Delicious, soft and moist cinnamon bread made with zucchini.

I know that zucchini breads or cakes are popular lately. At first, I wasn’t sure if I should make this cinnamon zucchini bread because I thought that maybe zucchini should stay for dinner as vegetable side with meat and potatoes or as appetizer, for example: Baked Zucchini with Garlic Dip. However, I am happy that I made this soft zucchini bread.

It is delicious! You can’t even taste zucchini in it. My children really like this cinnamon zucchini bread. I will definitely make it in the future for them. My zucchini was really big with a thick skin so I peeled the skin.

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Cinnamon Zucchini Bread

Prep Time15

Cook Time45

Calories:

Author: Ilona

Ingredients

1 1/2 cup shredded zucchini
1/2 cup sugar
1/3 cup vegetable oil
2 eggs
1 1/2 cup all purpose flour
1/2 Teaspoon cinnamon
1 Teaspoon baking soda
1/4 Teaspoon baking powder
pinch of salt

Cinnamon Swirl

1/4 cup sugar
1 Tablespoon cinnamon

Instructions

Preheat oven to 350 F. Prepare 8 inch bread pan and spray with cooking spray.
In a medium bowl beat eggs with sugar; add zucchini and oil. Combine all ingredients.
In a separate bowl mix flour, baking soda, cinnamon, salt, baking powder.
Combine wet and dry ingredients.
In a separate small bowl mix sugar and cinnamon for cinnamon swirl.
Pour half the batter into the bread pan, sprinkle more than half of cinnamon swirl. Leave some to sprinkle on the top of the bread.
Pour another half of batter. Sprinkle rest of the cinnamon swirl on top to make a crunchy top.
Bake for 35 - 45 minutes.