Classic Zucchini Bread {Or Muffins}

This classic zucchini bread is my go-to tried and true zucchini recipe that tastes amazing. It also happens to make exactly a dozen bakery-rivaling muffins too –Huzzah! And if you ask me, adding chocolate chips is always a good idea.

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How are you, my friends?

I’ve gotta get at least one more zucchini recipe in before summer’s out and today’s the day.

This classic zucchini bread (or muffins) is one of those recipes that I’ve been searching for a LONG time.

No recipes I tried were quite right–they all left something to be desired.

But after a lot of trial and error, including taking more than my share of cooks treats privileges with the results, here it is my friends.

This recipe makes THE perfect zucchini bread loaf AND makes exactly 12 dozen beautiful zucchini muffins.

I know that it might be weird that I delight in stuff like that.

But I do.

There’s just something so satisfying with just enough muffin batter to fill all dozen muffin cups. And the fact that the recipe also makes a perfect loaf of zucchini bread too–well, that’s almost too good to be true.

But it is true, my friends.

This zucchini bread comes together quick

Not fussy at all, it’s easy to whip together the batter. I normally whisk the wet ingredients and dry ingredients separately with my favorite balloon whisk (aff. link).

Then using a rubber spatula, gently add the dry ingredients to the wet and stir just until no dry streaks remain. I couldn’t find the exact color, but this is hands down my favorite rubber spatula (aff. link) — the one that I reach for (past 3 or 4 others that I own) every time.

Like any muffin recipe it’s SUPER important not to overmix or your muffins will be tough and dry.

With or Without Chocolate? That is the Question.

If you ask me, this classic zucchini bread only gets better with chocolate chips.

But some of you don’t or won’t happen to share my opinion (my sons being two of them). And that’s okay. We can still be friends. And I can happily add chocolate chips to my share of the zucchini muffins (or bread) and leave the other half plain for them.

But I do implore you with my chocolate loving heart to try them with the chocolate. I know for this chocolate loving girl they are almost impossible to resist.

The Bottom Line is

If you’ve got zucchini, my friends, put this recipe on your must-try list and make it ASAP. The zucchini gives a delicious moistness and the spices lend a delightful flavor.

Even if you don’t grown your own garden, you might want to start befriending all your neighbors that do because this zucchini bread is amazing.

Muffins or quick bread, this recipe is a winner. But can I just say those crispy muffins tops make me swoon every time.

It must affect my 4-year-old daughter the same way because she asked me the other day why we couldn’t just make muffins with only tops.

Then she proceeded to throw a full on temper tantrum when her brother gave her muffins sans tops from the freezer a few days later.

She didn’t get over it for hours.

And I totally understand her frustration–crispy muffin tops are the bomb.

Recipe Source: Heather @ The Cook’s Treat

All images and text © The Cook’s Treat

Disclaimer: post contains affiliate links for items on Amazon.