Cinnamon Zucchini Bread
This Cinnamon Zucchini Bread is incredibly moist and tender, loaded with plenty of fresh shredded zucchini, and lightly spiced with cinnamon.
Servings: 12 slices (1 loaf)
Calories: 219kcal
Equipment
- 9x5-inch loaf pan
- non-stick cooking spray
- parchment paper
- mixing bowls
- measuring cups & spoons
- whisk
- box grater
- sifter or sieve
- silicone spatula
Ingredients
- ½ cup neutral flavored cooking oil
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350℉. Spray a 9x5-inch loaf pan with non-stick spray before lining with a piece of parchment paper the same width as the pan with the paper edges left to hang over the sides of the pan.
- In a large mixing bowl, whisk together the oil, sugar, eggs, and vanilla. Stir in the shredded zucchini. Whisk together the flour, baking soda, baking powder, salt, and cinnamon in a separate bowl. Add to the combined wet ingredients and stir together just until no streaks of flour remain. Do not overmix!
- Pour the batter into the prepared loaf pan and bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to finish cooling before slicing. Enjoy!
Notes
Store zucchini bread covered at room temperature for up to 4 days.
Nutrition
Calories: 219kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 27mg | Sodium: 196mg | Potassium: 82mg | Fiber: 1g | Sugar: 17g | Vitamin A: 81IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg