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    Where Is My Spoon > Recipes > Sweets > Cakes

    Cinnamon Zucchini Bread

    Published by: Adina August 19, 2020 ยท Last modified: November 12, 2024 5 Comments
    Jump to Recipe
    pinterest image with title for zucchini cinnamon bread.

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

    zucchini cinnamon bread and two cut slices on a wire rack.

    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!

    Jump to recipe
    • ย Recipe ingredients
    • ย How to make cinnamon zucchini bread?
    • Expert Tips
    • Recipe FAQ
    • How to store zucchini bread with cinnamon?
    • More bakes with zucchini
    • More bread recipes
    • Cinnamon Zucchini Bread

     Recipe ingredients

    ingredients for zucchini bread
    • 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.
    slices of loaf cake with cinnamon and zucchini on a cooling rack.

     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).
    collage of two pictures of mixed dry and then wet ingredients for cake in separate bowls.
    collage of two pictures of making batter for zucchini bread.
    • 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).
    collage of two pictures of zucchini bread before and after baking.

    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

    Do I have to peel the zucchini?

    I never do. I use regular green zucchini; their peel is thin; you could even eat the zucchini raw in a salad, and the peel won't bother you at all.

    Why use oil for making zucchini bread?ย 

    The oil makes the cake tender and keeps it fresh for a long time.

    Why is my zucchini bread dry?ย 

    It might have too much flour. This can happen when you measure flour using cups.
    Or you might have baked the bread for too long. Make the toothpick test in time to avoid overbaking.

    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.
    sliced zucchini bread with cinnamon on a wire rack.

    More bakes with zucchini

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      Zucchini Chocolate Bundt Cake
    • Mirror Glaze Chocolate Cake
    • zucchini slice topped with sunflower seeds and chives on a small plate.
      Zucchini Slice
    • overhead image of sliced zucchini bundt cake with lemon glaze.
      Zucchini Bundt Cake

    More bread recipes

    • Fresh Cherry Loaf Cake
    • Rhubarb Loaf Cake with Blackberries
    • Orange Drizzle Cake
    • Lime Drizzle Cake
    • Breadcrumb Cake

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!
    cinnamon zucchini bread sliced on a cooling rack

    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
    Print Pin Share GrowSaved! Rate
    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
    Prevent your screen from going dark

    Ingredients 

    • 250 g zucchini grated, 9 oz/ 1 โ…“ cup, Note 1
    • 250 g all-purpose flour 9 oz/ 2 cups
    • 1 ยพ teaspoons baking powder
    • ยพ teaspoon baking soda
    • ยฝ 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/ ยพ cup + 1 ยฝ tablespoons, Note 3
    • 100 g ground hazelnuts 3.5 oz/ scant 1 cup

    Instructions

    • Preheat the oven to 400ยฐF/200ยฐC. 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 ยพ teaspoon baking powder + ยพ teaspoon baking soda + ยฝ 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/ ยพ 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 โ€“ 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
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Reader Interactions

    Comments

    1. Katie says

      July 10, 2024 at 2:25 am

      No salt in this bread?

      Reply
      • Adina says

        July 10, 2024 at 12:29 pm

        No.

        Reply
    2. Evi @ greenevi says

      August 20, 2020 at 9:45 am

      This zucchini bread looks really good!

      Reply
    3. grace says

      September 16, 2018 at 6:25 pm

      your bread is pillow soft but full of texture and great flavors--bravo!

      Reply
    4. Sheenam | thetwincookingrproject.net says

      September 14, 2018 at 3:39 pm

      Oh wow. This bread looks really healthy & delicious.

      Reply
    4.67 from 3 votes (3 ratings without comment)

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