Cinnamon Zucchini Bread

This cinnamon zucchini bread recipe is easy and delicious!

Here is exactly what you need and how to do it.


  • 3 cups (360 g) all-purpose flour
  • 1 Tablespoon ground cinnamon
  • ½ teaspoon nutmeg, optional
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (200 g) granulated sugar
  • 1 cup (200 g) light brown sugar
  • 3 large eggs, room temperature
  • 1 cup (236 ml) vegetable oil
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchinis (that is about 2 medium zucchini)

How to do it:

  • Preheat oven to 325° F. Line two 8×4-inch (or 9×5) loaf pans with parchment paper and set aside.
  • In a large bowl, whisk together the dry ingredients—flour, cinnamon, nutmeg, baking soda, baking powder and salt. Set aside.
  • In a separate large bowl using a hand mixer, beat together sugar, brown sugar and eggs until combined, about 1 minute. Add oil and vanilla, and beat again until incorporated, about 1 more minute.
  • Add dry ingredients to the wet mixture and use a wooden spoon or rubber spatula to stir until incorporated.
  • Stir grated zucchini into the mixture until evenly combined. Pour batter evenly into the two prepared pans. Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. 

Note: This recipe makes two loaves in 8×4-inch pan. Each loaf yields about 8 slices. This recipe can be cut in half (use 1 egg instead of 3).

That’s it! Big thanks to for the inspiration too.

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