Zucchini Bread Recipe with Cinnamon and Vanilla
This moist zucchini bread recipe is a simple, no-fuss bake that delivers warm cinnamon and vanilla flavor in every slice. Perfect for breakfast, snacks, or gifting, it stays fresh for days and can be frozen for later.
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Servings: 10 slices
Calories: 240kcal
Cost: $5
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 box grater
- 1 whisk
- 1 loaf pan (9x5-inch)
- Measuring cups and spoons
- Cooling rack
Ingredients
- 2 cups grated zucchini 250–300g, lightly drained
- 2 large eggs room temperature
- ½ cup vegetable oil or ¼ cup oil + ¼ cup melted butter
- 1 cup granulated sugar
- 2 tsp pure vanilla extract
- 1½ cups all-purpose flour
- ½ tsp salt
- 1 tsp baking soda
- ½ tsp baking powder
- 2 tsp ground cinnamon
- Optional: ½ cup chopped walnuts or chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
- Wash and trim zucchini; grate using the large holes of a box grater until you have 2 cups. Lightly squeeze to remove excess liquid.
- In a large bowl, whisk eggs, oil, sugar, and vanilla until smooth.
- In a separate bowl, combine flour, salt, baking soda, baking powder, and cinnamon.
- Fold dry ingredients into wet mixture until just combined.
- Stir in grated zucchini and optional nuts or chocolate chips.
- Pour batter into prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in pan for 10 minutes, then transfer to a cooling rack. Slice when fully cooled.
Notes
For extra flavor, add a pinch of nutmeg or orange zest.
This loaf freezes well, wrap tightly and freeze for up to 3 months.
You can make this recipe into muffins; bake at 350°F for 18–22 minutes.
Nutrition
Calories: 240kcal | Carbohydrates: 32g | Protein: 4g | Fat: 11g