Zucchini and Cinnamon Bread

Sliced zucchini and cinnamon bread displayed on a wooden cutting board.
Prep Time 15 mins
Cook Time 50 mins
Rest Time 10 mins
Total Time 1 hr 15 mins
Cooking Method:
Cuisine:
Courses: , , ,
Difficulty: Beginner
Servings: 12
Calories: 238.84
Best Season: Summer
Description

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
  • 2 cups grated zucchini
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil (or melted butter)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/4 cup chocolate chips (optional)
Step-by-Step Instructions
  1. 1
    Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan.
  2. 2
    In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. 3
    In a separate medium bowl, whisk together the vegetable oil, sugar, eggs, and vanilla extract until smooth.
  4. 4
    Gently fold the grated zucchini into the wet ingredients using a spatula.
  5. 5
    Add the wet ingredients to the dry ingredients and mix until just combined, being careful not to overmix.
  6. 6
    If using, fold in the chopped nuts or chocolate chips.
  7. 7
    Pour the batter into the prepared loaf pan and spread it evenly.
  8. 8
    Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  9. 9
    Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire cooling rack to cool completely.
  10. 10
    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.
Keywords: Zucchini bread, cinnamon bread, zucchini cinnamon loaf, quick bread recipe, moist zucchini bread, healthy zucchini bread, cinnamon loaf, vegetable bread, spiced bread recipe