Moist Zucchini Bread Cinnamon Nuts

My neighbor's garden overflowed with zucchini last August, leaving bags of the green squash on my porch like mysterious gifts. That first loaf I baked disappeared so fast at work that I started getting requests before I even arrived. The smell of cinnamon and toasted nuts drifting through the house became my favorite kind of morning aromatherapy.

I brought a loaf to my sister's baby shower, and between opening gifts and cooing over tiny onesies, the entire thing vanished. My nephew, who claims to hate vegetables, took one bite and asked why bread never tasted this good at school. Now it is the only way I can get him to eat anything green without a negotiation.

Ingredients

• All-purpose flour: Provides structure without making the bread too dense
• Baking soda and powder: These work together for the perfect rise and tender crumb
• Ground cinnamon: The warm spice that makes your kitchen smell like home
• Vegetable oil: Keeps the bread incredibly moist for days
• Unsalted butter: Adds that rich flavor everyone notices but cannot quite place
• Zucchini: The secret ingredient that creates the most tender texture imaginable
• Chopped walnuts or pecans: Toasted bits of crunch throughout every slice

Instructions

Preheat your oven:

Set it to 350°F and prepare your loaf pan with butter and flour or parchment paper

Whisk the dry ingredients:

Combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl

Mix the wet ingredients:

Beat eggs with both sugars until smooth, then add oil, melted butter, and vanilla

Add the zucchini:

Stir in your grated zucchini until it is evenly distributed throughout the batter

Combine everything:

Fold in the dry ingredients gently until just combined, being careful not to overmix

Add the nuts:

Gently fold in the chopped nuts so they are scattered throughout

Bake to perfection:

Pour the batter into your prepared pan and bake for 50 to 55 minutes until a toothpick comes out clean

Cool completely:

Let it rest in the pan for 10 minutes before moving it to a wire rack to cool

Save

This recipe became my go-to when I need to bring something to new neighbors or coworkers. There is something universal about breaking bread that feels even more special when it is homemade and still warm from the oven.

Getting the Perfect Texture

The key is measuring your flour properly by spooning it into the measuring cup rather than dipping directly into the bag. This prevents adding too much flour, which would make your loaf heavy and dry instead of light and moist.

Make It Your Own

My daughter prefers chocolate chips instead of nuts, while my grandmother swears by adding dried cranberries for a tart contrast. You can also swap some of the all-purpose flour for whole wheat if you want a heartier, nuttier flavor.

Storage and Freezing Tips

This bread actually tastes better the next day as the flavors meld together. Wrap it tightly in plastic or keep it in an airtight container at room temperature for up to three days. For longer storage, slice the loaf before freezing so you can grab just what you need.

• Double wrap individual slices in plastic and foil for the freezer
• Thaw frozen slices overnight in the refrigerator
• Refresh day old bread by toasting slices with a little butter

Save

There is something deeply satisfying about turning an abundance of summer squash into something that brings so much joy to everyone who tries it.

Recipe Questions & Answers

→ Should I squeeze the moisture out of the zucchini?

Yes, squeeze the grated zucchini to remove excess liquid. This prevents the loaf from becoming too dense or soggy while maintaining proper moisture balance.

→ Can I make this without nuts?

Absolutely. Replace walnuts or pecans with chocolate chips, dried cranberries, or simply omit for a nut-free version that's equally delicious.

→ How do I know when it's fully baked?

Insert a toothpick into the center—it should come out clean or with just a few moist crumbs. The top should be golden brown and spring back when gently touched.

→ Can I freeze this bread?

Yes, wrap cooled slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature or warm briefly in the microwave.

→ Why use both oil and butter?

Oil ensures long-lasting moisture, while butter adds rich flavor. This combination creates a tender texture that stays fresh for days.