Ever look at a zucchini and think, “I wish you were cake”? Same here. That’s exactly what this cinnamon-spiced veggie loaf is about. We’re talking about a soft, warmly spiced loaf that happens to sneak in a green vegetable—but tastes like dessert.
This cinnamon-spiced veggie loaf is perfect for busy mornings, snack breaks, or a cozy evening treat. It’s ridiculously easy to throw together, uses basic pantry staples, and gives you the kind of tender crumb and golden crust that makes slicing into it feel like an event.
Whether you’re baking for the family, prepping for the week, or just trying to use up that lone zucchini in the fridge, this recipe has your back
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Why Make This Cinnamon-Spiced Veggie Loaf?
Because this bread is like a hug in loaf form. It’s easy to throw together and it’s a great way to use up that rogue zucchini sitting in your fridge.
Busy parents, this is your secret weapon. It’s grab-and-go friendly, freezer-friendly, and kid-approved (even if they claim they “hate vegetables”).
Students? One bowl. Minimal dishes. Delicious pay-off.
And for my diet-conscious folks, the sugar can be tweaked, or swapped for options like coconut sugar. This zucchini bread with sugar works as a breakfast treat, snack, or sweet bite after dinner. Dress it up or down. Add glaze. Toss in some chocolate chips. Your loaf, your rules.
Flavor Profile: Sweet, Soft, Slightly Spiced
This bread isn’t overly sweet, despite the name. It’s balanced. A soft, cakey crumb. A gentle kiss of cinnamon. A slightly crisp golden crust that shatters just a little when you slice into it. And then there’s the moisture—that dreamy texture that only comes when zucchini and sugar get together in the oven.
Think banana bread, but more delicate. Add a hint of pumpkin spice or vanilla for extra coziness. Try the cinnamon zucchini bread sweet version if you want to experiment.
Ingredients for the Best Cinnamon-Spiced Veggie Bread
The Basics:
- 1¾ cups all-purpose flour
- 1½ cups grated zucchini (don’t peel or squeeze too much moisture out)
- ¾ cup brown sugar
- ¼ cup cane sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
Add-Ins (Optional):
- 1/2 cup chocolate chips
- 1/2 cup chopped nuts
- Mashed banana (for a banana zucchini bread sweet twist)
- Pumpkin spice (try it with our pumpkin spice zucchini bread)
Need a moister version? Take a peek at our moist sweet zucchini loaf.
How to Prepare This Zucchini Loaf
Step 1: Mix Dry Ingredients
Whisk together flour, baking soda, baking powder, cinnamon, and salt in a large bowl.
Step 2: Mix Wet Ingredients
Beat together the eggs, brown sugar, cane sugar, oil, and vanilla. Stir in the zucchini.
Step 3: Combine
Fold the wet into the dry. Don’t overmix. Lumpy is okay.
Step 4: Bake
Preheat oven to 350°F. Grease a 9×5-inch loaf pan. Pour in the batter. Bake 50–60 minutes. Let cool in pan 10 minutes, then on a rack.
Tips for Perfect Cinnamon-Spiced Zucchini Bread
- Use freshly grated zucchini.
- Don’t peel the zucchini.
- Measure flour properly.
- Avoid overmixing.
- Glaze it for extra sweetness. (Try our glazed zucchini bread)
Serving and Storing
Serve:
- Warm with butter
- Toasted with cream cheese
- Cubed in a yogurt parfait
- Straight up with coffee
Store:
- Room temp (wrapped): 3–4 days
- Fridge: 1 week
- Freezer: 2 months (slice first for easy grab-and-go)
FAQs
Yes, you can reduce it to ½ cup total. For diabetic-friendly options, try coconut sugar or monk fruit. See our diabetic sweet zucchini bread.
Yes. Start with half white, half whole wheat to keep the texture nice.
Absolutely. Use flax eggs and plant-based oil.
A toothpick should come out with a few moist crumbs. The top should be golden.
Overmixing or too much flour. Or overbaking. Stick to the recipe.
Yes! Bake at 350°F for 18–22 minutes. These are great for that sweet zucchini muffin variation.
Cinnamon-Spiced Veggie Loaf
- Total Time: 70 minutes
- Yield: 1 loaf (8–10 slices)
Description
A moist, warmly spiced loaf made with zucchini that’s perfect for breakfast, snack, or dessert. It’s easy to make, has a tender crumb, and is surprisingly satisfying.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups grated zucchini (don’t peel or squeeze too much moisture out)
- 3/4 cup brown sugar
- 1/4 cup cane sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- Optional: 1/2 cup chocolate chips
- Optional: 1/2 cup chopped nuts
- Optional: Mashed banana
- Optional: Pumpkin spice
Instructions
- Preheat oven to 350°F and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- In another bowl, beat eggs, brown sugar, cane sugar, oil, and vanilla until combined.
- Stir in grated zucchini.
- Fold the wet ingredients into the dry ingredients gently—do not overmix.
- Pour batter into the prepared pan and bake for 50–60 minutes.
- Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Notes
Don’t overmix the batter. Use freshly grated zucchini. Add a glaze or chocolate chips for variety. Great for freezing or slicing ahead for quick breakfasts.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 18g
- Sodium: 220mg
- Fat: 12g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
Final Thoughts
This cinnamon-spiced veggie loaf is everything you want in a soft, sweet bake: easy, customizable, and satisfying. Whether baking for yourself or for others, it’s a recipe you’ll return to again and again.
Related recipes
- dessert zucchini bread with sugar
- brown sugar zucchini bread
- zucchini muffin
- healthy sweet zucchini loaf
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