Cinnamon Zucchini Bread

Published: Aug 9, 2020 · Modified: Jun 11, 2024 by Naomi Andres · 4 Comments

This Cinnamon Zucchini Bread is incredibly moist and tender, loaded with plenty of fresh shredded zucchini, and lightly spiced with cinnamon.

With 2 cups of shredded zucchini, this bread is a great recipe to use up all that fresh zucchini from the garden! Zucchini is a great ingredient in certain recipes such as Chocolate Zucchini Bundt Cake or Zucchini Lemon Poppy Seed Muffins since it adds so much moisture.

A touch of cinnamon makes this bread cozy and flavorful. I especially love a slice of this zucchini loaf served with a generous spread of salted butter on top. This loaf would be a great addition to breakfast or brunch, a yummy snack, or even a dessert.

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⭐️ Why You Need to Make This Recipe
🧈 Ingredients
📃 Instructions
💡 Top Tip
❓ Recipe FAQs
🍞 More Quick Bread Recipes
📖 Recipe

⭐️ Why You Need to Make This Recipe

Texture - Zucchini and oil make this loaf wonderfully tender and moist.
Flavor - This homemade zucchini quick bread features warm and simple flavors of cinnamon and vanilla.
Method - All you need is a few minutes to mix together the batter and then the oven does the rest of the work!

🧈 Ingredients

Here are the ingredients needed to make this easy cinnamon zucchini quick bread recipe.

Ingredient Notes

Oil - Any type of neutral-flavored cooking oil would work for making this loaf.
Zucchini - I prefer to use a larger grater setting to shred the zucchini for this recipe. Check out my recipe for Double Chocolate Zucchini Muffins if you have more zucchini to use up!
Cinnamon - Just ½ teaspoon of cinnamon gives this bread great flavor! If you don't like cinnamon or just prefer zucchini bread without it, feel free to leave it out!

See the recipe card for the full list of ingredients with measurements.

📃 Instructions

Ingredients combined in a glass bowl with shredded zucchini added.

Step 1: Whisk together the oil, sugar, eggs, and vanilla. Add the shredded zucchini and stir until combined.

Combined dry ingredients in a grey bowl.

Step 2: Whisk together the flour, baking soda, baking powder, salt, and cinnamon.

Step 3: Add the dry ingredients to the bowl of combined wet ingredients and stir just until so streaks of flour remain.

Batter in a parchment paper lined bread pan.

Step 4: Pour into a prepared bread pan and smooth out the top.

Baked zucchini bread in a metal bread pan.

Step 5: Bake in a preheated oven for 50-60 minutes or until a tester inserted into the center comes out clean.

Step 6: Let the loaf cool slightly before removing from the pan and slicing to serve.

💡 Top Tip

This zucchini loaf is delicious served with a generous amount of butter smeared on top for breakfast or a snack.

❓ Recipe FAQs

Should zucchini be peeled before grating for bread?

No. The peel is completely edible and is typically left on even when it is grated for baking.

Do you squeeze out the liquid from zucchini for bread?

No. This recipe does not require squeezing the extra moisture out - we want that moisture in the bread for the best moist texture!

Do you leave the seeds in zucchini when shredding?

If the seeds are small, they can be left in when you shred the zucchini but you may want to remove larger seeds that are present in more mature zucchinis.

How many zucchinis to make 2 cups of grated zucchini?

Every zucchini is different in size but you will need approximately 3 small zucchinis, 2 medium-sized zucchinis, or 1 large zucchini but be sure to measure the shredded zucchini before adding it to the recipe to make sure it is the right amount.

How do you store zucchini bread?

Store the bread after it has cooled down fully in an airtight container, wrapped in plastic wrap, or in a storage bag for up to 4 days.

🍞 More Quick Bread Recipes

Looking for other recipes like this? Try these:

If you tried this Simple Zucchini Bread or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!