Description
This Moist Cinnamon-Spiced Zucchini Bread is a delightful treat combining the fresh moisture of zucchini with warm cinnamon and nutmeg spices. Perfectly sweetened with granulated and brown sugar, this loaf is packed with flavorful ingredients including optional walnuts or pecans and raisins. It’s a comforting, tender bread ideal for breakfast, snacks, or dessert.
Ingredients
Scale
Main Ingredients
- 2 cups grated zucchini (about 2 medium zucchinis)
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Add-ins
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper for easy removal.
- Prepare Zucchini: Grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible to prevent the bread from becoming too wet.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, and nutmeg. Set this mixture aside.
- Combine Wet Ingredients: In a large bowl, beat together the granulated sugar, brown sugar, and oil until well combined. Add in the eggs one at a time, beating well after each addition. Then stir in the vanilla extract.
- Combine Wet and Dry Mixes: Gradually add the dry ingredients to the wet ingredient mixture, stirring until just combined. Avoid overmixing to keep the bread tender.
- Add Zucchini and Optional Ingredients: Fold in the grated zucchini. If using, also fold in the chopped walnuts or pecans and raisins.
- Prepare for Baking: Pour the batter into the prepared loaf pan and smooth the top with a spatula for an even surface.
- Bake: Bake the bread in the preheated oven for 50-60 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, the bread is ready.
- Cool Bread: Allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
- Serve: Slice the cooled zucchini bread and enjoy your moist, cinnamon-spiced treat!
Notes
- Squeezing out excess moisture from the zucchini is crucial to prevent a soggy bread.
- You can substitute vegetable oil with melted coconut oil for a slight coconut flavor.
- Optional nuts and raisins add texture and sweetness but can be omitted if preferred.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing the bread is possible; wrap tightly and freeze up to 3 months. Thaw before serving.
