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

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 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)*

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 (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

361 Comments

  1. Hi Sally

    I’m currently in the middle of baking these as muffins, I had the oven set to the 425 and put them in for 5 minutes left and lowered the temperature to 350 for the 18 minutes and they are still not baked all the way through. I don’t have any problems baking my banana muffins or my bran muffins so no clue.

    1. Trina @ Sally's Baking Addiction says:

      Hi JT! Sounds like they just need a bit more time in the oven. Bake until a toothpick comes out with just a few moist crumbs when inserted into one of the muffins.

  2. LOVE!! Perfect mix of spices and the chocolate chips just bring it to a piece of pure bliss. Planning on making again soon!

  3. very good! First time out of the gate on Zuke muffins and it’s a home run. One question, can you reduce the amount of sugar without affecting the overall recipe? Obviously it will taste less sweet, my concern would be the texture and the rising.

  4. Wow!! Another wonderful, successful recipe of yours that the family loved… Or should I say gobbled up so fast! A dozen muffins didn’t last 24 hours in the house! I included nuts and added a tablespoon of orange zest… just so delicious!! This ones a keeper!

  5. Just ok. I followed recipe exactly. Too much cinnamon in this recipe and I LOVE cinnamin. These make 12 small muffins. There were also way too many chocolate chips. I would suggest halfing the cinnamon and chocolate. If I made it again I would do half cup chopped walnuts and half the cinnamon. It was way too sweet with the chocolate. The cinnamon and chocolate together overpower everything.

  6. First time I ever made zucchini bread and LOVE it. Gave some away and one person even told me she thought it was better than her recipe. Loved the texture of the bread too.

  7. I did this with coconut oil, doubled the nutmeg, added some cloves, and mixed in blueberries and orange zest. An absolute do-over, these were delicious and feel relatively healthy!

  8. Easily made this vegan by replacing the egg with a flax egg (1 tbsp ground flax + 1tbsp water and allow to rest for 5 min). Only difference is it cooked a bit faster, 40-45 minutes. Would make again!

  9. This recipe honestly made the best zucchini bread I’ve ever had! I didn’t have enough vanilla extract so I used a little almond extract and added chopped walnuts as well. Every time I had a slice I could not get over how good it was, I really had a difficult time staying away from it! I just saw your recipe for a yummy looking blueberry lemon tart….my next recipe to try 🙂

  10. Such a beautiful recipe. Tried this out today. My hus and kid finished up the entire loaf in one hour. Thank you for such a great recipe. Actually I have tried out your strawberry cake and some others too. Everything s easy to follow,well written and so delicious

  11. Have made this a couple of times and it’s a great recipe! I did use almost half the sugar the original recipe called for, did a combination of whole-wheat flour and APF, added chopped walnuts for some crunch, also the batter seemed just a tad dry so I added a couple of tablespoons of milk, and the zucchini bread came out fabulous! Thank you for a wonderfully easy recipe.

  12. I’m sure I measured correctly and all I am tasting is baking powder! Not sure why this turned out so salty. It even smells like baking powder. Only used 1/2 tsp as instructed. Does it really need baking powder and baking soda both?

    1. Trina @ Sally's Baking Addiction says:

      Hi Christina! Usually when we can taste the baking powder in a recipe it could mean it is close to expiration. Or try aluminum-free baking powder to completely eliminate the taste and smell of metal. Hope this helps!

  13. I think it is tasty. It was nicely moist with a slightly crunchy exterior, which I like. The only reason I gave it 4 out of 5 stars is because I thought it contained a tinge too much spice. I would, personally, reduce the cinnamon/nutmeg quantity a little bit. That overshadowed the usual nice unique fresh summery zucchini bread flavor. That was a little disappointing. That is if one likes zucchini. If one doesn’t, then the spice amounts mask it well. This same issue is why I dislike chocolate zucchini bread. In that, the chocolate dominates a bit too much.

  14. Love this recipe! Can’t keep the finished product around!

    I was wondering if there’s a best way to incorporate banana s into this recipe? Would I need to increase the amount of flour at all?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Amy! If adding banana, we recommend reducing the shredded zucchini. It would be too much moisture otherwise.

  15. Made muffins today with some surplus zucchini from a nearby produce stand. Why do I think two of us will eat 10 zucchini in a few days?! Absolutely delicious! Moist and flavorful. I used espresso chips, which kept the sweetness level down; definitely a little coffee flavor. Most of the batch safely frozen for a week at the beach, starting Saturday. Also made the zucchini crumb cake, but we haven’t tried that one yet. I’m sure it’s equally wonderful. I STILL have a couple zucchini– might bake something else tomorrow.

  16. I definitely give the flavor of this bread 5 stars. It tasted delicious. Sadly it was not cooked in the middle. I baked it 50 min and inserted a cake tester which came out clean. The exterior looked completely baked and browned. As it cooled the top sank in and I knew it was under baked. I used coconut oil and my zucchini didn’t seem wet. Not sure what happened. We did eat all the edges though because it was too yummy not to.

  17. How can I make this zucchini bread gluten free and vegan?

    1. Trina @ Sally's Baking Addiction says:

      Hi Susan! We haven’t tested this zucchini bread with gluten free and vegan substitutes, but let us know if you do!

  18. Sally never lets me down! This is amazing.

  19. Hi Sally! I was wondering how to incorporate some pineapple juice into this recipe? Thanks!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Hallie! We haven’t tried incorporating just pineapple juice into this recipe — it would take a bit of testing, as this is already a very moist bread. However, what about adding 1/2 cup pineapple chunks and 1/2 cup shredded zucchini?

  20. Sally, you are one of my favorites! But, this was a big fail for me. The batter was SO thick, it barely even spread in the pan. The loaf baked up flat, if not concave. I followed the recipe exactly. Strange, and most unusual for me not to get great results with a recipe of yours! Strange…

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Kristen, Thank you for trying this recipe. We’ve never experienced that before! Any chance you made any ingredient substations or perhaps mis-measured an ingredient? Be sure that you are spooning and leveling (or weighing) the flour and not scooping it.

      1. Debbie Meisenheimer says:

        Over mixing can cause it to go flat. Mix just until moistened, not worrying about seeing white of the flour. It’ll bake up nicely.

  21. I accidentally forgot the egg and these muffins still turned out great! A little smaller than I was expecting, but still moist and held together well. FYI for anyone looking for a vegan option.

  22. Millicent R says:

    This zucchini bread is so good. We like it as written or it’s also really good with whole wheat flour, raisins and walnuts. My husband, who is from Italy, can’t figure out why they never bake it there… ‍♀️ If we start a new trend, I’ll be sure to give you the credit!!

  23. My neighbor gave me some fresh zucchini from her garden, so I made this bread recipe. The cake tester came out clean but upon cooling the bread sunk in the middle and was not cooked; what a bummer, it was for a 4th of July party. I peeled my zucchini and it was pretty juicy; sure wish I knew what I did wrong. I have enough zucchini to try again but I can’t chance another failure.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Nora, it sounds like the zucchini cake could use another minute or two in the oven. It can fall after cooling when it hasn’t been quite baked through. Also be sure to blot out the extra moisture from your zucchini, especially if it’s extra juicy. Hopefully these tips help for next time, and thank you so much for giving this recipe a try!

  24. This bread came out perfect! Flavor was so good and this recipe was easy to make! This will definitely be my recipe for zucchini bread from now on!

  25. Hi Sally, your Zucchini Bread looks good. Just thought I’d check to see whether you’ve ever tried this recipe with gluten-free flour. I’m wondering if oat flour might work. Thanks

    1. Trina @ Sally's Baking Addiction says:

      Hi Minu! We haven’t tested it but a 1:1 substitution of gluten free flour should work. We don’t suggest oat flour.

  26. Delicious recipe but the bake times were – even after increasing back to 450, took almost an hour for the muffins to cook through. I think I might a) do 450 all the way through next time or b) sub in some whole wheat flour to soak up some of the zucchini moisture.

  27. Am I supposed to cool the bread in the loaf pan?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Winnie, we recommend allowing the bread to cool almost completely in the pan, then inverting onto the wire rack. Make sure it is completely cool before slicing. Enjoy!

  28. This recipe is absolutely divine. We love it warm with a pat of butter…but better than that its great with a little cream cheese spread.
    Thanks for all your recipes. NEVER had a bad one!

  29. The best zucchini bread I’ve ever had. I used walnuts and raisins, no chocolate. I have a bumper crop of zucchini so I will be making this again. Thanks for the recipe!

  30. I love your recipes and they never disappoint. I’m currently baking the zucchini muffins which only yielded eight muffins “filled to the top” as opposed to twelve that were mentioned above. I followed every step carefully, so I’m hoping everything will turn out okay. Stay tuned…

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