Cinnamon Zucchini Bread
Recipe type: Snack, Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12 slices
  • 1.5 cups of flour
  • 1.5 cups of grated zucchini
  • 1 cup of sugar
  • 1 egg, beaten
  • ¼ cup of cooking oil (I used canola.)
  • 2 Tsp. of ground cinnamon
  • 1.5 Tsp. of nutmeg
  • 1.5 Tsp. of baking soda
  • 1.5 Tsp. of baking powder
  1. Preheat your over to 350 degrees and shred your zucchini. I use a standard cheese grater to make mine a workable size. I also then strain some of the water out of it by using a colander or strainer and setting it on top of a bowl. (Photo above) Zucchini carries a lot of water and while I want some of it, I don't want the zucchini to just turn into complete mush. I like to see it in the final product.
  2. Combine all your dry ingredients and mix thoroughly. You want to make sure it is well blended before moving on.
  3. Combine your shredded zucchini, your egg and cooking oil and mix together.
  4. Add your wet ingredients to the dry mixture and combine until it is a thick batter. It will not look pretty looking.
  5. Once everything is mixed, add it to a greased bread pan. I use a spray olive oil to grease mine, but if you don't have that you can use any oil or butter.
  6. Put the pan into the oven and cook for 40 - 50 minutes. Oven times will vary. I check mine at 40 minutes by pulling it out and using a shish kabob stick to see if it is cooked through in the middle.
  7. Once it is done, let cool for at least 15 minutes before removing it from the pan. Turn it upside down on a plate and it should come right out for you.
  8. Slice and enjoy!
Recipe by The Everyday Mom Life at