Moist Zucchini Cinnamon Bread (Printable)

A moist quick bread featuring shredded zucchini, warm cinnamon, and crunchy nuts for a delightful snack.

# What You'll 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 grated zucchini, moisture squeezed out
14 - 3/4 cup chopped walnuts or pecans

# Directions:

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

# Expert Advice:

01 -
  • It's moist and tender inside with just enough nutty crunch to keep things interesting.
  • The cinnamon and brown sugar create this warm, comforting flavor that feels less like sneaking in vegetables and more like actual indulgence.
  • One loaf disappears fast, which means you'll be making this again within the week.
02 -
  • Squeeze your zucchini like you mean it, this is the step that separates a dense hockey puck from an actually moist bread.
  • Don't skip cooling completely before slicing, I learned this by cutting into a warm loaf and watching it compress into a sad mess instead of showing those beautiful crumbs.
03 -
  • If your zucchini releases water as it sits in the batter, don't panic, just squeeze it again before folding everything together.
  • Room temperature ingredients mix more evenly than cold ones, so pull your eggs and oil out about an hour before baking and your bread will have a better crumb structure.
Go back