Description

A dense, moist zucchini bread featuring a crunchy cinnamon sugar crust. This foolproof recipe uses pantry staples to create a bakery-worthy loaf that stays fresh for days.

Ingredients

Scale

1/2 cup unsalted butter, softened to room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 cups freshly grated zucchini (about 2 medium zucchini)
2 tablespoons granulated sugar (for crust)
2 tablespoons packed brown sugar (for crust)
1 teaspoon ground cinnamon (for crust)
2 tablespoons unsalted butter, melted (for crust)
1/4 cup chopped walnuts or pecans (optional)

Instructions

Preheat oven to 350°F (175°C). Grease two 8×4 inch loaf pans and line bottoms with parchment paper.
Wash and trim zucchini ends. Grate zucchini on the large holes of a box grater. Do not squeeze out the liquid; set aside.
In a large bowl, cream softened butter and granulated sugar until light and fluffy (2-3 minutes).
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
Add dry ingredients to wet ingredients in three additions, mixing on low speed just until combined. Do not overmix.
Gently fold in the grated zucchini with a spatula.
In a small bowl, mix 2 tablespoons granulated sugar, 2 tablespoons brown sugar, and 1 teaspoon cinnamon. Melt 2 tablespoons butter separately.
Divide batter evenly between prepared loaf pans. Sprinkle cinnamon sugar mixture evenly over tops, then drizzle with melted butter.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
Cool in pans for 10 minutes, then transfer to a wire rack to cool completely (about 30 minutes total) before slicing.

Notes

Do not squeeze the liquid out of the zucchini, as it provides necessary moisture. Do not overmix the batter to avoid a tough texture. Ensure butter and eggs are at room temperature for best results. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of a l
Calories: 180
Sugar: 14
Sodium: 150
Fat: 7
Saturated Fat: 4
Carbohydrates: 28
Fiber: 1
Protein: 2

Keywords: zucchini bread, cinnamon sugar crust, moist zucchini bread, fall baking, easy bread recipe, garden zucchini recipes