Cinnamon Zucchini Bread

Have you ever planted a zucchini garden? Because we use both zucchini and squash so much in our recipes, we decided that one of our small box gardens would be exclusively for these two plants. It turns out, both don’t care at all what you decide and they’ve not only overtaken that garden like a jungle but are now spreading out to the walkway past the garden. When walking past to fill my watering can, I have to dodge little baby squash on the way! I guess the good news is that they’re plentiful.

So much so, that you may have neighbours and friends offering to drop off a bounty of zucchini or squash in the coming weeks. Say yes! There’s so much you can do with them! One recipe we use often is for Double Chocolate Zucchini Muffins – not only do they freeze well, they happen to taste amazing and go perfect alongside a morning coffee. If your garden isn’t ready just yet, there’s tons of zucchini in grocery stores right now (this week I shared on my Instagram stories about the bounty I found at Real Canadian Superstore!)

Today, I’m sharing an easy recipe for Cinnamon Zucchini Bread. Somehow the lack of chocolate and the word bread in the title makes my brain think it’s a teeny bit better for my kids than all that chocolate in the muffins but don’t fool yourself – this is delicious, carb-y goodness and you’ll have to stop yourself from having more than one slice (but let the kids go nuts!) Speaking of nuts, I think walnuts would go good in this recipe too, but I kept it nut-free so I can freeze some loaves for school lunches.

Cinnamon Zucchini Bread
Prep time: 
Cook time: 
Total time: 
  • 1.5 cups flour
  • 1.5 cups grated zucchini
  • 1 cup sugar
  • 2 Tsp. ground cinnamon
  • 1.5 Tsp nutmeg
  • 1.5 Tsp. baking soda
  • 1.5 Tsp. baking powder
  • 1 egg, beaten
  • ¼ cup canola oil
  1. Preheat oven to 350 degrees.
  2. Shred zucchini (I use a cheese grater) and set aside in a colander to drain a bit (I don't really get too much water out of it, but you don't want it sopping wet)
  3. Combine all dry ingredients in a bowl, mix well and set aside.
  4. Next, combine the egg, oil and zucchini in a separate bowl.
  5. Add wet ingredients to the dry ingredients and combine into a thick batter. It will seem pretty dry at first, but once you start mixing it will gradually turn into a batter, promise!
  6. Add batter to a greased loaf pan and bake for 40-50 minutes. 45 minutes lately seems to be the sweet spot in my oven. Start checking at about 40 minutes with a toothpick to see if it's cooked through.
  7. Once done, remove from oven and let cool about 15-20 minutes before removing it from the loaf pan by turning it upside down on a plate. Serve warm (it's the best) with a generous pat of butter and smile at the praise you're about to receive!


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