Zucchini Bread Recipe: Moist Classic Loaf With Cinnamon

By Aquarium Guides Editorial Team · Updated November 9, 2026

Last Updated: November 9, 2026

This zucchini bread recipe makes one tall, tender loaf with a crackly top and a soft, spiced crumb. It uses a simple one-bowl method, a handful of pantry staples, and about two cups of grated zucchini. Mixing takes 15 minutes and the loaf bakes in just under an hour, so it fits easily into a weekend morning or a weeknight when the garden is producing more squash than anyone can eat.

Why This Loaf Works

Zucchini is mostly water, which is exactly why it keeps quick breads soft. As the loaf bakes, the shreds soften and nearly disappear into the batter, leaving moisture and tiny flecks of green behind. A neutral oil keeps the crumb tender for days, brown sugar adds a gentle caramel note, and a full teaspoon of cinnamon gives the bread its familiar bakery-style aroma.

Ingredients

Dry Mixture

• 2 cups (250 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 teaspoon fine salt

Wet Mixture

• 2 large eggs, room temperature
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (105 g) packed light brown sugar
• 1/2 cup (120 ml) vegetable or canola oil
• 2 teaspoons vanilla extract
• 2 cups (about 250 g) loosely packed grated zucchini, from 1 medium zucchini
• 1/2 cup (60 g) chopped walnuts, optional

Instructions

1. Position a rack in the center of the oven and heat to 350°F (175°C). Grease a 9 x 5-inch loaf pan, line the bottom with parchment, and leave a little overhang on the long sides to use as handles.
2. Trim the ends from the zucchini and grate it on the large holes of a box grater. Do not peel it. Place the shreds in a clean kitchen towel and give them a light squeeze, just enough to stop them dripping. You want damp shreds, not dry ones.
3. Whisk the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl until evenly combined.
4. In a large bowl, whisk the eggs, both sugars, oil, and vanilla for about one minute, until the mixture looks glossy and slightly thickened.
5. Stir the grated zucchini into the wet mixture.
6. Add the dry mixture in two additions, folding with a spatula just until no streaks of flour remain. Fold in the walnuts if using. Overmixing makes a tough, tunneled loaf, so stop as soon as the batter comes together.
7. Scrape the batter into the prepared pan and smooth the top. Tap the pan on the counter twice to release large air bubbles.
8. Bake for 55 to 65 minutes, until the top is deep golden and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. If the top browns too quickly after 40 minutes, tent loosely with foil.
9. Cool in the pan for 15 minutes, then lift out using the parchment and cool on a wire rack for at least 45 minutes before slicing.

Tips for a Better Loaf

• Measure flour correctly. Spoon flour into the measuring cup and level it off. Scooping straight from the bag packs in extra flour and leads to a dry, dense loaf. A kitchen scale removes the guesswork.
• Squeeze lightly. Wringing out the zucchini completely can leave the bread dry, while skipping the step can leave the center gummy. A gentle press in a towel is the middle ground.
• Use room-temperature eggs. They blend into the oil smoothly and give a more even crumb. Set cold eggs in warm tap water for five minutes if you forgot.
• Test in the center. The middle of the loaf bakes last. Probe the thickest part, and look for moist crumbs rather than a perfectly clean pick.
• Wait before slicing. The structure sets as the loaf cools. Cutting too early causes crumbling and a gummy-looking texture.
• Add a sugar crust. Sprinkle one tablespoon of coarse sugar over the batter before baking for a crunchy, sparkling top.

Variations

Cinnamon Streusel Topping

For a bakery-style finish, combine 1/4 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 2 tablespoons cold butter. Work the mixture with your fingertips until it forms pea-sized crumbs, then scatter it over the batter before baking. Expect the bake time to extend by about five minutes.

Storage and Reheating

Once completely cool, wrap the loaf tightly in plastic wrap or store it in an airtight container. It keeps at room temperature for up to three days. For longer storage, refrigerate for up to one week, though the crumb is a little firmer when cold.

To freeze, slice the loaf first, then wrap the slices individually in plastic and place them in a freezer bag. They keep for up to three months. Thaw slices at room temperature for 30 minutes, or warm a slice in a 300°F (150°C) oven for 8 to 10 minutes, or in the microwave for 15 to 20 seconds. A quick toast with a spread of butter turns a day-old slice into a good breakfast.

FAQ

Do I need to peel the zucchini?

No. The skin is thin and softens completely during baking. It adds the small green flecks that make the loaf recognizable. Peel only if the squash is very large with tough, waxy skin.

Why did my zucchini bread sink in the middle?

A sunken center usually means the loaf was underbaked, the oven door was opened early, or the batter held too much moisture. Make sure a toothpick comes out with only moist crumbs, keep the door closed for the first 40 minutes, and squeeze the zucchini lightly.

Can I use frozen zucchini?

Yes. Thaw the grated zucchini completely in a colander, then press out the liquid that collects before measuring. Frozen shreds release a good deal of water, so measure after draining.

Can I replace the oil with butter?

You can use 1/2 cup melted and slightly cooled butter. The flavor will be richer, though the crumb tends to be a little less soft after the first day than with oil.

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