Pioneer Woman Moist Cinnamon Zucchini Bread with Nuts
This moist and tender quick bread transforms fresh zucchini into a deliciously spiced loaf with warm cinnamon and nutmeg. The grated zucchini adds incredible moisture while remaining virtually undetectable, making it perfect for sneaking vegetables into family meals. Optional walnuts or pecans provide delightful crunch, while raisins or chocolate chips add bursts of sweetness. This versatile recipe works beautifully for breakfast, afternoon snacks, or dessert, and the bread keeps wonderfully for several days, actually improving in flavor as it sits.
Ingredients
- 2 cups zucchini, grated
- 1 ½ cups granulated sugar
- ¾ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flouralmond flour1:1gluten-freeketogluten-free
note: will be denser
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup walnuts or pecans, chopped(optional)
- ½ cup raisins or chocolate chips(optional)
- cooking spray
Instructions
- 1
Preheat oven to 350°F and grease a 9x5-inch loaf pan
- 2
Grate zucchini and squeeze out excess moisture using a clean kitchen towel
- 3
Beat together sugar, oil, eggs, and vanilla until smooth
- 4
Stir in grated zucchini until evenly distributed
- 5
Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg in separate bowl
- 6
Add dry ingredients to wet ingredients, mixing just until combined
- 7
Fold in nuts and raisins or chocolate chips if using
- 8
Pour batter into prepared pan and spread evenly
- 9
Bake for 50-60 minutes until toothpick inserted in center comes out clean
- 10
Cool in pan 10 minutes, then transfer to wire rack to cool completely
Tips
Squeeze zucchini well to prevent soggy bread - excess moisture can make the texture dense and gummy.
Don't overmix the batter once flour is added to keep the bread tender and light.
Test doneness with a toothpick in the center - it should come out clean or with just a few moist crumbs.
Good to Know
Store covered at room temperature for up to 3 days or refrigerated for up to 1 week. Wrap tightly to maintain moisture.
Can be made 1-2 days ahead and actually improves in flavor. Wrap well and store at room temperature.
Serve at room temperature, optionally toasted with butter or cream cheese.
Common Mistakes
Don't skip squeezing moisture from zucchini to avoid dense, soggy bread
Avoid overmixing batter once flour is added to prevent tough texture
Don't overbake or bread will be dry - check with toothpick at minimum time
Substitutions
Vegan Options
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I freeze this zucchini bread?
Yes, wrap cooled bread tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight at room temperature before serving.
What if I don't have a box grater for the zucchini?
You can use a food processor with the grating attachment, or finely chop the zucchini by hand, though grated works best for even distribution and texture.
How can I tell when the bread is fully baked?
Insert a toothpick into the center of the loaf. It should come out clean or with just a few moist crumbs clinging to it.