This Cinnamon Zucchini Bread is incredibly moist, packed with warm spices, and a fantastic way to use up those garden zucchinis. It’s simple to make and perfect for breakfast, a snack, or even dessert.
Key Ingredients & Substitutions:
- Zucchini: Don’t peel it! The skin softens perfectly and adds nutrients. Freshly grated is best.
- Oil: Use a neutral oil like vegetable, canola, or melted coconut oil. Applesauce can be a healthier substitute for half the oil.
- Eggs: Bind the ingredients together. Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) can work as a vegan substitute.
- Flour: All-purpose flour is standard. Whole wheat pastry flour can be used for a slightly healthier twist.
- Cinnamon: Essential for that cozy flavor. Don’t skimp!
Ingredients:
Wet Ingredients:
* 2 large eggs
* ½ cup neutral oil (vegetable, canola, or melted coconut oil)
* 1 ½ cups granulated sugar
* 1 teaspoon vanilla extract
* 2 cups grated zucchini (about 2 medium zucchinis), squeezed of excess water
Dry Ingredients:
* 1 ½ cups all-purpose flour
* 1 teaspoon baking soda
* ½ teaspoon baking powder
* ¼ teaspoon salt
* 2 teaspoons ground cinnamon
* ¼ teaspoon ground nutmeg (optional, but lovely!)
How Much Time Will You Need?
- Total Time: 1 hour
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Servings: 1 loaf (about 10-12 slices)
- Tools Needed: Large mixing bowl, whisk, rubber spatula, 9×5 inch loaf pan, box grater
Step-by-Step Instructions:
1. Prepare Your Zucchini and Pan
Start by grating your zucchini. Once grated, gently squeeze out any excess water using a clean kitchen towel or paper towels. This helps prevent a soggy bread. Next, grease and flour your 9×5 inch loaf pan, or line it with parchment paper for easy removal. Preheat your oven to 350°F (175°C).
2. Mix the Wet Ingredients
In a large mixing bowl, whisk together the eggs, oil, granulated sugar, and vanilla extract until well combined and smooth. This forms the base of your moist zucchini bread.
3. Fold in the Zucchini
Add the squeezed, grated zucchini to your wet mixture. Use a rubber spatula to gently fold it in until evenly distributed. It might look like a lot of zucchini, but it bakes down beautifully.
4. Combine Dry Ingredients
In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and optional nutmeg. Make sure there are no lumps and the spices are well distributed.
5. Combine Wet and Dry Mixtures
Pour the dry ingredient mixture into the wet ingredient mixture. Stir gently with your rubber spatula until just combined. Be careful not to overmix, as this can make your zucchini bread tough. A few streaks of flour are okay.
6. Bake Your Cinnamon Zucchini Bread
Pour the batter evenly into your prepared loaf pan. Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Storage Instructions:
Store your Cinnamon Zucchini Bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. This bread also freezes beautifully for up to 3 months.
Frequently Asked Questions (FAQ):
- Can I use frozen zucchini? Yes, but thaw it completely and squeeze out even more excess water than fresh zucchini before adding it to the batter.
- Why is my zucchini bread dry? You might have overmixed the batter, or your oven temperature was too high, causing it to bake too quickly.
- Can I add nuts or chocolate chips? Absolutely! ½ cup of chopped walnuts, pecans, or chocolate chips can be folded in with the zucchini in step 3.
- Do I have to peel the zucchini? No, there’s no need to peel the zucchini. The skin softens completely during baking and adds nutrients.
- How do I know when the bread is done? Insert a wooden skewer or toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, it’s ready.
- Can I make muffins instead? Yes, this recipe works great for muffins! Bake at 375°F (190°C) for about 20-25 minutes.