This Moist Cinnamon Swirl Zucchini Bread is a sweet treat that’s perfect for breakfast or a snack! It’s packed with fresh zucchini and swirls of yummy cinnamon, making each bite super delicious.
Honestly, who knew zucchini could taste this good? I love slicing a piece while it’s still warm, with a little butter on top. It’s like giving a hug to my taste buds! 🥰
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the bread, providing structure. If you’re looking for a gluten-free option, you can use a gluten-free all-purpose blend instead.
Zucchini: Fresh grated zucchini is vital for moisture! If you’re running low, you can substitute with finely grated carrots for a different flavor.
Sugars: I like the combo of granulated and brown sugar. Brown sugar adds a nice caramel flavor. You can use coconut sugar or a sugar substitute if you’re watching your sugar intake.
Vegetable Oil: This gives the bread moisture. Melted coconut oil or applesauce works as a good alternative if you want a different flavor or a lighter option.
Nuts: I love adding chopped walnuts for a little crunch. If you have nut allergies, feel free to skip them or use seeds like pumpkin seeds instead.
How Do You Get the Perfect Cinnamon Swirl in Your Bread?
The swirl is what makes this zucchini bread special! To achieve the perfect cinnamon swirl, you’ll want to layer and mix the ingredients carefully.
- After pouring half the batter, sprinkle half of the cinnamon-sugar mixture evenly over it.
- Add the remaining batter and top it with the rest of the cinnamon-sugar, but avoid overmixing.
- Use a knife to gently swirl the cinnamon mixture through the batter, making figure-eight motions for an even pattern.
This technique ensures every slice has a delightful cinnamon flavor! Don’t rush this step—great bread takes a little time and care.
Moist Cinnamon Swirl Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, unpeeled)
- 1/2 cup chopped walnuts or pecans (optional)
For the Cinnamon Swirl:
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This delicious zucchini bread takes about 15 minutes to prepare and then 55-65 minutes to bake. After you let it cool for 10 minutes in the pan, you can enjoy it right away! In total, plan for about 1 hour and 30 minutes before it’s ready to slice and serve.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease and flour a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if you’re using it). This helps to ensure that all the leavening ingredients are evenly distributed.
3. Combine the Wet Ingredients:
In a large bowl, beat together the vegetable oil, granulated sugar, and brown sugar until well combined and slightly fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to add a wonderful aroma!
4. Combine Wet and Dry Mixtures:
Gradually fold in the dry ingredients to the wet ingredients, mixing just until everything is combined. Don’t overmix; it’s okay if there are a few lumps remaining!
5. Add the Zucchini and Nuts:
Gently fold in the grated zucchini and the chopped nuts (if using). This will add moisture and flavor to your bread.
6. Create the Cinnamon Swirl:
In a small bowl, mix together the cinnamon and granulated sugar for the swirl. This will give your bread a delightful and sweet cinnamon flavor.
7. Layer the Batter:
Pour half of the batter into the prepared loaf pan. Then sprinkle half of the cinnamon-sugar mixture evenly over the batter. Pour the remaining batter on top, followed by the rest of the cinnamon-sugar mixture. Don’t worry if it looks a little messy.
8. Swirl the Mixture:
Take a knife or skewer and gently swirl the cinnamon sugar through the batter in a figure-eight motion. This will create that lovely cinnamon swirl effect once it’s baked.
9. Bake the Bread:
Your bread is ready to bake! Place it in the preheated oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center—the toothpick should come out clean.
10. Cool and Serve:
When the bread is done baking, take it out of the oven and let it cool in the pan for about 10 minutes. Then, carefully remove it from the pan and let it cool completely on a wire rack before slicing.
Enjoy this moist, flavorful zucchini bread warm or at room temperature! Perfect for snacks, breakfast, or anytime you need a delicious treat!
FAQ for Moist Cinnamon Swirl Zucchini Bread
Can I Use Frozen Zucchini for This Recipe?
Yes, you can! Thaw the frozen zucchini and drain any excess moisture before grating it. Pat it dry with paper towels to avoid adding too much water to the batter.
Can I Make This Recipe Vegan?
Absolutely! Substitute the eggs with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). For the oil, you can use melted coconut oil or applesauce for a lighter option.
How to Store Leftover Zucchini Bread?
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before enjoying!
What Can I Use Instead of Walnuts/Pecans?
If you’re not a fan of nuts or have allergies, you can simply omit them. Alternatively, try adding chocolate chips, sunflower seeds, or even raisins for added texture and flavor.
