Best Cinnamon Zucchini Bread Recipes

CINNAMON ZUCCHINI BREAD

Steps:

• In a small bowl, beat the sugar, applesauce, oil, egg whites and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda; gradually beat into sugar mixture. Fold in zucchini and raisins. , Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

CINNAMON-TOPPED WHOLE WHEAT ZUCCHINI BREAD

Steps:

• Move oven rack to low position so tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
• In large bowl, stir zucchini, 1 2/3 cups sugar, the oil, vanilla and eggs until well mixed. Stir in remaining bread ingredients; mix well. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
• In small bowl, mix topping ingredients with fork until crumbly. For 8-inch loaves, sprinkle evenly over batter in both pans. For 9-inch loaf, sprinkle over batter in pan.
• Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
• Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

CHOCOLATE-CINNAMON ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans.
• Mix all-purpose flour, whole wheat flour, cocoa powder, cinnamon, baking soda, baking powder, and salt in a bowl until thoroughly combined. Whisk brown sugar, eggs, applesauce, and vanilla extract in a second large mixing bowl. Stir zucchini into the liquid ingredients and beat in flour mixture until batter is just combined; do not overbeat. Gently mix in cinnamon baking chips. Divide batter evenly between prepared loaf pans.
• Bake in preheated oven until lightly golden brown and a toothpick inserted into the center of a loaf comes out clean, 55 minutes to 1 hour. Cool in pans for 10 minutes before removing loaves to finish cooling on wire racks.

CINNAMON ZUCCHINI BREAD

Steps:

• Beat oil and sugar together then add all other ingredients.
• Mix and pour into TWO bread loaf pans.
• Bake 325 degrees for 50 to 60 minutes.
• Done when toothpick in center comes out clean.
• You can add 1 cup raisins soaked in hot water for 30 minutes and/or either l to 1 ½ cup chopped pecans or walnuts-- makes the best sweetbread you’ve ever tasted even better!
• Freezes well – I give them as gifts throughout the year, potlucks and family gatherings.

SOFT ZUCCHINI CINNAMON BREAD

Steps:

• Put zucchini in strainer and press or squeeze with hands to get excess liquid out.
• Beat eggs, sugar, and oil together.
• Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts.
• Mix together by hand.
• Add zucchini (minus liquid).
• Beat mixture.
• Pour into 2 greased and floured loaf pans.
• Bake 45 minutes at 350°F.
• Recipe may be doubled.

CINNAMON-ZUCCHINI YEAST BREAD

Steps:

• Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. I added them in the following order: milk, zucchini, butter, bread flour, whole wheat flour, brown sugar, cinnamon, salt, and yeast.
• Set for Basic Bread cycle or Normal setting. You may also set for Dough setting and run until the dough cycle is complete (before it starts baking), about 90 minutes.
• Grease a 9x5-inch bread pan.
• Remove dough and place in the prepared bread pan. Cover and let rise in a warm place for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden, about 30 minutes.

ZUCCHINI BREAD WITH CINNAMON STREUSEL RECIPE - (4.3/5)

Steps:

• Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of an 8 x 4 x 2-inch loaf pan; set aside. In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in center of flour mixture; set aside. 2. In another medium bowl, combine egg, sugar, shredded zucchini, and oil. Add zucchini mixure all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan. 3. In a small bowl, stir together flour, brown sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle on top of batter. 4. Bake for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing

ZUCCHINI BREAD WITH CINNAMON SUGAR TOPPING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Prepare two loaf pans with cooking spray.
• Mix the eggs, vegetable oil, sugar, zucchini, and vanilla extract together in a large bowl; add the raisins. In a separate bowl, combine the flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon. Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans.
• Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans, and sprinkle the tops with the brown sugar-cinnamon mixture.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

ZUCCHINI BREAD WITH CINNAMON SUGAR TOPPING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease two loaf pans.
• Mix the eggs, vegetable oil, white sugar, zucchini, and vanilla extract together in a large bowl; add the raisins. In a separate bowl, combine the flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon.
• Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans, and sprinkle the tops with the brown sugar-cinnamon (1/4 teasponn) mixture.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

ZUCCHINI BREAD WITH CINNAMON SUGAR TOPPING

Steps:

• 1. Begin by greasing the 2 loaf pans (size 8" x 3 3/4" x 2 3/8").
• 2. Mix cinnamon with 2 tsp. sugar.
• 3. Take mixture and dust the bottom of the two pans.
• 4. Beat eggs, remaining sugar, oil, yogurt, and vanilla.
• 5. After above ingredients are thoroughly mixed, add in zucchini, flour, baking soda, and salt and mix.
• 6. Pour mixture into loaf pans
• 7. Cook at 350 degrees for 60 minutes. Make sure took pick comes out clean.
• 8. Let cool, take out of pans and serve.

CINNAMON ZUCCHINI BREAD

Steps:

• 1. Beat together eggs, oil, sugar, and vanilla. Add in the zucchini and beat.
• 2. Add the salt, baking soda, baking powder, cinnamon, and nutmeg. Beat well. Beat in flour, 1 cup at a time.
• 3. Pour into 2 well greased loaf pans. Bake at 350 45-55 minutes until a toothpick insterted in center comes out clean.
• 4. Cool for 5 minutes in the pan, then remove and cool on wire racks.
• 5. *For a variation, add 1 cup of either chopped nuts, chopped dates, raisins, chocolate chips, or a combination of 2, equaling 1 cup.