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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.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

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.