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.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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. The muffins are absolutely delicious. Thank you for sharing this recipe. Initially, I was concerned that I wasn’t able to produce a dozen, but that was because I filled the batter a bit too high. My family loves the texture and taste. I’ll make them again for sure.

    1. Make this today!! Seriously. I was always thinking zucchini bread was the banana bread wanna-be until this. I tripled the recipe bc my zucchini was that big, and made a couple of subs for health reasons (1/3 WW flour, 1/3 coconut sugar for the brown sugar, 2/3 stevia in the raw for the granulated sugar, and one more egg to compensate for these subs jic), and it turned out perfect!! Don’t skip the chocolate chips, you’ll regret it…I added them to a small portion and well, they should have been in the whole works. Also, I usually think nutmeg ruins many recipes–not this one! I’m glad I trusted my favorite recipe author and added it! Thank you for another wonderful recipe!! ♡

  2. Very easy to follow recipe, super delicious!

  3. My son who wouldn’t touch zucchini even down this! I am making more tomorrow because first loaf almost done. I did press my zucchini a lot (it’s the round variety and ton of water), but still worked great. Curious to try it without pressing it as much. Also made it gluten free (just substitute Bob’s Red Mill 1 for 1 gluten free flour, that easy). Ps every birthday every cake in our family is your classic vanilla cake (also with gluten free flour). It’s an absolute favorite, but for me, this zucchini bread is just as good if not better 😉

  4. Marcus Dunham says:

    Having a huge zucchini, a quadruple the recipe. Divided the batter among three pans. Baked them for 55 minutes. Eating one and froze two. They turned out great. Only changes I made were, squeezed out the zucchini and added nutmeg. I have an other overgrown zucchini, only change I am going to make this time is to stage and photograph my step so I can post it on Instagram. 😉

    1. The recipe calls for nutmeg.. did you add more than the recipe?

  5. Marisa Barsotti says:

    Oh my goodness. All of your recipes are fabulous, and these are no exception. I made half in a loaf pan and half in a standard muffin pan. Drooooooling over the smell and now the taste. Thank you for this great recipe!

  6. This is perfect.. As you state.. do not over mix.. I did it all by hand and it was a snap.. just the right amount of everything ..Delish

  7. Janet Wright says:

    Can these be made into mini-muffins, if so how long do you bake them?

    1. Trina @ Sally's Baking Addiction says:

      Hi Janet, 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.

      1. Patt Mondik says:

        Thank you for the mini muffin times I wish more recipes had them!

  8. Lisa Ponomarev says:

    This recipe was ok but there is waaaay too much cinnamon in it! When I ate these muffins the only thing I tasted was cinnamon. One teaspoon is more than enough for such a small recipe.

    1. You can just leave it out if you don’t like it. It’s not something super essential.

  9. Best Zucchini Bread in the world. I substituted White Gold gluten free flour 1 for 1. I also substituted with Truvia Dark Brown sugar and Truvia white granulated sugar. I added 1/2 cup chopped pecans and 1/2 cup raisins. My husband is an ultra picky eater, pre diabetic and wheat allergic so these substitutions were completely successful. This recipe also works great for me because I am allergic to dairy. You have made our food life happier and easier.

  10. I’ve made a number of your recipes over the years and I’ve never been disappointed. I’ve made this zucchini bread about five times this summer, and used some of the ingredients I had left over from your spectacular morning glory muffins. Added shredded coconut and raisins to every batch of bread — absolutely wonderful. Thanks so much for your wonderful creations. Keep up the good work!

  11. Carroll Larremore says:

    Great go-to zucchini bread. Thank you so much. I trust your recipes.

  12. Can you make this into mini loaf pans?

    1. Stephanie @ Sally's Baking Addiction says:

      Yes, definitely! The exact bake time will depend on the size of your mini pans so just keep an eye on them. Same oven temperature. Enjoy!

  13. For anyone interested in making this recipe I bit more healthy, I used coarse-milled whole wheat flour (“grovmalt hvetemel” in Norwegian), swapped out the brown sugar for sukrin gold and ended up adding an extra egg and a bit of maple syrup to help everything stick together since the whole wheat absorbs a lot of moisture. I’m also fairly certain I had at least 50% more zucchini than the recipe calls for, and I swapped out the chocolate chips for chopped dark chocolate. It was great!

  14. I made the recipe into muffins. Instead of one whole egg, I substituted 3 tablespoons of liquid egg whites. I also substituted unsweetened applesauce for the oil. Just a couple of healthy changes for some fantastic muffins!! Delicious!!!

  15. Excellent and came out perfect as written. Appreciate this recipe makes 1 loaf.

  16. Juliette Maitoza says:

    Love this recipe as it’s not too sweet .. will make again but this time gluten free for my new DIL who is celiac ..

  17. Angela Keegan says:

    Love this recipe sooo much! Texture and taste spot on. Didn’t change a thing but may experiment with some coconut, nuts or raisins on next batch. Everyone loved! Thanks so much for sharing. I find myself using a lot of your recipes!

  18. I forgot to add the 1/2 cup sugar so it only had one 1/2 cup dark brown sugar and they are still delicious! I also added 1 cup fresh blueberries and 1 teaspoon lemon zest. Recipe bookmarked.

  19. Sally another winner of a recipe. I made them into muffins and they are so moist and delicious. Love the addition of the cinnamon and nutmeg, makes the flavour so good. I added frozen blueberries and all I can say is YUM.

  20. Followed the recipe as is and the muffins turned out great. kids loved them, will make these again.

  21. Made this yesterday and it was perfect!

  22. This was in the oven far longer than it should’ve been and it STILL didn’t bake all the way through. I’ve never had this issue with any other bread I’ve made in my oven – in fact, every other bread I’ve ever made has gone exactly as the recipe dictated. Raw raw raw to the core. I had to throw it out. Since the comments are closed on the “my favorite banana bread” I’m going to add that here as well – it has been in my oven for over 70 minutes and it’s still completely raw in the middle. I’ve been making the same banana bread from a British baking book for nearly 10 years and I never once have had it under baked once it hit 60 minutes. Clearly I need to stick with that recipe. I’m beyond frustrated and P.O.ed, because I’ve made COUNTLESS recipes from this website, cupcakes and cakes, etc., and never had an issues. Needless to say, I’m incredibly disappointed and frustrated. I have a suspicion this one will be going in the trash as well. We’re going to buy an oven thermometer to be safe but again, we’ve never had this issue with any other things we’ve baked other than this bread and the banana bread.

    1. Thank you for the feedback, Sarah. It’s so disappointing when a recipe doesn’t turn out. The banana bread is very thick and moist and it’s not unlikely that it will take over 70 minutes to fully bake through. The comments on the banana bread are working properly, so I’m sorry for any issue you were experiencing yesterday. For the zucchini bread, I wonder if the zucchini was extra wet and it’s just weighing down the bread? Again, I appreciate the feedback.

  23. This is literally the best bread ever. No need to find another zucchini bread recipe!!!

  24. michelle witunsky says:

    Sally, your recipes are always the best, I’ve been baking from your site for years. WHen I need a quick recipe, I know I can always count on yours. (even if I always still cut the sugar a bit.;) Thanks Lady!

    1. Trina @ Sally's Baking Addiction says:

      Thank you so much for making and trusting our recipes, Michelle!

  25. The recipe, as written, is 4 stars, per my taste. To make it 5 stars, reduce sugar by 25-50%, use chocolate that’s on the darker side, and add 1C walnuts in addition to the chocolate. I made both a loaf and muffins and they were equally good. The muffins were easier to test for doneness, but my loaf was a bit raw in the center. I wasn’t sure what to make of the direction in the recipe, “The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter.” I should have just baked it until the toothpick was completely clean (except for the melted chocolate obviously). It’s such a moist bread that the end pieces could definitely have handled the extra baking time that the center needed.

  26. Hi Sally,
    Can I replace the oil in this recipe with Greek yogurt?
    P.S. I love your recipes 🙂

    1. Trina @ Sally's Baking Addiction says:

      Hi Erika! We don’t suggest replacing ALL the oil. You may enjoy this greek yogurt zucchini bread recipe instead!

  27. I made this today with a few tweaks. I added dried cranberries and pecans. I also used cloves and ginger. Very tasty

  28. Rosetta Williams says:

    I love this recipe. I didn’t use raisins because I was making it for someone and I didn’t ask if they liked them. He and his wife called and said it was the best zucchini bread they’ve ever had.

  29. Do you cool in the loaf pan or invert the loaf onto the wire rack to let cool?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Bob, we like to let it mostly cool in the pan, then invert onto the wire rack to allow it to fully cool.

  30. I loved this recipe! I made them as muffins and curious to see how my kids will like it later. Only thing personally for me is that I felt it’s on the sweeter side – is there a min of sugar you would recommend in this if I’m looking to reduce the sugar level?

    1. Michelle @ Sally's Baking Addiction says:

      Hi Winnie, Sugar is used for moisture and texture in baked goods as well as taste. You can certainly try reducing the sugar, but the resulting texture will be different than intended.

1 7 8 9 10

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

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

×