Quarantine has really brought out the bread maker in all of us hasn't it?
For a while there, I feel like every time I jumped on Facebook or Instagram someone else was showing off their new loaf. Well, I joined the club one weekend when I had a few extra summer sale zucchini lying around my kitchen.
We had already had zucchini salad, zucchini fries, grilled zucchini, zoodles - hey, I like zucchini okay!
It was about a time I threw my other half a bone and made something not so healthy with them. So Cinnamon Zucchini Bread it was!
Check it out!
Come on, treat yourself! For this recipe you'll need:
- 2 cups all-purpose flour, loosely packed
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon kosher salt
- 1 cup light brown sugar, loosely packed
- ½ cup granulated sugar
- ¾ cup vegetable oil
- 1 ½ teaspoon vanilla
- 2 eggs, lightly beaten
- 1 Handful of chopped walnuts
- 2 cups zucchini, grated
You'll want to make sure you have a full sized cheese grater or grating stand mixer attachment to grate the zucchini, or you'll be grating for quite a while if you're using a smaller grater or microplane.
For this recipe, as with all baking recipes, I recommend measuring out and prepping all of your ingredients first or your kitchen will be a mess. Trust me, I have plenty of experience making my kitchen a mess.
Let's get started!
- Preheat the oven to 350°.
- Whisk flour, baking powder, baking soda, nutmeg, cinnamon, and salt together and set aside.
- Add the shredded zucchini to the flour mixture, tossing to coat the zucchini.
- Combine sugars, walnuts, eggs, oil, vanilla, and eggs in the bowl of your stand mixer. Mix to combine, on medium speed for about 1 minute.
- Add the dry mixture to the wet mixture, slowly, at medium speed for a couple of minutes.
- Pour into a loaf pan lined with parchment, and sprinkle with a bit of granulated sugar and cinnamon (if desired). Don't add a heavy coating of sugar and cinnamon on top, just a sprinkle. If you add too much it will turn into a thick crust.
- Bake for 1 hour at 350°.
- Remove, and enjoy with whipped salted butter!
How long will zucchini bread keep?
Zucchini bread will keep well at room temperature under a dome or in a plastic bag for a couple of days. To get the most out of storage, place it in the refrigerator in a plastic bag or airtight container. It will last about a week.
You can freeze it as well, if you decided to make a double batch, by wrapping it in heavy duty plastic wrap and placing it in a bag in the freezer. It will last up to six months.
If you try this recipe out, don’t forget to post a rating and comment!
I’d love to see your pictures on Instagram too! Tag @a_toastedcrumb!
Cinnamon Zucchini Bread
Ingredients
- 2 cups All Purpose Flour
- ¾ teaspoon Baking Soda
- 1 ½ teaspoon Ground Cinnamon
- 1 teaspoon Nutmeg
- 1 teaspoon Kosher Salt
- 1 cup Light Brown Sugar loosely packed
- ½ cup Granulated Sugar
- ¾ cup Vegetable Oil
- 1 ½ teaspoon Vanilla Extract
- 2 Eggs lightly beaten
- 1 handful Walnuts chopped
- 2 cups Zucchini grated
Instructions
- Preheat the oven to 350°.
- Whisk flour, baking powder, baking soda, nutmeg, cinnamon, and salt together and set aside.
- Add the shredded zucchini to the flour mixture, tossing to coat the zucchini.
- Combine sugars, walnuts, eggs, oil, vanilla, and eggs in the bowl of your stand mixer.
- Mix to combine, on medium speed for about 1 minute.
- Add the dry mixture to the wet mixture, slowly, at medium speed for a couple of minutes.
- Pour into a loaf pan lined with parchment, and sprinkle with a bit of granulated sugar and cinnamon (if desired).
- Bake for 1 hour at 350°.
- Remove, and enjoy with whipped salted butter!
[…] Cinnamon Zucchini Bread […]