Moist Zucchini Cinnamon Bread (Printable)

Moist loaf with zucchini, cinnamon, and crunchy nuts, perfect for a flavorful start or snack.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/4 teaspoon ground nutmeg (optional)

→ Wet Ingredients

07 - 2 large eggs
08 - 3/4 cup granulated sugar
09 - 1/2 cup packed light brown sugar
10 - 1/2 cup vegetable oil
11 - 1/4 cup unsalted butter, melted and cooled
12 - 2 teaspoons pure vanilla extract

→ Add-ins

13 - 2 cups zucchini, grated and excess moisture squeezed out
14 - 3/4 cup chopped walnuts or pecans

# How to Make It:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 - Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
03 - Beat eggs, granulated sugar, and brown sugar in a large bowl until well combined. Incorporate oil, melted butter, and vanilla until smooth.
04 - Stir in the grated zucchini until evenly distributed.
05 - Gradually fold the dry ingredients into the wet mixture until just incorporated; avoid overmixing.
06 - Gently fold in the chopped walnuts or pecans.
07 - Pour batter into the prepared loaf pan and even out the top surface.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
09 - Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Suggestions:

01 -
  • It tastes like comfort in every slice, moist and naturally sweet without tasting overly processed.
  • Your kitchen will smell incredible while it bakes, and you'll have people asking for seconds before they even sit down.
  • A zucchini loaf this good makes you feel like you're using up garden overflow while actually making something worth savoring.
02 -
  • Squeezing the water from your shredded zucchini is not optional, no matter how much you want to skip it. Wet zucchini turns your bread into a dense, soggy mess.
  • Don't use melted butter that's still hot when you add it to the sugar mixture, or the eggs will start to cook. Let it cool for a few minutes first.
  • The difference between done and overdone is literally two minutes, so start checking at 50 minutes and no sooner.
03 -
  • Use a box grater's finest holes for your zucchini, and squeeze it in a clean kitchen towel right over the sink until no water comes out. You'll be surprised how much liquid comes out.
  • Don't open the oven door before 50 minutes, because the sudden temperature change can make your bread fall before it's fully set.
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