This Cinnamon Zucchini Bread is my favorite way to turn garden-fresh zucchini into something irresistibly sweet, moist, and comforting.
With a crackly cinnamon-sugar topping and soft, spiced center, each bite melts in your mouth—no one ever guesses there are veggies inside!
Why I Love This Recipe
It’s the perfect way to use up extra zucchini—no drying needed!
The cinnamon-sugar topping creates a delicious crust with every slice.
Super soft, cozy, and stays moist for days.
Easy to bake and freeze—ideal for gifting or meal prep!
What You’ll Need (Ingredient Highlights)
For the Bread:
Coconut oil (melted) – adds richness and moisture
Eggs – for structure and tenderness
Granulated sugar – gives sweetness and a golden crumb
Vanilla extract – brings out warm flavor notes
Flour + cinnamon + salt – the classic spiced base
Baking soda + cream of tartar – creates a light, fluffy texture
Grated zucchini (wet) – provides natural moisture (no need to squeeze dry!)
For the Cinnamon Topping:
Granulated sugar – for a crisp, sweet top
Ground cinnamon – adds a cozy spice kick
Cream of tartar (optional) – gives the topping a slight tang (skip if you don’t have it)
Pro Tips Before You Start
Don’t squeeze the zucchini! Its moisture keeps the bread soft and rich.
If you don’t have cream of tartar, it’s okay to omit it from the topping.
Use metal loaf pans for even browning and crispy edges.
Let the bread cool fully before slicing—it firms up as it cools.
How to Make Cinnamon Zucchini Bread
Step 1: Prepare the Oven and Pans
Preheat your oven to 350°F (175°C).
Generously grease two loaf pans (about 4.5″ x 8.5″) with cooking spray.
Step 2: Make the Batter
In a large bowl, whisk together the melted coconut oil, eggs, sugar, and vanilla until smooth.
In a separate bowl, mix the flour, cinnamon, baking soda, cream of tartar, and salt.
Add the dry ingredients to the wet and stir until just combined—the batter will be thick.
Fold in the grated zucchini (don’t dry it!) and mix until evenly incorporated.
Step 3: Make the Topping
In a small bowl, mix together the sugar, cinnamon, and cream of tartar for the topping.
Step 4: Layer the Batter and Topping
Divide half of the batter between the two prepared pans.
Sprinkle 2 tablespoons of the topping over each.
Add the remaining batter on top and finish with the rest of the topping mixture.
Step 5: Bake and Cool
Bake for 45–50 minutes, or until a knife inserted into the center comes out clean.
Let the loaves cool completely in the pans on a wire rack before slicing and serving.
What to Serve It With
Hot coffee or chai latte
A smear of butter or cream cheese
Fresh berries or sliced bananas
A drizzle of honey or maple syrup
Variations / Substitutions
No cream of tartar? Just skip it in the topping or sub baking powder in the batter.
Use vegetable oil or melted butter in place of coconut oil.
Add-ins: Mix in nuts, raisins, or chocolate chips for extra texture.
Make it dairy-free by keeping it as-is or swapping eggs with a flax substitute.
Storage & Leftovers
Wrap cooled loaves tightly in plastic wrap or foil.
Store at room temperature for up to 4 days, or refrigerate for 1 week.
Freeze for up to 3 months—slice before freezing for easy grab-and-go.
Reheat slices in the microwave for 10–15 seconds for that just-baked taste.
FAQs
Can I squeeze out the zucchini before adding?
Nope! Keep it wet—the moisture is what makes the bread soft and rich.
Can I make this into muffins?
Yes, bake in muffin tins for 18–22 minutes, depending on size.
What’s the purpose of cream of tartar?
It adds slight tang and helps with rise but can be skipped or swapped.
Can I use whole wheat flour?
Yes, try 50/50 with all-purpose for a nuttier flavor and added fiber.
Is this recipe freezer-friendly?
Absolutely! Wrap tightly and freeze for up to 3 months.
Can I add nuts or chocolate chips?
Totally! Walnuts, pecans, or mini chips work beautifully.
Can I use another type of oil?
Yes—vegetable oil or canola oil work great in place of coconut oil.
Final Thoughts
This Cinnamon Zucchini Bread is the cozy kind of bake that makes your kitchen smell like a bakery.
It’s comforting, simple, and perfect for breakfast, snack time, or sharing with neighbors.
Whether it’s fresh from the oven or enjoyed cold with a cup of tea, this recipe always delivers warm satisfaction.
Easy Cinnamon Zucchini Bread
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease two 4.5″ x 8.5″ loaf pans.
- In a large bowl, beat together coconut oil, eggs, sugar, and vanilla.
- In another bowl, whisk flour, cinnamon, baking soda, cream of tartar, and salt.
- Stir dry ingredients into wet mixture. Fold in grated zucchini.
- In a small bowl, mix topping ingredients: sugar, cinnamon, cream of tartar.
- See full steps with tips & photos → https://theboatshedcafe.com/easy-cinnamon-zucchini-bread/
Notes
- Coconut oil gives a subtle richness and moist crumb—substitute with neutral oil if preferred.
- Don’t dry out the zucchini—its moisture is essential for texture.
- The topping adds a nice crackly crust—don’t skip it!
