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cinnamon zucchini bread sliced on a cooling rack
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4.67 from 3 votes

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.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Cakes
Cuisine: German
Servings: 14 slices
Calories: 300kcal
Author: Adina

Equipment

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