From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/11
Cinnamon Zucchini Bread
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Instructions
1
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Preheat the oven to 350℉. Spray a 9x5-inch loaf pan with non-stick spray before lining with a piece of parchment paper the same width as the pan with the paper edges left to hang over the sides of the pan.
2
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In a large mixing bowl, whisk together the oil, sugar, eggs, and vanilla. Stir in the shredded zucchini. Whisk together the flour, baking soda, baking powder, salt, and cinnamon in a separate bowl. Add to the combined wet ingredients and stir together just until no streaks of flour remain. Do not overmix!
3
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Pour the batter into the prepared loaf pan and bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to finish cooling before slicing. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Zucchini Moisture Magic 💧Always squeeze excess moisture from freshly grated zucchini using a clean kitchen towel to prevent a soggy bread texture.
- Cinnamon Complexity 🌀Toast your ground cinnamon briefly in a dry pan before adding to the recipe to intensify its flavor and release deeper aromatic notes.
- Flour Sifting Secret 🌾Sift your all-purpose flour and dry ingredients together to eliminate lumps and ensure a more uniform, tender crumb in your zucchini bread.
- Oil Selection Technique 🫒Choose a neutral-flavored oil like vegetable or canola to maintain the bread's delicate cinnamon and zucchini flavor profile.
- Moisture Retention Hack 💖Wrap your cooled zucchini bread tightly in plastic wrap to lock in moisture and keep it fresh for 3-4 days at room temperature.
Recipe Facts
Diet at a Glance
Vegetarian
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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