Cinnamon Zucchini Bread
This cinnamon zucchini bread recipe is easy and delicious! The summer squash adds moisture, while the cinnamon makes each bite flavorful.
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.
How to make zucchini bread
Once you have your ingredients, it is easy to make zucchini bread following these instructions:
- Preheat oven to 325 F and line two 9×5 loaf pans with parchment paper.
- 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 prepared loaf pans.
- Bake for 50 to 60 minutes or until a toothpick comes out with little to no crumbs.
Want only one loaf of zucchini? Cut this recipe in half!
How to grate zucchini
You will need a box grater to grate zucchini. I own this box grater and love it because it comes with a storage container that catches everything you grate. This one also works well.
- Rinse and dry zucchini. One medium-sized zucchini is equivalent to one cup.
- Cut one end off the zucchini. You can discard the other end once you have shredded the zucchini down to a stub.
- Place box grater on firm surface such a cutting board or over a bowl to catch the shredded zucchini.
- Hold the zucchini firmly in one hand and start to run the zucchini up and down the large hole side of the grater (hold the grater firmly as well).
- Continue until the zucchini shreds down to a stub. Be careful of your fingers!
Recipes that use grated zucchini
Do you have a lot of zucchini squash? Try these recipes from my website and my fellow blogger friends…
- Chocolate zucchini banana bread will fix your chocolate craving without the guilt.
- Carrot zucchini muffins taste delicious with extra veggies!
- Cinnamon swirl zucchini cake is also made in a loaf pan and topped with cinnamon glaze.
- Three cheese zucchini galette is a savory option to make with your zucchini.
- Zucchini cupcakes with cream cheese frosting – Oh Sweet Basil blog
- Chocolate zucchini brownies – Fabulessly Frugal blog
How to store zucchini bread
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.
Can you freeze zucchini bread?
Yes, you can freeze zucchini bread. Once the loaf has cooled completely, remove it from the pan and wrap it tightly with plastic wrap then wrap again with aluminum foil. Place in the freezer on a flat surface and store for 2 to 3 months.
Frequently Asked Questions
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.
This cinnamon zucchini bread recipe will not disappoint. It is easy to make, flavorful and packed with summer squash. You’ll be reaching for another slice before the first one is gone!
If you tried this recipe, tag @ifyougiveablondeakitchen on social media so I can see your creation!
Cinnamon Zucchini Bread Recipe
- 3 cups (360 g) all-purpose flour
- 1 Tablespoon ground cinnamon
- ½ teaspoon nutmeg, optional
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 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 oil²
- 3 teaspoons vanilla extract
- 2 cups grated zucchini3, about 2 medium zucchini
- Preheat oven to 325° F. Line two 8×4-inch (or 9×5) 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 pan on rack for 20 minutes. Remove bread from pan, and completely cool.