10-Minute Irresistible Zucchini Bread with Cinnamon Crunch

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There’s something magical about the smell of cinnamon filling the house on a slow afternoon. I still remember the first time I made zucchini bread with my youngest tugging at my apron and flour streaked across my cheek. I wasn’t trying to be fancy, I just had too many zucchini in the fridge and zero desire to waste food. That little baking session turned into one of our go-to family treats.

If you’re juggling work calls, laundry piles, or just trying to get dinner on the table without a meltdown (yours or theirs!), this cozy zucchini bread recipe is for you. It’s my favorite way to sneak veggies into something sweet without anyone batting an eye. The best part? No drying or wringing zucchini, just mix, bake, and enjoy that cinnamon-kissed smell wafting through your kitchen.

This zucchini bread is soft, fragrant, and topped with a crackly cinnamon sugar crust that’s hard to resist. Let’s dive in!

WHY YOU’LL LOVE THIS RECIPE

• Effortless prep with big rewards – No fancy steps or tools needed, just simple ingredients and straightforward instructions.
• Ultra moist without squeezing zucchini – That’s right, the natural moisture is what keeps it soft and tender.
• Sweet but not too sweet – Perfect for breakfast, snack time, or even dessert.
• Kid-approved texture – No veggie taste, just cinnamon-spiced goodness.
• Topped with a sugar-cinnamon crust – Adds a beautiful golden crunch on top.

INGREDIENTS

For the Bread:

• Coconut oil, melted I love using coconut oil here, it adds a rich texture and a subtle sweetness. You can also use vegetable oil if that’s what you have on hand.
• Eggs Room temperature works best so they blend smoothly into the batter.
• Granulated white sugar Sometimes I swap in half brown sugar for a caramelized note, totally optional.
• Vanilla extract Just a splash gives the bread that cozy bakery-style aroma.
• All-purpose flour
• Ground cinnamon Go with your favorite, mine’s Saigon cinnamon for that bold, sweet spice.
• Baking soda
• Cream of tartar Not just for cookies! It gives a subtle tang and tender texture. If you don’t have it, sub with baking powder.
• Salt
• Fresh zucchini, grated (leave it wet!) No squeezing! That moisture is your best friend for a soft, fluffy loaf.

For the Topping:

• Granulated sugar
• Ground cinnamon
• Cream of tartar (optional) Gives a slightly tart crunch, but feel free to skip it if you prefer.

(Full measurements are in the printable recipe card below!)

HOW TO MAKE THE RECIPE

Step 1: Prep Your Oven and Pans

Preheat the oven to 350°F and grease two 9×5 loaf pans. I line mine with parchment paper for easy lift-out.

Step 2: Mix Wet Ingredients

Whisk together melted coconut oil, eggs, sugar, and vanilla until light and smooth. It should look glossy.

Step 3: Combine Dry Ingredients

In another bowl, stir together flour, cinnamon, baking soda, cream of tartar, and salt. Mixing dry first ensures even distribution.

Step 4: Grate the Zucchini

No need to squeeze. Grate with the large holes of a box grater and let the moisture do its job.

Step 5: Make the Batter

Pour the dry ingredients into the wet mixture. Stir gently. Fold in the zucchini just until incorporated.

Step 6: Divide and Top

Pour the batter evenly into pans. Mix the cinnamon topping and sprinkle generously over each loaf.

Step 7: Bake

Bake for 50–60 minutes. A toothpick should come out clean when it’s ready. Let cool before slicing.

PRO TIPS

• Use room temperature eggs to help the batter mix evenly.
• Do not overmix the batter. Stir just until combined to avoid tough bread.
• Don’t skip the topping. It creates the most delicious, crackly cinnamon crust.
• Make ahead and freeze – This bread freezes beautifully. I always make two and freeze one.

RECOMMENDED EQUIPMENT FOR THIS RECIPE

• Box grater – For perfectly shredded zucchini without mushiness.
• Large mixing bowls – Having one for wet and one for dry speeds things up.
• 9×5 loaf pans – Heavy-duty ones help the bread bake evenly.
• Silicone spatula – Makes folding and scraping easy and mess-free.
• Cooling rack – Essential to prevent soggy bottoms.

SERVING SUGGESTIONS

• Toasted with butter – My go-to Sunday snack.
• With vanilla yogurt and berries – A fun brunch twist.
• Kid-style – Warm it up and add a little whipped cream or Nutella.

STORAGE & MAKE-AHEAD

• Fridge – Store in an airtight container for up to 5 days.
• Freezer – Wrap slices individually and freeze up to 3 months.
• Reheat – Microwave for 10–15 seconds or toast for a crisp edge.
• Leftover idea – Try using a slice to make zucchini bread French toast.

VARIATIONS TO TRY

• Add chopped walnuts or pecans for crunch.
• Stir in mini chocolate chips for a dessert-style loaf.
• Sub half of the flour with whole wheat for a nutty twist.

CLOSING THOUGHTS

This zucchini bread has become one of those recipes I turn to over and over again. It’s warm, moist, and wrapped in the comforting flavors of cinnamon and vanilla. Whether you’re baking for your family or just yourself, it’s the kind of loaf that brings people back for seconds.

Don’t forget to check the recommended tools above to make your cooking even easier!

FAQs

Can I use vegetable oil instead of coconut oil? Yes! I’ve used both and they each work beautifully. Coconut oil adds a subtle sweetness, while vegetable oil keeps it more neutral.

Do I need to peel the zucchini? Nope! The peel is tender and blends right in. Plus, it adds little flecks of green that look pretty in the finished loaf.

Can I make this gluten-free? Yes, use a 1:1 gluten-free flour blend. Just make sure it includes xanthan gum or a similar binder.

What’s the best way to freeze it? I wrap cooled slices in parchment and then foil. That way I can grab one slice at a time to reheat.

Is this bread very sweet? It’s mildly sweet, perfect for breakfast or with tea. If you want it more dessert-like, you can add a bit more sugar or serve it with a glaze.