This moist zucchini bread is swirled with sweet cinnamon goodness. It’s a fun way to enjoy a healthy veggie in a delicious treat that feels like dessert!
I love how the warm smell of cinnamon fills my kitchen when I bake this. Plus, it’s a great way to use up extra zucchini from the garden—win-win!
Key Ingredients & Substitutions
All-purpose flour: This is the foundation for your bread. If you want a healthier option, you can substitute with whole wheat flour. Just remember, the texture might be a bit denser.
Zucchini: Fresh, grated zucchini keeps the bread moist. If you’re out of zucchini, you can also use grated carrot for a similar moist texture.
Sugars: Both granulated and brown sugar enhance the sweetness. You may replace granulated sugar with coconut sugar for a lower glycemic option. If you need a sugar-free version, try a sugar substitute suitable for baking.
Vegetable oil: I like using vegetable oil, but melted coconut oil works great too. If you prefer a lighter flavor, try using applesauce to reduce fat while keeping moisture.
Nuts: Walnuts or pecans add a nice crunch. If you’re allergic to nuts, feel free to leave them out or replace them with seeds like sunflower or pumpkin seeds.
How Can I Get the Cinnamon Swirl Just Right?
The cinnamon swirl is what makes this bread special! To achieve that perfect swirl, follow these steps:
- Combine brown sugar, cinnamon, and melted butter until it forms a paste-like mixture.
- Pour half the batter in the pan first, then sprinkle half the cinnamon mixture evenly over it.
- Add the rest of the batter, and top it with the remaining cinnamon mixture.
- Use a knife or skewer to gently twist through the batter in an ‘S’ shape. Don’t overdo it; you want to see swirls, not blend everything together!
With these tips, your swamp will not only look great but taste amazing too! Enjoy baking!
Moist Cinnamon Swirl Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/4 cup chopped walnuts or pecans (optional)
For the Cinnamon Swirl:
- 1/3 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 tablespoon melted butter
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 50 to 60 minutes to bake. After baking, let the bread cool for about 15 minutes before slicing. So, in total, you’ll need around 1 hour and 30 minutes to enjoy your delicious zucchini bread!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Take a 9×5-inch loaf pan and grease it with butter or cooking spray, and then dust it with flour to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and optional nutmeg until combined. This creates a nice base for your bread.
3. Combine the Wet Ingredients:
In a large mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well mixed. Then, add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract until smooth.
4. Combine Wet and Dry Ingredients:
Gradually pour the dry flour mixture into the wet ingredients. Stir gently until just combined—be careful not to overmix! This will keep your bread tender.
5. Add Zucchini and Nuts:
Fold in the grated zucchini with a spatula, along with any chopped walnuts or pecans you wish to include. This adds nutrition and a lovely texture.
6. Make the Cinnamon Swirl:
In a small bowl, combine the brown sugar, cinnamon, and melted butter to create the swirl mixture.
7. Assemble the Batter:
Pour half of the zucchini bread batter into the prepared loaf pan. Then, spoon half of the cinnamon swirl mixture evenly over the batter. Carefully layer the remaining batter on top and finish with the rest of the cinnamon swirl mix.
8. Create the Swirl Effect:
Using a knife or skewer, gently swirl through the batter to create a beautiful marbled effect. Don’t overdo it—just a few swirls will suffice.
9. Bake the Bread:
Place your loaf pan into the preheated oven and bake for 50 to 60 minutes. It’s done when a toothpick inserted in the center comes out clean.
10. Cool and Serve:
After baking, let the bread cool in the pan for about 15 minutes. Then, gently remove it from the pan and place it on a wire rack to cool completely before slicing.
11. Enjoy:
Slice your freshly baked moist cinnamon swirl zucchini bread and enjoy! It’s perfect for breakfast, a snack, or even dessert!
FAQ for Moist Cinnamon Swirl Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw and drain it well to remove excess moisture before adding it to the batter. This helps keep the bread from becoming too soggy.
Is There a Substitute for Eggs in This Recipe?
Absolutely! You can replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons of water, let it sit for a few minutes to thicken). This will keep your bread moist and fluffy!
How Should I Store Leftover Zucchini Bread?
Store any 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. Just thaw it overnight in the fridge when you’re ready to enjoy!
Can I Add Other Mix-Ins?
Definitely! Feel free to add chocolate chips, dried fruits, or a combination of nuts for extra flavor and texture. Just keep an eye on the total volume to ensure the bread bakes evenly!
