Servings: 2 loaves
Prep Time: 20 minutes
Cook Time: 1 hour
Every summer, the zucchini grows bigger than my head in our garden. And I have very few ways of getting my family to eat it. This Cinnamon Zucchini Bread with Pecans is one of the ways, and it’s fun hearing the kids say, “Oooh, kini bread!” when it comes out of the oven (that’s what they called it when they were little).
Does Zucchini Bread actually taste like zucchini?
Is Zucchini Bread healthy?
Although this Cinnamon Zucchini Bread might be considered healthier than say, banana bread, it’s not exactly a health food. Zucchini itself is a super power though – loaded with phytonutrients, fiber and vitamins C, K and B6. It’s also very low in fat and calories.
And although this recipe is dairy free and contains no butter, it does have sugar and vegetable oil. So, it fits my definition of “healthy-ish”.
What’s in this Cinnamon Zucchini Bread?
Here is what you need to make two loaves of this moist and delicious bread:
- All-purpose or gluten-free flour
- Grated zucchini
- Vegetable oil
- Lemon juice
- Spices like nutmeg, cinnamon and salt
The “squeeze or don’t squeeze” question often comes up when you’re cooking and baking with zucchini. My rule of thumb for squeezing the moisture out of zucchini is yes for cooking, no for baking.
If you’re using zucchini for fritters or anything where you want a crispy end result, squeeze out that moisture. If you’re baking bread or muffins, leaving the moisture in the zucchini will yield a moist baked good. A good thing!
How to store zucchini bread
If you make this Cinnamon Zucchini Bread with Pecans, I’d love to know! Drop a rating or leave a comment below. Enjoy!
For more zucchini recipes, try these:
- Zucchini Rollatini with Summer Marinara
- Caramelized Zucchini & Onion Tart
- Chocolate Chunk Zucchini Muffins
For more quick bread recipes, try these:
Cinnamon Zucchini Bread with Pecans
- 3 1/4 cups all-purpose or gluten free flour
- 3 cups sugar
- 2 cups grated zucchini
- 4 eggs beaten
- 1 cup vegetable oil
- 2 tsp baking soda
- 1 tsp nutmeg
- 2 tsp ground cinnamon
- 1 1/2 tsp salt
- 1/3 cup water
- 1 tsp lemon juice
- 1 cup chopped walnuts or pecans
- Preheat oven to 350 degrees. In a large bowl combine flour, salt, nutmeg, baking soda, cinnamon and sugar.
- In a separate bowl combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry ingredients. Fold in nuts.
- Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour.
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