Homemade Zucchini Bread—Soft, Sweet, and Cinnamon-Cozy

Description

This homemade zucchini bread is the perfect way to turn fresh garden zucchini into something irresistibly cozy. Soft, moist, and infused with warm cinnamon and vanilla, it’s a quick bread that tastes even better the next day as the flavors meld. Whether enjoyed for breakfast, snack, or dessert, this loaf stays moist for days and fills your kitchen with the most comforting aroma.

Ingredients for Homemade Zucchini Bread—Soft, Sweet, and Cinnamon-Cozy

• 2 cups all-purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 2 tsp ground cinnamon

• 1/2 tsp ground nutmeg (optional)

• 2 large eggs

• 1 cup granulated sugar (or half white + half brown sugar for deeper flavor)

• 1/2 cup vegetable oil (or melted coconut oil/olive oil)

• 2 tsp vanilla extract

• 2 cups grated zucchini (about 2 medium, unpeeled, squeezed of excess water)

• 1/2 cup chopped walnuts or pecans (optional)

• 1/2 cup raisins or chocolate chips (optional)

Instructions

1. Prep the oven: Preheat to 350°F (175°C). Grease and flour a 9×5-inch loaf pan (or line with parchment).

2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. Mix wet ingredients: In a large bowl, whisk eggs, sugar, oil, and vanilla until smooth.

4. Combine: Stir the grated zucchini into the wet mixture. Gradually fold in the dry ingredients until just combined. (Do not overmix.)

5. Add mix-ins: Fold in nuts, raisins, or chocolate chips if using.

6. Bake: Pour batter into loaf pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool & enjoy: Let cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

• Moisture control: Zucchini has a lot of water; squeeze grated zucchini gently in a clean towel to prevent soggy bread.

• Sweetness adjustment: Reduce sugar to 3/4 cup for a lightly sweet bread.

• Flavor boost: Add orange zest or shredded coconut for a unique twist.

• Make ahead: This bread tastes even better on day two as flavors settle.

Tips

• Freeze extra zucchini shreds in measured 2-cup portions for future bread.

• Store bread wrapped at room temperature for 3 days, or refrigerate for up to 1 week.

• For a healthier version, swap half the flour for whole wheat and reduce sugar slightly.

• Bake as mini loaves or muffins (bake time 18–22 minutes).

Servings

• Makes 1 loaf (about 10–12 slices)

Nutritional Info (per slice, based on 12 slices)

• Calories: ~210

• Carbs: 28g

• Protein: 3g

• Fat: 10g

• Fiber: 1.5g

• Sugar: 16g

(Varies depending on add-ins and substitutions.)

Benefits

• Moist & flavorful without needing butter.

• Vegetable boost—a sneaky way to add more zucchini to your diet.

• Versatile—works as breakfast, snack, or dessert.

• Freezer-friendly—make ahead and enjoy anytime.

Q & A

Q: Can I use frozen zucchini?
A: Yes, thaw and squeeze out excess liquid before using.

Q: Can I make this gluten-free?
A: Substitute with a 1:1 gluten-free baking flour blend.

Q: How do I prevent dry zucchini bread?
A: Don’t overmix the batter, don’t oversqueeze zucchini, and don’t overbake.

Q: Can I double the recipe?
A: Absolutely! Bake two loaves and freeze one for later.