Moist Cinnamon Zucchini Bread

My garden produced way more zucchini than anyone actually needs one summer, and suddenly I was that person leaving squash on neighbors' porches at midnight. After trying everything from stir-fry to zucchini noodles, I finally landed on this bread recipe that turned my surplus into something people actually requested by name.

I made three loaves one rainy Sunday and brought one into work, thinking my coworkers might have a slice with coffee. By noon that bread had vanished, and I had three separate emails asking for the recipe. Now it is my go-to when I need something that feels homemade but does not require fussing over yeast or timing.

Ingredients

• All-purpose flour: The structure here matters, so measure properly by spooning flour into your cup and leveling it off
• Baking soda and powder: This combo gives the bread its rise and that tender, cake-like crumb
• Ground cinnamon: Do not skimp here, it is what makes zucchini bread taste like home
• Nutmeg: Optional but adds this warmth that people notice but cannot quite place
• Eggs: Room temperature eggs blend better and create a more even texture
• Granulated and brown sugar: The brown sugar adds moisture while white sugar provides crispness
• Vegetable oil and butter: Oil keeps it moist for days while melted butter adds richness
• Vanilla extract: Pure vanilla makes a difference you can taste
• Zucchini: Grate it on the large holes and really squeeze out the excess moisture or your bread will be gummy
• Walnuts or pecans: Toast them lightly beforehand for deeper flavor and better crunch

Instructions

Get your oven ready:

Preheat to 350°F and prep your 9x5 inch loaf pan with butter and flour, or parchment paper if you want easy removal

Whisk the dry mixture:

Combine flour, baking soda, baking powder, salt, cinnamon and nutmeg in a medium bowl

Beat the wet ingredients:

Whisk eggs with both sugars until combined, then add oil, melted butter and vanilla until smooth

Add the zucchini:

Stir in your grated zucchini until it is evenly distributed throughout the batter

Combine everything:

Fold the dry ingredients into the wet mixture just until you no longer see flour streaks

Fold in the nuts:

Gently incorporate your chopped walnuts or pecans so they stay suspended in the batter

Bake to perfection:

Pour into your prepared pan and bake for 50 to 55 minutes until a toothpick comes out with just a few moist crumbs

Cool completely:

Let it rest in the pan for 10 minutes before moving to a wire rack, otherwise it might break apart

Save

My grandmother never wrote down any of her recipes, but this is the one I managed to save by watching her hands move through the ingredients every summer. Now when I bake it, the house fills with the same cinnamon warmth that used to greet me at her back door.

Making It Your Own

Swap the nuts for chocolate chips when you need something sweeter, or try dried cranberries for a tart contrast that cuts through all that sugar. I have made versions with lemon zest and poppy seeds that feel entirely different but equally delicious.

Storage Secrets

This bread actually tastes better on day two, once the flavors have had time to settle and mingle. Wrap it tightly in plastic and it will stay moist on your counter for three days, or freeze whole loaves wrapped in foil for those mornings when you need homemade breakfast but have zero time.

Serving Suggestions

Toast thick slices and slather with salted butter for the simplest version, or spread with cream cheese for something more decadent. The cinnamon warmth pairs beautifully with hot coffee, but I have been known to eat a slice standing up at the counter with a glass of cold milk.

• Serve slightly warm for the best texture
• Try it toasted with a drizzle of honey
• Package slices individually for easy grab and go breakfasts

Save

There is something deeply satisfying about turning an abundance of garden zucchini into a loaf that disappears so quickly. Happy baking.

Questions & Answers

→ Should I peel the zucchini before grating?

Leave the skin on—it adds subtle color and nutrients. Just wash thoroughly before grating. The shreds melt into the batter during baking, so you won't notice any texture difference.

→ How do I remove excess moisture from zucchini?

After grating, place zucchini in a clean kitchen towel or paper towels and squeeze firmly. You'll be surprised how much liquid comes out—this step prevents a soggy center and ensures proper baking.

→ Can I make this without nuts?

Absolutely. Simply omit the walnuts or pecans. You can add chocolate chips, dried cranberries, or raisins instead for different texture and flavor variations.

→ Why did my loaf sink in the middle?

This usually means underbaking or too much moisture from the zucchini. Ensure you squeeze out excess liquid and bake until a toothpick comes out clean or with just a few moist crumbs.

→ How should I store zucchini bread?

Keep wrapped tightly at room temperature for up to 3 days. For longer storage, slice and freeze in freezer bags for up to 2 months. Thaw individual slices overnight or toast frozen slices directly.

→ Can I use whole wheat flour?

Yes, substitute half the all-purpose flour with whole wheat for added nutrition. Keep some all-purpose flour to maintain the tender, moist texture that makes this loaf special.