Cinnamon Zucchini Bread
This cinnamon zucchini bread recipe is easy and delicious! The summer squash adds moisture, while the cinnamon makes each bite flavorful. You’ll be reaching for another slice before the first one is gone!
What would summer be without some zucchini bread? I had to make use of the excess summer squash growing in the garden so I made a double loaf recipe! They key to a successful zucchini bread is moisture. Thankfully squash naturally has plenty of water so it keeps the bread moist through the baking process and days afterward.
Why You’ll Love This Recipe
- Makes two loaves. Gift one to a friend and save one for yourself! You can also freeze the second loaf for later.
- Quick and easy to make. The batter comes together in just a few minutes, then all you have to do is bake!
- Moist and tender texture. The zucchini guarantees a moist texture that is also fluffy.
- Sweet cinnamon flavor. The generous sprinkle of ground cinnamon adds a warm, cozy flavor to this zucchini bread.
Ingredient Notes
- Zucchini: Shred two medium zucchini, but do not pat dry.
- Flour: Use all purpose flour as the base for the dry ingredients.
- Baking powder and baking soda: These leavening agents help the batter rise. Check that they are fresh and not expired for the best results.
- Salt: Salt is used to offset the sweetness and help activate the leavening agents.
- Cinnamon: Ground cinnamon adds warmth and flavor to this quick bread. Check that it’s fresh for the best flavor.
- Nutmeg: This spice naturally complements the cinnamon flavor.
- Vegetable oil: For a fluffy texture and moist texture, use a flavorless oil.
- Eggs: Use large eggs at room temperature to help bind the ingredients.
- Sugar: For sweetness and moisture, use white sugar in the batter.
- Brown sugar: Either light or dark brown sugar works well. The subtle molasses flavor complements the spices.
Refer to the recipe card for ingredient details and measurements.
Recipe Variations
Add some mix-ins. Stir in 1 cup chocolate chips or chopped nuts when adding the zucchini.
Top with streusel. Whisk together ¾ cup flour, 1/2 cup brown sugar, 2 tablespoons sugar and 2 teaspoons cinnamon. Add 4 Tablespoons melted butter. Mix with a fork just until small crumbles form. Sprinkle over the loaves before baking.
Halve the recipe. Want only one loaf of zucchini? Cut the ingredients in half and use one loaf pan.
How to Make Cinnamon Zucchini Bread
- Whisk dry ingredients together. In a large bowl, combine flour, cinnamon, nutmeg, baking powder, baking soda and salt. Set aside.
- Beat sugar, brown sugar and eggs together in a separate large bowl until combined. Add oil and eggs to butter mixture. Beat until incorporated.
- Stir flour mixture into wet ingredients using a wooden spoon or spatula. Mix just until combined.Fold in grated zucchini just until incorporated. Transfer batter to two prepared loaf pans.
- Bake at 325 F for 50 to 60 minutes or until a toothpick comes out with little to no crumbs.
Expert Tips
Grate the zucchini properly. I own this box grater and love it because it comes with a storage container that catches everything you grate. Use the large hole side of the grater.
Do not pat the shredded zucchini dry. You’ll want the extra moisture for the batter.
Measure the flour correctly. Use a kitchen scale to weigh the ingredients. If you don’t have a scale, use the spoon and level method into a measuring cup (don’t pack down flour).
Storage Tips
Storage: Zucchini bread is best when wrapped tightly or stored in an airtight container. It will keep for 3 days at room temperature and 5 days in the refrigerator. Keep the loaf whole and cut slices when serving.
Freezing: Once the loaf has cooled completely, remove it from the pan and wrap it tightly with plastic wrap then wrap again with aluminum foil to prevent freezer burn. Place in the freezer on a flat surface and store for 2 to 3 months.
Recipe FAQ
Zucchini bread is kept moist when stored properly. Wrap tightly with plastic wrap, store in a ziploc bag or an airtight container. Keep in a dry cool place, such as the pantry, for up to 3 days or in the refrigerator for up to 5 days.
Yes. Increase oven temperature to 375 F and bake muffins for 20 minutes.
Yes, 1 cup chocolate chips, walnuts or pecans can be added to the batter when you stir in the zucchini.
Related Recipes
Do you have a lot of zucchini squash? Try these recipes next!
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Get the Recipe: Cinnamon Zucchini Bread Recipe
Ingredients
- 3 cups (375 g) all-purpose flour
- 1 Tablespoon ground cinnamon
- ½ teaspoon ground nutmeg, optional
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light brown sugar
- 3 large eggs, room temperature
- 1 cup (236 ml) vegetable oil
- 3 teaspoons pure vanilla extract
- 2 cups (240 g) grated zucchini, about 2 medium zucchini
Instructions
- Preheat oven to 325° F. Line two 8×4-inch loaf pans with parchment paper and set aside.
- In a large bowl, whisk together the dry ingredients—flour, cinnamon, nutmeg, baking soda, baking powder and salt. Set aside.
- In a separate large bowl using a hand mixer, beat together sugar, brown sugar and eggs until combined, about 1 minute. Add oil and vanilla, and beat again until incorporated, about 1 more minute.
- Add dry ingredients to the wet mixture and use a wooden spoon or rubber spatula to stir until incorporated. Stir grated zucchini into the mixture until evenly combined.
- Pour batter evenly into the two prepared pans. Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean. Cool in the pans on rack for 15 minutes. Remove bread from pan, and completely cool.
14 Comments on “Cinnamon Zucchini Bread”
I want a big slice of this! It looks absolutely perfect!
Whoah, it does look super moist! Perfect fall treat with that cinnamon and nutmeg.
I love zucchini bread and this one looks killer. This is the perfect treat to have with a big cup of tea. I’m definitely guilty of craving this one for breakfast too!
Tis the season for delicious zucchini bread! I can’t wait to try your recipe! I love how moist it looks!
It’s been on my mind for a while. I would love to make vegan version of this bread.
This is the best Zucchini Bread ever!! I will never make another recipe other than this! I added the extra 1/2 cup zucchini as you suggested, 1 cup raisins & 1 cup pecans-need to use little larger pans. After 55 min. at 325 degrees, I increased to 350 degrees for another 10 minutes or so til toothpick came out clean. Thanks for a wonderful recipe!!
This is an awesome recipe! Moist, full of flavor! It’s the only one I’m using for this zucchini bread..just wonderful!
This recipe makes the best zucchini bread! Super moist with the perfect amount of cinnamon!
Wow. Incredibly yummy. Mine took a lot longer to cook but the taste was so worth it. I used coconut oil instead and wow wow. 😍
It looks good and very easy to make, I will give it a try. Let you know how it goes, but it looks a foolproof recipe. Many thanks, Mags
I have my zucchini bread recipe but thought I would try this one. I added an extra 1/2 Tbsp of cinnamon. I grate my zucchini in the food processor, skin on. So far I’ve shared the bread with 4 other people today and they all want the recipe. This is absolutely delicious, wonderful texture and I love making all kinds of things with zucchini. Thank you for sharing!
I made this and it was delicious. I may reduce the sugar just a little but that’s a personal preference. My family loved it as is. Do you think this would work with grated apples? I may give that a try:) This recipe is a keeper!
So good. Lots of flavor. It’s very moist. One of my favorite recipes.
Easy quick delish!
I add a little curry powder to the streusel because it adds some complexity…I can’t help messing with stuff.