Moist Zucchini Bread with Cinnamon

The garden had produced more zucchini than anyone could reasonably eat, and I found myself staring at three pounds of green squash on the counter. My grandmother used to turn this abundance into something magical, always saying the secret was squeezing every last drop of moisture from the grated squash before mixing. I tried her method that rainy afternoon, and the kitchen filled with cinnamon and melting butter while rain tapped against the windowpane.

My roommate walked in from work and immediately asked what smelled like a bakery. We ended up eating half the loaf warm from the oven, standing at the counter with butter melting into each slice. That became our late-summer ritual whenever the garden exploded again.

Ingredients

• All-purpose flour: Creates the perfect tender crumb structure
• Baking soda and powder: Work together for that beautiful rise
• Cinnamon and nutmeg: Warm spices that make the house smell incredible
• Eggs: Bind everything together and add richness
• Granulated and brown sugar: The combination gives depth and creates that golden crust
• Vegetable oil and melted butter: Oil keeps it moist while butter adds flavor
• Vanilla extract: Pure extract makes all the difference here
• Zucchini: The star ingredient that adds moisture without overwhelming flavor
• Chopped walnuts or pecans: Add wonderful texture and crunch throughout

Instructions

Preheat your oven:

Get it to 350°F and prepare your 9x5 inch loaf pan with butter and flour or parchment paper

Whisk the dry ingredients:

Combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl

Mix the wet ingredients:

Beat eggs with both sugars until combined, then add oil, melted butter, and vanilla until smooth

Add the zucchini:

Fold in the grated zucchini until evenly distributed throughout the batter

Combine everything:

Gently fold in the dry ingredients just until combined, being careful not to overmix

Add the nuts:

Fold in chopped walnuts or pecans until they are evenly incorporated

Bake to perfection:

Pour batter into your prepared pan and bake for 50 to 55 minutes until a toothpick comes out clean

Cool completely:

Let it rest in the pan for 10 minutes before moving to a wire rack to cool fully

Bookmark

This bread has become my go-to for new neighbors and coworkers needing comfort. Something about warm spiced bread wrapped in a simple kitchen towel makes people feel at home.

Making It Your Own

Chocolate chips or dried cranberries work beautifully instead of nuts. I have also swapped half the white flour for whole wheat when I wanted something heartier.

Storage Secrets

Keep it wrapped tightly at room temperature for up to three days. This bread freezes exceptionally well, so I often bake two loaves and stash one for emergencies.

Serving Ideas

Slice it thick and toast it for breakfast. It pairs wonderfully with cream cheese or just salted butter.

• Warm each slice slightly before serving
• The flavor deepens on the second day
• Try it with a cup of coffee in the morning

Bookmark

Every summer I remember that rainy afternoon and how a simple vegetable became something extraordinary. Happy baking.

Recipe Questions

→ Should I peel the zucchini before grating?

Leave the skin on—it adds color and nutrients. The green specks throughout the loaf look beautiful and provide extra fiber.

→ How do I remove excess moisture from zucchini?

Grate the zucchini, then place it in a clean towel or paper towels. Squeeze firmly to extract excess liquid before adding to the batter.

→ Can I make this without nuts?

Absolutely. Replace nuts with chocolate chips, dried cranberries, or simply omit them entirely for a nut-free version.

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

Insert a toothpick into the center—it should come out clean or with just a few moist crumbs. The top should be golden brown and firm to the touch.

→ Can I freeze zucchini bread?

Yes, wrap the cooled loaf tightly in plastic wrap and aluminum foil. Freeze for up to two months. Thaw at room temperature before serving.

→ Why did my loaf sink in the middle?

This usually means it was underbaked. Ensure your oven temperature is accurate and bake until fully set. A toothpick should come out mostly clean.