Classic Zucchini Cinnamon Bread

This moist zucchini bread gets its tender crumb from fresh shredded zucchini and a blend of brown and white sugar. Whether you enjoy it as a breakfast treat or an afternoon snack, this bread is a delicious way to sneak a little extra veggie into your day. It mixes up easily using just a bowl and whisk and bakes up beautifully golden every time.

My kids love this bread so much we never have leftovers longer than a day or two and it is always the first thing I bake when I pull zucchini from the garden each year

Ingredients

• All-purpose flour: Ensures a tender but sturdy crumb, layer it loosely when measuring for best texture
• Baking soda and baking powder: Help the loaf rise for a fluffy interior, always check they are fresh for best lift
• Salt: Balances the sweetness and lets the cinnamon flavor stand out, look for sea salt for clean taste
• Cinnamon: Gives a comforting warmth, opt for true cinnamon if you can find it
• Vegetable oil: Makes the loaf moist and soft, use a fresh neutral oil
• Brown sugar: Offers rich molasses notes and extra moistness, choose dark brown for deeper flavor
• Granulated sugar: Balances the sweetness and keeps the crumb light
• Eggs: Bind everything together and add structure, pick large eggs for reliable results
• Vanilla extract: Enhances the bread’s aromatic sweetness, use pure vanilla if available
• Shredded zucchini: Melts into the batter for unbeatable moisture, squeeze gently if very wet to avoid sogginess

Instructions

Preheat the Oven and Prepare Your Pan:

Set your oven to 350 degrees Fahrenheit and grease your loaf pan thoroughly with cooking spray or butter this prevents sticking and gives easy release after baking

Mix Dry Ingredients:

Whisk your flour baking powder baking soda salt and cinnamon together in a separate bowl this blends the leaveners evenly and disperses the cinnamon for even flavor

Combine Oil and Sugars:

In a large bowl, stir together the vegetable oil brown sugar and white sugar until smooth and well combined breaking up any lumps in the brown sugar

Add Eggs and Vanilla:

Stir the eggs and vanilla extract into the oil and sugar mixture whisk until you see an even smooth batter with no streaks of egg

Incorporate the Dry Ingredients:

Gradually blend the dry mix into your wet ingredients the batter will seem quite thick at first but keep stirring to avoid pockets of flour

Fold in the Zucchini:

Gently fold in the shredded zucchini using a silicone spatula it will loosen the batter and add moisture making it easier to pour

Bake the Bread:

Pour the batter evenly into your prepared loaf pan and smooth the top bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean and the top is deeply golden

Cool and Store:

Let the bread cool in the pan for 10 minutes loosen the edges and lift onto a rack to finish cooling before slicing store tightly covered for two days at room temperature or freeze slices for quick snacks

Bread stays soft and moist even after a few days and I always remember my grandmother pulling zucchini bread from the oven for a summer breakfast spread with butter.

Storage Tips

Wrap the completely cooled bread in plastic wrap and then place in an airtight container to keep it from drying out. It stays fresh on the counter for two days and can be frozen for up to three months. Slice before freezing so you can grab just what you need for quick toasts or packed lunches.

Ingredient Substitutions

Replace vegetable oil with melted coconut oil for a hint of coconut aroma. Whole wheat flour can be used for part of the all-purpose flour to make a heartier loaf but expect a denser result. If you do not have brown sugar use only granulated sugar and add an extra half teaspoon of vanilla to bring back some flavor complexity.

Serving Suggestions

Serve thick slices warm with a pat of salted butter for breakfast or a drizzle of honey for dessert. Toast leftovers and top with cream cheese or use the bread as the base for a sweet brunch bread pudding.

Cultural and Seasonal Stories

Zucchini bread is a classic use for the abundant summer zucchini harvest. This recipe came to our family through my mother who always baked it when the garden was overflowing with squash and I have now shared it with neighbors every summer as a little edible gift.

Seasonal Adaptations

Add walnuts or pecans for extra crunch Swirl chocolate chips into the batter for a decadent treat Mix in a touch of orange zest for a fresh twist A few helpful notes for this recipe include checking the loaf for doneness in several spots since zucchini can create very moist pockets in the bread. Allow the loaf to cool almost completely before slicing for neat slices. Always squeeze excess liquid from zucchini if it is especially juicy but do not dry it out too much or the bread may be crumbly.

Success Stories

A friend who claimed to dislike zucchini tried this bread warm from my kitchen and immediately asked for the recipe. Several readers have reported that this loaf is their go-to for bake sales and family gatherings since it disappears from the table almost immediately.

Freezer Meal Conversion

To freeze simply wrap cooled slice portions in parchment then place in a freezer bag. Thaw on the counter or warm in the toaster for an instant treat. This method keeps the bread incredibly fresh and makes it easy to portion out for lunchboxes.

Once you try this zucchini bread, you will want to bake a double batch every time. Enjoy a moist slice with your favorite hot drink.

FAQs about Recipes

→ What type of zucchini works best?

Use medium zucchini, avoiding overly large ones as they tend to be watery and less flavorful. No need to peel.

→ Can I use whole wheat flour?

Yes, you can substitute half of the all-purpose flour with whole wheat for a heartier texture and taste.

→ Do I need to squeeze the zucchini?

Gently blot the shredded zucchini if it's extra watery, but leaving some moisture helps keep the loaf tender.

→ How should I store the bread?

Cool completely, then store in an airtight container at room temperature for up to 2 days or freeze for 3 months.

→ Can I add nuts or chocolate?

Absolutely! Fold in 1/2 cup chopped nuts or chocolate chips with the zucchini for extra flavor and texture.