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The Boat Shed Kitchen

Easy Cinnamon Zucchini Bread

This Easy Cinnamon Zucchini Bread is the ultimate cozy bake. It uses coconut oil for richness, plenty of cinnamon for warmth, and grated zucchini for unmatched moistness—no one will even guess there’s a vegetable in it. A crisp cinnamon-sugar topping adds the perfect contrast to the tender crumb beneath.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Calories: 280
Ingredients Method Notes

Ingredients
  

Bread:
  • 1 cup melted coconut oil
  • 3 eggs
  • 2 cups granulated white sugar
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 ¼ teaspoon baking soda
  • ½ teaspoon cream of tartar*
  • 1 ¼ teaspoon salt
  • 2 cups grated zucchini wet; do not dry
  • *Substitute with ½ tsp baking powder if needed
Topping:
  • ½ cup granulated white sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon cream of tartar
  • **Optional: omit cream of tartar if unavailable

Method
 

  1. Preheat oven to 350°F (175°C). Grease two 4.5″ x 8.5″ loaf pans.
  2. In a large bowl, beat together coconut oil, eggs, sugar, and vanilla.
  3. In another bowl, whisk flour, cinnamon, baking soda, cream of tartar, and salt.
  4. Stir dry ingredients into wet mixture. Fold in grated zucchini.
  5. In a small bowl, mix topping ingredients: sugar, cinnamon, cream of tartar.
  6. 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!