Moist Zucchini Cinnamon Bread

Last August my neighbor knocked on the door with an armful of zucchini she couldn't use, and I stood there staring at three enormous green clubs wondering what on earth I'd do with them all. The scent of cinnamon drifting from my oven changed everything that afternoon. Now I almost look forward to the garden surplus.

My sister-in-law stayed over last weekend and I pulled a loaf from the freezer. We sat at the counter with coffee, slicing thick pieces warm from the toaster, and she kept asking what made it taste so good. The secret, I told her, is squeezing the zucchini until your hands hurt.

Ingredients

• All-purpose flour: 2 cups (250 g) creates the perfect structure, though I've used half whole wheat for a nuttier twist
• Baking soda and powder: 1 teaspoon soda and 1/2 teaspoon powder work together for reliable rise every time
• Salt: 1/2 teaspoon balances the sweetness and wakes up all the spices
• Ground cinnamon: 1 1/2 teaspoons gives that classic warmth we all crave
• Ground nutmeg: 1/4 teaspoon optional but adds that little something special
• Eggs: 2 large eggs at room temperature incorporate better and create a tender crumb
• Granulated sugar: 3/4 cup (150 g) provides sweetness and helps the top brown beautifully
• Light brown sugar: 1/2 cup (110 g) packed adds moisture and subtle caramel depth
• Vegetable oil: 1/2 cup (120 ml) keeps the bread incredibly moist for days
• Unsalted butter: 1/4 cup (60 g) melted and cooled adds that buttery richness oil alone can't achieve
• Pure vanilla extract: 2 teaspoons enhances every other flavor in the loaf
• Zucchini: 2 cups (250 g) grated and thoroughly squeezed of excess moisture, the star ingredient
• Chopped walnuts or pecans: 3/4 cup (90 g) add satisfying crunch throughout every slice

Instructions

Get your oven ready:

Preheat to 350°F (175°C) and grease a 9x5-inch loaf pan with butter, then dust with flour, lining the bottom with parchment paper for insurance.

Whisk the dry team:

In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg until everything is evenly distributed.

Make the wet mixture:

Beat eggs, granulated sugar, and brown sugar in a large bowl until well combined, then stir in oil, melted butter, and vanilla until smooth.

Add the zucchini:

Stir in your grated and squeezed zucchini until it's evenly distributed throughout the batter.

Combine everything:

Fold the dry ingredients into the wet mixture gently until just combined, stopping as soon as you no longer see flour streaks.

Fold in the nuts:

Add the chopped walnuts or pecans and fold them in gently, being careful not to overwork the batter.

Bake it:

Pour the batter into your prepared pan, smooth the top, and bake for 50 to 55 minutes until a toothpick comes out with just a few moist crumbs.

Cool completely:

Let the bread rest in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.

Pin it

This bread became my go-to for new neighbors and sad friends after I brought a loaf to a coworker going through a tough time. She told me later that slice of bread with butter was the first thing that tasted like comfort in weeks.

Make It Your Own

I've swapped walnuts for chocolate chips when my kids demanded something sweeter, and honestly, it's hard to argue with the results. Dried cranberries add tart contrast that cuts through the richness beautifully. Even a handful of shredded coconut works if you're feeling adventurous.

Storage Secrets

This bread actually tastes better on day two when all the flavors have had time to become friends. Wrap it tightly in plastic and it'll stay perfect on the counter for three days. I slice and freeze individual portions wrapped in foil for busy weekday mornings.

Serving Ideas

Toast thick slices until golden and slather with salted butter while still warm. A smear of cream cheese makes it feel almost dessert-like. For breakfast, try it alongside scrambled eggs and fresh fruit. It also pairs surprisingly well with sharp cheddar cheese.

• Warm it in the oven at 300°F for 10 minutes to refresh day-old bread
• Add a sprinkle of turbinado sugar on top before baking for a crunchy crust
• The batter can be made into muffins, just reduce baking time to 20-25 minutes

Pin it

There's something deeply satisfying about turning an abundant summer vegetable into something that feels like a treat. This bread never fails to make the house feel like home.

Questions & Answers

→ How do I prevent the bread from becoming soggy?

Squeezing excess moisture from the grated zucchini before mixing helps maintain a moist but not soggy texture.

→ Can I substitute the nuts in this loaf?

Yes, walnuts and pecans can be replaced with chocolate chips or dried cranberries for a different flavor and texture.

→ What is the ideal baking temperature and time?

Bake the loaf at 350°F (175°C) for 50 to 55 minutes, or until a toothpick inserted comes out clean or with moist crumbs.

→ How to store the loaf to keep it fresh?

Store at room temperature in an airtight container for up to 3 days, or freeze up to 2 months for longer preservation.

→ Can this bread be made dairy-free?

Substitute the butter with a dairy-free alternative like coconut oil or margarine to make it dairy-free.