I bake according to the weather. It was chilly and rainy yesterday, and while walking through the grocery store, I wanted to bake some cinnamon and spice zucchini bread. As soon as I mentioned it, Kyle said, “YES, make that!” It’s one of our favorite treats in our house, and I was looking forward to having a slice with a hot cup of coffee later in the afternoon. Zucchini bread is a year-round treat for us. I love using fresh zucchini in the summer, and the spices always warm me up in the winter. I’m looking forward to growing a ton of zucchini this year for this delicious zucchini bread recipe.
Cozy up to the delicious zucchini bread recipe!
Sometimes, taking the electric mixer out of the pantry is a pain in the butt, so if I can make delicious bread without it, I always opt for that. I love how simple this recipe is, and it’s pretty foolproof.
I tried zucchini bread for the first time about seven years ago after a run uptown. I went to a coffee shop called “central coffee co” and grabbed one of their lattes and a slice of zucchini bread. I was in love at first bite. I stopped there weekly for their bread until I started making my own. I don’t know why it’s taken me this long to put this recipe on the blog, but I’m ready to share it with the world. If I ever owned a bakery, I would have this zucchini bread always stocked in the dessert case.
I will include some ingredient swaps you can use in this recipe, and there are so many times I have made the swaps.
This recipe makes two loaves—one for you and another to give to a neighbor or family member or to freeze for later. Wrap the bread in individual slices, and freeze it for dessert or quick breakfasts. If you microwave them for 30 seconds after freezing, they are soft and flavorful! You can add butter, Nutella, or plain! It’s best when served with coffee.
This recipe is basically cake in a loaf shape. It’s such a treat!
Zucchini Bread Ingredients + Substitutions
All-Purpose Flour – or Gluten-Free All-Purpose Flour
Vegetable Oil – Or Melted Butter
Greek Yogurt – Or Sour Cream
Zucchini – Or Banana
Sugar – Monk Fruit
You can add walnuts, raisins, cranberries, chocolate chips, or pecans!
How to Make Zucchini Bread
Preheat the oven to 325 degrees.
Line two 8 x 4 bread pans with parchment paper.
This zucchini bread is simple, and you do not need an electric mixer.
Start by sifting the flour, baking powder, baking soda, cinnamon, salt, and allspice together.
Mix the vegetable oil, eggs, vanilla, Greek yogurt, and sugar.
Grate the zucchini until you get two cups. (Do not drain!)
Pour the wet ingredients into the bowl with the dry ingredients, and mix well.
Fold in the grated zucchini and evenly distribute the batter into the two lined baking pans.
Bake for 45-50 minutes. Let the bread cool in the pan or on a cooling rack for 15-20 minutes before slicing.
Add a Maple Icing to the Top
Try the most delicious maple icing from my banana bread recipe for the top!
Cinnamon Spice Zucchini Bread | Easy to Make
- 3 Cups All-Purpose Flour or gluten-free flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1 Teaspoon Sea Salt
- 1 1/2 Tablespoon Cinnamon
- 1 1/2 Teaspoon Allspice
- 2 1/2 Cups Sugar
- 3 Large Eggs
- 2 Tbsps Greek Yogurt
- 3 1/2 Teaspoons Vanilla Extract
- 1 Cup Vegetable Oil - or melted butter
- 2 Cups Grated Zucchini
- Preheat the oven to 325 degrees.
- Line a 4 x 8 bread pan with parchment paper.
- Sift the flour, baking soda, baking powder, salt, cinnamon, and allspice in a large mixing bowl.
- Mix the sugar, eggs, vanilla, Greek yogurt, and vegetable oil in a separate mixing bowl. Pour the mixture into the dry ingredients, and mix well.
- Fold the grated zucchini into the batter.
- Evenly distribute the batter into the lined bread pans.
- Bake for 45-50 minutes. Allow the zucchini bread to cool for 15-20 minutes before slicing.
I’m going to be making a yummy carrot cake next!
Questions for you!
- Have you ever tried zucchini bread?
- What is your favorite dessert that you like to have all year round?