Cinnamon Zucchini Bread

This cinnamon zucchini bread is one of the best sweet loaves of bread I have ever made! Soft, moist, sweet, and utterly delicious.

Forget all the zucchini cakes you have made before; this cinnamon zucchini bread is the one you have been actually looking for!!!

I have been making zucchini bread at least once every summer for the past 15 years or so.

And this recipe for zucchini bread with cinnamon is my favorite! For me: absolutely perfect! So good that I will probably need some years before I even look for a new zucchini bread recipe.

The consistency? This zucchini cinnamon bread has the best texture you can achieve when baking a loaf cake. It is moist yet still fluffy, has a perfect crumb, it won't get stuck in your throat when trying to swallow.

And the taste is amazing!

 Recipe ingredients

• To make this zucchini cinnamon bread, you will need eggs, sugar, vanilla extract, flour, oil, zucchini, hazelnuts, cinnamon, baking soda, and baking powder.
• Oil: I find that cakes made with oil are always moister than cakes made with butter, and oil is cheaper than butter as well. Use neutral-tasting vegetable oil, for instance, canola oil or a very light-tasting sunflower oil. Do not use olive oil.
• I use already ground hazelnuts, but you can grind your own hazelnuts in the food processor if you wish.
  • For a change, you could bake the loaf cake with ground almonds instead of hazelnuts. The taste will be milder but still delicious.
• I recommend weighing the zucchini instead of measuring the grated zucchini in cups. Cups measuring is too inaccurate in this case.

 How to make cinnamon zucchini bread?

Tools

• You will need two bowls, a handheld mixer, and a box grater.
• And, of course, a loaf pan to bake the zucchini bread. My loaf pan is a standard size one (standard in Germany); it is 12 x 4.7 x 3 inches/ 30 cm long x 12 cm wide x 7,5 cm deep.

Step-by-step

• Grate the zucchini on the rougher side of a box grater.
• Dry ingredients: Mix flour, cinnamon, baking soda, and baking powder. Set aside (1).
• Wet ingredients: Mix eggs, sugar, and vanilla extract until light and fluffy; it will take about 2-3 minutes. Add oil and mix well shortly. (2).
• Batter: Add the flour mixture, hazelnuts, and grated zucchini. Incorporate (3,4).

• Bake: Pour the mixture into the loaf pan lined with baking paper and bake in the preheated oven (5).
• Leave to cool in the pan for about 30 minutes, remove, and let cool completely on a wire rack.
• Dust with powdered sugar before serving (6).

Expert Tips

• Always use a digital kitchen scale in baking (the Amazon link opens in a new tab). Only weighing the ingredients properly guarantees the best results.
• Room temperature: All ingredients should be at room temperature. This makes the bread mix smoother and helps everything blend together well.

Recipe FAQ

How to store zucchini bread with cinnamon?

• Room temperature: The cinnamon zucchini bread keeps well in an airtight container for at least 3 days. We had some leftovers, and the last slice was still delicious on the third day.
• For longer storage, refrigerate the cake.
• You can also freeze the cake, either the well-wrapped loaf or the leftover slices. Let thaw on the counter.

More bakes with zucchini

More bread recipes

Cinnamon Zucchini Bread

This cinnamon zucchini bread is one of the best sweet loaves of bread I have ever made! Soft, moist, sweet, and utterly delicious.

4.67 from 3 votes

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Course: Cakes

Cuisine: German

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 14 slices

Calories: 300kcal

Author: Adina

Equipment

• ▢
  Loaf pan 30x12 cm/ 12x5 inches

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Ingredients 

• ▢ 250 g zucchini grated, 9 oz/ 1 ⅓ cup, Note 1
• ▢ 250 g all-purpose flour 9 oz/ 2 cups
• ▢ 1 ¾ teaspoons baking powder
• ▢ ¾ teaspoon baking soda
• ▢ ½ teaspoon cinnamon
• ▢ 2 large eggs Note 2
• ▢ 200 g granulated sugar 7 oz/ 1 cup
• ▢ 1 teaspoon vanilla extract
• ▢ 200 ml oil 6.7 fl.oz/ ¾ cup + 1 ½ tablespoons, Note 3
• ▢ 100 g ground hazelnuts 3.5 oz/ scant 1 cup

Instructions

• Preheat the oven to 400°F/200°C. Butter the loaf pan and line it with baking paper.
• Grate the zucchini on the rough side of a box grater. Set aside.

  250 g/ 9 oz zucchini
• Mix dry ingredients: flour, baking powder, baking soda, and cinnamon. Set aside.

  250 g/ 9 oz/ 2 cups flour + 1 ¾ teaspoon baking powder + ¾ teaspoon baking soda + ½ teaspoon cinnamon
• Mix wet ingredients: In another bowl, mix the eggs, sugar, and vanilla extract until light and fluffy. Add the oil and mix well.

  2 eggs + 200 g/ 7 oz/ 1 cup sugar + 1 teaspoon vanilla extract
• Combine batter: Add the flour mixture to the eggs and incorporate. Add the grated zucchini and the hazelnuts and incorporate them with the help of a plastic spatula.

  100 g/ 3.5 oz/ ¾ cup ground hazelnuts
• Bake: Pour the mixture into the prepared loaf pan and bake for 50 to 60 minutes or until a toothpick inserted in the middle of the zucchini bread comes out clean. Leave to cool in the pan for about 30 minutes, remove, and let cool completely on a wire rack.

Notes

1. I would rather weigh the zucchini instead of measuring the grated zucchini in cups. Cup measuring is too inaccurate in this case.
2. I used large German eggs, the equivalent of extra-large eggs in the US. A German large egg weighs between 63 and 73 g/ 2.2 – 2.5 oz)
3. Use a neutral-tasting vegetable oil, for instance canola oil. Do not use olive oil.

Nutrition

Serving: 1slice | Calories: 300kcal | Carbohydrates: 30g | Protein: 4g | Fat: 19g | Saturated Fat: 1g | Polyunsaturated Fat: 17g | Cholesterol: 27mg | Sodium: 140mg | Fiber: 1g | Sugar: 15g

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