This post may contain affiliate links. Please read our disclosure policy.
When I make this recipe Jordan, my husband, takes his first bite of the tender warm sugar cinnamony bread, closes his eyes and says: this is my childhood. I’m always fascinated by how our senses take us back in time like a time machine. We transport to a different decade, another place, and we experience a piece of our past. I love that food can do that. This is a recipe that my sweet mother in law made in her house every week for her three hungry boys. Jordan remembers eating this sandwich style with butter in the middle for lunch and grabbing a slice after school before running to the backyard. It is truly the best zucchini bread I’ve ever tasted. Really, the Best! The cinnamon spice with the perfect amount of sweetness complements the mild flavor of the zucchini. I always feel good eating it and giving it to my children since there is a vegetable in it! I know you and your family will fall in love with this bread. I usually make two batches when I have a lot of zucchini and keep a loaf in the freezer for a rainy day. Enjoy and create a taste of home with your family today.
Made with Amore,
Elena
Ingredients
Wet mixture
3 eggs
1cup oil
1 cup sugar
3 tsp pure vanilla extract (yes, that much!)
Dry mixture
2 1/2 cups flour
3 tsp cinnamon (yes, that much!)
1/4 teaspoon baking soda
1/4 teaspoon salt
Zucchini
2 Cups of grated zucchini
Directions:
- Preheat oven to 350 degrees F and spray one large loaf pan or two smaller loaf pans with cooking spray
- Beat eggs in an electric mixer until foamy (this helps in the rising of the bread)
- Add the oil, sugar and vanilla and mix well
- Sift the dry ingredients together and add to the wet ingredients. Mix until combined (do not overmix)
- Fold in grated zucchini until incorporated
- Pour mixture into prepared loaf pan and bake at 350 degrees F for 50-60 minutes until toothpick comes out clean.
Eat warm with a thick slather of butter! This bread freezes well if kept in a ziplock bag.
If you make this recipe please write a comment to tell me your thoughts! I want to connect with all of you through your experience with my recipes.
Love, Elena
Print
Cinnamon Sugar Zucchini Bread
It is truly the best zucchini bread, The cinnamon spice with the perfect amount of sweetness complements the mild flavor of the zucchini.
- Total Time: 1 hour 20 minutes
- Yield: 6 1x
Ingredients
Wet mixture
3 eggs
1cup oil
1 cup sugar
3 tsp pure vanilla extract (yes, that much!)
Dry mixture
2 1/2 cups flour
3 tsp cinnamon (yes, that much!)
1/4 teaspoon baking soda
1/4 teaspoon salt
Zucchini
2 cups of grated zucchini
Instructions
- Preheat oven to 350 degrees F and spray one large loaf pan or two smaller loaf pans with cooking spray
- Beat eggs in an electric mixer until foamy (this helps in the rising of the bread)
- Add the oil, sugar and vanilla and mix well
- Sift the dry ingredients together and add to the wet ingredients. Mix until combined (do not overmix)
- Fold in grated zucchini until incorporated
- Pour mixture into prepared loaf pan and bake at 350 degrees F for 50-60 minutes until toothpick comes out clean.
Notes
This bread freezes well if kept in a ziplock bag.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Baking
Tried yesterday, it’s soooo good. Blissfully moist and cinnamony. Added walnuts because I like the crunch, and I think they go well with the rest. Thank you for the recipe.
Happy you loved it! It is a favorite for sure!
This zucchini bread has become a firm favorite in our house, I make it whenever I have some free time all throughout the year, but especially in the late summer! Wonderful recipe Elena!
Thank you Daniela! It’s been a well loved recipe for generations! One of those tried and true faves.
I every time spent my half an hour to read this web site’s content all the
time along with a mug of coffee.