A soft, cinnamon-sugar loaf packed with fresh zucchini—this irresistible recipe blends cozy cookie flavor with moist homemade bread.

For the Bread:

2 cups grated zucchini (no need to peel, squeeze out excess moisture)

½ cup unsalted butter, melted

1 cup granulated sugar

½ cup brown sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

2 teaspoons ground cinnamon

¼ teaspoon ground nutmeg

For the Cinnamon Sugar Topping:

1 tablespoon granulated sugar

½ teaspoon ground cinnamon

Cook Mode Prevent your screen from going dark

Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.

In a large mixing bowl, whisk together melted butter, granulated sugar, brown sugar, eggs, and vanilla until smooth.

Fold in the grated zucchini.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.

Pour the batter into the prepared loaf pan.

Mix the cinnamon sugar topping in a small bowl, then sprinkle evenly over the top.

Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Be sure to squeeze moisture out of zucchini to prevent sogginess.

For extra flavor, add ½ cup chopped walnuts or chocolate chips.

Can be made gluten-free with a 1:1 GF flour blend.

Stores well at room temperature for 3 days or in the fridge for up to 1 week.