If you’re looking for a moist and versatile quick bread, this zucchini bread with a cinnamon sugar topping is a top choice. With simple pantry staples, this recipe delivers a tender crumb and a delightful spice-sweet finish.

• Cuisine: American
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Servings: 10 slices

Why You’ll Love This Recipe

• Easy to make with common pantry ingredients.
• Uses up extra zucchini in a delicious way.
• Great for breakfast, dessert, or a snack.
• The cinnamon sugar topping adds a crunchy contrast.

Ingredients

• 2 cups white sugar: Provides sweetness and contributes to the bread’s moist texture.
• 2 cups shredded zucchini: Adds moisture and subtle flavor. No need to peel it first.
• 1 cup vegetable oil: Keeps the bread moist. Can substitute with equal parts applesauce for a lighter version.
• 3 beaten eggs: Acts as a binding agent, lending structure.
• 2 teaspoons vanilla extract: Enhances flavor with a warm, sweet aroma.
• ½ cup golden raisins: Adds a chewy texture and natural sweetness. Swap with chopped nuts if preferred.
• 3 cups all-purpose flour: Forms the base structure of the bread.
• 1 teaspoon baking soda: Provides leavening to help the bread rise.
• 1 teaspoon salt: Balances the sweetness and enhances flavor.
• 1 teaspoon cinnamon: Infuses warmth and spice throughout the bread.
• ½ teaspoon baking powder: Assists with leavening for a bit of extra lift.
• 1/4 cup brown sugar: Used in the topping for its moisture and caramel-like flavor.
• 1/4 teaspoon ground cinnamon: Combined with brown sugar for the topping, adding a spicy sweetness.

How to Make It

Step 1: Prepare the Zucchini

Start by shredding the zucchini with a box grater. You don’t need to peel the zucchini, but make sure to remove any excess moisture by patting it with paper towels.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together the sugar, vegetable oil, and eggs until the mixture is smooth. Stir in the vanilla extract and incorporate the shredded zucchini evenly.

Step 3: Combine Dry Ingredients

In another bowl, whisk the flour, baking soda, salt, and cinnamon together. Ensure there are no lumps. Add the dry ingredients to the wet ingredients in batches for ease of mixing, creating a smooth batter.

Step 4: Fold in Raisins

Gently fold the golden raisins into the batter, ensuring even distribution but careful not to overmix, which can toughen the bread.

Step 5: Prepare Topping and Bake

Mix the brown sugar and ground cinnamon in a small bowl. Pour the batter into a greased loaf pan and sprinkle the cinnamon sugar on top. Bake in a preheated oven at 350°F (175°C) for about 60 minutes or until a toothpick comes out clean from the center.

Recipe FAQs

Can I use another type of oil?

Yes, feel free to use any neutral-flavored oil like canola or sunflower. If you want a lighter texture, you can substitute half of the oil with unsweetened applesauce.

How should I store zucchini bread?

Store cooled zucchini bread in an airtight container at room temperature for up to three days. You can also freeze it for longer storage by wrapping it tightly in plastic wrap and placing it in a freezer bag.

Can I make this recipe gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free baking mix. Ensure the mix contains a binder like xanthan gum for optimal results.