Easy Zucchini Bread Recipe With Cinnamon

🍞 Easy Zucchini Bread with Cinnamon

Ingredients

Dry ingredients

• 2 cups (250 g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1½ teaspoons ground cinnamon
• ¼ teaspoon nutmeg (optional)

Wet ingredients

• 2 large eggs
• ½ cup (120 ml) vegetable oil
• ¾ cup (150 g) granulated sugar
• ¼ cup (50 g) brown sugar
• 2 teaspoons vanilla extract

Zucchini

• 1½ cups grated zucchini, about 1–2 medium zucchini

Optional additions

• ½ cup chopped walnuts or pecans
• ½ cup chocolate chips
• 1–2 tablespoons raisins

👩‍🍳 Step-by-Step Instructions

1. Preheat the oven

Preheat your oven to 350°F (175°C).

Grease a 9 × 5-inch loaf pan with butter or cooking spray. You can also line it with parchment paper, leaving some paper hanging over the sides to make the bread easier to remove.

2. Prepare the zucchini

Wash the zucchini and grate it using the large holes of a box grater.

You generally do not need to peel the zucchini.

Place the grated zucchini in a clean kitchen towel or paper towels and gently squeeze out some of the excess water.

Don’t squeeze it completely dry—the moisture helps make the bread soft and moist.

3. Mix the dry ingredients

In a medium bowl, whisk together:

• Flour
• Baking soda
• Baking powder
• Salt
• Cinnamon
• Nutmeg, if using

Set the bowl aside.

4. Mix the wet ingredients

In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract.

Whisk for about 1–2 minutes, until everything is well combined.

5. Add the zucchini

Add the grated zucchini to the wet mixture.

Stir gently until the zucchini is evenly distributed.

6. Combine wet and dry ingredients

Gradually add the dry ingredients to the zucchini mixture.

Using a spatula or wooden spoon, gently stir until just combined.

Important: Don’t overmix the batter. A few small lumps are perfectly fine. Overmixing can make the bread dense or chewy.

If you’re adding walnuts, pecans, chocolate chips, or raisins, gently fold them in now.

7. Put the batter in the pan

Pour the batter into your prepared loaf pan.

Spread the top evenly with a spatula.

For an extra cinnamon flavor, you can sprinkle the top with a mixture of 1 tablespoon sugar + ½ teaspoon cinnamon.

8. Bake

Place the loaf pan in the center of the preheated oven.

Bake for approximately 50–60 minutes.

Start checking around 50 minutes.

Insert a toothpick or thin skewer into the center. If it comes out clean or with a few moist crumbs attached, the bread is ready.

If wet batter sticks to the toothpick, bake for another 5–10 minutes and check again.

9. Cool the bread

Remove the pan from the oven and let the bread cool in the pan for about 10–15 minutes.

Then carefully remove the loaf and place it on a wire rack.

Allow it to cool for at least 30 minutes before slicing.

This gives the inside time to set properly.

🍽️ How to Serve

Slice the zucchini bread and serve it:

• Warm with butter
• With cream cheese
• With honey
• With a cup of tea or coffee
• Plain as a quick breakfast or snack

⭐ Tips for Perfect Zucchini Bread

• Don’t overmix the batter.
• Don’t completely dry out the zucchini because its moisture keeps the bread tender.
• Use fresh ground cinnamon for a stronger flavor.
• Let the loaf cool before cutting; otherwise, it may crumble.
• If the top is browning too quickly, loosely cover it with aluminum foil during the last 15–20 minutes of baking.
• Store cooled bread in an airtight container at room temperature for about 2–3 days, or refrigerate it for longer storage.

Result: You should get a soft, moist loaf with a warm cinnamon flavor and a slightly sweet, tender center.