Moist Cinnamon Zucchini Bread

Cinnamon zucchini bread is the kind of quick bread that disappears before it fully cools. The cinnamon hits first, warm and fragrant, then the bread itself is so moist it barely needs butter.

It’s a smart way to use up summer squash, and it comes together with one bowl and a whisk. You’ll have a loaf on the counter in under an hour.

Why This Zucchini Bread Works

It stays moist for days thanks to the zucchini and brown sugar. A full tablespoon of cinnamon gives it a cozy spiced edge that makes every slice taste like it belongs next to coffee.

The crumb is tender, never dense, and the top develops a lightly crackled crust that looks as good as it tastes.

Ingredients

• 1 1/2 cups all-purpose flour: spooned and leveled, not scooped
• 1 tsp baking soda: for rise
• 1/2 tsp baking powder: for extra lift
• 1/2 tsp fine sea salt: balances the sweetness
• 1 tbsp ground cinnamon: the star of the loaf
• 1/2 cup granulated sugar: adds crisp edges
• 1/2 cup packed light brown sugar: keeps it moist
• 1/2 cup vegetable oil: can substitute canola or melted coconut oil
• 2 large eggs: at room temperature
• 2 tsp vanilla extract: rounds out the spice
• 1 1/2 cups grated zucchini (from about 1 medium): squeeze out extra moisture with a clean towel

Variations

• Add nuts: fold in 1/2 cup chopped walnuts or pecans for a toasty crunch
• Go chocolate: stir in 1/2 cup semisweet chocolate chips after folding in the zucchini
• Lighten it up: replace half the oil with unsweetened applesauce, the loaf will be a little less rich but still tender

Smoked Salmon Toast goes perfectly with this zucchini bread for an easy brunch spread.

How to Make Cinnamon Zucchini Bread

Step 1: Whisk the Dry Ingredients

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. In a large bowl, whisk together the 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, and 1 tbsp cinnamon.

Whisk for about 30 seconds, until everything is evenly distributed. The cinnamon will be fragrant already.

Step 2: Mix the Wet Ingredients

In a separate bowl, whisk together the 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup oil, 2 eggs, and 2 tsp vanilla.

Keep whisking for about 1 minute, until the mixture looks smooth and slightly thickened. The brown sugar might have a few small lumps, that’s fine.

Step 3: Fold in the Zucchini

Pour the wet ingredients into the dry ingredients. Stir with a flexible spatula just until no floury streaks remain. Add the 1 1/2 cups grated zucchini (make sure you’ve squeezed out the excess moisture first) and fold it in gently until evenly distributed.

The batter will look thick and speckled with green shreds. Stop mixing as soon as the flour disappears, about 20 to 30 seconds, to keep the bread tender.

Step 4: Bake the Loaf

Scrape 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 with a few moist crumbs.

The kitchen will smell incredible. If the top seems to brown too fast after 30 minutes, tent it loosely with foil, though this loaf rarely needs it.

Step 5: Slice and Serve

Let the loaf cool in the pan for 10 minutes, then turn it out onto a rack to cool completely. Slice with a serrated knife once it’s just warm or at room temperature.

Serve the slices as is, or with a smear of butter if you like. The cinnamon will be the first thing you taste, followed by the moist, tender crumb.

Tips for the Best Zucchini Bread

• Squeeze the zucchini well to avoid a gummy loaf. After grating, wrap it in a clean kitchen towel and wring out the liquid.
• Use a light-colored metal loaf pan for even browning. Dark pans can cause the edges to overbake.
• Don’t overmix once the flour goes in. Stir just until no dry pockets are left to keep the crumb tender.
• For a taller loaf, use an 8×4-inch pan and add 5 to 10 minutes to the bake time.

Bake times by pan size:

Keeping It Moist and Fresh

Wrap the cooled loaf tightly in plastic or store it in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To revive a refrigerated slice, microwave it for 15 to 20 seconds or pop it in the toaster.

Frequently Asked Questions

Can I freeze this bread?

Yes. Wrap the fully cooled loaf tightly in plastic then foil, and freeze for up to 3 months. Thaw it overnight in the fridge or at room temperature.

Can I bake this as muffins?

Absolutely. Divide the batter among 12 lined muffin cups and bake at 350°F (175°C) for about 20 to 22 minutes, until a toothpick comes out clean.

Why did my loaf sink in the middle?

It’s usually underbaked or the oven door was opened too early. Test with a toothpick and avoid opening the door during the first 30 minutes.

Do I need to peel the zucchini before grating?

No, the green skin adds nice flecks of color and doesn’t change the texture. Just wash it well and grate it, no peeling needed.

Cinnamon Zucchini Bread Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Calories: 312

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 1 tbsp ground cinnamon
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 1/2 cups grated zucchini, squeezed dry

Method

 

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Whisk together flour, baking soda, baking powder, salt, and cinnamon in a large bowl.
2. In another bowl, whisk the sugars, oil, eggs, and vanilla until smooth.
3. Pour wet into dry and stir just until combined. Fold in the squeezed zucchini until no floury streaks remain.
4. Pour batter into the pan and bake 50 to 55 minutes, until a toothpick comes out with moist crumbs.
5. Cool in the pan 10 minutes, then transfer to a rack. Slice once just warm or fully cooled.

Notes

Squeeze the grated zucchini well to avoid a soggy loaf. Cool completely before slicing for clean cuts.