Can you imagine how glorious it would be to eat a warm piece of cinnamon zucchini bread on your porch with a cup of coffee? Those are the moments I live for and are in search of these days. While homeschooling my kids, volunteering at church, and running my home mean endless responsibility, I am more sensitive to the call to sit down and enjoy the moment. Cinnamon zucchini bread and hot coffee beckon me to savor the stillness, or in my case, the organized chaos. My rascals won’t be little forever. The delight on their faces when I pull this bread out of the oven is priceless! They ate 2 loaves over the course of 3 days. I think that means they like it!
First, commandeer some good help. My little Nevaeh loves to help me in the kitchen. Grating the 2 medium sized zucchini with a large cheese grater was a simple but hands-on task she could manage. Altogether you need about 2 cups. I love to get zucchini squash at Pratt’s Country Store, a nearby Knoxville produce store that sells local fruits and vegetables, honey, nuts, flowers, and even hand-crafted gifts. The kids and I love roaming around in there because they have fresh packed candy and all sorts of specialty items. When I wander around my mind immediately starts thinking up yummy recipes I want to try. The employees are always so kind and even help me wrangle the kids back to the car!
Add the zucchini to 3 eggs, 1 cup of vegetable oil, 2 cups of sugar, and 3 teaspoons of vanilla. Mix them lightly but well.
In a separate bowl, blend the dry ingredients. You will need 3 cups of flour, 1 teaspoon of salt, 3 teaspoons of cinnamon, and 1 teaspoon each of baking powder and baking soda.
Stir the dry ingredients until they are combined evenly and then add the wet ingredients to the dry ingredients. Mix until the batter is smooth and slightly sticky. Sometimes I add 1/2 cup of raisins because of the added texture and sweetness they bring. I know not everyone loves raisins so I make sure to ask those I’m baking for ahead of time. Walnuts and pecans are also fun to throw in.
You will need to grease two bread loaf pans with cooking spray or shortening. Divide the dough evenly and cook at 325 degrees for an hour.
Look at that beautiful cinnamon zucchini bread! Before pulling it out of the tin, insert a knife or toothpick into the center of the loaf to check for doneness. You may have to add an extra 5 to 10 minutes for the center to bake. Since you have two gorgeous loaves, think of who might like the second loaf. This cinnamon zucchini bread makes a great gift!
Let the loaves cool and then use a bread knife to cut pieces 1 inch thick.
Let me just tell you how amazing this cinnamon zucchini bread is warm out of the oven! Top it with a little butter and boy, oh boy, you’re grandma is going to want the recipe! I have served this for breakfast, I’ve taken it to baby showers, last month I took it to Sunday school, and last week I had a friend over and served it with my apple blue cheese salad. Basically, there is no wrong time or place to eat this bread! The only question you have to ask yourself is, “when will I make it?” Happy cooking, folks!
- 3 eggs
- 1 cup vegetable oil
- 2 cups sugar
- 2 cups grated raw zucchini
- 3 teaspoons vanilla
- 3 cups flour
- 1 teaspoon salt
- 3 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Optional: ½ cup raisins
- Heat oven to 325 degrees.
- Beat eggs until light.
- Add oil, sugar, zucchini and vanilla. Mix lightly but well.
- Blend dry ingredients together and raisins if using.
- Combine wet and dry ingredients and separate into two greased bread pans.
- Bake for 1 hour to 1 hour and 10 minutes.
- Serve warm with butter.