This Easy Cinnamon Swirl Zucchini Bread is a tasty treat that’s perfect for breakfast or a snack. It’s soft, sweet, and has a delightful cinnamon swirl throughout!
The best part? It helps use up all that zucchini you have lying around. I love it warm with a little butter. If you sneak a slice while it’s baking, I won’t tell! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for our bread. If you’re looking for a gluten-free option, you can try a gluten-free all-purpose flour blend.
Zucchini: Fresh zucchini adds moisture. If you don’t have any, shredded carrots can be a fun substitute, but they will change the flavor slightly.
Vegetable Oil/Melted Butter: Both will work well, but I personally prefer melted butter for a richer taste. If you’re looking for a healthier option, you could also use applesauce.
Granulated and Brown Sugar: The combination gives sweetness and a nice caramel flavor. If you’re watching sugar intake, consider using coconut sugar instead. It has a similar taste!
How Do You Keep Zucchini Bread Moist and Flavorful?
Keeping your zucchini bread moist while achieving the right texture is crucial. Here’s how:
- Make sure to squeeze out excess moisture from the grated zucchini. This keeps your bread from becoming soggy.
- Don’t overmix the batter; mix just until you no longer see dry flour to prevent a dense loaf.
- Consider adding a tablespoon of yogurt or sour cream to the batter for extra moisture.
- Let the bread cool in the pan for a bit before transferring. This helps it firm up while retaining moisture.
Easy Cinnamon Swirl Zucchini Bread
Ingredients You’ll Need:
- For the Bread:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon (for batter)
- 1/4 teaspoon ground nutmeg (optional)
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (approximately 1 medium zucchini, squeezed dry)
- For the Cinnamon Swirl:
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare and 55-65 minutes to bake, plus additional time for cooling. Overall, you should budget around 1 hour and 30 minutes from start to enjoying a warm slice!
Step-by-Step Instructions:
1. Preheat and Prep:
First, preheat your oven to 350°F (175°C). While that’s heating up, go ahead and grease and flour a 9×5-inch loaf pan so your bread won’t stick.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, 2 teaspoons of cinnamon, and nutmeg if you’re using it. Set this bowl aside for later.
3. Combine Wet Ingredients:
In a large mixing bowl, beat the eggs together with the granulated sugar until the mixture is smooth and pale. Add in the oil (or melted butter) and vanilla extract, mixing until well combined.
4. Combine Dry and Wet Mixtures:
Now, gradually add your dry mixture to the wet mixture. Stir just until everything is combined—don’t overmix! We want to keep it fluffy.
5. Add Zucchini:
Gently fold in the grated zucchini until it’s evenly spread throughout the batter. This will add lots of moisture!
6. Prepare the Cinnamon Swirl:
In a small bowl, mix together the brown sugar and 1 tablespoon of cinnamon. This will create that delicious swirl.
7. Layer the Batter:
Pour half of the batter into your prepared loaf pan. Then sprinkle half of the cinnamon-sugar mixture over the top evenly.
8. Add Remaining Batter and Swirl:
Now pour the rest of the batter over the cinnamon-sugar layer. Sprinkle the remaining cinnamon-sugar mixture on top. Using a butter knife or skewer, gently swirl the cinnamon sugar into the batter to create that lovely marbled effect.
9. Bake:
Place the loaf in your preheated oven and bake it for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell amazing!
10. Cool and Slice:
Once it’s done, let the bread cool in the pan for about 15 minutes. Then, carefully transfer it to a cooling rack to cool completely before slicing into it. Enjoy your delicious cinnamon swirl zucchini bread!
Happy baking! 🍞
FAQ for Easy Cinnamon Swirl Zucchini Bread
Can I Use Different Types of Flour?
Absolutely! If you want a gluten-free option, you can substitute an equal amount of gluten-free all-purpose flour. However, keep in mind that the texture may vary slightly.
Can I Make This Recipe Vegan?
Yes! To make it vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water equals 1 egg) and use a plant-based oil or dairy-free butter.
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 refrigerate for up to a week or freeze for up to 3 months.
What Can I Use If I Don’t Have Nutmeg?
If you don’t have nutmeg on hand, it can easily be omitted. Alternatively, you can increase the cinnamon or add a pinch of allspice for a slightly different flavor profile.
