There’s something magical about a loaf of sweet cinnamon zucchini bread fresh from the oven. The warm spice of cinnamon, the earthy sweetness of brown sugar, and the subtle nuttiness of zucchini come together in a way that feels like a hug in every bite. The best part? This bread stays incredibly moist thanks to applesauce and zucchini, making it perfect for breakfast, a cozy afternoon snack, or a sweet treat with your evening tea.
Every slice glistens with tender flecks of zucchini, golden edges, and a soft, spiced center. This recipe brings all the cozy vibes of fall baking without being overly sweet or heavy.
Table of Contents
Why You’ll Love This Recipe
- Moist & tender – Applesauce and zucchini work together to create a soft, melt-in-your-mouth texture.
- Perfectly spiced – Cinnamon and nutmeg add warmth, while vanilla gives a subtle sweetness.
- Made with brown sugar – Rich and caramel-like, it deepens the flavor compared to regular sugar.
- Easy to bake – No fancy equipment, just a bowl, whisk, and loaf pan.
- Flexible & forgiving – Works with add-ins like chocolate chips, walnuts, or raisins.
- Hidden veggies – Great for kids (or adults!) who don’t usually love zucchini.
- Freezer-friendly – Bake once, enjoy for weeks.
Ingredients
Here’s what you’ll need to make this sweet cinnamon zucchini bread:
- All-purpose flour – The base that gives structure while keeping the loaf soft.
- Baking powder & baking soda – The rise-makers for a tall, fluffy loaf.
- Salt – Just a pinch enhances all the sweet, spiced flavors.
- Ground cinnamon – The star of the show; warm, fragrant, and cozy.
- Ground nutmeg – Adds depth and a touch of earthiness.
- Brown sugar – For that caramel-like sweetness and moist texture.
- Granulated sugar – Balances the flavor and adds lightness.
- Vegetable oil (or melted coconut oil) – Keeps the bread rich and tender.
- Eggs – Bind everything together and add lift.
- Applesauce – A lighter alternative to butter that keeps the bread moist without heaviness.
- Vanilla extract – Rounds out the flavor with a sweet aroma.
- Fresh zucchini – Grated, unpeeled, and full of natural moisture.
- Optional add-ins – Chocolate chips, walnuts, raisins, or shredded coconut.
Step-by-Step Instructions
Step 1: Prep the Pan & Oven
Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures the spices are evenly distributed.
Step 3: Mix Wet Ingredients
In a medium bowl, whisk oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla until smooth.
Step 4: Add the Zucchini
Stir in freshly grated zucchini (don’t squeeze out the moisture this is what keeps the bread tender!).
Step 5: Combine Mixtures
Pour wet ingredients into dry. Gently fold until just combined avoid over-mixing. Batter should be slightly thick.
Step 6: Add Optional Mix-Ins
If desired, fold in chocolate chips, nuts, or raisins for extra texture and flavor.
Step 7: Bake the Bread
Spread batter into prepared pan. Bake for 55–65 minutes, covering loosely with foil halfway through if the top browns too quickly.
Step 8: Cool & Slice
Let bread cool in the pan for 15 minutes, then transfer to a wire rack. Slice once completely cooled for neat slices.
Pro Tips for Success
- Don’t overmix – Stir just until the flour disappears; too much mixing = dense loaf.
- Leave the zucchini wet – The moisture is what makes this bread extra soft.
- Check at 55 minutes – Every oven is different; use a toothpick test for doneness.
- Room-temperature eggs – They mix more smoothly and help the bread rise better.
- Storage – Wrap tightly and keep at room temp for 3 days, in the fridge for 1 week, or freeze up to 3 months.
Flavor Variations
- Chocolate Chip Zucchini Bread – Fold in 1 cup chocolate chips.
- Nutty Zucchini Bread – Add ¾ cup chopped walnuts or pecans.
- Tropical Twist – Mix in shredded coconut and a dash of ginger.
- Double Cinnamon – Swirl in cinnamon sugar before baking for a sweet crust.
- Apple-Zucchini Bread – Add diced apples for an extra fruity kick.
Serving Ideas
- Breakfast – Toast a slice and top with cream cheese or almond butter.
- Brunch board – Serve alongside fresh fruit, yogurt, and coffee.
- Dessert – Warm with a drizzle of caramel sauce or a scoop of vanilla ice cream.
- Snack time – Pair with chai tea or spiced latte for cozy afternoon vibes.
- Giftable loaf – Wrap in parchment and twine for a homemade gift.
FAQs
Do I need to peel the zucchini?
Nope! The skin is soft and blends right in, plus it adds pretty green flecks.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free baking flour blend.
Can I make muffins instead?
Yes! Bake at 350°F for 20–22 minutes for moist zucchini muffins.
Why is my zucchini bread sinking in the middle?
Usually from opening the oven door too soon or underbaking. Wait at least 45 minutes before checking.
Can I freeze zucchini bread?
Yes! Wrap slices individually for easy grab-and-go snacks.
For More Recipe Inspiration
If you love this Sweet Cinnamon Zucchini Bread, you’ll also enjoy these cozy recipes:
- Protein Muffins
- Mini Bento Cake Recipe
- Banana Cottage Cheese Pancakes
- Cottage Cheese Chocolate Mousse
- Cloud Cake Recipe
Quick Recap
This Sweet Cinnamon Zucchini Bread is moist, tender, and spiced just right. Applesauce and zucchini keep it soft, while brown sugar and cinnamon make it taste like a cozy fall morning. Whether you enjoy it for breakfast, an afternoon snack, or a sweet gift, this loaf is simple to make and impossible to resist.
👉 Save this recipe to Pinterest so you can bake it this weekend!
Sweet Cinnamon Zucchini Bread
Equipment
- 9×5-inch loaf pan
- Mixing bowls (2)
- Whisk & spatula
- Box grater
- Measuring cups & spoons
- Parchment paper (optional)
- Wire cooling rack
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/2 cup packed brown sugar (light or dark)
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup unsweetened applesauce (or Greek yogurt or sour cream)
- 2 teaspoons vanilla extract
- 1 1/2 cups fresh zucchini, grated (do not squeeze out moisture)
- 1 cup optional mix-ins: chocolate chips, chopped walnuts/pecans, raisins or shredded coconut
- 2 tablespoons granulated sugar, for optional cinnamon-sugar top
- 1/2 teaspoon ground cinnamon, for optional cinnamon-sugar top
Instructions
- Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan or line with parchment for easy lift-out.
- In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
- In a separate bowl, whisk oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla until smooth and glossy.
- Stir in the grated zucchini—do not squeeze it dry. Its moisture keeps the bread tender.
- Pour the wet ingredients into the dry. Gently fold with a spatula until the flour just disappears. Batter will be slightly thick. Fold in any optional mix-ins.
- Spread batter into the prepared pan. For a cinnamon-sugar top, mix 2 Tbsp sugar with 1/2 tsp cinnamon and sprinkle over the batter.
- Bake 55–65 minutes. Tent loosely with foil after 35–40 minutes if the top is browning quickly. A toothpick should come out mostly clean with a few moist crumbs.
- Cool in the pan 15 minutes, then transfer to a wire rack. Cool completely before slicing for the cleanest cuts.
- Store covered at room temperature up to 3 days, refrigerate up to 1 week, or freeze up to 3 months. Thaw overnight in the fridge or at room temperature.