Moist Cinnamon Zucchini Bread (Printable)

Moist, spiced zucchini loaf with warm cinnamon and crunchy nuts, perfect for breakfast or afternoon snacking.

# 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

→ Wet Ingredients

07 - 2 large eggs
08 - 3/4 cup granulated sugar
09 - 1/2 cup light brown sugar, packed
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 squeezed of excess moisture
14 - 3/4 cup chopped walnuts or pecans

# How-To Steps:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well blended.
03 - In a large bowl, beat eggs, granulated sugar, and brown sugar until well combined. Add oil, melted butter, and vanilla; mix until smooth.
04 - Stir the grated zucchini into the wet mixture until evenly distributed.
05 - Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
06 - Gently fold in the chopped walnuts or pecans until evenly distributed throughout the batter.
07 - Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
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 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Tips:

01 -
  • It sneaks vegetables into breakfast without anyone noticing or complaining
  • The texture is incredibly moist without being heavy or dense
  • Your kitchen will smell like cinnamon and comfort for hours
02 -
  • Squeezing excess moisture from your grated zucchini is the step that makes the difference between gummy bread and perfect bread
  • Overmixing creates tough bread, so stop as soon as the flour disappears
  • The toothpick test is better than visual cues, as the top might look done while the middle is still raw
03 -
  • Grate your zucchini the night before and store it in the fridge to save time on baking day
  • Use the large holes on your box grater for better texture in the final bread
  • Check for doneness at the 50 minute mark since ovens vary
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