Classic Zucchini Cinnamon Bread (Printable Version)
Tender loaf with shredded zucchini and cinnamon, lightly sweet and ideal for any occasion.
# What You'll Need:
→ Dry Ingredients
01 -
1 1/2 cups all-purpose flour
02 -
1/2 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon salt
05 -
2 teaspoons ground cinnamon
→ Wet Ingredients
06 -
1/2 cup vegetable oil
07 -
3/4 cup packed brown sugar
08 -
1/4 cup granulated sugar
09 -
2 large eggs
10 -
1 teaspoon vanilla extract
11 -
1 1/2 cups shredded zucchini
# Step-by-Step Guide:
01 -
Preheat oven to 350°F. Grease an 8×4-inch or 9×5-inch loaf pan with nonstick spray or butter.
02 -
In a small bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
03 -
In a large bowl, stir together vegetable oil, brown sugar, and granulated sugar until smooth.
04 -
Add eggs and vanilla extract to the oil and sugar mixture. Mix until uniform and well combined.
05 -
Gradually stir the dry mixture into the wet ingredients until a thick batter forms.
06 -
Fold shredded zucchini into the batter until evenly distributed.
07 -
Pour the batter into the prepared loaf pan. Bake for 50–60 minutes for a 9×5-inch pan or 55–65 minutes for an 8×4-inch pan, or until a toothpick inserted in the center comes out clean.
08 -
Let the bread cool completely in the pan before slicing. Store in an airtight container for up to 2 days or freeze for up to 3 months.
# Additional Notes:
01 -
For best texture, do not overmix the batter after adding the flour.
02 -
Ensure excess moisture is removed from shredded zucchini by gently pressing with a clean towel.