Zucchini Bread with Cinnamon

Zucchini bread is one of those timeless recipes that captures the warmth and comfort of homemade baking. Moist, tender, and lightly sweet, this Zucchini Bread with Cinnamon brings together earthy zucchini, aromatic cinnamon, and a perfectly soft crumb that makes each slice irresistible. It’s a wonderful way to use up extra garden zucchini, and because it's not overly sweet, it balances between wholesome snack and delightful treat.

The shredded zucchini melts into the batter while baking, creating moisture and texture without overpowering the flavor. A hint of cinnamon adds a cozy depth that pairs perfectly with tea, coffee, or a lazy weekend breakfast.

Why I Love This Recipe

• Moist and flavorful every time
• Not overly sweet — perfect for breakfast or snack
• Simple ingredients and beginner-friendly
• A great way to sneak in veggies without anyone noticing!

Why It’s a Must-Try Dish

This recipe proves that you don’t need fancy ingredients to create something delicious. Zucchini bread is versatile—you can enjoy it plain, toasted, buttered, or dressed up with nuts, chocolate, or dried fruit. If you love banana bread, this is its cozy cousin.

Recipe Details

Ingredients

• 1 ½ cups (200 g) all-purpose flour
• 1 ½ cups shredded zucchini (no need to peel)
• ½ cup granulated sugar
• ¼ cup brown sugar (optional for extra moisture)
• 2 large eggs
• ½ cup vegetable oil (or melted butter)
• 1 tsp vanilla extract
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1–2 tsp ground cinnamon (adjust to taste)
• ½ cup chopped walnuts or pecans (optional)

Cooking Directions

1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
2. Wash and grate zucchini. Lightly squeeze out excess liquid (not fully dry).
3. In one bowl, whisk together eggs, oil, sugars, and vanilla.
4. In another bowl, mix flour, baking soda, baking powder, cinnamon, and salt.
5. Add the dry ingredients into the wet mixture and stir until just combined.
6. Fold in shredded zucchini and nuts (if using).
7. Pour batter into the prepared loaf pan.
8. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
9. Cool in pan for 10 minutes, then transfer to a wire rack.

Step-by-Step Preparation Method

1. Prep Pan: Grease loaf pan or line with parchment.
2. Grate Zucchini: Leave skin on; gently squeeze out excess moisture.
3. Mix Wet Ingredients: Whisk eggs, oil, sugars, and vanilla until smooth.
4. Mix Dry Ingredients: Combine flour, baking soda, baking powder, salt, and cinnamon.
5. Combine: Gently stir dry ingredients into wet ingredients.
6. Add Zucchini and Nuts: Fold gently — do not overmix.
7. Bake: Pour batter, bake until golden and set.
8. Cool: Allow bread to rest before slicing to maintain texture.

How to Serve

Serve slices:

Warm with butter
Toasted with honey or jam
With cream cheese spread
Alongside coffee, tea, or milk

Recipe Tips

• Do not overmix batter — it can make the bread dense.
• Zucchini naturally adds moisture — don’t drain fully.
• If top browns too fast, cover loosely with aluminum foil while baking.

Variations

Freezing and Storage

• Room Temperature: Store airtight for 3–4 days.
• Refrigerator: Lasts up to 1 week.
• Freezer: Wrap whole or in slices and freeze for up to 3 months.
  Thaw overnight or microwave slices for 20 seconds.

Special Equipment Needed

• 9×5 loaf pan
• Mixing bowls
• Whisk or hand mixer
• Grater
• Spatula
• Cooling rack

Conclusion

This Zucchini Bread with Cinnamon is a cozy, flavorful, and wonderfully moist treat you'll want to make again and again. Whether enjoyed as breakfast, dessert, or a simple afternoon snack, this bread offers warmth, texture, and comfort in every bite. With its versatility and simplicity, it’s a must-have recipe in every household.