Cinnamon Zucchini Bread

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
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1 tsp nutmeg
• 1 tsp kosher salt
• 1 cup light brown sugar, loosely packed
• 1/2 cup granulated sugar
• 3/4 cup vegetable oil
• 1 1/2 tsp 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!

1. Preheat the oven to 350°.
2. Whisk flour, baking powder, baking soda, nutmeg, cinnamon, and salt together and set aside.
3. Add the shredded zucchini to the flour mixture, tossing to coat the zucchini.
4. 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.
5. Add the dry mixture to the wet mixture, slowly, at medium speed for a couple of minutes.
6. 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.
7. Bake for 1 hour at 350°.
8. 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

Recipe by Amber Bogardus

Course: Breakfast, Dessert, SnackCuisine: American

Servings

0

servings

Prep time

20

minutes

Cooking time

1

hour 

Calorieskcal

Total time

1

hour 

20

minutes

A sweet zucchini bread loaf flavored with cinnamon, brown sugar, and vanilla.

Cook Mode

Keep the screen of your device on

Ingredients

• 2 cups All Purpose Flour

• 3/4 tsp Baking Soda

• 1 1/2 tsp Ground Cinnamon

• 1 tsp Nutmeg

• 1 tsp Kosher Salt

• 1 cup Light Brown Sugar loosely packed

• 1/2 cup Granulated Sugar

• 3/4 cup Vegetable Oil

• 1 1/2 tsp Vanilla Extract

• 2 Eggs lightly beaten

• 1 handful Walnuts chopped

• 2 cups Zucchini grated

Directions

• 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! 

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