This Moist Cinnamon Swirl Zucchini Bread is perfect for breakfast or a snack! It’s sweet, soft, and filled with yummy cinnamon flavors, plus sneaky veggies you won’t even notice.
I love how easy it is to whip up this bread. You just mix the ingredients, add the zucchini, and swirl in the cinnamon. Just watch it disappear in my house—it’s that good! 🥳
Key Ingredients & Substitutions
All-purpose flour: This flour gives the bread structure. You can substitute whole wheat flour for more nutrition. Just note it might make the bread a bit denser.
Granulated sugar & brown sugar: I love a mix of both for flavor depth. If you want to cut sugar, use a sugar substitute like Stevia, but follow conversion instructions on the package.
Vegetable oil: It keeps the bread moist. You can replace it with melted coconut oil or applesauce for a healthier option.
Zucchini: Fresh, grated zucchini keeps the bread moist. If you don’t have zucchini, mashed bananas or shredded carrots could work in a pinch, just remember the flavor will change a bit.
Nuts: I sometimes add walnuts or pecans for crunch. If you have nut allergies, feel free to skip them or use sunflower seeds instead!
How Do You Get the Cinnamon Swirl Just Right?
A great swirl is key to this recipe! To achieve that, make sure not to over-mix it after layering your ingredients. Keep the swirls gentle and light so the cinnamon-sugar doesn’t completely blend into the batter.
- After pouring the first layer of batter, sprinkle half of the cinnamon-sugar mix evenly.
- Use a knife or skewer to swirl in, pulling through the batter but don’t overdo it! Just a few gentle twists will do.
- Once baked, you’ll have lovely cinnamon swirls throughout!
Moist Cinnamon Swirl Zucchini Bread
Ingredients You’ll Need:
For The Bread:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, unpeeled)
- 1/4 cup chopped walnuts or pecans (optional)
For The Cinnamon Swirl:
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
How Much Time Will You Need?
This scrumptious recipe will take about 15 minutes to prep, followed by 55-65 minutes of baking time. So in total, you’re looking at roughly 1 hour and 10-15 minutes before you can enjoy this delightful bread!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). While it warms up, grease and flour a 9×5 inch loaf pan to ensure your bread won’t stick.
2. Whisk the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg (if using). Give it a good whisk and set it aside.
3. Mix the Sugars and Oil:
In a large mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil until thoroughly mixed and smooth.
4. Add Eggs and Vanilla:
Add the eggs to the mixture one at a time, beating well after each addition. Then stir in the vanilla extract until combined.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until everything is incorporated. Be careful not to overmix!
6. Add the Zucchini and Nuts:
Gently fold in the grated zucchini and nuts (if you’re using them) until evenly mixed throughout the batter.
7. Prepare the Cinnamon Swirl:
In a small bowl, stir together the 1/4 cup of granulated sugar and 1 tsp of ground cinnamon until well combined.
8. Layer the Batter:
Pour half of the batter into the prepared loaf pan, smoothing it out evenly. Sprinkle half of the cinnamon-sugar mixture on top of this layer.
9. Add the Remaining Batter and Swirl:
Pour the rest of the batter over the cinnamon sugar layer, then sprinkle the remaining cinnamon-sugar mixture on top. Use a knife or skewer to gently swirl the cinnamon sugar through the batter to create a marbled look.
10. Bake the Bread:
Slide the loaf pan into the preheated oven and bake for 55-65 minutes. Keep an eye on it, and check for doneness by inserting a toothpick into the center; it should come out clean.
11. Cool the Bread:
Once done, remove the loaf from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Now it’s time to slice and savor your moist, flavorful cinnamon swirl zucchini bread! Enjoy with a warm cup of tea or coffee! 🍞☕
FAQ about Moist Cinnamon Swirl Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just be sure to thaw it completely and squeeze out excess moisture using a clean kitchen towel. This will help maintain the bread’s texture.
Can I Reduce the Sugar in This Recipe?
Absolutely! You can reduce the granulated sugar by 1/4 cup without greatly affecting the texture. For an even healthier option, consider using a sugar substitute, following the conversion guidelines on the package.
How Should I Store Leftovers?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap and freeze it for up to 3 months. Just thaw it overnight in the fridge when you’re ready to enjoy it again!
Can I Make This Recipe Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure your baking soda and baking powder are also gluten-free for a successful bake!
