Name: Classic Zucchini Loaf with Cinnamon and Walnuts
Prep time: 15 min
Cook time: 60 min
Total time: 90 min
Yield: 20
Ingredients: 3 cups all-purpose flour, or use 1:1 gluten-free flour; 1 ½ tsp baking powder; 1 tsp baking soda; 1 tsp fine sea salt; 2 tsp ground cinnamon; 3 large eggs, room temperature; 1 cup extra light olive oil, or canola or vegetable oil; 1 ½ cups granulated sugar; 1 tbsp vanilla extract; 3 cups grated zucchini, from 1 lb or 2 medium zucchini; 1 cup chopped walnuts or pecans, optional

Classic Zucchini Loaf with Cinnamon and Walnuts

This easy zucchini loaf is moist, tender, and full of warm cinnamon flavor, made with freshly grated zucchini that doesn't need to be peeled or squeezed.

Prep15 min

Cook1h

Total1h 30m

DifficultyEasy

Servings20

This two-loaf recipe is a wonderful way to use up extra summer zucchini. The batter comes together quickly with simple pantry ingredients, and the result is a soft, fragrant bread that's perfect for breakfast, a snack, or dessert.

The grated zucchini keeps the loaves incredibly moist without making them heavy. Feel free to add chopped walnuts or pecans for extra crunch, and the loaves freeze beautifully for later.

Method

Preheat your oven to 350°F. Butter two 8x4-inch metal loaf pans, then line them with parchment paper for easier removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined.
In a large bowl, whisk the eggs, oil, sugar, and vanilla until the mixture is smooth and well blended.
Add the flour mixture to the egg mixture and stir with a spatula just until combined — the batter will be thick. Do not overmix.
Grate the zucchini using the large holes of a box grater. Gently fold the grated zucchini and the nuts (if using) into the batter. The batter may seem thick at first, then loosen as the zucchini releases moisture.
Divide the batter evenly between the two prepared pans. Bake for 50–60 minutes, checking at 50 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the loaves cool in the pans for 10–15 minutes, then transfer them to a wire rack to cool completely to room temperature.

💡 Tips

For best texture, use the large holes of the grater and do not squeeze the zucchini dry.
If your zucchini is very watery, you can blot it gently with paper towels before folding in.
These loaves freeze well for up to 3 months — wrap tightly in plastic wrap and foil.

Inspired by a recipe from Natasha's Kitchen

Classic Zucchini Loaf with Cinnamon and Walnuts

Ingredients

Method

💡 Tips

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