Can you imagine how glorious it would be to eat a warm piece of cinnamon zucchini bread on your porch with a cup of coffee? Those are the moments I live for and am in search of these days. While homeschooling my kids, volunteering at church, and running my home mean endless responsibility, I am more sensitive to the call to sit down and enjoy the moment. Cinnamon zucchini bread and hot coffee beckon me to savor the stillness, or in my case, the organized chaos. My rascals won’t be little forever. The delight on their faces when I pull this bread out of the oven is priceless! They ate 2 loaves over the course of 3 days. I think that means they like it!
Cinnamon Zucchini Bread
If you’re ready to make this comforting bread, here’s how to get started. Follow these steps to bring a little warmth and joy to your home.
Step 1: Gather Ingredients and Commandeer Some Help
My little Nevaeh loves to help me in the kitchen. Grating the 2 medium-sized zucchini with a large cheese grater was a simple but hands-on task she could manage. Altogether, you need about 2 cups. I love to get zucchini squash at Pratt’s Country Store, a nearby Knoxville produce store that sells local fruits and vegetables, honey, nuts, flowers, and even hand-crafted gifts. The kids and I love roaming around in there because they have fresh packed candy and all sorts of specialty items. When I wander around, my mind immediately starts thinking up yummy recipes I want to try. The employees are always so kind and even help me wrangle the kids back to the car!
Step 2: Prepare the Wet Ingredients
Add the grated zucchini to:
- 3 eggs
- 1 cup of vegetable oil
- 2 cups of sugar
- 3 teaspoons of vanilla
Mix them lightly but well.
Step 3: Prepare the Dry Ingredients
In a separate bowl, blend the dry ingredients. You will need:
- 3 cups of flour
- 1 teaspoon of salt
- 3 teaspoons of cinnamon
- 1 teaspoon each of baking powder and baking soda
Step 4: Combine Wet and Dry Ingredients
Stir the dry ingredients until they are combined evenly, and then add the wet ingredients to the dry ingredients. Mix until the batter is smooth and slightly sticky. Sometimes I add 1/2 cup of raisins because of the added texture and sweetness they bring. I know not everyone loves raisins, so I make sure to ask those I’m baking for ahead of time. Walnuts or pecans are also fun to throw in if you want a bit of crunch, it’s a little twist that adds a new layer to each bite!
Step 5: Prepare the Pans
You will need to grease two bread loaf pans with cooking spray or shortening. Divide the dough evenly between the pans.
Step 6: Bake the Bread
Bake at 325 degrees for an hour. Before pulling it out of the tin, insert a knife or toothpick into the center of the loaf to check for doneness. You may have to add an extra 5 to 10 minutes for the center to bake.
Step 7: Cool, Slice, and Enjoy
Look at that beautiful cinnamon zucchini bread! Let the loaves cool, then use a bread knife to cut pieces 1 inch thick.
Let me just tell you how amazing this cinnamon zucchini bread is warm out of the oven! Top it with a little butter and boy, oh boy, your grandma is going to want the recipe! I have served this for breakfast, taken it to baby showers, brought it to Sunday school, and last week, I even had a friend over and served it with my apple blue cheese salad. Basically, there is no wrong time or place to eat this bread!
Expert Tips & Tricks
- This cinnamon zucchini bread will keep fresh, covered, at room temperature for up to 5 days. Just keep it wrapped, and it’ll stay perfectly moist and delicious!
- If you’d like to double the batch, this bread freezes beautifully. Wrap up the extra loaf and pop it in the freezer, it’ll keep for up to 5 months. When you’re ready, just let it thaw on the counter or in the fridge, and it’s like fresh out of the oven.
The only question you have to ask yourself is, “when will I make it?” Happy cooking, folks!
