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Cinnamon Zucchini Bread

Garden Harvest • Baking • Quick Bread

Prep: 15 Minutes  •  Bake: 50–60 Minutes  •  Makes: 2 Loaves

Cinnamon Zucchini Bread

Ingredients

  • 3 cups shredded zucchini
  • 3 large eggs
  • 1 cup vegetable oil
  • 1¾ cups granulated sugar
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
Optional Add-Ins:
  • Chocolate chips
  • Chopped walnuts or pecans
🌿 Garden Zucchini Tip

Using one of those giant garden zucchini? Perfect.

Large zucchini tend to contain more water than smaller zucchini.

After shredding, lightly squeeze out the excess moisture using your hands or a clean kitchen towel. The key word is lightly.

You want to remove water that's dripping from the zucchini, but don't squeeze it completely dry. Keeping some of that natural moisture is part of what makes zucchini bread so soft.

If using a very large zucchini, you can also cut it lengthwise and scoop out the mature seeds before shredding.

There's no need to peel it unless the skin has become particularly thick or tough.

Make It Your Own

  • Chocolate Chip: Fold chocolate chips into the batter for a sweeter version.
  • Walnut: Add chopped walnuts or pecans for a little crunch.
  • Extra Cinnamon: Sprinkle cinnamon sugar over the batter before baking for a lightly sweet crust.
  • Muffins: Use the same batter to make zucchini muffins, adjusting the baking time accordingly.
  • Freeze One: Wrap one tightly after it has completely cooled and freeze it for later.
From My Kitchen

There's something satisfying about finding a use for the vegetables that get a little too big or abundant in the garden. They may not always be the prettiest ones to bring to the table, but that doesn't mean they have to go to waste. Sometimes they just need to become zucchini bread.

Growing • Gathering • Simple Living

Back to Seasonal Recipes

When the Zucchini Get a Little Out of Control

If you've ever grown zucchini, you know how quickly one can go from “I'll give this another day” to something that looks like it belongs in a county fair.

And somehow there's always one hiding under the leaves that you completely missed.

Cinnamon Zucchini Bread is one of my favorite ways to put those oversized garden zucchini to good use. It's simple, lightly spiced with cinnamon and nutmeg, and makes two loaves—one to enjoy now and another to freeze or share.

You can keep it classic or add chocolate chips or walnuts if you'd like.

It's an easy recipe and exactly the kind of thing I love making when the garden starts giving us more than we can eat.

Instructions

  1. Preheat oven to 350°F.
  2. Grease two standard loaf pans and set aside.
  3. In a large mixing bowl, whisk together the eggs, vegetable oil, sugar and vanilla until combined.
  4. Stir in the shredded zucchini.
  5. In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
  6. Gradually add the dry ingredients to the zucchini mixture and gently stir just until combined. Do not overmix.
  7. Fold in chocolate chips or chopped nuts if using.
  8. Divide the batter evenly between the two prepared loaf pans.
  9. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  10. Allow the bread to cool in the pans for approximately 10–15 minutes before transferring to a wire rack to finish cooling.
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