Moist Zucchini Bread Cinnamon Nuts

Last August, my neighbor Sarah dropped off three baseball-sized zucchinis from her garden with a knowing grin and said Good luck. I stared at them on my counter for two days before committing to zucchini bread, and now I completely understand why gardeners either love or fear an abundant harvest. That first loaf disappeared in about four hours flat between my teenagers and their friends, and I have made this recipe weekly ever since. Something magical happens when you bake summer vegetables into spices and sugar, they transform into comfort food that feels like a hug from someone who loves you.

My sister-in-law tasted this at a family brunch and immediately demanded the recipe before leaving with two slices wrapped in a paper towel. She called me three days later from her kitchen, slightly breathless, to report that her husband had eaten almost half the loaf in one sitting and she had to hide the remaining pieces. Now she bakes two loaves at once, one for immediate consumption and one to squirrel away in the freezer for those moments when you need something sweet but homemade.

Ingredients

• All-purpose flour: The structure builder here, no need to overthink the brand but do measure by weight if you can for consistency
• Baking soda and powder: These work together to give the bread its gentle rise, don not skip either one or you will end up with zucchini bricks
• Ground cinnamon: The backbone of that classic warm spice flavor, fresh ground makes a noticeable difference if you want to treat yourself
• Ground nutmeg: Optional but highly recommended, it adds this subtle depth that makes people ask what is that special flavor
• Eggs: Room temperature eggs incorporate more easily into the batter, set them out about 20 minutes before you start baking
• Granulated and brown sugar: The combination gives you sweetness plus that caramel note from the brown sugar and a slightly crisp top crust
• Vegetable oil: Keeps the bread incredibly moist for days, butter alone would make it too heavy
• Unsalted butter melted: Adds that unmistakable buttery flavor that vegetable oil cannot provide alone
• Pure vanilla extract: Do not waste your money on imitation, the real stuff shines in simple recipes like this
• Zucchini grated and squeezed: The star of the show, removing excess moisture prevents the bread from becoming dense or gummy
• Chopped walnuts or pecans: Toast them lightly in a dry pan before adding for next-level flavor, though raw works perfectly fine too

Instructions

Preheat your oven to 350 degrees F:

Getting the oven ready first means your batter will not sit around waiting, which can affect how the bread rises.

Prep your loaf pan:

Grease it thoroughly with butter or oil, then dust with flour for extra insurance against sticking, or just line it with parchment paper for the easiest removal ever.

Whisk the dry ingredients:

In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until everything is evenly distributed.

Beat the wet ingredients:

In a large bowl, whisk together the eggs, granulated sugar, and brown sugar until smooth, then add the oil, melted butter, and vanilla extract until combined.

Add the zucchini:

Stir your grated and squeezed zucchini into the wet mixture, marveling at how much vegetable is actually going into this sweet treat.

Combine wet and dry:

Fold the dry ingredients into the wet mixture gently until you no longer see streaks of flour, but stop immediately, overmixing makes tough bread.

Fold in the nuts:

Add your chopped walnuts or pecans last, folding just until they are evenly distributed throughout the batter.

Bake to perfection:

Pour the batter into your prepared pan and smooth the top, then bake for 50 to 55 minutes until a toothpick comes out mostly clean with maybe a couple moist crumbs.

Cool before slicing:

Let the bread rest in the pan for 10 minutes to set, then turn it out onto a wire rack to cool completely, cutting while warm is tempting but it can crumble.

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My daughter now requests this bread for her school birthday treat instead of cake, and her classmates actually cheer when they see me walk in with that familiar foil-wrapped loaf. There is something about homemade zucchini bread that feels more special and thoughtful than store-bought treats, maybe because everyone knows it takes time and intention to bake something from scratch. Last week I found a handwritten note on the counter that said Please make more zucchini bread, the regular bread is lonely which might be my favorite parenting moment so far.

Mixing Matters

I learned the hard way that overmixed zucchini bread becomes dense and rubbery instead of tender and light. The trick is to fold the dry ingredients into the wet ones with a spatula, using as few strokes as possible to combine them. You want to still see tiny pockets of flour here and there, and those will disappear during baking. Think of it as gently bringing the ingredients together instead of beating them into submission.

Storage Secrets

This bread actually tastes better on day two, once the flavors have had time to mingle and the moisture has redistributed throughout the loaf. Wrap it tightly in plastic or store in an airtight container at room temperature for up to three days, though in my house it rarely lasts past day one. For longer storage, slice the loaf and freeze individual pieces wrapped in plastic, then foil, for up to two months.

Variations Worth Trying

Once you have mastered the classic version, try swapping the nuts for chocolate chips or adding dried cranberries for a tart contrast. Some days I add a tablespoon of orange zest along with the vanilla for brightness that cuts through the richness. A sprinkle of turbinado sugar on top before baking creates this incredible crunchy crust that makes every bite special.

• Add one cup of chocolate chips and skip the nuts for a dessert version
• Replace half the oil with applesauce for a slightly lighter bread
• Try adding one teaspoon of lemon zest for a fresh twist on the classic flavor

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There is nothing quite like slicing into a still-warm loaf of zucchini bread while the kitchen still smells like cinnamon and summer. Whether you share it or keep it all to yourself, this is the kind of recipe that turns ordinary afternoons into something worth remembering.

Recipe FAQs

→ Should I peel the zucchini before grating?

Leave the skin on—it adds color and holds valuable nutrients. The green specks create beautiful visual contrast throughout your loaf.

→ How do I remove excess moisture from zucchini?

Grate the zucchini, then squeeze it firmly between clean hands or press in a cheesecloth. Removing extra water prevents soggy bread while keeping the crumb moist.

→ Can I make this nut-free?

Absolutely. Replace walnuts with chocolate chips, dried cranberries, or sunflower seeds for those with nut allergies. The bread remains delicious without nuts.

→ How long does zucchini bread stay fresh?

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

→ Why did my bread sink in the middle?

This usually means the bread was underbaked or too much leavening was used. Always test with a toothpick—inserted in the center, it should come out with just a few moist crumbs, not wet batter.

→ Can I use whole wheat flour?

Yes, substitute up to half the all-purpose flour with whole wheat. Keep in mind whole wheat creates denser texture, so consider adding extra moisture like applesauce.