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Best Moist Cinnamon Zucchini Bread (Easy Family Recipe)

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This moist and tender cinnamon zucchini bread is a happy accident turned family favorite. Made with simple ingredients and ready in about an hour, it’s perfect for breakfast, snack, or dessert.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 1 cup granulated sugar (can reduce to ¾ cup)
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini, unpeeled)
  • ½ cup chopped walnuts or pecans (optional)
  • For the cinnamon swirl (optional):
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray; line with parchment paper leaving overhang for easy removal.
  2. Wash zucchini, trim ends, and grate using large holes of a box grater. Place grated zucchini in a clean kitchen towel or paper towels and squeeze gently to remove some moisture (about 1 tablespoon liquid). Do not over-squeeze.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. In a large bowl, whisk together sugar and oil until well combined. Add eggs one at a time, whisking well after each. Stir in vanilla extract until smooth and glossy.
  5. Pour dry ingredients into wet mixture. Stir with a rubber spatula until just combined (a few streaks of flour are okay). Gently fold in grated zucchini and nuts (if using). Batter will be thick.
  6. For cinnamon swirl (optional): In a small bowl, mix 2 tablespoons sugar and 1 teaspoon cinnamon. Pour half the batter into prepared pan, sprinkle with half the cinnamon sugar, add remaining batter, and top with remaining cinnamon sugar. Use a knife to gently swirl.
  7. Bake in center of oven for 50-60 minutes. Start checking at 50 minutes: insert a toothpick into center; if it comes out clean or with a few moist crumbs, it’s done. If top browns too quickly, tent loosely with foil after 40 minutes.
  8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Don’t over-squeeze the zucchini; just remove excess moisture. Use room temperature eggs. Measure flour by spooning and leveling. Let bread cool completely before slicing for best texture. Store wrapped at room temperature for up to 4 days. Freezes well for up to 3 months.

Nutrition

Keywords: zucchini bread, cinnamon zucchini bread, easy zucchini bread, moist zucchini bread, family recipe, quick bread, vegetable bread

Find it online: https://gleamgulp.com/best-moist-cinnamon-zucchini-bread-easy-family-recipe/