Cinnamon Zucchini Bread
A moist and flavorful zucchini bread infused with warm cinnamon, perfect for breakfast or dessert, appealing to fruit and spice lovers seeking a comforting treat.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan.
- In a large mixing bowl, combine grated zucchini, eggs, sugar, oil, and vanilla. Mix well.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Optional: Fold in pecans if desired.
- Pour the batter into the prepared loaf pan and bake for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips & Substitutions
For an added flavor twist, you can substitute half the sugar with brown sugar, which will enhance the caramel notes of the bread. If you prefer a healthier option, replace half of the oil with unsweetened applesauce. Ensure your zucchini is well-drained to prevent excess moisture, which can affect the bread's texture. Adding a pinch of nutmeg can complement the cinnamon beautifully.
Serving Suggestions
This cinnamon zucchini bread is delightful on its own, but you can serve it with a dollop of cream cheese spread for extra creaminess. It pairs beautifully with a warm cup of tea or coffee. For a brunch spread, consider serving alongside Cheese And Potato Salad for a satisfying meal. You can also toast slices for a crispy treat that enhances the flavors.
Storage & Reheating
Store any leftover zucchini bread in an airtight container at room temperature for up to three days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to three months. To reheat, simply slice and warm in the microwave for about 10-15 seconds or in a toaster oven until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Zucchini Bread contains roughly 492 calories, with 0g protein, 10g carbohydrates, and 41g fat. Note that it is relatively high in sodium, at 741mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and squeeze out any excess moisture before adding it to the batter. This will help maintain the right texture in your zucchini bread.
How can I make this recipe gluten-free?
To make gluten-free cinnamon zucchini bread, substitute regular flour with a 1:1 gluten-free baking blend. Be sure to check that the baking powder and other ingredients are gluten-free as well for the best results.
What other spices can I add to enhance the flavor?
In addition to cinnamon, you might consider adding a pinch of nutmeg or allspice for a warm, aromatic flavor. You could also experiment with a bit of ginger for a spicy kick that complements the zucchini beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).