Zucchini Nut Bread with Cinnamon

This is a moist quick bread made with 2 cups of grated zucchini, ground cinnamon and a cup of chopped walnuts or pecans. It is mixed in two bowls with no mixer, baked in a 9×5-inch loaf pan, and cuts into 8 slices.

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The zucchini keeps the loaf moist, the cinnamon gives it its spice, and the nuts add crunch. Raisins or chocolate chips are optional.

What Goes Into the Loaf

• Grated zucchini (2 cups, about 2 medium): adds moisture and keeps the bread tender. Use fresh, firm zucchini, since old or watery ones make the loaf soggy.
• Granulated sugar (1 cup) and brown sugar (1/2 cup, packed): sweetness and depth of flavor.
• Vegetable oil (1/2 cup), eggs (3 large) and vanilla (2 teaspoons): the oil keeps the crumb moist, the eggs give structure and the vanilla adds aroma.
• All-purpose flour (2 cups): the base of the loaf.
• Baking soda (1 teaspoon), baking powder (1/2 teaspoon), cinnamon (1 teaspoon) and salt (1/2 teaspoon): the leavening and seasoning.
• Chopped walnuts or pecans (1 cup): crunch.
• Raisins or chocolate chips (1/2 cup, optional): a little extra sweetness.

From Grater to Oven

Grate the zucchini with a box grater, or a food processor with a grating attachment, and set it aside for a few minutes so some of the moisture drains. That keeps the bread from turning soggy. Preheat the oven to 350°F (175°C) and grease and flour the loaf pan.

Combine the zucchini, both sugars, oil, eggs and vanilla in a large bowl and whisk until well blended. The mixture should be smooth and slightly frothy. In a second bowl, whisk the flour, baking soda, baking powder, cinnamon and salt. Add the dry mixture to the wet gradually and stir until just combined. Overmixing makes the loaf dense. Fold in the nuts and raisins or chocolate chips, pour the batter into the pan and smooth the top.

Bake for 50-60 minutes, until a toothpick in the center comes out clean or with a few moist crumbs. If the top browns too quickly, cover it loosely with aluminum foil. Cool the bread in the pan for 10 minutes, then move it to a wire rack. If you use a different pan of similar size, watch the baking time, since it may change.

Variations

• Nutmeg or coconut: add 1/2 teaspoon of nutmeg or 1/4 cup of shredded coconut to the batter. Pecans or hazelnuts can also take the place of walnuts.
• Whole wheat: replace half of the all-purpose flour with whole wheat flour and use 1/4 cup less sugar. The bread will be heartier and nuttier.
• Sugar substitute: erythritol or monk fruit sweetener can stand in for the sugar.
• Gluten-free: use a gluten-free flour blend that includes xanthan gum, and watch the batter consistency, since you may need to adjust the liquid slightly.

Serving

Serve the bread warm with a pat of butter or a cup of coffee. It also goes with Greek yogurt and berries, avocado slices, almond or peanut butter, or herbal tea or black coffee.

Storing the Bread

Wrap leftovers tightly in plastic wrap or keep them in an airtight container, which keeps the bread moist for several days. To freeze it, cool the loaf completely, wrap it in plastic wrap or aluminum foil, and put it in an airtight container or freezer bag. It keeps up to three months. Thaw at room temperature or warm a slice in the microwave. Slices freeze well on their own too.

Time and Nutrition

Prep is 15 minutes and baking is 60 minutes, so the total is 1 hour 15 minutes. One slice has about 210 calories, 10 grams of fat (1 gram saturated), 28 grams of carbohydrates, 1 gram of fiber, 20 grams of sugar, 3 grams of protein and 150 milligrams of sodium.

FAQ

Can I freeze zucchini nut bread?

Yes, for up to three months. Wrap it tightly once it is completely cool.

How do you know when it is done?

Insert a toothpick into the center. It should come out clean or with a few moist crumbs. If there is wet batter on it, bake a few more minutes.

What can replace the eggs?

Unsweetened applesauce, mashed bananas or a flaxseed mixture. For the flaxseed version, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg and let it sit for a few minutes until it thickens.

Can I make it gluten-free?

Yes. Use a gluten-free flour blend that includes xanthan gum, and adjust the liquid slightly if the batter looks off.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us