25+ Delectable Cinnamon Zucchini Bread Recipes You’ll Love

Cinnamon zucchini bread is a delightful fusion of flavors that has captured the hearts of home bakers and food enthusiasts alike.

This moist, sweet bread combines the subtle earthiness of zucchini with the warm, comforting aroma of cinnamon, making it the perfect treat for any time of day.

Whether you’re looking for a quick breakfast option, a snack to enjoy with your afternoon coffee, or a delicious dessert, zucchini bread offers versatility and nutrition.

With the added benefit of sneaking in vegetables, it’s a great way to satisfy sweet cravings while adding some wholesome goodness to your diet.

In this article, we’ve compiled 25+ unique cinnamon zucchini bread recipes, ranging from classic to innovative variations.

Each recipe promises to deliver the same moist texture and flavorful essence that zucchini bread enthusiasts adore.

Get ready to fill your kitchen with the inviting scent of cinnamon and explore a world of delicious baking possibilities!

25+ Delectable Cinnamon Zucchini Bread Recipes You’ll Love

As you venture into the world of cinnamon zucchini bread, you’ll find that the possibilities are endless. With over 25 unique recipes to choose from, there’s something for every palate—from nutty additions and chocolatey surprises to gluten-free options and more.

Each recipe brings its own special twist to the classic loaf, ensuring that you can enjoy this beloved treat in many delightful ways.

So gather your ingredients, preheat your oven, and prepare to create some mouthwatering cinnamon zucchini bread that will impress friends and family alike.

Baking has never been so rewarding, and your taste buds will thank you for it!

Cinnamon Walnut Zucchini Bread

Cinnamon Walnut Zucchini Bread is a delightful twist on traditional zucchini bread. The warmth of cinnamon and the crunch of walnuts combine beautifully, creating a loaf that’s moist, nutty, and aromatic. This bread makes a fantastic breakfast treat or an afternoon snack paired with a hot beverage. Baking this bread is a wonderful way to enjoy the cozy flavors of cinnamon and the nutritious addition of zucchini.

Ingredients

• 1 ½ cups grated zucchini
• 1 ½ cups all-purpose flour
• ½ cup whole wheat flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup brown sugar
• ½ cup white sugar
• ¾ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup chopped walnuts

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Grate the zucchini and squeeze out any excess moisture using a paper towel. Set aside.
3. In a large bowl, whisk together the all-purpose flour, whole wheat flour, cinnamon, baking soda, baking powder, and salt.
4. In a separate bowl, combine the brown sugar, white sugar, and vegetable oil until well mixed. Add the eggs, one at a time, followed by the vanilla extract.
5. Slowly fold the dry ingredients into the wet ingredients. Add the grated zucchini and chopped walnuts, mixing gently until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Cinnamon Walnut Zucchini Bread is the perfect blend of warm spices and hearty walnuts. The zucchini adds incredible moisture to each slice, and the walnuts provide a delightful crunch that complements the spiced batter. Serve it warm with a pat of butter or enjoy it plain—this bread is a versatile treat for any time of the day.

Cinnamon Raisin Zucchini Bread

Cinnamon Raisin Zucchini Bread is a flavorful, wholesome bread that combines the natural sweetness of raisins with the earthy richness of zucchini. Cinnamon adds warmth to this recipe, making it perfect for a cozy breakfast or a quick snack. The addition of raisins creates a slightly chewy texture that contrasts beautifully with the soft zucchini bread base, making each bite irresistible.

Ingredients

• 1 ½ cups grated zucchini
• 1 ¾ cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ½ cup unsweetened applesauce
• ¼ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup raisins

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. Grate the zucchini and press it with a paper towel to remove excess moisture. Set aside.
3. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
4. In a large mixing bowl, beat the granulated sugar, brown sugar, applesauce, and vegetable oil. Add eggs one at a time, followed by the vanilla extract.
5. Slowly add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the grated zucchini and raisins.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
8. Let the bread cool for about 10 minutes in the pan, then transfer it to a wire rack to cool completely.

This Cinnamon Raisin Zucchini Bread offers a comforting, mildly sweet taste that’s enhanced by the raisins’ natural sugars. The zucchini keeps the bread moist, while cinnamon adds a delightful spiced aroma. This bread is a wonderful way to start the day or enjoy as an afternoon snack, with or without a light spread of cream cheese.

Cinnamon Almond Zucchini Bread

Cinnamon Almond Zucchini Bread takes zucchini bread to the next level with a unique almond flavor. With the warm spice of cinnamon, this bread is both comforting and exciting. Slivered almonds bring a subtle crunch, while almond extract complements the flavor profile perfectly. This recipe creates a loaf that is not only delicious but also nutritious, packed with zucchini and the goodness of almonds.

Ingredients

• 1 ½ cups grated zucchini
• 1 ¾ cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup white sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• ½ cup slivered almonds

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. Grate the zucchini and use a paper towel to remove excess moisture. Set it aside.
3. In a medium bowl, combine the flour, cinnamon, baking soda, baking powder, and salt.
4. In another bowl, beat together the white sugar, brown sugar, and vegetable oil. Add the eggs one at a time, followed by the vanilla and almond extracts.
5. Add the dry ingredients to the wet ingredients gradually, mixing until just combined. Gently fold in the grated zucchini and slivered almonds.
6. Pour the batter into the prepared loaf pan, smoothing the top.
7. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Cinnamon Almond Zucchini Bread is a delightful combination of textures and flavors. The almond extract adds a light, nutty note that enhances the cinnamon and zucchini flavors, while the slivered almonds offer a gentle crunch in every slice. This bread is perfect as a treat for guests or as a satisfying snack any time of day.

Cinnamon Chocolate Chip Zucchini Bread

Cinnamon Chocolate Chip Zucchini Bread is a delightful blend of warmth and sweetness, ideal for chocolate lovers. The cinnamon adds a cozy, spiced undertone that pairs beautifully with the rich chocolate chips, creating a moist, delicious treat that feels indulgent yet wholesome. This bread is perfect as a dessert or as a snack that satisfies sweet cravings without going overboard.

Ingredients

• 1 ½ cups grated zucchini
• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup melted butter or vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. Grate the zucchini and squeeze out any excess moisture using paper towels.
3. In a large bowl, combine the flour, cinnamon, baking soda, baking powder, and salt.
4. In another bowl, whisk together the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract.
5. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the zucchini and chocolate chips.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Cinnamon Chocolate Chip Zucchini Bread is an irresistible combination of flavors, with chocolate chips adding a sweet, melty richness to each slice. The zucchini ensures it stays incredibly moist, while the cinnamon brings a hint of spice that complements the chocolate beautifully. It’s a perfect treat for chocolate lovers looking for a twist on classic zucchini bread.

Cinnamon Apple Zucchini Bread

Cinnamon Apple Zucchini Bread brings together the comforting flavors of apples and cinnamon for a fall-inspired treat. The shredded apple adds extra moisture and natural sweetness, while the zucchini enhances the bread’s texture and nutritional value. This bread has all the cozy appeal of apple pie but in a quick and easy loaf form, perfect for breakfast or snacking.

Ingredients

• 1 cup grated zucchini
• 1 cup grated apple (peeled)
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. Grate the zucchini and apple, pressing them with a paper towel to remove excess moisture.
3. In a large bowl, combine the flour, cinnamon, baking soda, baking powder, and salt.
4. In another bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated zucchini and apple.
6. Pour the batter into the prepared loaf pan, smoothing the top.
7. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Cinnamon Apple Zucchini Bread is a wonderful way to celebrate the flavors of fall. The apple adds a fruity sweetness that complements the zucchini’s subtle flavor, while cinnamon infuses each bite with warmth. This bread is great with a drizzle of honey or a smear of butter, making it a perfect snack or breakfast choice.

Maple Cinnamon Zucchini Bread

Maple Cinnamon Zucchini Bread offers a naturally sweet twist on zucchini bread with the addition of pure maple syrup. The maple syrup and cinnamon blend creates a warm, slightly caramel-like flavor that’s irresistibly comforting. This bread is refined-sugar-free, making it a wholesome option that’s both sweet and satisfying.

Ingredients

• 1 ½ cups grated zucchini
• 1 ¾ cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup pure maple syrup
• ¼ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. Grate the zucchini and press out any excess moisture with paper towels.
3. In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
4. In another bowl, combine the maple syrup, vegetable oil, eggs, and vanilla extract. Mix until smooth.
5. Add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the grated zucchini.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Maple Cinnamon Zucchini Bread is a delightful, naturally sweet bread that’s perfect for anyone looking to avoid refined sugars. The maple syrup enhances the bread with a caramel-like richness that pairs beautifully with the cinnamon. This bread is fantastic on its own, but it also makes a wonderful base for toppings like cream cheese or nut butter.

Cinnamon Walnut Zucchini Bread

Cinnamon Walnut Zucchini Bread combines the earthy crunch of walnuts with the warmth of cinnamon, creating a textured and flavorful loaf. The walnuts add a rich, nutty taste, while the zucchini keeps the bread moist and tender. This bread is perfect for breakfast or a wholesome snack, especially when toasted with a bit of butter or honey.

Ingredients

• 1 ½ cups grated zucchini
• 1 ¾ cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil or melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup chopped walnuts

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. Grate the zucchini and press it with a paper towel to remove excess moisture.
3. In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
4. In another bowl, mix the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
5. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated zucchini and chopped walnuts.
6. Pour the batter into the prepared loaf pan, smoothing the top.
7. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Cinnamon Walnut Zucchini Bread offers a delightful blend of flavors and textures. The walnuts bring a satisfying crunch to every bite, while the cinnamon adds a cozy, aromatic warmth. This bread is fantastic for sharing at family gatherings or enjoying with a warm beverage on a quiet morning.

Cinnamon Raisin Zucchini Bread

Cinnamon Raisin Zucchini Bread is a delicious twist on a classic favorite. The natural sweetness of raisins pairs beautifully with the warm cinnamon and moist zucchini, creating a comforting, wholesome loaf. This bread is especially delightful toasted, with the raisins adding bursts of flavor in every slice. It’s perfect for a satisfying breakfast or as a midday snack.

Ingredients

• 1 ½ cups grated zucchini
• 1 ¾ cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup raisins

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. Grate the zucchini and remove any excess moisture using paper towels.
3. In a medium bowl, combine the flour, cinnamon, baking soda, baking powder, and salt.
4. In another bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated zucchini and raisins.
6. Pour the batter into the prepared loaf pan, smoothing the top.
7. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Cinnamon Raisin Zucchini Bread is a deliciously nostalgic treat that’s reminiscent of classic cinnamon raisin bread. The raisins add little bursts of sweetness, which perfectly complement the cinnamon spice and the moist texture from the zucchini. This bread is excellent with a pat of butter or enjoyed on its own, and it’s sure to be a family favorite.

Spiced Cinnamon Zucchini Bread with Nutmeg and Cloves

Spiced Cinnamon Zucchini Bread with Nutmeg and Cloves is a warming, aromatic bread that’s perfect for cozy days. The added spices give this loaf a rich, almost gingerbread-like flavor, making it ideal for fall and winter. This is a more robust version of traditional zucchini bread, filled with complex flavors that make each bite a delicious experience.

Ingredients

• 1 ½ cups grated zucchini
• 1 ¾ cups all-purpose flour
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil or melted butter
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. Grate the zucchini and use paper towels to press out any excess moisture.
3. In a large bowl, combine the flour, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt.
4. In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated zucchini.
6. Pour the batter into the prepared loaf pan, smoothing the top.
7. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Spiced Cinnamon Zucchini Bread with Nutmeg and Cloves is the ultimate comfort food for spice lovers. The additional spices elevate the classic cinnamon zucchini bread with a deeper, bolder flavor, perfect for chilly days or holiday gatherings. This bread is wonderfully aromatic, filling your kitchen with an inviting warmth that’s hard to resist.

Cinnamon Coconut Zucchini Bread

Cinnamon Coconut Zucchini Bread combines the tropical sweetness of coconut with the warmth of cinnamon for a loaf that’s both unique and delicious. The shredded coconut adds a delightful texture and a hint of natural sweetness, complementing the moistness of the zucchini. Perfect for those looking to enjoy a little taste of the tropics, this bread is a refreshing twist on traditional zucchini bread.

Ingredients

• 1 ½ cups grated zucchini
• 1 ¾ cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup shredded coconut (unsweetened or sweetened based on preference)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. Grate the zucchini and press out any excess moisture with paper towels.
3. In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
4. In another bowl, mix the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
5. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated zucchini and shredded coconut.
6. Pour the batter into the prepared loaf pan, smoothing the top.
7. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Cinnamon Coconut Zucchini Bread is a delightful blend of tropical flavor and cozy warmth. The coconut adds a bit of chewiness and a hint of natural sweetness that makes each slice irresistible. This unique zucchini bread is perfect for breakfast or an afternoon treat, especially with a light drizzle of honey or a sprinkle of extra coconut on top.

Cinnamon Blueberry Zucchini Bread

Cinnamon Blueberry Zucchini Bread is a fruity and flavorful twist on classic zucchini bread. The blueberries add juicy bursts of sweetness, balancing the warm cinnamon and the mild flavor of zucchini. This bread is ideal for summertime but is also a great way to bring a touch of freshness to any season. Each bite is moist, tender, and packed with flavor.

Ingredients

• 1 ½ cups grated zucchini
• 1 ¾ cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries (do not thaw if frozen)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. Grate the zucchini and press out any excess moisture with paper towels.
3. In a medium bowl, combine the flour, cinnamon, baking soda, baking powder, and salt.
4. In another bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
5. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the grated zucchini and blueberries.
6. Pour the batter into the prepared loaf pan, smoothing the top.
7. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Cinnamon Blueberry Zucchini Bread is a fresh and fruity option for anyone looking to add a burst of flavor to traditional zucchini bread. The blueberries complement the warmth of cinnamon and keep the bread moist and tender. This bread is wonderful on its own or lightly toasted, making it a delicious treat for any time of day.

Cinnamon Almond Zucchini Bread

Cinnamon Almond Zucchini Bread is a nutty, satisfying loaf with the added texture of sliced almonds. The almonds bring a rich, buttery flavor and a little crunch, while the cinnamon infuses the bread with a warm, comforting taste. This is a great bread for those who enjoy a little extra texture and protein, and it’s delightful with a smear of almond butter.

Ingredients

• 1 ½ cups grated zucchini
• 1 ¾ cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup sliced almonds, plus extra for topping

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. Grate the zucchini and press out any excess moisture with paper towels.
3. In a large bowl, mix the flour, cinnamon, baking soda, baking powder, and salt.
4. In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the grated zucchini and sliced almonds.
6. Pour the batter into the prepared loaf pan and sprinkle extra sliced almonds on top.
7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Cinnamon Almond Zucchini Bread is a delightful treat for those who appreciate a nutty, textured loaf. The almonds add a delicate crunch that pairs beautifully with the cinnamon and the moistness of the zucchini. Perfect with a warm beverage, this bread can be enjoyed as a wholesome snack or an energy-boosting breakfast.

Cinnamon Walnut Zucchini Bread

Cinnamon Walnut Zucchini Bread is a hearty and satisfying loaf that combines the nutty richness of walnuts with the warm spices of cinnamon. The walnuts add a delightful crunch and depth of flavor, while the zucchini keeps the bread moist and tender. This recipe is perfect for a wholesome breakfast or as an afternoon snack, providing a nutritious option that’s both delicious and filling.

Ingredients

• 1 ½ cups grated zucchini
• 1 ¾ cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. Grate the zucchini and press out any excess moisture with paper towels.
3. In a large bowl, combine the flour, cinnamon, baking soda, baking powder, and salt.
4. In another bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well blended.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Gently fold in the grated zucchini and chopped walnuts.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Cinnamon Walnut Zucchini Bread is a delicious way to incorporate more nutrients into your diet while enjoying a flavorful treat. The walnuts provide a satisfying crunch that contrasts beautifully with the soft, moist bread. Enjoy this loaf toasted with a pat of butter or simply on its own as a nutritious and tasty snack.

Cinnamon Chocolate Chip Zucchini Bread

Cinnamon Chocolate Chip Zucchini Bread combines the classic flavors of chocolate and cinnamon in a moist, decadent loaf. The sweetness of chocolate chips balances the warmth of cinnamon and the mild flavor of zucchini, creating a delightful treat that will satisfy your sweet tooth. This bread is perfect for dessert or a special breakfast, making it a favorite among both kids and adults.

Ingredients

• 1 ½ cups grated zucchini
• 1 ¾ cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. Grate the zucchini and press out any excess moisture with paper towels.
3. In a medium bowl, mix together the flour, cinnamon, baking soda, baking powder, and salt.
4. In another bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the grated zucchini and chocolate chips.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Cinnamon Chocolate Chip Zucchini Bread is a delightful fusion of flavors that will make any chocolate lover smile. The rich, gooey chocolate chips complement the cinnamon-spiced batter, while the zucchini keeps the loaf incredibly moist. This recipe is a fantastic way to sneak some veggies into dessert, making it a great addition to your baking repertoire.

Cinnamon Maple Zucchini Bread

Cinnamon Maple Zucchini Bread brings a sweet and aromatic twist to traditional zucchini bread. The natural sweetness of maple syrup enhances the flavor profile, while the cinnamon adds warmth and comfort. This loaf is perfect for breakfast or as an indulgent snack, making it an excellent choice for brunch gatherings or cozy mornings at home.

Ingredients

• 1 ½ cups grated zucchini
• 1 ¾ cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup maple syrup
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. Grate the zucchini and press out any excess moisture with paper towels.
3. In a large bowl, combine the flour, cinnamon, baking soda, baking powder, and salt.
4. In another bowl, whisk together the granulated sugar, brown sugar, maple syrup, vegetable oil, eggs, and vanilla extract until well mixed.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the grated zucchini.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Cinnamon Maple Zucchini Bread is a sweet, fragrant loaf that offers a delightful change from traditional zucchini bread. The maple syrup provides a rich flavor that pairs beautifully with the cinnamon, creating a deliciously moist bread perfect for any occasion. Enjoy it warm, perhaps with a drizzle of extra maple syrup or a pat of butter for an added touch of indulgence.

Note: More recipes are coming soon!