Search thousands of recipes reviewed by home cooks like you.

Zucchini Bread with Cinnamon Sugar Topping

Zucchini Bread with Cinnamon Sugar Topping

  • Prep

  • Cook

  • Ready In

Beth

This is a delicious zucchini bread adapted from a recipe of my mother's to include a yummy cinnamon and sugar topping. My husband can eat an entire loaf of this bread at a time, it is so good!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 18 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 45.5g
  • 15%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 228 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Prepare two loaf pans with cooking spray.
  2. Mix the eggs, vegetable oil, sugar, zucchini, and vanilla extract together in a large bowl; add the raisins. In a separate bowl, combine the flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon. Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans.
  3. Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans, and sprinkle the tops with the brown sugar-cinnamon mixture.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Sarah Jo
53
9/23/2011

I cut this recipe back to 12 servings and made muffins out of the batter. Instead of vegetable oil, I used melted butter. I cut the melted butter by half and substituted homemade applesauce for the other half. I also increased the baking powder/baking soda and cinnamon to a teaspoon each and I used organic raisins. Very good zucchini bread recipe--very moist and slightly chewy. We really liked the cinnamon sugar topping but there needed to be a little more. We'll increase it next time. I think I'll add a half cup of pecans next time, too, as one of the other reviewer's suggested.

Mochajo
42
8/19/2009

This was delicious!!! I made so many batches and gave them to friends and family. They all loved them!!! And now i have tons of people asking for the recipe. However I didnt add the raisins ... I've never been a big raisin fan. And i added more cinnamon. Also i made a batch with walnuts which was also very yummy :)

naples34102
37
4/14/2011

Excellent - other than making muffins instead of bread I didn't, and wouldn't, change a thing. Just right cinnamon flavor - neither too heavily spiced nor too sweet. Loved the raisins, which contributed interest as well as flavor. My raisins were a little on the dry side but plumping them up for about 10 minutes in hot water did the trick (actually, I really liked how they turned out, all puffy and moist, and I just might do that from now on!). The simple cinnamon-sugar topping was just perfect for these muffins, which I baked at 350 degrees. This batter was so nice, and so accurate that I'll keep it in mind to substitute carrots or apples as well.