This moist zucchini bread is a timeless treat that balances natural sweetness with warm cinnamon. It is an excellent option for a quick breakfast or a simple dessert that pairs well with coffee.

List of ingredients

3 eggs – room temperature for better emulsion.
2 cups sugar – granulated white sugar.
3/4 cups vegetable oil – provides moisture and tenderness.
2 cups flour – all-purpose flour.
1/2 teaspoon baking powder – helps with lift.
2 teaspoons baking soda – reacts with acidity for rise.
1 teaspoon salt – balances the sweetness.
3 teaspoons cinnamon – adds warm flavor.
2 cups zucchini (grated) – freshly grated.
3 teaspoons vanilla extract – enhances the aroma.
1 cup pecans (chopped) – for a nutty crunch.
1/2 cup raisins – for bursts of sweetness.

step-by-step instructions

Prepare the oven and pan: Preheat your oven to 350°F and prepare a bundt pan by greasing and flouring it or using a non-stick spray to ensure easy release.
Combine wet base: Use a mixer on medium-low speed to combine the eggs, sugar, and vegetable oil until the mixture is smooth.
Mix in dry ingredients: Gradually add the flour, baking powder, baking soda, salt, and cinnamon, continuing to mix until just combined.
Add zucchini: Firmly squeeze the moisture out of the grated zucchini and stir it into the batter along with the vanilla extract.
Fold in additions: Use a spoon or spatula to fold in the chopped pecans and raisins by hand to avoid overmixing the batter.
Bake and test: Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.

Pan Preparation and Release

Thoroughly Grease and Flour the Pan

Bundt pans have intricate designs that can easily trap cake batter. Use a pastry brush to apply butter or oil to every nook and cranny, then dust with flour, tapping out the excess.

Use a Non-Stick Baking Spray

A high-quality baking spray containing flour is a fast alternative to manual greasing. Ensure you spray the center tube of the pan as well as the outer walls to prevent sticking.

Allow Bread to Cool Completely

Attempting to remove the bread while it is still hot can cause the structure to collapse or stick. Let the pan sit on a wire rack for at least 15 to 20 minutes before inverting.

Shake the Pan Before Inverting

Before flipping the pan, gently shake it from side to side. You should feel the bread move freely within the pan, which indicates it has released from the sides.

Alternative Baking Vessel Options

Using Standard Loaf Pans

If you do not own a bundt pan, a standard 9×5 inch loaf pan works well. The volume is generally similar, though the baking time may vary slightly depending on the depth of the batter.

Adjusting Volume for Multiple Loaves

This recipe provides enough batter for two smaller 8×4 inch loaf pans. Divide the batter evenly between the two pans and check for doneness a few minutes earlier than the bundt pan time.

Testing Pan Volume with Water

To ensure your pan is the right size, fill it with water and pour that water into the original recommended pan. This helps you determine if the batter will overflow or if the pan is too large.

Texture and Moisture Control

Removing Excess Water from Zucchini

Zucchini contains a high percentage of water which can make the bread soggy. After grating, place the zucchini in a clean kitchen towel and squeeze firmly over the sink to remove excess liquid.

Avoiding Overmixing the Batter

Overmixing after adding the flour develops too much gluten, which can lead to a tough, rubbery texture. Mix only until the flour streaks disappear to keep the crumb tender.

Checking for Doneness Accurately

The toothpick test is the most reliable method for this recipe. Insert the pick into the deepest part of the bread; if it comes out with wet batter, bake for another 5 minutes.

Ingredient Substitutions and Variations

Swapping Pecans for Walnuts

Walnuts provide a slightly more bitter, earthy flavor compared to pecans. Use the same one-cup measurement for a similar crunch and nutritional profile.

Using Dried Cranberries instead of Raisins

Dried cranberries add a tart contrast to the cinnamon and sugar. Substitute them in a 1:1 ratio with the raisins for a more festive, tangy flavor profile.

Replacing Vegetable Oil with Melted Coconut Oil

Melted coconut oil is a great alternative for those preferring a different fat source. Ensure the oil is liquid but not hot when adding it to the eggs and sugar.

Adding a Nutmeg Twist

Adding a quarter teaspoon of ground nutmeg along with the cinnamon enhances the warm spice profile. This creates a deeper, more complex aroma reminiscent of autumn baking.

Storage and Preservation

Room Temperature Storage

Keep the bread in a covered cake plate or an airtight container on the counter. It will remain fresh and moist for approximately three to four days.

Refrigerating for Longer Shelf Life

If your kitchen is very warm, store the bread in the refrigerator to prevent spoilage. This can extend the shelf life to about one week, though the bread may firm up.

Freezing Slices for Future Use

Slice the cooled bread and wrap each piece individually in parchment paper or plastic wrap. Place the wrapped slices in a heavy-duty freezer bag to prevent freezer burn.

Thawing Frozen Slices

Thaw slices in the refrigerator overnight or leave them on the counter for an hour. You can also toast them directly from the freezer for a quick snack.

Reheating and Serving Suggestions

Toasting Slices on a Griddle

Heat a flat griddle over medium heat and add a small pat of butter. Toast each slice for one to two minutes per side until golden brown and fragrant.

Using a Toaster Oven

Place a slice in a toaster oven on a low setting to warm it through without burning the edges. This method is ideal for bringing out the aroma of the cinnamon.

Serving with Salted Butter

Warm slices of zucchini bread are best served with a thin layer of salted butter. The salt cuts through the sweetness of the sugar and raisins perfectly.

Pairing with Coffee or Tea

The spice profile of this bread complements black coffee or a strong Earl Grey tea. The bitterness of the drinks balances the richness of the oil and sugar.

Troubleshooting Common Issues

Bread is Too Dense

A dense loaf often results from expired baking soda or baking powder. Ensure your leavening agents are fresh to get the proper rise and airy crumb.

Bread is Too Moist or Soggy

Sogginess usually occurs when the zucchini wasn’t squeezed enough or the oven temperature was too low. Ensure the oven is fully preheated to 350°F before baking.

The Crust is Too Dark

If the edges are browning too quickly while the center is raw, tent the pan with aluminum foil. This protects the top crust while allowing the middle to finish cooking.

Bread Stuck to the Pan

Sticking is often caused by inadequate greasing or flipping the bread too early. If it sticks, let it cool completely and gently nudge the edges with a thin knife.

Frequently Asked Questions

Can I use a food processor for the zucchini?

Yes, you can use a food processor with the grating attachment. However, avoid pulsing the zucchini into a puree, as this adds too much moisture to the batter.

Do I need to peel the zucchini?

No, there is no need to peel the zucchini. The skin is tender and provides a nice green speckle throughout the finished bread.

Can I make this recipe gluten-free?

You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure the blend contains xanthan gum to maintain the structure of the loaf.

How do I store the bread without it drying out?

Store the bread in an airtight container or wrap it tightly in plastic wrap. This prevents air from circulating and drying out the moist crumb.

Classic Cinnamon Zucchini Bread

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Author: alyssabennett
Total Time: 50 minutes
Yield: 12 servings 1x
Diet: General

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Description

A classic zucchini bread recipe, just like Grandma makes it!

Ingredients

Scale

3 eggs
2 cups sugar
3/4 cups vegetable oil
2 cups flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons cinnamon
2 cups zucchini (grated)
3 teaspoons vanilla extract
1 cup pecans (chopped)
1/2 cup raisins

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Instructions

Step: Preheat oven to 350°F and grease and flour a bundt pan. You can also use non-stick baking spray.
Step: Combine eggs, sugar, and oil with mixer on medium-low speed.
Step: Add flour, baking powder, baking soda, salt, and cinnamon and continue mixing.
Step: Squeeze moisture out of the grated zucchini, then add to batter with vanilla extract and mix.
Step: Stir in raisins and nuts by hand.
Step: Pour batter into your prepared bundt pan and bake at 350°F for 45 minutes. Bread is done when a toothpick inserted comes out clean.

Notes

Squeeze as much excess moisture as possible from the zucchini to prevent the bread from becoming soggy.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 421 kcal
Sugar: 34 g
Sodium: 396 mg
Fat: 21 g
Saturated Fat: 12 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 56 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 41 mg