Cinnamon Zucchini Bread Recipe
Cinnamon Zucchini Bread Recipe photo by Taste of Home

Cinnamon Zucchini Bread Recipe

Read Reviews
4.5 4 5
Publisher Photo
“The only way Mom could get me to eat veggies was to bake this zucchini bread. When I grew up, I lightened her original recipe, so I can still eat it without guilt.” —Kathie Meyer, Round Rock, Texas
TOTAL TIME: Prep: 25 min. Bake: 50 min. + cooling
MAKES:12 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 50 min. + cooling
MAKES: 12 servings


  • 3/4 cup sugar
  • 1/4 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon baking soda
  • 1-1/4 cups shredded peeled zucchini
  • 1/2 cup raisins

Nutritional Facts

1 slice equals 174 calories, 5 g fat (trace saturated fat), 0 cholesterol, 170 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.


  1. In a small bowl, beat the sugar, applesauce, oil, egg whites and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda; gradually beat into sugar mixture. Fold in zucchini and raisins.
  2. Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (12 slices).
Originally published as Cinnamon Zucchini Bread in Country Woman August/September 2008, p32

Reviews for Cinnamon Zucchini Bread

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Feb. 3, 2015

"I use 2 whole eggs instead of just the egg whites, and mine turns out great, not dry at all."

Reviewed Sep. 26, 2010

"While this bread initially seemed a little dry, I agree with abbie that over time it became more moist. I added 1/2 cup quick cooking oats and it was fabulous!"

Reviewed Aug. 5, 2010

"This bread is the best zucchini bread I have ever made! I used my homemade, very low sugar applesauce and reduced the amount of sugar it called for by even more, and it turned out wonderfully! It gets moister as it gets older too."

Reviewed Oct. 24, 2008

"I made this bread and it was good, but a little dry."

Loading Image