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–+ servings
Sliced homemade banana bread sits on a wooden cutting board. The loaf is moist with a golden-brown crust, and three slices are cut and fanned out beside the remaining bread.

Zucchini Bread: Homemade Cinnamon Loaf

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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 16

Ingredients

  • 2 1/2 cup shredded zucchini
  • 3 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 tbsps. vanilla extract
  • 1 cup melted butter
  • 1 tsp baking soda
  • 1 tbsp ground cinnamon
  • 3 eggs
  • 1 cup chopped walnuts optional

Instructions

  • Preheat the oven to 350°F.
  • Grease two loaf pans and set aside.
  • In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon.
  • In a separate mixing bowl, whisk together the brown sugar, granulated sugar, and melted butter until well combined.
  • Add the eggs and vanilla extract, mixing until smooth.
  • Gradually add the dry ingredients to the wet ingredients, stirring just until a batter forms.
  • Gently fold in the shredded zucchini and walnuts, if using.
  • Divide the batter evenly between the prepared loaf pans, filling each about two-thirds full to allow room for the bread to rise.
  • Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the loaves cool in the pans for 15 minutes before transferring them to a wire rack to cool completely.
  • Slice and serve when ready.