Description
Classic Cinnamon Zucchini Bread is a moist, tender quick bread made with freshly grated zucchini and layered with a sweet cinnamon-sugar swirl. It is easy to prepare, warmly spiced, and perfect for breakfast, brunch, snacks, or dessert.
Ingredients
Scale
- 1 1/2 cups grated zucchini (about 1-2 small to medium zucchini)
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 cup granulated sugar, for the cinnamon swirl
- 1 tablespoon ground cinnamon, for the cinnamon swirl
- Nonstick cooking spray, as needed
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch loaf pan with nonstick foil or parchment paper and lightly coat it with cooking spray.
- Place the grated zucchini, 3/4 cup sugar, vegetable oil, vanilla extract, and eggs in a large mixing bowl. Stir until thoroughly combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, 1/2 teaspoon cinnamon, salt, and baking powder.
- Add the dry ingredients to the zucchini mixture and gently stir just until incorporated. Avoid overmixing so the bread stays soft and tender.
- In a small bowl, combine 1/4 cup sugar with 1 tablespoon cinnamon to make the cinnamon-sugar swirl.
- Pour one-third of the batter into the prepared loaf pan and spread it evenly.
- Sprinkle half of the cinnamon-sugar mixture evenly over the batter.
- Add another one-third of the batter, then sprinkle with the remaining cinnamon-sugar mixture.
- Top with the remaining batter and gently smooth the surface.
- Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs. If needed, continue checking every 5 minutes until fully baked.
- Allow the Classic Cinnamon Zucchini Bread to cool in the pan for about 10 minutes before transferring it to a wire rack. Cool before slicing and serving.
Notes
- There is no need to peel the zucchini; the thin skin softens during baking.
- Do not squeeze moisture from normally hydrated zucchini because that moisture helps keep the bread tender.
- Avoid overmixing the batter, which can create a dense or tough loaf.
- If the top browns too quickly, loosely cover the loaf with foil during the final portion of baking.
- Store the bread tightly covered at room temperature for up to 5 days.
- For longer storage, wrap the cooled loaf well and freeze for up to 5 months. Thaw in the refrigerator or at room temperature.
- For additional texture, fold about 1/2 cup chopped walnuts into the batter before layering it in the loaf pan.
- Baking time may vary depending on oven calibration, altitude, humidity, and loaf pan material.
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 284 kcal
- Sugar: 26 g
- Sodium: 241 mg
- Fat: 10 g
- Saturated Fat: 8 g
- Unsaturated Fat: 1 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 41 mg