Print

Moist Homemade Zucchini Bread Recipe with Warm Cinnamon Spice

moist homemade zucchini bread - featured image
Print Recipe

A moist and flavorful zucchini bread with warm cinnamon spice, perfect for cozy moments and easy baking. This recipe uses simple ingredients and yields a tender, moist loaf that stays fresh for days.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour (can swap half for whole wheat for nuttier flavor)
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg (optional)
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 2 large eggs, room temperature
  • ¾ cup (180ml) vegetable oil or mild olive oil
  • 1 teaspoon vanilla extract
  • 2 cups (about 2 medium) zucchini, shredded and lightly squeezed dry
  • Optional add-ins:
  • ½ cup chopped walnuts or pecans (toasted)
  • ½ cup mini chocolate chips
  • ¼ cup raisins or dried cranberries

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with non-stick spray or line with parchment paper.
  2. Grate zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture. You should have about 2 cups (200g).
  3. In a large bowl, whisk together dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg if using.
  4. In a separate bowl, beat eggs with granulated sugar and brown sugar until smooth and slightly pale, about 2 minutes.
  5. Gradually whisk in vegetable oil and vanilla extract into the egg and sugar mixture until combined.
  6. Fold dry ingredients gently into the wet mixture until just combined; do not overmix.
  7. Fold in shredded zucchini and any optional add-ins like nuts, chocolate chips, or dried fruit.
  8. Pour batter into prepared loaf pan and smooth the top with a spatula.
  9. Bake for 55 to 65 minutes, starting to check at 50 minutes with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
  10. Remove from oven and let cool in pan for 10-15 minutes, then transfer to a cooling rack to cool completely.

Notes

[‘Drain shredded zucchini well to avoid soggy bread.’, ‘Do not overmix batter to keep crumb tender.’, ‘Use room temperature eggs for better texture.’, ‘Measure flour by spooning into cup and leveling with a knife.’, ‘Start checking doneness at 50 minutes with a toothpick.’, ‘Tent with foil if top browns too quickly.’, ‘Let bread cool completely before slicing to set properly.’, ‘Optional crumble topping: mix brown sugar, cinnamon, and butter and sprinkle before baking.’]

Nutrition

Keywords: zucchini bread, moist zucchini bread, cinnamon spice bread, easy zucchini bread, homemade zucchini bread, quick bread, cozy bread

Find it online: https://larameals.com/moist-homemade-zucchini-bread-recipe-with-warm-cinnamon-spice-easy-and-perfect/