Moist Cinnamon Zucchini Bread
Loaded with fresh zucchini and topped with a cinnamon-sugar crust, this zucchini bread is a cozy, simple loaf with irresistible flavor and texture. No need to squeeze out the moisture—this recipe uses all of it for maximum softness and a perfect crumb.
Ingredients
Bread
- 1 cup coconut oil melted
- 3 eggs
- 1 ¼ cups granulated white sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 teaspoon salt
- 2 cups grated zucchini wet – do not dry it out
Topping
- ½ cup granulated white sugar
- 1 teaspoon cinnamon
- ¼ teaspoon cream of tartar
Instructions
- Preheat oven to 350°F. Grease two 4.5″ x 8.5″ loaf pans with cooking spray.
- In a large bowl, mix oil, eggs, sugar, and vanilla until well combined.
- In a separate bowl, whisk together flour, cinnamon, baking soda, cream of tartar, and salt.
- Add dry mixture to wet mixture and stir until thick. Fold in zucchini.
- In a small bowl, mix sugar, cinnamon, and cream of tartar for topping.
- Divide half the batter between pans. Sprinkle 2 tbsp topping over each.
- See full steps with tips & photos → https://p4pd.org/moist-cinnamon-zucchini-bread/
Notes
- No need to squeeze or dry the zucchini—its moisture is essential to the bread’s texture.
- You can substitute coconut oil with vegetable oil or melted butter if preferred.