Moist Cinnamon Zucchini Bread

The smell of cinnamon drifting through the house on a lazy Sunday morning still pulls me back to my grandmother's kitchen. She never measured anything exactly, always dipping a finger into the batter to taste. I've spent years trying to recreate that perfect crumb. This zucchini bread comes pretty close to capturing that magic.

Last August my neighbor dropped off three enormous zucchinis at 7 pm, expecting me to figure something out. I baked six loaves that night and delivered one still warm to her doorstep the next morning. We've been trading garden produce ever since. Something about sharing food builds bridges that small talk never could.

Ingredients

• All-purpose flour: The backbone that gives structure without weighing down the tender crumb
• Baking soda and powder: This dual leavening team ensures an even rise that won't collapse as it cools
• Ground cinnamon: The warm spice that makes this bread taste like comfort itself
• Ground nutmeg: A subtle whisper that deepens the cinnamon flavor without announcing itself
• Eggs: Room temperature eggs incorporate better and create a more uniform texture
• Granulated and brown sugar: The combination gives crunch on top and moisture throughout
• Vegetable oil: Keeps the bread tender for days unlike butter alone which can firm up
• Unsalted butter melted: Adds that rich flavor that oil alone cannot provide
• Vanilla extract: Pure vanilla makes a difference you can actually taste
• Grated zucchini: The secret ingredient that makes this bread impossibly moist
• Chopped walnuts or pecans: Toast them beforehand for an extra layer of flavor

Instructions

Get your oven ready:

Preheat to 350°F (175°C) and prepare your 9x5-inch loaf pan with grease and flour or parchment paper

Whisk the dry team:

In a medium bowl combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well blended

Beat the wet ingredients:

In a large bowl mix eggs with both sugars until smooth, then add oil, melted butter, and vanilla

Add the zucchini:

Fold in your grated and squeezed zucchini until it's evenly distributed throughout the batter

Combine everything:

Gradually fold in the dry ingredients just until you no longer see streaks of flour

Fold in the nuts:

Gently incorporate your chopped nuts being careful not to overwork the batter

Bake to perfection:

Pour into your prepared pan and bake for 50 to 55 minutes until a toothpick comes out with just a few moist crumbs

Patience pays off:

Cool in the pan for 10 minutes then transfer to a wire rack before slicing

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My daughter now requests this bread for her birthday instead of cake. The year I added chocolate chips instead of nuts she barely noticed the difference but asked if I could do both next time. Some traditions evolve but the joy stays the same.

Make It Your Own

The beauty of this recipe lies in its adaptability. I've swapped in chopped apples during autumn and added dried cranberries for holiday gifts. Once I accidentally used coconut oil and discovered a tropical twist that still gets mentioned whenever my sisters visit.

Storage Secrets

Room temperature storage works fine for the first three days, but this bread freezes exceptionally well. Wrap individual slices in plastic then foil and you'll have emergency breakfast for months. My mother-in-law swears it actually tastes better after freezing, something about the flavors melding.

Serving Ideas

Warm slices with salted butter transformed my morning coffee routine into something I actually look forward to. Toasted leftovers with cream cheese became my go-to afternoon snack. The neighbor who started this whole tradition now trades me jars of homemade jam.

• Try spreading with honey butter for weekend brunch
• Cubed and toasted it makes excellent croutons for summer salads
• Leftover slices can be repurposed into bread pudding nobody saw coming

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There's something deeply satisfying about turning an oversupply of summer squash into bread that brings people together. Maybe that's what keeps me making it year after year.

Recipe FAQs

→ Should I peel the zucchini before grating?

Leave the skin on—it adds color and nutrients. Simply wash thoroughly, grate the whole zucchini, then squeeze out excess moisture before adding to the batter.

→ How do I know when it's done baking?

Insert a toothpick into the center of the loaf. It should come out clean or with just a few moist crumbs attached. The top will be golden brown and spring back lightly when touched.

→ Can I make this without nuts?

Absolutely. Replace walnuts or pecans with chocolate chips, dried cranberries, or simply omit them altogether for a classic version. The bread remains deliciously moist without add-ins.

→ How should I store leftovers?

Keep at room temperature in an airtight container for up to 3 days. For longer storage, wrap tightly in plastic and freeze for up to 2 months. Thaw overnight at room temperature before serving.

→ Why is my zucchini bread dense or heavy?

Overmixing the batter can create dense texture. Fold ingredients just until combined. Also ensure your zucchini is well-squeezed to remove excess water—too much moisture weighs down the crumb.

→ Can I use whole wheat flour?

Yes, substitute half the all-purpose flour with whole wheat for added nutrition. The texture may be slightly denser, but the flavor remains excellent. Whole wheat pastry flour works particularly well.