Zucchini bread is one of those timeless baked goods that feels rustic, wholesome, and comforting. This Zucchini Bread with Cinnamon and Nutmeg is moist, soft, lightly spiced, and perfectly sweet — offering the aroma and flavor of fall in every bite. The shredded zucchini melts seamlessly into the batter, adding moisture without overpowering the taste, while warm spices like cinnamon and nutmeg give this bread its signature cozy flavor.
Crossing the line between bread and cake, this recipe is ideal for breakfast, a tea-time treat, or a midnight snack. If you’ve never baked with zucchini before, this is the perfect introduction — the result may surprise you!
Why I Love This Recipe
I love this recipe because it’s simple, comforting, and always turns out perfectly moist. The spices make the house smell incredible while baking, and it’s versatile enough to customize with nuts, chocolate chips, or dried fruit. It’s also a great way to use up garden zucchini during summer — but tastes cozy enough for fall and winter baking.
Why It’s a Must-Try Dish
- Moist, tender crumb without being heavy
- A great way to sneak in vegetables
- Easily adaptable with mix-ins
- Freezer-friendly and perfect for make-ahead baking
- Delicious warm or chilled
Once you try homemade zucchini bread, the store-bought versions simply won’t compare.
Recipe Details
| Category | Details |
|---|---|
| Prep Time | 10–15 minutes |
| Cooking Time | 50–60 minutes |
| Total Time | About 1 hour 15 minutes |
| Servings | 10 slices |
| Calories | ~255 calories per slice |
| Course | Breakfast / Snack / Dessert |
| Cuisine | American Baking |
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
Wet Ingredients
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
- 1 ½ cups shredded zucchini (packed lightly, do not peel)
Optional Mix-Ins
- ½ cup walnuts or pecans, chopped
- ½ cup chocolate chips
- ¼ cup raisins or dried cranberries
Step-By-Step Preparation Method
Step 1: Preheat and Prepare
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line with parchment paper.
Step 2: Prepare the Zucchini
- Grate zucchini using the large holes of a box grater.
- Lightly squeeze to remove excess moisture — do not dry completely.
Step 3: Mix the Dry Ingredients
- In a bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
Step 4: Mix the Wet Ingredients
- In a separate bowl, whisk eggs, oil, and vanilla until smooth.
Step 5: Combine
- Add dry ingredients to the wet mixture and gently fold until just combined.
- Fold in shredded zucchini and any desired mix-ins.
Step 6: Bake
- Pour into loaf pan and smooth the top.
- Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
How to Serve
Serve warm or at room temperature. Enjoy plain or with:
- Butter
- Cinnamon honey butter
- Cream cheese
- Maple drizzle
Pair with tea, hot chocolate, coffee, or milk.
Recipe Tips
- Don’t overmix — it leads to dense bread.
- Semi-squeeze zucchini — moisture keeps the texture perfect.
- Add nuts or chocolate chips for extra richness.
- For stronger spice, add a pinch of cloves or ginger.
Variations
| Version | What to Change |
|---|---|
| Healthy Version | Use whole wheat flour, coconut sugar, and olive oil |
| Gluten-Free | Use a 1:1 gluten-free baking flour blend |
| Chocolate Zucchini Bread | Add ¼ cup cocoa powder + more chocolate chips |
| Vegan Version | Use flax eggs (2 Tbsp flax meal + 5 Tbsp water), and oil |
| Citrus Twist | Add zest of 1 lemon or orange to brighten flavor |
Storage & Freezing
- Room Temperature: 3–4 days tightly wrapped
- Refrigerator: Up to 1 week
- Freezer: Up to 3 months
Freeze whole or sliced using freezer-safe wrap or bags.
Special Equipment Needed
- Box grater or food processor (for zucchini)
- Mixing bowls
- Whisk or mixer
- 9×5-inch loaf pan
- Cooling rack
FAQ
❓ Does it taste like zucchini?
No — the zucchini adds moisture, not flavor. The spices and sweetness shine.
❓ Can I use frozen shredded zucchini?
Yes. Thaw and squeeze out extra liquid first.
❓ Can I double this recipe?
Absolutely — it doubles well and freezes beautifully.
❓ Can I reduce sugar?
Yes — you can reduce it to ½ cup without affecting texture.
Conclusion
This Zucchini Bread with Cinnamon and Nutmeg is a warm, cozy, and beautifully spiced loaf that’s perfect year-round. Whether you’re baking to use up surplus zucchini or simply craving a comforting treat, this recipe delivers incredible flavor with minimal effort. Moist, fragrant, and endlessly adaptable — it’s guaranteed to become a staple in your baking rotation.
Zucchini Bread with Cinnamon and Nutmeg
Description
Zucchini bread is one of those timeless baked goods that feels rustic, wholesome, and comforting. This Zucchini Bread with Cinnamon and Nutmeg is moist, soft, lightly spiced, and perfectly sweet — offering the aroma and flavor of fall in every bite.
Ingredients
Dry Ingredients
Wet Ingredients
Optional Mix-Ins
Instructions
-
Step 1: Preheat and Prepare : Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
-
Step 2: Prepare the Zucchini : Grate zucchini using the large holes of a box grater. Lightly squeeze to remove excess moisture — do not dry completely.
-
Step 3: Mix the Dry Ingredients : In a bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
-
Step 4: Mix the Wet Ingredients : In a separate bowl, whisk eggs, oil, and vanilla until smooth.
-
Step 5: Combine : Add dry ingredients to the wet mixture and gently fold until just combined. Fold in shredded zucchini and any desired mix-ins.
-
Step 6: Bake : Pour into loaf pan and smooth the top. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
-
Step 7: Cool: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
