Cinnamon Zucchini Bread Recipe
Cinnamon Zucchini Bread is the perfect combination of sweet, hearty, and wholesome, making it a favorite for potlucks, family gatherings, and even as a delightful gift for neighbors or friends. This recipe, generously shared by a cherished neighbor, promises a little sweetness with a subtle hint of spice, all wrapped in the comforting texture of zucchini. It may be a bit on the heavier side, but this bread is hands-down the best you’ll ever make or taste. With simple ingredients and easy preparation, it’s an excellent choice for beginner cooks looking to bring a delicious, homemade treat to the table. Whether you’re baking for a crowd or simply indulging in a sweet afternoon snack, this recipe will quickly become a go-to in your kitchen.
Recipe Overview
- Recipe Category: Quick Breads
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 2 Loaves
- Calories per Serving: 2602.2
- Rating: Not yet rated
- Review Count: Not yet reviewed
Keywords
- Breads
- Vegetable
- Lactose-Free
- Free Of…
- Potluck
- Summer
- Sweet
- Mixer
- Oven
- Beginner Cook
- Small Appliance
- Under 4 Hours
- Easy
- Inexpensive
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 4 |
| Sugar | 2 cups |
| Zucchini (grated) | 1 cup |
| Salt | 1/4 teaspoon |
| Ground Cinnamon | 1 teaspoon |
| All-Purpose Flour | 3 cups |
| Vanilla Extract | 1 teaspoon |
| Baking Soda | 1 teaspoon |
| Baking Powder | 1 teaspoon |
| Raisins (optional) | 1 cup (soaked) |
| Chopped Pecans or Walnuts (optional) | 1-1 ½ cups |
Nutritional Information
| Nutrient | Per Serving (Approx.) |
|---|---|
| Calories | 2602.2 |
| Fat | 121.1g |
| Saturated Fat | 17.6g |
| Cholesterol | 423mg |
| Sodium | 1994.6mg |
| Carbohydrates | 351.1g |
| Fiber | 8.3g |
| Sugars | 203.6g |
| Protein | 33.6g |
(Note: Nutritional information is approximate based on two loaves, and actual values may vary depending on the specific ingredients used and serving sizes.)
Instructions
-
Prep the Ingredients:
In a large bowl, beat together the vegetable oil and sugar until well combined. This forms the base of your batter and gives the bread its moist, tender texture. -
Add the Wet Ingredients:
To the sugar-oil mixture, add the eggs, vanilla extract, and grated zucchini. The zucchini will not only provide flavor but also moisture to keep the bread soft. Mix thoroughly to incorporate all ingredients evenly. -
Combine the Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, salt, and cinnamon. The cinnamon will give the bread its warm, aromatic flavor. Gradually add the dry ingredients into the wet mixture, stirring to form a thick batter. Be sure to mix gently to avoid overworking the batter. -
Optional Add-ins:
For extra flavor and texture, you can fold in raisins that have been soaked in hot water for 30 minutes, as well as your choice of chopped nuts—either pecans or walnuts work wonderfully in this recipe. These additions take the bread to the next level, making it even more decadent. -
Prepare the Loaf Pans:
Grease two standard loaf pans with butter or oil, ensuring that the sides and bottoms are well-coated to prevent sticking. Pour the batter evenly into the two pans, smoothing the tops with a spatula. -
Bake the Bread:
Preheat your oven to 325°F (165°C). Place the loaf pans in the oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the toothpick comes out with batter on it, bake for an additional 5 minutes and check again. -
Cool and Serve:
Once baked, remove the loaves from the oven and allow them to cool in the pans for 10-15 minutes. Afterward, transfer the loaves onto a wire rack to cool completely. This will allow the flavors to settle and the bread to firm up slightly, making it easier to slice. -
Optional Freezing Tip:
This bread freezes well, making it an excellent choice for prepping ahead of time or giving as a gift. Simply wrap the cooled loaves tightly in plastic wrap and aluminum foil, then store them in the freezer for up to 3 months. When ready to serve, thaw the loaves at room temperature, and they’ll taste just as fresh as the day you baked them.
Tips for Success
-
Zucchini Prep: When grating zucchini, make sure to remove excess moisture by gently squeezing the grated zucchini in a clean kitchen towel or paper towel. This ensures that the bread will not become too soggy.
-
Make It Your Own: Feel free to customize this recipe by adding your favorite ingredients. You could try mixing in chocolate chips, dried cranberries, or even a handful of sunflower seeds for a fun twist.
-
Storage: Keep the bread in an airtight container at room temperature for up to 5 days. If you want to preserve it for longer, freezing is an excellent option (as mentioned earlier).
Why You’ll Love This Cinnamon Zucchini Bread
This bread is more than just a delicious treat; it’s a comforting, nostalgic recipe that combines the goodness of zucchini with the rich flavors of cinnamon and sugar. It’s moist, tender, and the perfect balance of sweet and savory, making it a hit at any event. The optional additions of raisins and nuts bring in extra texture and flavor, but the bread is just as tasty on its own.
Whether you’re a beginner baker or a seasoned pro, this Cinnamon Zucchini Bread is simple, affordable, and versatile. Make it for family breakfast, share it at a potluck, or bake it as a thoughtful gift for someone special. No matter how you enjoy it, this bread will quickly become a beloved recipe in your collection.
Enjoy baking!
