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The Best Moist Cinnamon Zucchini Bread Recipe

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This incredibly moist cinnamon zucchini bread features a warm spice flavor and tender crumb, perfect for parties, potlucks, or everyday enjoyment. The secret lies in properly squeezing the zucchini and using simple pantry ingredients.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 large eggs, at room temperature
  • ⅔ cup (135g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • ⅓ cup (80ml) buttermilk, at room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups (180g) grated zucchini, gently packed
  • 2 tablespoons granulated sugar (for swirl)
  • 1 teaspoon ground cinnamon (for swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Position rack in center. Line a 9×5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly grease exposed ends.
  2. Wash zucchini, trim ends, and grate using large holes of a box grater. Place grated zucchini in a clean kitchen towel or paper towels, gather edges, and squeeze firmly over sink to remove as much liquid as possible.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. In a medium bowl, whisk eggs until light and frothy (about 30 seconds). Add granulated sugar and brown sugar, whisk vigorously for about 1 minute until thick and pale. Drizzle in vegetable oil while whisking, then add buttermilk and vanilla extract. Whisk until smooth.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until no streaks of flour remain. Do not overmix; a few small lumps are fine.
  6. Fold in squeezed zucchini until evenly distributed. Batter will be thick and slightly shaggy.
  7. In a small bowl, mix 2 tablespoons sugar and 1 teaspoon cinnamon. Pour half the batter into prepared pan, spread evenly. Sprinkle half the cinnamon-sugar mixture over batter. Add remaining batter, spread gently, and top with remaining cinnamon sugar. Use a butter knife to gently swirl into top layer with a few figure-eight motions.
  8. Bake for 50-60 minutes, until a toothpick inserted into center comes out clean or with a few moist crumbs. If top browns too quickly (after about 40 minutes), tent loosely with aluminum foil.
  9. Remove pan from oven and place on a cooling rack. Cool in pan for 15 minutes. Using parchment overhang, lift bread out and transfer to cooling rack. Cool completely, at least 2 hours, before slicing.

Notes

Squeeze zucchini thoroughly to avoid soggy bread. Room temperature ingredients are crucial for tender crumb. Do not overmix batter. Cool completely before slicing to prevent gummy texture. Bread keeps at room temperature for up to 4 days and freezes well for up to 3 months.

Nutrition

Keywords: zucchini bread, cinnamon zucchini bread, moist zucchini bread, easy zucchini bread, party bread, potluck bread

Find it online: https://junomeals.com/the-best-moist-cinnamon-zucchini-bread-recipe/