This Cinnamon Swirl Zucchini Bread is a tasty treat that’s moist and flavorful! With fresh zucchini and a sprinkle of cinnamon, it’s perfect for breakfast or a snack.
Honestly, I can’t resist a slice with a cup of coffee. The cinnamon swirl is like a warm hug! Plus, it’s a sneaky way to sneak in some veggies. Who could say no to that?
Key Ingredients & Substitutions
Zucchini: Use fresh, medium zucchinis for the best flavor. You can also grate extra zucchini and freeze it for future baking. If you need a substitution, shredded carrots can be a tasty alternative.
Oil: Vegetable oil keeps the bread moist. If you’re looking for a healthier option, you can use unsweetened applesauce instead, reducing the amount of sugar slightly.
Flour: All-purpose flour is the standard here. For a gluten-free option, you can use a gluten-free flour blend, but make sure it has a binding agent like xanthan gum.
Nuts: I love adding walnuts for extra crunch! However, if you have nut allergies, you can just leave them out or substitute with sunflower seeds.
How Do You Make Sure the Bread Is Moist and Not Dense?
Achieving a light, moist zucchini bread is all about balancing the wet and dry ingredients. Here are some tips:
- Don’t overmix the batter! Stir until just combined to keep it fluffy.
- Be sure to squeeze out excess water from the grated zucchini. Too much moisture can weigh down the bread.
- Check on the bread towards the end of the baking time. Ovens vary, so start checking at the 55-minute mark with a toothpick; it should come out clean.
Following these tips will ensure your bread is a hit with everyone!
Best Cinnamon Swirl Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon (for batter)
- 1/2 teaspoon ground nutmeg (optional)
- 1 cup vegetable oil
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
For the Cinnamon Swirl:
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, and then you’ll need to bake the bread for about 55-70 minutes. So, in total, you should set aside about 1.5 hours to enjoy making this delicious treat!
Step-by-Step Instructions:
1. Prepare the Oven and Pans:
Start by preheating your oven to 350°F (175°C). While it heats up, grease and flour two 8×4-inch loaf pans or one large loaf pan. This will keep your bread from sticking!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, 1 tablespoon of cinnamon, and nutmeg if you’re using it. This helps to combine all the dry ingredients evenly.
3. Combine Wet Ingredients:
In a large bowl, beat together the vegetable oil and 1 1/2 cups sugar until they are well combined. It should look nice and smooth!
4. Add Eggs and Vanilla:
Add the eggs one at a time, making sure to mix well after each addition. Then stir in the vanilla extract for extra flavor.
5. Mix It All Together:
Gradually add the dry mixture to the wet mixture, stirring gently just until everything is combined. Be careful not to overmix!
6. Fold in the Zucchini and Nuts:
Now, fold in the grated zucchini and nuts if you’re using them. This will add moisture and texture to your bread.
7. Prepare the Cinnamon Swirl:
In a small bowl, mix together the sugar and cinnamon that will be used for the swirl. This will add a lovely cinnamon sweetness to your bread!
8. Layer the Batter:
Pour half of the batter into your prepared loaf pan(s). Then sprinkle half of the cinnamon sugar mixture evenly over the top.
9. Add Remaining Batter and Swirl:
Pour the rest of the batter on top. Sprinkle the remaining cinnamon sugar mixture over the top. Using a knife or skewer, gently swirl the cinnamon sugar into the batter to create a marbled effect—this will look gorgeous when baked!
10. Bake the Bread:
Bake in the preheated oven for 55-70 minutes, or until a toothpick inserted into the center comes out clean. The top should look golden brown.
11. Cool and Serve:
Let the bread cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely. Slice and serve! Enjoy your delightful, cinnamon-swirled zucchini bread with a cup of coffee or tea!
This bread can be stored at room temperature wrapped in foil or in an airtight container for several days. You can also freeze it for longer storage, making it a convenient treat for later!
Frequently Asked Questions (FAQ)
Can I Use Frozen Zucchini for This Recipe?
Absolutely! Just make sure to thaw and drain any excess moisture from the frozen zucchini before using it in the recipe. You want to avoid adding too much water to the batter.
What Can I Substitute for Vegetable Oil?
If you’re looking for a healthier option, you can use unsweetened applesauce or melted coconut oil in place of vegetable oil. Just keep in mind that this might slightly change the flavor and texture, but it will still be delicious!
How Do I Store Leftover Zucchini Bread?
Store your leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it in plastic wrap and freeze it for up to 3 months. Thaw overnight in the refrigerator before enjoying!
Can I Add Other Ingredients to This Bread?
Definitely! Feel free to get creative by adding ingredients like chocolate chips, dried cranberries, or raisins for extra flavor and texture. Just keep the total mix-ins at about 1 cup to maintain the bread’s structure.
