Moist Cinnamon Zucchini Bread

About This Recipe

Zucchini bread is the classic answer to a summer garden overflowing with squash, a moist, lightly spiced quick bread where grated zucchini all but disappears, leaving behind incredible tenderness and moisture. Warm cinnamon and a hint of nutmeg flavor the batter, while a mix of oil and sugar keeps the crumb soft for days. The zucchini adds no detectable vegetable taste, only a wonderful damp, cake-like texture that makes this loaf irresistible for breakfast or dessert. It comes together in one bowl with no mixer, and freezes well for later. Squeezing some moisture from the grated zucchini, but not all of it, is the balance that keeps the bread moist but not soggy.

Ingredients

Serves 10

• 2 cupsgrated zucchini(lightly packed)
• 2 cupsall-purpose flour
• 1 tspbaking soda
• 0.5 tspbaking powder
• 1.5 tspground cinnamon
• 0.25 tspground nutmeg
• 0.5 tspsalt
• 2large eggs
• 0.5 cupvegetable oil
• 1 cupgranulated sugar
• 0.25 cupbrown sugar
• 1 tspvanilla extract

Instructions

1. 1

   Prep the zucchini

   Grate the zucchini and gently squeeze out some, but not all, of the moisture in a towel. Leaving a little water keeps the bread moist, while removing the excess prevents a soggy loaf.

   Do not peel the zucchini; the skin adds color and nutrients.

2. 2

   Mix the dry ingredients

   Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl. Combining the leaveners and spices evenly ensures consistent rise and flavor.

3. 3

   Whisk the wet ingredients

   In a large bowl, whisk the eggs, oil, both sugars, and vanilla until smooth and slightly thickened. The combination of oil and sugar is what gives the bread its lasting moistness.

4. 4

   Combine

   Stir the grated zucchini into the wet mixture, then fold in the dry ingredients just until no streaks of flour remain. Overmixing develops gluten and makes the bread tough and dense.

   A few lumps in the batter are fine.

5. 5

   Bake

   Pour the batter into a greased 9x5 loaf pan and bake at 350F for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

6. 6

   Cool

   Let the loaf cool in the pan 15 minutes, then turn out onto a rack to cool completely. Cooling fully before slicing lets the crumb set so it does not crumble.

Variations

• •

  Fold in a cup of chopped walnuts or pecans for crunch.

• •

  Add chocolate chips for a dessert-like loaf.

• •

  Stir in lemon zest and swap some cinnamon for a brighter flavor.

• •

  Make muffins instead, baking 18-22 minutes.

Storage

Wrap the cooled loaf tightly and store at room temperature up to 4 days or refrigerate up to a week. Zucchini bread freezes well for up to 3 months; thaw at room temperature before serving.

Frequently Asked Questions