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    Home » Recipes » Baking & Desserts

    Zucchini Bread with Cinnamon Glaze

    Published: Aug 15, 2021 · Modified: Jun 20, 2022 by Jeri Walker · This post may contain affiliate links · 17 Comments

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    The best zucchini bread with cinnamon glaze on a white serving platter, sliced into pieces, with a piece of zucchini bread on a white plate
    The best zucchini bread with cinnamon glaze on a white serving platter, sliced into pieces, with a piece of zucchini bread on a white plate

    This Homemade Zucchini Bread with cinnamon glaze is incredibly fluffy, moist, and tender. This is a no-fail recipe that turns out perfect every single time. It has an amazing flavor (reminiscent of cinnamon buns) and a delicious cinnamon glaze on top that everyone will love. This zucchini bread recipe contains an entire two cups of zucchini, practically undetectable; even picky eaters will love it! Perfect for packing in school or work lunches!

    Extra moist zucchini bread served on a white platter with one slice placed beside it on a white plate. this …

    This zucchini bread is the first recipe I make when the zucchini in my garden is ready. I also freeze surplus zucchini (because who can keep up with it?) and make this bread throughout the year.

    This zucchini bread is made with yogurt, just like my Banana Chocolate Chip Muffins and Strawberry Rhubarb Cream Cheese Muffins. I find that using yogurt in any quick bread or muffin recipe makes it unbelievably moist.

    Jump to:
    • Why this is the best zucchini bread
    • Ingredients
    • Instructions
    • Variations
    • Equipment
    • Storage
    • Frequently Asked Questions (FAQs)
    • Top tip
    • Related Recipes
    • 📋 Recipe
    • Food safety
    • More Dessert Recipes
    • 💬 Comments

    Why this is the best zucchini bread

    • This bread is unbelievably moist.
    • It has fantastic cinnamon flavor (think cinnamon buns).
    • This recipe turns out every single time.
    • It is packed full of healthy zucchini
    • It freezes extremely well
    • This recipe makes 2 large loaves, perfect for gifting to someone, or popping in the freezer to enjoy later.
    • This is a perfect recipe for using up those giant zucchini in the garden

    Ingredients

    Gather up the ingredients to make this easy homemade zucchini loaf, and let's get started!

    Ingredients for zucchini bread with cinnamon glaze
    Ingredients for zucchini bread
    • raw zucchini, fresh or frozen. You can leave the peel on or off. The tough skin will soften as it bakes and does not alter the taste. However, if you have a picky eater who will be turned off by anything green in the bread, then I suggest peeling the zucchini. 🙂
    • vegetable oil, or canola oil.
    • cane sugar, or sweetener of your choice.
    • eggs, use organic eggs if possible
    • vanilla
    • lemon juice
    • yogurt, plain or vanilla
    • all-purpose flour
    • baking soda
    • baking powder
    • salt
    • cinnamon

    Ingredients for the cinnamon glaze:

    Ingredients for cinnamon glaze for the best zucchini bread
    Ingredients for cinnamon glaze
    • icing sugar
    • milk
    • cinnamon

    See the recipe card for quantities.

    Instructions

    This recipe is super easy to make. Essentially, mix wet ingredients with dry ingredients, and then combine. So let's get started!

    Preheat the oven to 350 degrees F. Line two loaf pans with parchment paper or grease the pans. Wash the zucchini. Cut it in half lengthwise and scrape the seeds out with a spoon. Discard the seeds. You can either take off the green peel with a vegetable peeler or leave it on. Now get busy grating the zucchini. Use the large size of a cheese grater or a food processor to grate the zucchini. Do not squeeze out the excess water.

    Fresh zucchini peeled and seeded and ready to grate
    Fresh zucchini grated and placed in a white bowl

    In a large bowl, beat the eggs with the sugar and oil. Add in the zucchini, yogurt, lemon juice, and vanilla. Set aside.

    Wet ingredients for zucchini bread in mixing bowl
    Mix wet ingredients well in a mixing bowl for zucchini bread

    Combine the flour, baking soda, baking powder, salt, and cinnamon in a medium bowl. Slowly add the dry ingredients to the wet ingredients. Mix well just until combined.

    Add dry ingredients to wet ingredients in mixing bowl
    Combine dry ingredients to wet ingredients in mixing bowl and mix well

    Pour the batter equally into two loaf pans. Bake for 45-50 minutes, or until a toothpick entered in the middle comes out clean.

    Batter for zucchini bread placed in loaf pan with parchment paper
    Freshly baked zucchini bread just removed from the oven, parchment paper still in loaf pan

    After the zucchini bread is baked, transfer it to a cooling rack.

    Two freshly baked loaves of zucchini bread cooling on a wire rack

    Mix up the ingredients for the cinnamon glaze. Pour glaze over the top of the cooled zucchini bread. Let it run down the sides. I would put a plate underneath the loaf to catch the drippy glaze. Now dig in!

    Add cinnamon glaze over the top of the fresh baked zucchini bread

    Variations

    Feel free to change up this recipe to suit your tastes. Some delicious add-ins to try are:

    • Walnuts - add 1 cup of crushed walnuts to the batter
    • Pecans - add 1 cup of crushed pecans to the batter
    • Coconut - add 1 cup of coconut to the batter

    Equipment

    I use my food processor, cooling rack, loaf pans, KitchenAid stand mixer, mixing bowl, and silicone spatulas to prepare this recipe. Feel free to use a cheese grater to grate the zucchini. It's a good workout for your arms. 🙂

    Storage

    This zucchini bread keeps on the counter for up to 3 or 4 days. Like most quick bread, this bread tastes even better the next day. After a few days at room temperature, if you still have some left, place the bread in the fridge in an airtight container or a Ziploc bag for another week.

    If you aren't going to eat it immediately, wrap it in plastic wrap, place it inside a large Ziploc freezer bag, and store it in the freezer for up to 2 months.

    Closeup of ultra moist homemade zucchini bread with cinnamon glaze on top

    Frequently Asked Questions (FAQs)

    Does zucchini bread need to be refrigerated?

    You can keep zucchini bread at room temperature in an airtight bag or container for up to 3 days. If it's not gone after 3 days, place it in the fridge, where it will keep for another week. If you know you won't be eating it right away, wrap it in plastic wrap and place it in a freezer bag, and place it in the freezer, where it will keep for at least 2 months.

    Do you need to peel zucchini for bread?

    You do not need to peel zucchini for bread. Even though the skin is tough, it will soften and be moist when baked in the bread. In addition, the peel is full of nutrients and vitamins, so leaving it on makes the bread healthier. However, if you have a picky eater who turns their nose up at anything green, you may want to peel the zucchini first.

    Is zucchini bread good for you?

    Zucchini bread can be good for you if you are mindful of the ingredients. To make this recipe healthier, use less sugar or substitute with a different sweetener. Also, use whole wheat flour instead of all-purpose, but keep in mind it would be a heavier bread; replace oil with applesauce, and omit the cinnamon glaze on top. Making these changes would make a healthier bread, but it would be less fluffy and denser.

    A piece of bread on a plate, with Zucchini bread.

    Top tip

    • Do not squeeze the water from the zucchini. That's why the zucchini bread is so moist; it is filled with moisture from the zucchini.
    • Do not overbake. Start checking at 45 minutes to see if the bread is done. To do this, insert a toothpick into the middle of the bread. It is done if the toothpick comes out clean without any batter on it. If it is not clean, place back in the oven and check again in 5 minutes.
    • This zucchini bread is even better the next day. It is more flavorful and even more moist. Store it on the counter in a Ziploc bag or in an airtight container.
    A piece of bread on a plate next to a cup of tea, with Zucchini bread and Cinnamon glaze.

    Related Recipes

    • Homemade Whole Wheat Bread
    • French Bread Rolls (Vegan)
    • Buttermilk Sheet Pan Pancakes
    • 3 Ingredient Flatbread - No yeast

    If you’ve tried Zucchini Bread with Cinnamon Glaze or any other recipe, please take a moment to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you!

    You can also Follow Me on Instagram, Facebook, and Pinterest. Would you please tag me in your photos @windingcreek_ranch? I would love to see your pictures!

    📋 Recipe

    Extra moist zucchini bread served on a white platter with one slice placed beside it on a white plate.

    Zucchini Bread with Cinnamon Glaze

    This Homemade Zucchini Bread with cinnamon glaze is incredibly fluffy, moist, and tender. This is a no-fail recipe that turns out perfectly every single time. It has an amazing flavor with just the right amount of cinnamon and a delicious glaze on top that everyone will love. This zucchini bread recipe contains an entire two cups of zucchini, practically undetectable; even picky eaters will love it! Perfect for packing in school or work lunches!
    5 from 70 votes
    Print Pin Rate Save Saved!
    Course: Breakfast, Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 5 minutes
    Servings: 2 loaves
    Calories: 202kcal
    Author: Jeri Walker
    Prevent your screen from going dark

    Equipment

    • bread loaf pans
    • cooling rack
    • Food processor
    • KitchenAid mixer helpful, not required though
    • A rubber spatula

    Ingredients

    • 3 eggs large
    • 1 cup vegetable oil
    • 2 cups cane sugar
    • 2 cups raw zucchini, seeded grated
    • ½ cup yogurt plain or vanilla
    • 1 teaspoon vanilla extract
    • 1 teaspoon lemon juice
    • 3 cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ tsp baking powder
    • ¾ teaspoon salt
    • 1½ teaspoon cinnamon
    • 1 cup walnuts optional

    For the Cinnamon Glaze

    • `1 cup icing sugar
    • 1 tablespoon milk
    • ¼ teaspoon cinnamon

    Instructions

    • Preheat the oven to 350 degrees F. Line two loaf pans with parchment paper or grease the pans.
    • Wash the zucchini. Cut it in half lengthwise and scrape the seeds out with a spoon. Discard the seeds. Grate the zucchini either using a box grater or a food processor. Do not squeeze out the excess water.
    • In a large bowl, beat the eggs with the sugar and oil. Add in the zucchini, yogurt, lemon juice, and vanilla. Set aside.
    • Combine the flour, baking soda, baking powder, salt, and cinnamon in a medium bowl. Slowly add the dry ingredients to the wet ingredients. Mix well just until combined.
    • Pour the batter equally into two loaf pans. Bake at 350 degrees F for 45-50 minutes, or until a toothpick entered in the middle comes out clean.
    • After the zucchini bread is baked, transfer to a cooling rack.

    Next. mix up the cinnamon glaze

    • Combine icing sugar, milk, and cinnamon in a small bowl. Mix with a small whisk until smooth. Pour glaze evenly over the top of the cooled zucchini bread. Let it run down the sides. Put a plate underneath the loaf to catch the drippy glaze. Now cut yourself a slice and dig in!

    Notes

    Nutritional information is approximate and is meant as a guideline only.
    Storage:
    This zucchini bread keeps on the counter for up to 3 or 4 days. Like most quick bread, this bread tastes even better the next day. After a few days at room temperature, if you still have some left, place the bread in the fridge in an airtight container or a Ziploc bag for another week.
    If you aren't going to eat it immediately, wrap it in plastic wrap, place it inside a large Ziploc freezer bag, and store it in the freezer for up to 2 months. 

    Nutrition

    Calories: 202kcal | Carbohydrates: 25.9g | Protein: 2.8g | Fat: 10g | Saturated Fat: 2.1g | Cholesterol: 24mg | Sodium: 197mg | Potassium: 510mg | Fiber: 0.6g | Sugar: 15.7g | Calcium: 25mg | Iron: 1mg
    L❤️VE this recipe? PIN it for later! 😊Mention @windingcreek_ranch or tag #windingcreek_ranch on IG!

    Food safety

    • Never leave cooking food unattended
    • Always have good ventilation when using a gas stove

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    Reader Interactions

    Comments

    1. Katie Youngs

      August 19, 2021 at 8:07 pm

      5 stars
      This is such a delicious recipe and the cinnamon glaze really takes it over the top! My whole family loved it!

      Reply
    2. Jenny

      August 19, 2021 at 8:09 am

      5 stars
      Such a great recipe, was absolutely delicious! Thank you!

      Reply
      • Jeri

        August 19, 2021 at 9:51 am

        I'm so glad you liked it!

        Reply
    3. Nora

      August 19, 2021 at 7:58 am

      5 stars
      I love this cinnamon glaze! What a wonderful idea! Thank you for this delicious recipe!

      Reply
      • Jeri

        August 19, 2021 at 9:51 am

        We love it too! Thanks for commenting, Nora!

        Reply
    4. Kayla DiMaggio

      August 19, 2021 at 6:20 am

      5 stars
      This zucchini bread with cinnamon glaze was so delicious! I loved the depth that the cinnamon gave!

      Reply
    5. Mihaela | https://theworldisanoyster.com/

      August 19, 2021 at 4:17 am

      5 stars
      Just the other day, I made another food blogger's savoury zucchini bread recipe in the bread maker. I am so curious to see how yours turns up. I will try it with the bread maker and use the glazing at the end. I can't wait!:)

      Reply
      • Jeri

        August 19, 2021 at 9:52 am

        Let me know how it turns out for you!

        Reply
    6. Anaiah

      August 19, 2021 at 3:38 am

      5 stars
      This zucchini bread was absolutely delicious and the cinnamon glaze was perfection! Everything was wonderful together and made a great snack between meals.

      Reply
    7. Lilly

      August 18, 2021 at 11:55 pm

      5 stars
      I LOVE the cinnamon glaze! Such a great recipe!

      Reply
    8. Addie

      August 18, 2021 at 8:49 pm

      5 stars
      This zucchini bread has the best flavor!

      Reply
    9. Jean

      August 18, 2021 at 7:54 pm

      5 stars
      I made this recipe before but without yogurt, will try again because yours looks so good and will add yogurt 🙂

      Reply
      • Jeri

        August 19, 2021 at 9:53 am

        The yogurt makes a huge difference in how moist it is!

        Reply
    10. Brianna

      August 18, 2021 at 7:34 pm

      5 stars
      This zucchini bread was so light and moist, and that cinnamon glaze is fabulous!

      Reply
    11. Freya

      August 18, 2021 at 1:54 pm

      5 stars
      I love zucchini bread but your cinnamon glaze just pushed it over the top into amazingness!

      Reply
    12. Elizabeth

      August 18, 2021 at 1:53 pm

      5 stars
      This recipe is just lovely! And honestly everyone needs a way to use up extra zucchini at this time of year :)))

      Reply
    13. Lara

      August 18, 2021 at 11:54 am

      5 stars
      Yum! Love the addition of the cinnamon in this recipe. Great rip on removing the seeds too!

      Reply

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    Hi, I'm Jeri!

    I'm a passionate home cook who loves creating easy and delicious recipes for busy families! My goal is to help you make tasty meals quickly so you can spend more time on what matters most-- family!

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