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

Fresh
1 cup grated zucchini (about 1 small zucchini)
1 large egg

Packaged
½ cup granulated sugar
¼ cup vegetable oil
1 cup all-purpose flour

Seasoning
1 teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon ground cinnamon
¼ teaspoon salt

Preparation

  • Preheat the oven to 350 degrees and grease a loaf pan.
  • Grate the zucchini and squeeze out excess moisture using a clean towel or paper towels.
  • Measure out the sugar, oil, egg, vanilla, and dry ingredients.
  • In one bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.

Cooking

  • In a large bowl, combine the grated zucchini, sugar, oil, egg, and vanilla until well blended.
  • Gradually stir the dry ingredients into the wet mixture until just combined, being careful not to overmix.
  • Pour the batter into the prepared loaf pan and spread evenly.
  • Bake 40-50 minutes until the loaf is set and a toothpick inserted in the center comes out clean.

Serving

  • Let the bread cool in the pan briefly, then transfer to a wire rack to cool completely.
  • Slice and serve plain or with butter.
  • Store covered at room temperature or refrigerate for longer freshness.