There’s something comforting about the smell of cinnamon wafting through the kitchen, and this zucchini bread delivers just that.
It’s moist, tender, and loaded with warm spice, making it one of my favorite ways to use up fresh zucchini.
This isn’t your average quick bread. The cinnamon-sugar topping adds a delicate crunch, and the grated zucchini ensures every bite is perfectly soft without being soggy.
Why I Love This Zucchini Bread
Incredibly moist – Thanks to the naturally wet zucchini, every bite is tender.
Warm and cozy – The cinnamon sugar topping adds the perfect spiced crunch.
Simple ingredients – No fancy steps, and it comes together in minutes.
Doubly delicious – Makes two loaves, so there’s always one to share (or freeze!).
Kid-approved – Even picky eaters love it, and they never guess there’s zucchini inside.
What You’ll Need (Ingredient Highlights)
Grated zucchini – Adds moisture and natural sweetness.
Coconut oil – Keeps the bread tender and adds a hint of richness.
Cinnamon – Infuses warmth and spice throughout.
Cream of tartar – Helps activate baking soda and gives a soft crumb.
Vanilla extract – Rounds out all the flavors beautifully.
Pro Tips Before You Start
Don’t squeeze the zucchini dry—its moisture is essential.
Mix batter gently and only until combined to avoid dense loaves.
Use a toothpick to test doneness—it should come out clean from the center.
How to Make Zucchini Bread
Step 1: Prep the oven and pans
Preheat the oven to 350°F (175°C).
Grease two 4.5×8.5-inch loaf pans well with cooking spray.
Step 2: Mix wet and dry ingredients
In a large bowl, beat together melted coconut oil, eggs, sugar, and vanilla.
In a separate bowl, whisk together flour, cinnamon, baking soda, cream of tartar, and salt.
Step 3: Combine and fold
Add the dry ingredients to the wet mixture and stir until thick and mostly combined.
Fold in the grated zucchini until evenly distributed.
Step 4: Make the topping
In a small bowl, mix sugar, cinnamon, and cream of tartar for the topping.
Step 5: Layer and bake
Fill each pan halfway with batter.
Sprinkle 2 tablespoons of topping over each, then add remaining batter.
Sprinkle the rest of the topping over both loaves.
Step 6: Bake and cool
Bake for 45–50 minutes, or until a knife inserted in the center comes out clean.
Let loaves cool in the pans for a few minutes before transferring to a wire rack.
What to Serve It With
A smear of cream cheese or butter
A hot cup of coffee or chai tea
Fresh berries or a fruit compote
Variations & Substitutions
Replace coconut oil with melted butter or vegetable oil.
Add chopped walnuts or chocolate chips for texture.
Make it dairy-free by using plant-based toppings.
Storage & Leftovers
Store tightly wrapped at room temperature for up to 3 days.
Refrigerate for longer freshness—up to 1 week.
Freeze whole loaves or slices for up to 3 months.
FAQs
Do I need to peel the zucchini?
No, the peel is soft and unnoticeable once baked.
Can I use butter instead of coconut oil?
Yes, melted unsalted butter works well as a substitute.
Will this recipe work in one big loaf pan?
You can try, but adjust the baking time and check doneness carefully.
Can I reduce the sugar?
You can cut back slightly, but it may affect texture and sweetness.
Does it freeze well?
Absolutely—just wrap tightly in plastic and foil before freezing.
Is the topping necessary?
Technically no, but it adds such a nice crunch and flavor!
Can I make muffins with this batter?
Yes, bake at 350°F for 18–22 minutes, depending on size.
Final Thoughts
This cinnamon zucchini bread is the kind of recipe I come back to all summer long.
It’s easy, comforting, and always a crowd-pleaser.
Even if you’re not a fan of zucchini, I promise this loaf will win you over.
It’s sweet, spiced, and just the right amount of indulgent.
