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Cinnamon Zucchini Bread

Zucc BreadLove this zucchini bread and in a perfect world, I will always have some on hand in my freezer! It’s moist with a hint of cinnamon and makes a wonderful breakfast.

Me and this recipe go way back. It was the first zucchini bread recipe I was ever given and the first zucchini recipe I ever made. Ah, the memories!

This recipe came from my dear friend Robin, who I met almost fifteen years ago on a trip to Washington D.C. I was a little high school FFA member and she was a big-time State Officer. We became acquaintances, then friends, then good friends. I cheered her on when she ran for (and won) a National FFA Office. She held my hand and mentored me when I ran for State and National Offices myself. We later worked together as conference facilitators for the FFA’s Washington Leadership Conferences in Washington D.C. – the same city we first met.

I love how the Lord weaves our stories in and out with other people.

And I love that every time I make this bread, I get to think of my dear friend Robin. :)

Cinnamon Zucchini Bread

Click here for more information on baking with zucchini and for step by step instructions on grating it.

Cinnamon Zucchini Bread
  • 3 Eggs, beaten
  • 1 cup Sugar
  • 1 cup Brown Sugar
  • 1 cup Vegetable Oil
  • 3 cups Flour (opt: substitute 1 cup Whole Wheat Flour)
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1/4 tsp Baking Powder
  • 1/4 tsp Cinnamon
  • 2 cups Zucchini, shredded
  1. Beat together the eggs, sugars and oil.
  2. Stir together all the dry ingredients and add to the egg-sugar mixture. Stir in the shredded zucchini.
  3. Coat four mini loaf pans with cooking spray. Sprinkle sugar on the bottom. Pour batter evenly in all four pans. Sprinkle tops with sugar.
  4. Bake at 325 degrees for 45-50 minutes, or until toothpick comes out clean.


Excitement Growing in Garden | Harner Brothers CSA - July 30, 2014 - 7:56 pm

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