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!
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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, Super Moist Banana Nut Bread, and Strawberry Rhubarb Cream Cheese Muffins. I find that using yogurt in any quick bread or muffin recipe makes it unbelievably moist.
I used sour cream in my Pumpkin Bread With Cream Cheese Frosting recipe to make it super moist too!
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
Gather up the ingredients to make this easy homemade zucchini loaf, and let's get started!
- 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
- lemon juice
- yogurt, plain or vanilla
- all-purpose flour
- baking soda
- baking powder
Ingredients for the cinnamon glaze:
- icing sugar
See the recipe card for quantities.
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.
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 for 45-50 minutes, or until a toothpick entered in the middle comes out clean.
After the zucchini bread is baked, transfer it to a cooling 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!
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
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. 🙂
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.
Frequently Asked Questions (FAQs)
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.
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.
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.
- 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.
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!
Zucchini Bread with Cinnamon Glaze
- bread loaf pans
- cooling rack
- Food processor
- KitchenAid mixer helpful, not required though
- A rubber spatula
- 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
- 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!
The provided nutritional information is approximate per serving and is meant as a guideline only.