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Cinnamon Zucchini Bread

Cinnamon Zucchini Bread

This Cinnamon Zucchini Bread is incredibly moist and tender, loaded with plenty of fresh shredded zucchini, and lightly spiced with cinnamon.

Author: Knead Some Sweets

Meal Type: Breakfast

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour 15 minutes

Servings: 12 slices

Calories: 137 kcal per serving

Ingredients

  • ½ cup - neutral flavored cooking oil
  • 1 cup - white sugar
  • 2 - eggs
  • 1 tsp - vanilla extract
  • 2 cups - zucchini
  • 1 ½ cups - all-purpose flour
  • ¾ tsp - baking soda
  • ½ tsp - baking powder
  • ½ tsp - salt
  • ½ tsp - ground cinnamon

Instructions

  1. 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. 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. 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!

Nutrition

Energy: 137 kcal | Total Fat: 1 g | Saturated: 0 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 31 mg | Total Carbs: 29 g | Fiber: 1 g | Sugars: 17 g | Proteins: 3 g | Sodium: 202 mg | Polyunsaturated: 0 g | Monounsaturated: 0 g

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