This Cinnamon Zucchini Bread makes great use of your excess summer squash and delivers a sweet and delicious breakfast bread that pairs well with coffee.
There’s only so much zucchini one can eat. Grill it, throw it on a pasta, pretend it’s spaghetti… but when your garden is overflowing with zucchini and you either have too many or they’re so big that they’re past the point where they’re tender and delicious, what do you do with them? You shred them in your food processor and freeze them of course! Well, then what do you do with them, you may be asking? Shredding and freezing your zucchini is the very best way to do something with all those unwanted zucchini that grow in your garden. You can throw shredded zucchini in any kind of muffins or dessert breads or you can even mix them into things like pancakes.
This particular recipe combines a sweet cinnamon taste with the earthy crunch of raw walnuts. Bake up a batch and eat half now and freeze the rest for later!
Cinnamon Zucchini Bread
- 3 eggs beaten
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 1/2 cup 1 stick melted unsalted butter
- ½ cup apple sauce
- 2 teaspoons vanilla extract
- 3 cups all purpose flour
- 3 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoons pumpkin pie spice
- 2 cups shredded zucchini and/or summer squash
- ¾ cup chopped walnuts
Preheat oven to 325 degrees F. Grease two bread loaf pans, a 9x13 inch baking dish, or line muffin tins, depending on your baking preference.
In stand mixer, beat eggs until fluffy, about 1 minute. Beat in sugar, melted butter, apple sauce, and vanilla.
In separate bowl, combine flour, baking powder, cinnamon and pumpkin pie spice. Gradually stir dry ingredients into wet ingredients until combined. Fold in zucchini and walnuts. Transfer mixture to the prepared dish(es). Top with a thin layer of brown sugar for a sweet and crunchy top, if desired.
Bake 45 minutes in preheated oven or until a toothpick inserted into the center comes out clean.