Moist Zucchini Bread Cinnamon Nuts

The smell of cinnamon hitting warm zucchini still reminds me of my grandmother's kitchen in late August. Her garden would always produce that one final, overwhelming zucchini harvest, and she'd spend entire afternoons grating and mixing. I remember sitting on the counter watching her squeeze excess moisture from the grated zucchini between towels, explaining how this secret step made all the difference between soggy and perfect bread. Now every summer I find myself with too much zucchini and instantly reach for her battered recipe card.

Last summer my neighbor Sarah knocked on my door with three enormous zucchinis from her garden, apologizing for the overflow. I spent that Sunday baking four loaves, and the whole house smelled like cinnamon and comfort. We ate warm slices on her porch with butter melting into the crevices, talking about how some recipes exist purely to rescue us from abundance and turn it into something wonderful.

Ingredients

• All-purpose flour: The structure here, but don't pack it down or your bread will turn out dense
• Baking soda and powder: This double leavening combo ensures a nice rise without making the bread taste metallic
• Ground cinnamon: The star flavor that makes this taste like comfort itself
• Ground nutmeg: Optional but adds this subtle warmth that people notice but can't quite place
• Eggs: Room temperature eggs incorporate better and create a more tender crumb
• Granulated and brown sugar: The brown sugar adds moisture and depth while white sugar provides crispness
• Vegetable oil: Keeps the bread incredibly moist for days
• Unsalted butter: Melted and cooled, butter adds flavor that oil alone can't provide
• Pure vanilla extract: Don't skimp here because vanilla bridges all the flavors together
• Zucchini: Grate it on the large holes and really squeeze out the moisture or your bread will take forever to bake through
• Chopped walnuts or pecans: Toast them beforehand if you want extra nuttiness and crunch

Instructions

Get your oven ready:

Preheat to 350°F (175°C) and prepare a 9x5-inch loaf pan with grease and flour, or parchment paper for easy removal

Whisk the dry ingredients:

In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well incorporated

Beat the sugars and eggs:

In a large bowl, beat eggs with granulated and brown sugar until the mixture looks smooth and slightly lighter in color

Add the wet ingredients:

Pour in the oil, melted butter, and vanilla extract, mixing until everything comes together in a glossy emulsion

Stir in the zucchini:

Fold in your grated and squeezed zucchini until it's evenly distributed throughout the batter

Combine everything:

Gradually fold the dry ingredients into the wet mixture just until no flour streaks remain, being careful not to overmix

Add the nuts:

Gently fold in the chopped nuts until scattered throughout the batter

Bake to perfection:

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

Cool completely:

Let the bread rest in the pan for 10 minutes before turning it out onto a wire rack to cool completely before slicing

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My sister once called me at 10pm because she was craving this bread and didn't have any walnuts. I told her to try chocolate chips instead, and she texted back an hour later saying it was possibly the best mistake she'd ever made. Sometimes the recipes we think are set in stone are just starting points for something new.

Making It Your Own

The beauty of zucchini bread is how forgiving it is as a base for experimentation. I've swapped in whole wheat pastry flour for half the all-purpose flour, added crystallized ginger for extra warmth, and even folded in fresh blueberries when summer zucchini and berries overlapped in the garden. Each variation teaches you something new about how flavors balance.

Storage Secrets

This bread actually tastes better on day two, once the flavors have had time to settle and deepen. I wrap cooled loaves tightly in plastic wrap and keep them at room temperature for up to three days, though they rarely last that long in my house. For longer storage, individual slices wrapped in plastic and frozen make for easy breakfast straight into the toaster.

Serving Suggestions

Warm slices straight from the toaster with salted butter melting into every crevice is my absolute favorite way to enjoy this bread. Sometimes I spread a thin layer of cream cheese on thicker slices for breakfast, or toast it and drizzle with honey for an afternoon snack.

• Try adding citrus zest to the batter for a bright, fresh contrast to the warm spices
• A sprinkle of turbinado sugar on top before baking creates this lovely caramelized crust
• If you freeze it, slice the loaf first so you can grab exactly what you need

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There's something deeply satisfying about turning an overabundant summer squash into something that feels like a hug in bread form. I hope this recipe finds you when you need it most.

Recipe FAQs

→ Should I peel the zucchini before grating?

Leave the skin on—it adds color and extra nutrients to your loaf. Just wash thoroughly before grating.

→ How do I remove excess moisture from zucchini?

Grate the zucchini, then squeeze it firmly in a clean kitchen towel or paper towels until most liquid is removed. This prevents soggy results.

→ Can I make this without nuts?

Absolutely. Replace walnuts or pecans with chocolate chips, dried cranberries, or simply omit for a classic version.

→ Why did my loaf sink in the middle?

This typically means it was underbaked. Ensure your oven is properly calibrated and bake until a toothpick inserted in the center comes out clean.

→ How should I store zucchini bread?

Keep wrapped tightly at room temperature for up to three days. For longer storage, freeze individual slices wrapped in plastic and foil for two months.

→ Can I use whole wheat flour?

Yes—substitute half or all of the all-purpose flour with whole wheat for added fiber, though the texture will be slightly denser.