What You’ll Find Here
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Zucchini and Cinnamon Bread is a delectable fusion of sweet and savory flavors that offers a nutritious twist on a classic dessert. With the natural sweetness of zucchini and the warmth of cinnamon, this bread is perfect for breakfast, a snack, or even dessert. It’s also a great way to sneak some veggies into your day without sacrificing taste.
This recipe not only highlights the health benefits of zucchini but also balances those with the richness of spices like cinnamon, nutmeg, and the comforting softness of a traditional quick bread. Whether you’re looking for a new way to use up an abundance of zucchini or you’re just in the mood for a moist, flavorful treat, this Zucchini and Cinnamon Bread will become a staple in your kitchen.
Zucchini bread became popular in the United States during the 1970s, a time when home cooks embraced healthier ingredients and creative ways to use summer’s bountiful zucchini harvest. The recipe likely originated from the tradition of using grated vegetables in baked goods, much like carrot cake. The addition of cinnamon gives this moist bread a warm, spicy flavor, making it a perfect balance of sweet and savory. It’s an easy and delicious way to use up excess zucchini while sneaking in vegetables without anyone noticing!
Zucchini and Cinnamon Bread
Zucchini and Cinnamon Bread is a soft, moist loaf packed with grated zucchini, ground cinnamon, and other warming spices. The zucchini adds a subtle texture and moisture without an overpowering taste, making it an excellent choice for anyone who enjoys the light sweetness of a spiced bread. It’s an easy recipe that can be whipped up quickly and enjoyed with your morning coffee or tea, or as a snack for kids and adults alike.
This recipe is versatile—make it with or without nuts, or even throw in some chocolate chips for an extra treat. Plus, it's a great option for those who want to enjoy comfort food with a slightly healthier twist.
Tools and Equipment
- Mixing bowls
- Whisk
- Box grater
- Spatula
- Measuring cups and spoons
- 9x5-inch loaf pan
- Wire cooling rack
- Oven
Ingredients
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate medium bowl, whisk together the vegetable oil, sugar, eggs, and vanilla extract until smooth.
- Gently fold the grated zucchini into the wet ingredients using a spatula.
- Add the wet ingredients to the dry ingredients and mix until just combined, being careful not to overmix.
- If using, fold in the chopped nuts or chocolate chips.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire cooling rack to cool completely.
- Slice and serve warm, or store for later use.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 238.84kcal
- % Daily Value *
- Total Fat 10.44g17%
- Saturated Fat 1.61g9%
- Cholesterol 31mg11%
- Sodium 136.68mg6%
- Potassium 107.64mg4%
- Total Carbohydrate 33.59g12%
- Dietary Fiber 1.46g6%
- Sugars 17.35g
- Protein 3.44g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Please note that the nutritional values provided are approximate and may vary depending on the specific ingredients and portion sizes used. It's always best to double-check with your specific ingredients and measurements for accurate nutritional information.
Note
Tips and Variations:
- Nut-Free Version: Leave out the nuts for a nut-free version.
- Add-ins: Try adding raisins or dried cranberries for a fruity twist.
- Make It Healthier: Substitute half of the oil with applesauce to reduce fat content.
- Gluten-Free Option: Swap the all-purpose and whole wheat flour with a gluten-free flour blend.
- Vegan Option: Use flaxseed eggs (1 tablespoon ground flaxseed + 3 tablespoons water for each egg) and substitute oil for butter.
Serving Suggestions:
- Serve slices of this bread with a light spread of butter or cream cheese.
- Pair with coffee, tea, or a tall glass of milk for a cozy breakfast or snack.
- Add a dollop of Greek yogurt and a drizzle of honey for extra sweetness and texture.
Allergen Information:
- Dairy: Some recipes contain milk or butter. Use plant-based alternatives for a dairy-free version.
- Eggs: Standard recipes use eggs, but flax eggs can be used for a vegan option.
- Gluten: Contains wheat flour. Gluten-free flour blends can be used for a gluten-free version.
- Nuts: Optional add-ins like walnuts or pecans may be present.
Wine or Drink Pairing:
- Non-alcoholic: Pairs well with herbal tea (like chamomile) or a cup of coffee.
- Alcoholic: A light dessert wine like Moscato or a spiced rum pairs nicely with the cinnamon notes.
Storage and Leftovers:
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keeps for up to a week when refrigerated, wrapped tightly.
- Freezing: Freeze for up to 3 months. Thaw overnight in the fridge and reheat slices if desired.
