Zucchini Cinnamon Sweetbread
This zucchini cinnamon sweetbread is a moist and flavorful treat, combining the subtle freshness of zucchini with a hint of warm cinnamon.
This zucchini cinnamon sweetbread is a delightful and moist quick bread that brings together the freshness of grated zucchini with the warm, comforting flavors of cinnamon and vanilla. Perfectly sweetened with just the right amount of sugar, this bread is easy to prepare and makes for a delicious snack or breakfast treat. The zucchini adds a subtle earthiness and keeps the bread wonderfully moist, while the cinnamon provides a cozy, aromatic touch. Enjoy it fresh out of the oven or lightly toasted with a pat of butter for a simple yet satisfying indulgence.
Servings
6-8
Prep Time
10 minutes
Bake Time
25-30 minutes
Total Time
35-40 minutes
Ingredients
1 cup grated zucchini (about 1 small zucchini)
1/2 cup granulated sugar
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
Instructions
Preparation
Preheat the oven to 350°F (175°C) and grease an 8×4-inch loaf pan. Grate the zucchini and squeeze out any excess moisture to prevent the bread from becoming soggy.
Mixing the Batter
In a large bowl, combine the zucchini with the sugar, oil, egg, and vanilla, stirring until the mixture is well blended. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Gradually add the dry ingredients into the wet mixture, stirring gently until everything is just combined—avoid overmixing to keep the bread tender.
Baking and Cooling
Pour the batter into the prepared pan and bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean. Allow the loaf to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to finish cooling.
Optional Enhancements
For added flavor, consider mixing in a pinch of nutmeg or a handful of raisins before baking.
Grate the zucchini using a fine grater. If it seems very watery, you can gently squeeze it to remove some excess moisture. In a large bowl, combine the grated zucchini, sugar, vegetable oil, egg, and vanilla extract. Mix until well blended.
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
