Moist Cinnamon Zucchini Bread

My garden exploded with zucchini last summer and I found myself drowning in squash. The neighbor who casually mentioned "just throw it in bread" became my unexpected savior. I made three loaves that first weekend, experimenting with cinnamon levels and nut combinations until my kitchen smelled like a bakery.

My teenage brother walked in while the first loaf was cooling, took one suspicious sniff, and asked why I was baking vegetables. Five minutes later he was sitting on the counter with a buttered slice, declaring it the best thing Id ever made. That loaf disappeared in under 24 hours.

Ingredients

• All-purpose flour: The foundation that gives structure while keeping things tender
• Baking soda and powder: The dynamic duo that creates that beautiful rise
• Cinnamon: Warm and comforting, this makes the kitchen smell like home
• Nutmeg: A subtle background note that deepens the cinnamon flavor
• Eggs: They bind everything together and add richness
• Granulated and brown sugar: Brown sugar adds moisture while white sugar creates the perfect crust
• Vegetable oil: Keeps the bread incredibly moist for days
• Unsalted butter: Melted butter adds that unmistakable buttery flavor
• Vanilla extract: Pure vanilla amplifies all the other flavors
• Zucchini: The star ingredient that adds moisture and nutrition without tasting like vegetables
• Walnuts or pecans: Toasted nuts add crunch and complement the warm spices beautifully

Instructions

Get your oven ready:

Preheat to 350°F and prepare your loaf pan with grease and flour or parchment paper

Whisk the dry ingredients:

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

Beat the wet ingredients:

Mix eggs, both sugars, oil, melted butter and vanilla until smooth and well combined

Add the zucchini:

Fold in the grated zucchini that you have squeezed to remove excess moisture

Combine everything:

Gently fold the dry ingredients into the wet mixture until just combined

Add the crunch:

Fold in the chopped nuts being careful not to overmix the batter

Bake to perfection:

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

Cool completely:

Let it rest in the pan for 10 minutes then move to a wire rack before slicing

Save

This bread became my go-to housewarming gift after I brought a loaf to a new neighbor. She texted me two days later asking for the recipe and now we swap variations every summer. Food really does connect people in the most unexpected ways.

Making It Your Own

The beauty of zucchini bread is how forgiving it is. I have swapped walnuts for chocolate chips when my niece was visiting and added dried cranberries for a holiday version. The base recipe remains solid while the add-ins make each loaf feel special.

Storage Secrets

After many experiments I have learned that wrapping the cooled loaf tightly in plastic wrap keeps it moist for three full days at room temperature. For longer storage, slice it first then freeze individual pieces wrapped in parchment and foil. They thaw perfectly on the counter in about an hour.

Serving Suggestions

Warm a thick slice in the microwave for 15 seconds then spread with salted butter. The contrast between the warm spiced bread and melting butter is absolutely heavenly. For breakfast, try it with cream cheese and a drizzle of honey.

• Toast leftover slices and top with almond butter for an afternoon snack
• Crumble it over vanilla ice cream for an unexpected dessert
• Use slightly stale bread to make incredible French casserole

Save

There is something deeply satisfying about transforming an abundant garden vegetable into something so comforting. This recipe turns overwhelming zucchini harvests into moments of joy.

Recipe FAQs

→ Should I peel the zucchini before grating?

Leave the skin on—it adds subtle color and nutrients. The small shreds become undetectable in the baked loaf, while contributing to moisture and texture.

→ How do I remove excess moisture from grated zucchini?

Place grated zucchini in a clean kitchen towel or cheesecloth and squeeze firmly. This prevents the bread from becoming soggy while still retaining enough moisture for a tender crumb.

→ Can I make muffins instead of a loaf?

Absolutely—portion the batter into a standard 12-cup muffin tin and bake at 350°F for 20-25 minutes. Check for doneness with a toothpick, just like with the loaf.

→ Why did my bread sink in the middle?

This typically happens when the bread is underbaked or removed from the oven too early. Always test with a toothpick and ensure it comes out clean or with just a few moist crumbs before cooling.

→ How long does zucchini bread stay fresh?

Store wrapped tightly at room temperature for up to 3 days. For longer storage, refrigerate for a week or freeze individual slices for up to 2 months—thaw overnight or toast frozen slices directly.

→ Can I substitute the nuts?

Yes—chocolate chips, dried cranberries, or raisins work beautifully. For a nut-free version, simply omit them or add sunflower seeds for similar crunch without the allergens.