Description
Cinnamon Zucchini Bread is a deliciously moist quick bread that harmoniously blends the sweet warmth of cinnamon with the subtle earthiness of fresh zucchini. This delightful recipe transforms excess garden zucchini into a family favorite, perfect for breakfast, brunch, or an afternoon snack. With its tender crumb and inviting aroma, this Cinnamon Zucchini Bread is sure to become a staple in your kitchen!
Ingredients
Scale
- 2 medium zucchinis, grated
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 2 large eggs
- ½ cup vegetable oil
Instructions
- Preheat your oven to 350°F (175°C) and grease a standard loaf pan.
- Grate zucchinis and squeeze out excess moisture with a clean dish towel.
- In a large bowl, whisk together flour, sugar, cinnamon, and baking soda until well combined.
- In another bowl, whisk eggs and vegetable oil until frothy. Stir in the grated zucchini.
- Pour the wet mixture into the dry ingredients and mix gently until just combined.
- Transfer the batter to the prepared pan and bake for 55-65 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg