Moist Zucchini Bread Cinnamon Nuts

The smell of cinnamon hitting warm sugar will always pull me into the kitchen, no matter what I am doing. I started making zucchini bread one summer when my garden produced more squash than I could handle, and it has been a steady favorite ever since. There is something deeply satisfying about turning that humble green vegetable into something that feels like a treat.

My neighbor brought over a bag of zucchini from her garden last July, practically begging me to take them off her hands. I baked three loaves that afternoon and took one back to her, still warm from the oven. We sat on her porch with slices slathered in butter while the kids ran through the sprinkler, and she admitted she plants zucchini every year just so she has an excuse to ask people to take it.

Ingredients

• All-purpose flour: Provides structure and helps the bread hold together while staying tender
• Baking soda and powder: Work together to give the bread its rise and fluffy texture
• Ground cinnamon and nutmeg: These warm spices make the kitchen smell incredible and give the bread its classic flavor
• Eggs: Bind everything together and add richness to the crumb
• Granulated and brown sugar: The brown sugar adds moisture and depth while white sugar provides sweetness and helps the crust caramelize
• Vegetable oil and butter: Oil keeps the bread incredibly moist while butter adds that comforting flavor we all love
• Vanilla extract: Rounds out all the flavors and makes everything taste homemade
• Grated zucchini: The star of the show, adding moisture without an overpowering vegetable taste
• Chopped walnuts or pecans: Add a lovely crunch throughout every slice

Instructions

Preheat your oven:

Set it to 350°F and grease your loaf pan thoroughly, getting into all the corners so nothing sticks

Whisk the dry ingredients:

Combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl

Beat the sugars and eggs:

Mix them until well combined, then add oil, melted butter, and vanilla until everything is smooth

Add the zucchini:

Stir it in gently so it is evenly distributed throughout the batter

Fold in the dry ingredients:

Add them gradually and mix just until combined, being careful not to overwork the batter

Add the nuts:

Fold them in gently so they stay suspended throughout the loaf

Bake to perfection:

Pour the batter into your prepared pan and bake for 50 to 55 minutes until a toothpick comes out with just a few moist crumbs

Cool completely:

Let it rest in the pan for 10 minutes before moving it to a wire rack to cool fully

Save

Last autumn I made this bread for a book club meeting and everyone asked for the recipe. One friend confessed she usually skips zucchini bread because it tastes too much like vegetables, but she went back for seconds. Watching people realize that zucchini can actually be delicious is one of my favorite kitchen moments.

Making It Your Own

Chocolate chips or dried cranberries work beautifully in place of nuts if you prefer a sweeter twist. Some mornings I add a handful of pumpkin seeds for extra crunch and a nutty flavor that pairs perfectly with the cinnamon.

Storage Secrets

This bread actually tastes better the next day once the flavors have had time to meld together. Wrap it tightly in plastic and keep it at room temperature for up to three days, or freeze individual slices wrapped in foil for those busy weekday mornings.

Serving Suggestions

A thin layer of cream cheese transforms this into something that feels almost like dessert. I also love toasting slices and adding a bit of salted butter when I want something warm and comforting.

• Serve slightly warm for the best texture and aroma
• Pair with a cup of coffee or tea for a perfect afternoon snack
• Cut thick slices to really enjoy all those lovely textures

Save

There is nothing quite like walking into the house and smelling this bread baking. It is the kind of recipe that turns an ordinary afternoon into something special.

Recipe Questions & Answers

→ How do I prepare zucchini for the batter?

Grate fresh zucchini using a box grater, then squeeze out excess moisture with paper towels or a clean kitchen towel before adding to the batter. This prevents the loaf from becoming too dense.

→ Can I make this without nuts?

Absolutely. Substitute walnuts or pecans with chocolate chips, dried cranberries, or simply omit them entirely for a nut-free version that remains delicious and moist.

→ How should I store this bread?

Keep at room temperature in an airtight container for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight at room temperature before serving.

→ Why is my bread dense or gummy?

Overmixing the batter can create dense texture. Fold dry ingredients just until combined. Also ensure zucchini is thoroughly squeezed to remove excess moisture before incorporating.

→ Can I use whole wheat flour?

Yes, substitute half or all of the all-purpose flour with whole wheat flour. Note that the texture will be slightly denser and heartier, but still enjoyable.

→ How do I know when it's done baking?

Insert a toothpick into the center of the loaf. It should come out clean or with just a few moist crumbs. The top should be golden-brown and firm to the touch.