Moist Cinnamon Zucchini Bread

I’ve been sneaking zucchini into baked goods for years, but this cinnamon zucchini bread has become my absolute favorite way to use up those giant garden zukes. The warm spice from a full tablespoon of cinnamon combined with freshly grated zucchini creates the most incredibly moist, tender loaf you’ll ever taste. Trust me, even the veggie skeptics in your life won’t be able to resist a second slice!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3200
• Protein: 35-40 g
• Fat: 120-130 g
• Carbohydrates: 440-460 g

Ingredients

For the dry ingredients:

• 3 cups all-purpose flour
• 1 tbsp cinnamon
• 3/4 tsp nutmeg
• 1 tsp baking soda
• 1 tsp baking powder
• 3/4 tsp salt
• 1/2 tsp ground ginger

For the wet ingredients:

• 1 cup sugar
• 1 cup brown sugar, packed
• 3 eggs, room temperature
• 1 cup vegetable oil
• 1 tbsp vanilla extract

For the batter:

• 2 1/4 cups zucchini, grated and squeezed dry

Step 1: Prepare Pans and Oven

Preheat your oven to 325°F.

While it heats, line two loaf pans (standard 9x5 inch size) with parchment paper or lightly grease them.

This prevents sticking and ensures easy removal after baking.

Step 2: Mix All Dry Ingredients

• 3 cups all-purpose flour
• 1 tbsp cinnamon
• 3/4 tsp nutmeg
• 1 tsp baking soda
• 1 tsp baking powder
• 3/4 tsp salt
• 1/2 tsp ground ginger

In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, salt, and ground ginger.

Whisking combines everything evenly and incorporates air into the flour, which helps create a tender crumb.

Set this mixture aside.

Step 3: Cream Sugars and Eggs, Then Add Oil and Vanilla

• 1 cup sugar
• 1 cup brown sugar, packed
• 3 eggs, room temperature
• 1 cup vegetable oil
• 1 tbsp vanilla extract

In a large bowl, beat together both sugars and the room-temperature eggs for about 1 minute until well combined and slightly lightened.

The room-temperature eggs mix more smoothly and incorporate better.

Then add the vegetable oil and vanilla extract, and beat for another minute until the mixture is smooth and homogeneous.

I like to use room-temperature eggs because they blend more evenly with the other wet ingredients, creating a more uniform batter.

Step 4: Combine Wet and Dry Ingredients with Zucchini

• 2 1/4 cups zucchini, grated and squeezed dry
• dry ingredient mixture from Step 2

Add the grated zucchini to the wet ingredient mixture from Step 3 and stir gently just to combine.

Then fold in the dry ingredient mixture from Step 2 using a spatula or wooden spoon, stirring until just barely combined—do not overmix.

A few small lumps are fine; overmixing develops gluten and creates a tough, dense bread.

I make sure to squeeze the grated zucchini very dry before adding it, as excess moisture will make the bread soggy and throw off the texture.

Step 5: Fill Pans and Bake

• batter from Step 4

Divide the batter evenly between the two prepared loaf pans from Step 1, smoothing the tops gently with a spatula.

Bake at 325°F for 50 to 60 minutes, until a toothpick inserted into the center of each loaf comes out clean or with just a few moist crumbs.

The baking time depends on your oven's accuracy, so start checking at 50 minutes.

Step 6: Cool and Remove from Pans

Let the loaves cool in the pans for 15 minutes—this allows them to set and become sturdy enough to remove without falling apart.

Then turn them out onto a wire rack or cutting board to cool completely.

This resting period is important for the structure, so don't rush it.

Moist Cinnamon Zucchini Bread

Delicious Moist Cinnamon Zucchini Bread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings: 16 slices

Calories: 3100

Ingredients Method

Ingredients

  

For the dry ingredients

• 3 cups all-purpose flour
• 1 tbsp cinnamon
• 3/4 tsp nutmeg
• 1 tsp baking soda
• 1 tsp baking powder
• 3/4 tsp salt
• 1/2 tsp ground ginger

For the wet ingredients

• 1 cup sugar
• 1 cup brown sugar, packed
• 3 eggs, room temperature
• 1 cup vegetable oil
• 1 tbsp vanilla extract

For the batter

• 2 1/4 cups zucchini, grated and squeezed dry

Method

 

1. Preheat your oven to 325°F. While it heats, line two loaf pans (standard 9x5 inch size) with parchment paper or lightly grease them. This prevents sticking and ensures easy removal after baking.
2. In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, salt, and ground ginger. Whisking combines everything evenly and incorporates air into the flour, which helps create a tender crumb. Set this mixture aside.
3. In a large bowl, beat together both sugars and the room-temperature eggs for about 1 minute until well combined and slightly lightened. The room-temperature eggs mix more smoothly and incorporate better. Then add the vegetable oil and vanilla extract, and beat for another minute until the mixture is smooth and homogeneous. I like to use room-temperature eggs because they blend more evenly with the other wet ingredients, creating a more uniform batter.
4. Add the grated zucchini to the wet ingredient mixture from Step 3 and stir gently just to combine. Then fold in the dry ingredient mixture from Step 2 using a spatula or wooden spoon, stirring until just barely combined—do not overmix. A few small lumps are fine; overmixing develops gluten and creates a tough, dense bread. I make sure to squeeze the grated zucchini very dry before adding it, as excess moisture will make the bread soggy and throw off the texture.
5. Divide the batter evenly between the two prepared loaf pans from Step 1, smoothing the tops gently with a spatula. Bake at 325°F for 50 to 60 minutes, until a toothpick inserted into the center of each loaf comes out clean or with just a few moist crumbs. The baking time depends on your oven's accuracy, so start checking at 50 minutes.
6. Let the loaves cool in the pans for 15 minutes—this allows them to set and become sturdy enough to remove without falling apart. Then turn them out onto a wire rack or cutting board to cool completely. This resting period is important for the structure, so don't rush it.