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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!)

  • Shred and lightly blot the zucchini.
  • Whisk the dry ingredients together.
  • Mix the wet ingredients together, including the zucchini.
  • Combine the wet and dry ingredients together.
  • Pour the batter into a prepared loaf pan.
  • Bake.
  • Slice & enjoy.
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.

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 1x
  • 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 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
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cups shredded zucchini (no need to blot)


  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. Update in 2022: Based on reader feedback and a few disappointing loaves last year, I revised 3 ingredients in the recipe (baking powder, egg, zucchini) so the batter yields more for a taller loaf and there’s more moisture. The original recipe uses 1/2 teaspoon baking powder, 1 egg and 1 cup of zucchini. This recipe now uses 1 teaspoon baking powder, 2 eggs and more zucchini.
  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

Reader Questions and Reviews

  1. This is the best recipe I have ever used to make zucchini bread! It was delicious. I made 2 loaves first as a project with my granddaughter. It was so good, we immediately made another batch to have enough to share with everyone.

  2. There are SO. GOOD. I doubled the recipe, used a little less than a cup each of white and brown sugar, and used half a cup of oil and half a cup of unsweetened applesauce. Even with those changes they are super moist and perfectly sweet. I made them as muffins, and per Sally’s suggestion, I filled the muffin cups all the way full, which produced beautifully domed muffins. The spices are lovely. I really can’t say enough good things about these.

  3. The worst recipe. I feel like I was pranked. I tried it twice, thinking I made a mistake the first time. Second time same thing happened. Very dry. Very salty. I wasted all my good ingredients.

  4. I made the recipe multiple times this summer and each time I used no more than 1/4 cup of white and brown sugars as well as no more than 1/4 cup of oil. The bread came up nicely sweet and moist neverthless. I have also made it with 1/2 cup of shredded carrots and 1/4 cup of cranberries and those are a nice addition.

  5. I am novice to baking and I always follow your recipes for baking. I have tried this recipe recently and came out super good. Kids can’t find out the zucchini in it and that’s the beauty of the recipe.
    Thank you!! Keep inspiring us with your recipes,

  6. Absolutely fantastic!! My only issue was it’s just one loaf. Doubled up for 2 loaves and we have another winner!! Ps I’m confident in all your recipes Thanks Sally!!!

  7. I just loved this bread! The spices are just right, and it is so moist and delicious. A big hit and wonderful way to use up all that garden zucchini!

  8. My go-to zucchini bread recipe! I put in 100g of walnuts in mine instead of chocolate chips.

  9. These muffins were so amazing! I added a bit of crystallized sugar on top of the muffin batter after I put the batter in the pan. This allowed the top of the muffins of the to become a little crunchier and added an aesthetic feel. Love all your recipes Sally, they have encouraged me to bake for a while now! I definitely recommend this recipe for anyone willing to try it out!

  10. Hi Sally,

    I love the recipe and many other recipes of yours. I would like to make the zucchini bead in small loaves(5 3/4″ x 3″) so I can share with my neighbors. How should I adjust the oven temperature?

    Thank you!

    1. Hi Sam, Small loaves are perfect for sharing! Use the same oven temperature, but I’m unsure of the exact bake time needed, 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.

  11. Hi Sally,
    I’ve made this recipe a few times and absolutely love it! I was wondering if it’s possible to switch the oil for melted butter instead?

    1. Hi Julissa! You can, yes, but the bread won’t be as moist.

  12. Sally, I’ve made this recipe multiple times now, and it is fantastic! Your recipes are always so easy to follow, and are delicious!! You are always my go-to for any kind of recipe, not just baking!
    I’ve made the jumbo muffins (makes 5 full, or 6 3/4 full muffins). I’ve also made the cupcake size, 12 muffins, and they always turn out perfect!
    My one comment would be that they seem to turn out almost overdone, when I start with the 425degrees for 5 min, and then reduce to 350. They turned out great at 350, with same amount of time for muffins (13-18 min).
    Thanks again Sally!

  13. This bread is so so good! A great way to use up extra zucchini I had in the fridge. Added the optional semi sweet chocolate chips, didn’t blot the zucchini since mine was not particularly wet and it was delicious and moist.

  14. Absolutely love this recipe!! I cut the brown sugar by a 1/4 and it was plenty sweet for my family. We initially tried it with recommended sugar, but was too sweet for us. I gave it to a friend and she loved it! I find that it bakes perfectly in my oven at 325 for 35 mins without me having to cover it with foil to prevent burning. Thanks for sharing!!

  15. Top notch zucchini bread! It’s so damn delicious! The coconut oil really adds a lovely texture. I switched to oat flour for my gluten free daughter and it’s fantastic. Thanks so much!

  16. I love this recipe better than any other zucchini bread recipes out there. I think the nutmeg elevates the flavor and the brown sugar makes it! My 3-year-old grandson can’t get enough of it. I turn to Sally;s Baking Addiction for a lot of recipes. They always turn out, and most of the time, even better than expected.

  17. This is the weirdest bread I’ve ever made. I kept thinking I missed a step where it said to add milk. I ended up with a loaf that tastes okay but is so dense and sugary it’s literally a cookie loaf. I intended to feed it to my kid but it feels more like a dessert than a snack.

  18. Crazy good! I made muffins and had a bit leftover for 1 mini loaf. They are so good, I literally want to eat them all! I omitted the nutmeg (because my kids are picky) and they turned out so perfect. I always go to Sally’s Baking Addiction first for recipes and this is a 10/10.

  19. 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.

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

  21. 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. 🙂

  22. 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.

  23. 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.

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

  25. 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!

  26. 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!

  27. 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. 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.

  28. 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.

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