Moist Zucchini Cinnamon Bread

My mom used to sneak zucchini into everything during summer, and I'd only notice after biting into something sweet and suddenly tasting that subtle green earthiness. This bread was her way of turning an overflowing garden into something we'd actually fight over at breakfast, and honestly, I've never looked back since those early mornings with a warm slice and coffee.

I made this for a potluck once and watched someone reach for a second slice before even finishing their first bite, then ask what bakery I'd gotten it from. That moment of quiet pride while slicing into a golden loaf that actually held together perfectly has stayed with me ever since.

Ingredients

• All-purpose flour (2 cups): This is your structure, and measuring by weight instead of volume saves you from a dense brick every time.
• Baking soda and baking powder (1 teaspoon and 1/2 teaspoon): They work together to give you that tender crumb without any weird aftertaste.
• Salt (1/2 teaspoon): Don't skip this; it wakes up all the warm spices hiding in the background.
• Cinnamon and nutmeg (1 1/2 and 1/4 teaspoons): These are the soul of the bread, so use the good stuff from your spice drawer, not the bottle from three years ago.
• Eggs (2 large): They bind everything together and keep moisture locked in after it cools.
• Sugars (3/4 cup granulated, 1/2 cup brown): The brown sugar adds a subtle molasses note that makes you wonder why it tastes so much better than you expected.
• Vegetable oil and butter (1/2 cup and 1/4 cup melted): The oil keeps it tender while the butter adds richness and a little nutty flavor.
• Vanilla extract (2 teaspoons): This simple addition brightens everything and helps balance the earthiness of the zucchini.
• Zucchini, grated and squeezed (2 cups): This is the magic ingredient, but you must squeeze it dry or your bread will be a soggy disappointment.
• Walnuts or pecans (3/4 cup chopped): They add texture and a little bitterness that plays beautifully against the sweetness.

Instructions

Set up your workspace:

Preheat your oven to 350°F and prepare your loaf pan by greasing it well and dusting with flour, or just line it with parchment paper if you want zero stress about it sticking. Getting this done first means you're never rushing later.

Combine the dry team:

Whisk together your flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl until everything is evenly distributed. This step prevents pockets of baking soda from creating bitter surprises in your finished loaf.

Build the wet base:

In a large bowl, beat your eggs with both sugars until the mixture looks pale and slightly fluffy, then add the oil, melted butter, and vanilla, mixing until it's smooth and homogeneous. This creaming process incorporates air and helps create a tender crumb.

Bring in the zucchini:

Stir the squeezed zucchini into your wet mixture until it's evenly distributed throughout. The moisture will make it look like more than it is, but that's exactly what you want.

Marry wet and dry:

Gently fold the dry ingredients into the wet mixture using a spatula, stopping as soon as you don't see streaks of flour anymore. Overmixing develops gluten, which will make your bread tough and chewy instead of tender.

Fold in the nuts:

Add your chopped nuts at the very end with the lightest hand possible, just folding them in until they're scattered throughout. This keeps them as distinct little crunchy moments rather than pulverized into the batter.

Pour and bake:

Transfer your batter into the prepared loaf pan and smooth the top with a spatula, then slide it into the preheated oven for 50 to 55 minutes. You'll know it's done when a toothpick poked into the center comes out clean or with just a few moist crumbs clinging to it.

Cool with patience:

Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. This waiting period is when the crumb sets and firms up, so resist slicing into it while it's still warm or you'll end up with a crumbly mess.

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There's something almost magical about pulling a loaf from the oven when your whole kitchen smells like cinnamon and summer, and you know you've made something that tastes like it took way more effort than it actually did. That's the real win with this bread.

Storage and Keeping

This bread keeps beautifully at room temperature in an airtight container for up to three days, though honestly it rarely lasts that long in my house. If you want to plan ahead, wrap the cooled loaf tightly and freeze it for up to two months; just thaw it at room temperature whenever you're ready to enjoy it again.

Variations Worth Trying

Once you've made this bread a few times and feel confident with the base recipe, you can start playing around with what goes into it. I've swapped out the walnuts for chocolate chips on days when I was feeling indulgent, and I've added dried cranberries when I wanted something a little more tart and interesting.

Serving Suggestions

Slice it thick and toast it if you're eating it the second or third day, then top it with a smear of cream cheese or good butter and maybe a drizzle of honey if you're feeling fancy. It's equally at home on a weekday morning rushed breakfast or laid out on a plate at a brunch gathering.

• Toast a slice and top it with cream cheese mixed with a little honey for an easy breakfast.
• Serve it slightly warm with a cup of coffee or tea for the perfect afternoon break.
• Wrap individual slices and bring them to work or on a picnic because good bread travels well.

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This bread has a way of turning an ordinary breakfast into something worth looking forward to, and it's the kind of recipe that keeps giving back every time you make it. Keep a loaf on hand and you'll find yourself reaching for it at the most unexpected times.

Recipe FAQs

→ How can I prevent the bread from being too moist?

Be sure to squeeze excess moisture from the shredded zucchini before mixing to maintain the right batter consistency and avoid sogginess.

→ Can I substitute the nuts with other ingredients?

Yes, walnuts or pecans can be replaced with chocolate chips or dried cranberries for different flavors and textures.

→ What’s the best way to store this loaf?

Store at room temperature in an airtight container for up to three days or freeze for up to two months to preserve freshness.

→ How do spices like cinnamon and nutmeg affect the flavor?

Cinnamon adds warmth and sweetness, while nutmeg contributes a subtle earthy aroma that complements the zucchini and nuts beautifully.

→ Is it necessary to use both baking soda and baking powder?

Using both provides balanced leavening for proper rise and texture, ensuring the bread is fluffy without being dense.