Moist Zucchini Bread with Cinnamon

My neighbor Sarah dropped off three massive zucchinis from her garden last summer, looking slightly desperate about what to do with the bounty. I made this bread on a rainy Sunday afternoon, and the cinnamon scent drifting through the house had my teenage son actually abandon his video games to investigate the kitchen.

I brought a still-warm loaf to a book club meeting that evening, and within five minutes, everyone had abandoned the wine and cheese to crowd around the bread. My friend Maria, who claims she hates zucchini in everything, went back for thirds and demanded the recipe before leaving.

Ingredients

• All-purpose flour: Forms the structure of your bread; scoop and level your measuring cup rather than packing it down
• Baking soda and powder: This double combo gives the bread its rise and lovely tender crumb
• Ground cinnamon: The backbone flavor that makes this bread smell like comfort itself
• Eggs: Room temperature eggs incorporate better and create a more uniform texture
• Granulated and brown sugar: The brown sugar adds moisture and depth while white sugar provides crispness
• Vegetable oil and butter: Using both gives you the best of both worlds; butter for flavor, oil for lasting moisture
• Vanilla extract: Do not skip this; it amplifies all the other flavors and makes everything taste complete
• Zucchini: The star of the show; squeeze out excess moisture in a clean towel or your bread may turn out gummy
• Chopped walnuts or pecans: Toast them lightly in a dry pan first to deepen their nutty flavor

Instructions

Prep your oven and pan:

Preheat to 350°F (175°C) and grease a 9x5-inch loaf pan thoroughly, getting into all the corners

Whisk the dry ingredients:

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

Beat the wet mixture:

In a large bowl, beat eggs with both sugars until smooth, then add oil, melted butter, and vanilla

Add the zucchini:

Fold in your grated and squeezed zucchini until it is evenly distributed throughout the batter

Combine everything:

Gently fold the dry ingredients into the wet mixture just until no flour streaks remain; overmixing makes tough bread

Fold in the nuts:

Add your toasted nuts last, folding them in gently so they stay evenly distributed rather than sinking to the bottom

Bake to perfection:

Pour batter into your prepared pan, smooth the top, and bake for 50 to 55 minutes until a toothpick comes out clean

Cool completely:

Let the bread rest in the pan for 10 minutes, then turn it out onto a wire rack; slicing while warm is tempting but patience rewards you with cleaner slices

Save

This recipe became my go-to for new neighbors and condolence drops alike. Something about warm spiced bread feels like a genuine hug in food form, the kind of gesture that says someone cared enough to spend an hour making something just for you.

Making It Your Own

Switch out the nuts for chocolate chips when you need something sweeter, or try dried cranberries for a tart contrast that cuts through the richness.

Storage Secrets

Wrap cooled bread tightly in plastic wrap and it stays perfectly moist on the counter for three days. For longer storage, slice the whole loaf, wrap individual slices in plastic, and freeze them; they thaw beautifully in the microwave for about 20 seconds.

Serving Ideas

A smear of cream cheese transforms this into dessert, while salted butter emphasizes the spices. For breakfast, try it toasted with a drizzle of honey that seeps into all those warm crevices.

• Warm slices slightly before serving to wake up the spices
• Pair with hot coffee or cold milk depending on the weather
• Slice thick for a satisfying snack that feels substantial

Save

There is something deeply satisfying about turning summer's abundance into something that feeds people long after the garden has gone dormant.

Recipe Q&A

→ Should I peel the zucchini before grating?

No, leave the skin on for added color and nutrients. Simply grate the whole zucchini and squeeze out excess moisture before adding to the batter.

→ Can I make this without nuts?

Absolutely. Replace nuts with chocolate chips, dried cranberries, or simply omit them for a nut-free version that's equally delicious.

→ How do I know when the bread is done?

Insert a toothpick into the center—it should come out clean or with just a few moist crumbs. The top should be golden brown and spring back when gently pressed.

→ Can I freeze zucchini bread?

Yes, wrap cooled loaf tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight at room temperature before serving.

→ Why is my zucchini bread dense?

Overmixing the batter can create a dense texture. Fold dry ingredients gently until just combined, and avoid squeezing too much moisture from the grated zucchini.

→ Can I use whole wheat flour?

Substitute half the all-purpose flour with whole wheat for added nutrition, though the texture may be slightly denser and the flavor more robust.