taste of this dessert bread. Warm cinnamon and nutmeg with vanilla… yum! And I used the coconut oil which compliments the flavors well.

  23. I made this as a sampler of muffins (your blueberry muffins as well) and gave them to my mom and she says the zucchini is her fave but she also loved the blueberry muffins. Thanks for sharing your wonderful recipes.

  24. Hi Sally,

    Love your recipes, but this one is a challenge for me. How do you get a nice round crown on the bread? Mine always dips in the middle after I toothpick it. Help!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Debbie, If the loaf isn’t quite finished baking, it can sink in the middle when cooled. An easy fix for next time is to leave it in the oven for an extra minute or two.

  25. I don’t normally go for the baked veggie/ fruit muffins but a friend handed one to me at a picnic and to be polite I obliged – I hadn’t even swallowed the first bite and I loved!!! Asked my friend who made it for the recipe and she led me here. #bridalbrunch SALLY HELP! I am gonna make this for my fam, but my stepdad is no sugar low carb. He can have sugar substitutes and almond flour but is pretty much Keto for life due to health. Is there anyway to make this Keto friendly? Just read every single review on here, I see you did not recommend almond flour or liquid sweeteners, and a commenter said they used Stevia for the white sugar (but what about the brown sugar??) Please let me know ASAP! I hope you see this. I want my stepdad to partake and not be left out of the joy.

  26. Tried this today. My dad was skeptical about zucchini but I told him he would love it and he did! Perfect recipe. Not too sweet. I omitted the chocolate chips. Keeper will make again. Thank you!

  27. So delicious, it’s dangerous, I ate the whole loaf within 3 days! Beware!!!

  28. Had a few extra zucchini that needed to be used, so I made this as muffins–a big hit, even with those who said they did not like zucchini bread! Not sure I’m crazy about the chocolate chips, so next time I’m thinking of adding pecans instead. Still, this is a great recipe and one I’ll definitely be making again. Thanks!

  29. Yummm..i made a loaf and muffins the next day since i still had zucchini. Thanks for the recipe! These are delicious.

  30. I made the muffins. My husband who only eats carrots or corn stole a muffin and then another was so in love with them that he wants me to make more. Thanks for a winning recipe!!!!!;

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally