Cinnamon Zucchini Bread
This cinnamon zucchini bread is moist, lightly spiced, and a delicious way to use up garden zucchini. With its warm cinnamon flavor, it’s perfect for breakfast with coffee, an afternoon treat, or served warm as a light dessert.Makes 1 loaf.
Equipment
- Box grater
- Mixing bowls
- Whisk & wooden spoon (or spatula)
- 9×5-inch loaf pan
- Parchment paper optional
- Cooling rack
Ingredients
- 1.5 c all-purpose flour
- 1 tbsp cinnamon
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 large eggs (room temperature)
- 1/2 c avocado oil (or butter/melted coconut oil)
- 1 c sugar
- 1.5 tsp vanilla extract
- 2 c shredded zucchini (fresh)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
- In a small bowl, whisk together flour, cinnamon, salt, baking powder, and baking soda.
- In another bowl, whisk eggs, oil, sugar, and vanilla until smooth and slightly thickened.
- Add the dry ingredients into the wet and stir until just combined.
- Fold in the shredded zucchini (do not drain). Avoid overmixing.
- Spread batter evenly into the prepared loaf pan.
- Bake for 50–60 minutes, until the top springs back lightly and a tester comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing.
Notes
- Use fresh zucchini—no need to peel before shredding.
- Don’t squeeze out the liquid; it keeps the bread tender.
- Mix gently—stir just until the flour disappears to avoid a dense loaf.
- Check doneness with a toothpick or chopstick.
- Freeze slices individually wrapped for up to 3 months.