This easy cinnamon zucchini bread is moist, lightly spiced, and a delicious way to use up garden zucchini. The warm cinnamon flavor makes it perfect for breakfast with your morning coffee, as a mid-day treat, or served warm as a light dessert.
Just like I bake sourdough pumpkin bread in the fall or sourdough banana bread when the fruit bowl is too full, this cinnamon zucchini bread is a summertime favorite. It’s a simple bake that uses what you already have in the pantry.
Why You’ll Love This Recipe
- Moist and tender: Shredded zucchini keeps the bread soft without needing excessive butter or oil.
- Warm cinnamon flavor: A full tablespoon of cinnamon gives this loaf that nostalgic, spiced bakery flavor.
- Simple ingredients: Pantry staples like flour, sugar, eggs, and oil come together quickly—no fancy tools required.
- Versatile treat: Enjoy a slice for breakfast, with coffee in the afternoon, or serve warm with butter for dessert.
- Freezer-friendly: Bake an extra loaf and freeze slices for grab-and-go snacks or easy lunchbox treats.
- Everyone will love it: With its cozy spice and tender crumb, this bread is sure to be a favorite for family and friends alike.
Tools You’ll Need
- Box grater – for shredding the zucchini.
- Mixing bowls – one large for dry ingredients and one medium for wet.
- Whisk & wooden spoon (or spatula) – for mixing the batter without overworking it.
- 9×5-inch loaf pan – the perfect size for this recipe.
- Parchment paper (optional) – makes lifting the bread out easier and keeps cleanup simple.
- Cooling rack – helps the bread cool evenly and prevents soggy bottoms.
Ingredients
- All-purpose flour – 1 ½ cups, sifted for best texture
- Salt – 1 tsp
- Baking powder – ½ tsp
- Baking soda – ½ tsp
- Cinnamon – 1 tbsp (feel free to add nutmeg or cloves for extra spice)
- Eggs – 2 large, room temperature
- Avocado oil – ½ cup (you can also use melted butter or coconut oil)
- Sugar – 1 cup (granulated, or swap half for brown sugar for a richer flavor)
- Vanilla extract – 1 ½ tsp
- Shredded zucchini – 2 cups, fresh
Recipe Tips
- Use fresh zucchini: No need to peel—just wash and shred.
- Don’t squeeze out the liquid: That moisture is what keeps the bread soft and tender.
- Mix gently: Stir the batter until just combined to avoid a dense loaf.
- Check doneness: A toothpick or chopstick should come out clean.
- Freezer tip: Slice and wrap pieces individually, then freeze for up to 3 months.
How to Make Easy Cinnamon Zucchini Bread
- Preheat your oven to 350°F. Grease or line a 9×5-inch loaf pan with parchment paper.
- In a small mixing bowl, whisk together the flour, cinnamon, salt, baking powder, and baking soda until evenly combined.
- In another bowl, whisk the eggs, oil, sugar, and vanilla until smooth and slightly thickened.
- Pour dry ingredients into the wet. Stir until just combined.
- Fold in the shredded zucchini. Do not drain—it adds natural moisture. Avoid overmixing.
- Spread batter into your prepared loaf pan.
- Bake for 50–60 minutes. (Mine takes the full 60 min.) The loaf is ready when the top springs back lightly to the touch and a tester comes out clean.
- Cool for at least 10 minutes, then transfer to a wire rack. Cool completely before slicing.
FAQ
Recipe Variations
- Nutty loaf: Add ½ cup chopped walnuts or pecans for crunch.
- Chocolate twist: Fold in 1/2 to 1 cup chocolate chips for a Mexican chocolate–style loaf—the cinnamon and chocolate together give it that warm, spiced bakery flavor.
- Glaze it: Drizzle with a simple powdered sugar glaze once cooled.
- Lower sugar: Reduce sugar to ¾ cup for a less sweet loaf.
- Gluten-free: Substitute a 1:1 gluten-free flour blend.
Other Recipes You Might Like
- Easy Sourdough Pumpkin Bread
- Super Moist Sourdough Discard Banana Bread
- 3-Ingredient Cream Cheese Apple Dip
- Easy Cherry Crumble Squares
Cinnamon Zucchini Bread
This cinnamon zucchini bread is moist, lightly spiced, and a delicious way to use up garden zucchini. With its warm cinnamon flavor, it’s perfect for breakfast with coffee, an afternoon treat, or served warm as a light dessert.Makes 1 loaf.
Equipment
- Box grater
- Mixing bowls
- Whisk & wooden spoon (or spatula)
- 9×5-inch loaf pan
- Parchment paper optional
- Cooling rack
Ingredients
- 1.5 c all-purpose flour
- 1 tbsp cinnamon
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 large eggs (room temperature)
- 1/2 c avocado oil (or butter/melted coconut oil)
- 1 c sugar
- 1.5 tsp vanilla extract
- 2 c shredded zucchini (fresh)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
- In a small bowl, whisk together flour, cinnamon, salt, baking powder, and baking soda.
- In another bowl, whisk eggs, oil, sugar, and vanilla until smooth and slightly thickened.
- Add the dry ingredients into the wet and stir until just combined.
- Fold in the shredded zucchini (do not drain). Avoid overmixing.
- Spread batter evenly into the prepared loaf pan.
- Bake for 50–60 minutes, until the top springs back lightly and a tester comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing.
Notes
- Use fresh zucchini—no need to peel before shredding.
- Don’t squeeze out the liquid; it keeps the bread tender.
- Mix gently—stir just until the flour disappears to avoid a dense loaf.
- Check doneness with a toothpick or chopstick.
- Freeze slices individually wrapped for up to 3 months.
A delicious way to use up the abundance of zucchini