Easy Baked Chicken with Provençal Vegetables

Some days, I need that comforting, sweet smell wafting through the house—like a warm hug in bread form. This zucchini cinnamon loaf has been my secret lifesaver on busy mornings and lazy afternoons alike. My kids ask for this all the time, and honestly, I always do this when I want to sneak some veggies into their snack without a fuss. It’s got that tender, moist crumb that just melts in your mouth, and the cinnamon-spiced boost makes it feel like a treat even if it’s practically healthy. I remember the first time I made this, I was skeptical about zucchini in bread—who’d have thought? But once I tasted it, I was hooked. The best part? This one’s a lifesaver on nights when I don’t want to turn on the oven for a big cake, but I still want something sweet. Trust me, once you try it, it’ll be one of those dishes you reach for again and again—like that old, cozy blanket you never let go of.

What is a moist cinnamon loaf?

This loaf is basically a tender, spiced bread packed with freshly grated zucchini, which keeps it unbelievably moist and flavorful. Think of it as a clever way to enjoy veggies in dessert—kind of like those carrot cakes you love, but with a summery twist. Its name says it all: moist because it stays super soft and a little dense in the nicest way, thanks to all the zucchini, and cinnamon because that warm, cozy flavor just makes everything better. It’s essentially a cross between a quick bread and a breakfast cake—something that’s perfect for breakfast, brunch, or a quick afternoon snack. It gets sliced easily, and the glaze on top adds just enough sweetness to make it feel indulgent without going overboard. I’ve tested this so many times, tweaking the spices and adding my little personal touches, and it’s always a hit—I think you’ll love it just as much as my family does.

Why you’ll love this recipe?

Honestly, what I love most about this zucchini cinnamon loaf is how it combines all those comforting flavors with such simplicity. It’s a one-bowl wonder—literally, you throw everything together, stir, and bake. No complicated mixers or fancy gadgets needed. Plus, it’s budget-friendly; most of these ingredients are staples I always keep in my pantry and fridge. The smell alone when it’s baking—that warm cinnamon, the slight hint of zucchini—makes my whole house feel cozy. My kids love it still warm from the oven, slathered with that sweet glaze, and I get so many compliments every time I serve it. It’s versatile too—great at breakfast with a cup of coffee, as a snack packed for school, or a simple dessert after dinner. I find that it’s a perfect way to use up those extra zucchinis from the garden or the farmers’ market, and it’s surprisingly forgiving—overmix, underbake, it still comes out fabulous. And the glaze? Oh, it just takes it over the top—sweet, smooth, and glossy. This recipe has definitely become a staple in my house, and I truly believe it’ll find a special place in yours too.

How do I make a moist Zucchini bread?

Quick Overview

This loaf is deceivingly simple—combine freshly grated zucchini, warm spices, and tender batter, then swirl in a cinnamon-sugar mixture before baking. The secret is not overmixing to keep it light and moist, and letting it cool completely before glazing to get that perfect shine. I love to make this in the morning because it’s ready in less than an hour, and the smell alone will make everyone drop what they’re doing and come running. The batter comes together in minutes, and the swirl gives each slice a little surprise of cinnamon sweetness inside. Once it’s baked and cooled, the glaze is just the right finishing touch—creamy, sweet, and glossy. Honestly, you’ll love how forgiving this recipe is, which makes it perfect even for your first try. It’s a cozy, tasty baked good that feels just like hugging your favorite blanket on a chilly day.

Ingredients

For the Main Batter:
– 2 cups all-purpose flour, or an easy gluten-free mix
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup vegetable oil or melted coconut oil
– 3 large eggs, at room temperature
– 1 teaspoon vanilla extract
– 1 1/2 cups grated zucchini (about 1 small zucchini)
– 1/4 cup milk (dairy or almond, I tested it with almond milk and it was extra creamy!)

For the Filling:
– 1/4 cup brown sugar
– 1 teaspoon ground cinnamon

For the Glaze:
– 1 cup powdered sugar
– 2-3 tablespoons milk or cream
– Optional: A splash of vanilla or a dusting of extra cinnamon for flavor

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper—trust me, this makes cleanup so much easier. Get your zucchini ready: grate it finely, then toss it with a pinch of salt and let it sit for 10 minutes to draw out excess moisture. Squeeze out the water with a clean kitchen towel or paper towels. This step is crucial—I learned the hard way that soggy zucchini ruins the loaf’s texture!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Mixing your dry ingredients well ensures each bite is evenly spiced and fluffy. I always do this step first—that way, everything gets evenly distributed, and I avoid clumps later.

Step 3: Mix Wet Ingredients

In another bowl, whisk together the sugar, oil, eggs, and vanilla until smooth and slightly fluffy. Then, stir in the milk. I tested this with almond milk, and it actually made the batter even creamier—plus, it’s dairy-free! Pour the wet mixture into the dry ingredients and gently stir just until combined. The batter should be thick but moist; don’t overmix, or your loaf might turn dense.

Step 4: Combine

Add the grated zucchini to the batter and fold it in gently. This is the fun part—watch how the batter slowly turns into a lovely speckled mixture. If it looks too thick, add a splash more milk; if it’s too runny, just a tiny bit more flour. Remember, the goal is a thick, spoonable batter—not runny pancake style.

Step 5: Prepare Filling

Mix the brown sugar and cinnamon in a small bowl. This sweet cinnamon swirl will be layered into the batter, creating lovely marbled pockets of flavor.

Step 6: Layer & Swirl

Pour half of the batter into your prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture over it, then add the remaining batter on top. Use a butter knife or skewer to swirl gently through the batter—try not to overmix, but make sure you get a nice marbled effect. It’s the little swirls that make this loaf interesting and pretty.

Step 7: Bake

Pop it into your preheated oven and bake for 50–60 minutes. Check doneness by inserting a toothpick in the center—if it comes out clean, you’re good! My oven runs a little hot, so I start checking around 50 minutes. Keep an eye—baking times can vary, but it’s the golden-brown crust and a springy center that tell you it’s perfect.

Step 8: Cool & Glaze

Let the loaf cool in the pan for about 15 minutes, then transfer to a wire rack. Patience is key here—letting it cool completely allows the structure to set, making slicing easier and preventing crumbles. Mix your glaze ingredients until smooth, then drizzle generously over the cooled loaf. The glaze will set a little as it cools, giving you that glossy, inviting look.

Step 9: Slice & Serve

Slice with a serrated knife for the cleanest cut. This loaf is best served slightly warm or at room temperature, with a cup of coffee or tea. I usually serve it with a dollop of yogurt or a handful of fresh berries just for a pop of freshness. It’s perfect for breakfast, snack time, or an end-of-day treat. And if there’s any leftover—trust me, it doesn’t stay around long—store it wrapped tightly at room temp for a day or two, or in the fridge if you want longer freshness.

What to Serve It With

This zucchini cinnamon loaf is so versatile, it pairs beautifully with just about everything. For breakfast, serve it alongside your favorite coffee or a glass of milk. It’s also lovely on brunch tables—think fresh fruit, whipped cream, or even a smear of almond butter for extra richness. As a dessert, warm slices topped with vanilla ice cream or a drizzle of honey are just divine. My family loves it with a side of chunky peanut butter and a cup of tea during a cozy afternoon. Sometimes, I’ll cut thick slices, toast them lightly, and spread with butter and a sprinkle of cinnamon—heaven. It’s also a great grab-and-go snack—wrapped in parchment, it travels well. Honestly, I’ve found that its sweet, spiced flavor makes it a crowd-pleaser at almost any gathering. Plus, its moist texture keeps everyone coming back for seconds—they don’t even realize they’re eating something healthy!

Top Tips for Perfecting Your Moist Zucchini Cinnamon Loaf

Over the years, I’ve picked up a few tricks that make this loaf turn out just right every single time. First, when grating the zucchini, I always use a fine grater and squeeze out as much moisture as I can. Moisture is the enemy of fluffy bread! After that, I recommend letting your zucchini sit with a sprinkle of salt for about 10 minutes, then squeezing out the excess water. It makes a big difference.

When mixing the batter, gentle folding is your friend. Overmixing develops gluten, which can make the loaf dense rather than tender. I always test my oven’s temperature with an extra oven thermometer—I’ve learned that even a slight variation can throw off baking times.

Swirling in the cinnamon-sugar mixture is a small step that elevates the bread—try to create a few of those beautiful marbled streaks, but don’t overdo it. If you want to add walnuts or mini chocolate chips, fold them in with the zucchini—just enough for flavor and texture.

If you want to make this a healthier version, swap half the flour with whole wheat flour or add a tablespoon of flaxseed meal for extra nutrition. The texture might change slightly, but it’s still delicious. I tested it with coconut oil, and honestly, it added a subtle tropical note that paired beautifully.

Baking tip: if your top browns too quickly, tent it with foil after about 40 minutes. I’ve learned that every oven behaves a little differently, so adapt accordingly. I also recommend cooling the loaf completely before adding the glaze—it helps the glaze set beautifully and prevents it from sliding off.

Storing and Reheating Tips

This loaf stays fresh and moist for a couple of days at room temperature—just wrap it tightly with plastic wrap or store in an airtight container. If you want to keep it longer, pop it in the refrigerator, which will hold well for up to five days. When I refrigerate, I like to slice it first, then store the slices in a container—I find they soften when wrapped whole. To reheat, just warm a slice in the microwave for about 15 seconds, or toast it lightly. The smell alone will make you feel cozy! If you have leftovers and want to freeze it, wrap slices separately in plastic and then foil, and they’ll stay good for a month. Thaw at room temperature or warm gently in the microwave. Remember, if you add the glaze after reheating, it will look glossy and fresh again, almost like it just came out of the oven.

Frequently Asked Questions

Final Thoughts

This moist zucchini cinnamon loaf has become one of my favorite early-morning comforts and afternoon treats. It’s cozy, forgiving, and hits all the right notes with that perfect balance of spice and sweetness. Plus, sneaking zucchini into dessert might just be my best idea ever—my kids never guess, and I feel good knowing they’re eating something a little healthier. Every time I bake this, I think about my grandma, who always said, “Nothing beats the smell of home,” and honestly, I can’t disagree. If you try this, I hope it becomes just as special in your kitchen as it has in mine. Don’t forget to share your photos or variations—I love hearing your stories! Happy baking, and savor every slice of this little piece of cozy comfort.

Ratatouille Baked Chicken

A classic French dish made into a family-friendly comfort food, loaded with vibrant vegetables and tender chicken.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 4

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 tablespoons extra-virgin olive oil
• 8 bone-in chicken thighs (skin removed)
• Kosher salt and freshly ground black pepper to taste
• 1 small yellow onion roughly chopped
• 5 garlic cloves minced
• 1 large eggplant peeled and cut into 1-inch cubes
• 1 tablespoon tomato paste
• 1 tablespoon fresh thyme finely chopped
• 2 medium zucchini cut into 0.5-inch dice
• 1 yellow bell pepper cut into 0.5-inch squares
• 5 vine-ripened tomatoes cut into 0.5-inch dice
• 1 cup fresh basil leaves finely chopped

Method

 

Preparation Steps

1. Preheat the oven to 400°F.
2. Set a large Dutch oven over medium-high heat. Add 0.5 tablespoon olive oil and heat to shimmering.
3. Pat the chicken dry with paper towels, season on all sides with salt and pepper, and set the chicken down in the pan. Cook, without moving, until nicely browned and the meat releases from the pan, about 5 minutes.
4. Flip and continue cooking until the other side begins to brown, about 3 minutes. Remove the chicken to a plate and set aside.
5. Reduce the heat to medium and add the remaining olive oil, onion, garlic, and a pinch of salt. Cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes.
6. Add the eggplant and another pinch of salt and cook, stirring occasionally, until the eggplant begins to soften, about 5 minutes.
7. Add the tomato paste and thyme and cook, stirring constantly, for 1 minute.
8. Add the zucchini, bell pepper, tomatoes, another pinch of salt, and a twist of black pepper and cook, stirring occasionally, until all of the vegetables are tender, about 10 minutes.
9. Remove the pan from the heat.
10. Partially submerge the chicken into the vegetables. Transfer the pot to the oven and cook, uncovered, until the thickest portion of the chicken reaches an internal temperature of 160°F, about 20 minutes.
11. Remove from the oven and let stand for 10 minutes. Stir in the basil and serve.

Notes

This dish is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven.