This moist zucchini bread is truly a treat! It’s packed with tasty cinnamon and a sweet swirl that makes each slice special. Plus, it’s a great way to sneak in some veggies!
Whenever I make it, my home fills with the warm smell of spices. I love enjoying a slice with my morning coffee. It’s a perfect way to start the day, right? ☕️
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds moisture to the bread. You can use any type of zucchini. If you don’t have zucchini, carrots or finely mashed bananas could work as alternatives, although they might change the flavor a bit.
Eggs: Eggs help bind the ingredients and add richness. If you’re looking for an egg replacement, try using 1/4 cup unsweetened applesauce or mashed banana for each egg.
Vegetable Oil: While vegetable oil keeps the bread moist, you could also use melted coconut oil or unsalted butter for a slightly different flavor.
Ground Cinnamon: Cinnamon gives the bread its warm flavor. If you want a spicier kick, try adding some ground ginger or allspice. You can also decrease the amount for a lighter cinnamon taste.
How Do I Get the Perfect Cinnamon Swirl?
Creating the cinnamon swirl is a key part of this recipe. It’s easy, but a few tips can help ensure your swirl looks beautiful and tasty!
- After adding half of the batter to the pan, sprinkle half of the cinnamon sugar mixture evenly, ensuring every bite has that sweetness.
- When layering the batter, use a gentle touch. Don’t mix the two layers too much. A light swirling motion with a knife or skewer will create that lovely visual without blending them completely.
- Don’t skip the cooling time! Letting it cool in the pan for a bit prevents it from breaking as you remove it.
These small tips can make a big difference, leading to a nicely swirled and beautiful zucchini bread that tastes as good as it looks! Enjoy baking!
Moist Cinnamon Swirl Zucchini Bread
Ingredients You’ll Need:
For the Zucchini Bread:
- 2 cups grated zucchini (about 2 medium zucchini)
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 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)
For the Cinnamon Swirl:
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare. Then, allow about 50 to 60 minutes for baking. After that, let it cool for about 15 minutes in the pan before transferring it to a wire rack. In total, you’re looking at around 1 hour and 30 minutes until it’s ready to slice and enjoy!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
First, preheat your oven to 350°F (175°C). While it’s warming up, grease and flour a 9×5 inch loaf pan to prevent the bread from sticking.
2. Grate the Zucchini:
Next, take your zucchini, wash it, and grate it using a box grater. Once grated, wrap the zucchini in a clean kitchen towel or several paper towels, and squeeze out as much moisture as you can. This helps keep the bread from becoming too soggy.
3. Mix Wet Ingredients:
In a large mixing bowl, crack in the eggs and beat them well. Add in the granulated sugar, vegetable oil (or melted butter), and vanilla extract. Mix everything together until it’s well combined and smooth.
4. Combine Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and optional nutmeg. This step ensures that your leavening agents and spices are evenly mixed.
5. Combine Wet and Dry Mixtures:
Gently add the dry mixture to the wet mixture. Stir until just combined, being careful not to overmix. A few lumps are okay! Then, fold in your drained grated zucchini until it’s evenly distributed throughout the batter.
6. Create the Cinnamon Swirl:
In a small bowl, mix together the cinnamon and sugar for the swirl. Set this aside while you prepare the batter for baking.
7. Layer the Batter:
Pour half of the zucchini batter into your prepared loaf pan and spread it evenly across the bottom. Next, sprinkle half of the cinnamon sugar mixture over this layer. Then, pour the other half of the zucchini batter on top, spreading it gently. Finally, sprinkle the remaining cinnamon sugar mixture on top of the batter.
8. Swirl It Together:
Using a knife or skewer, gently swirl the cinnamon sugar into the batter. Use quick, gentle motions to create a pretty marbled effect without mixing it all together.
9. Bake the Bread:
Place the pan in the oven and bake for 50 to 60 minutes. It’s done when a toothpick inserted in the center comes out clean or with just a few crumbs attached.
10. Cool and Serve:
Once baked, let the bread cool in the pan for about 15 minutes. After that, carefully remove it from the pan and let it cool completely on a wire rack. Once cool, slice and enjoy your delicious, moist cinnamon swirl zucchini bread!
Great for breakfast or as a sweet treat any time of day!
Frequently Asked Questions (FAQ)
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it and drain the excess moisture thoroughly before adding it to the batter. This will help ensure your bread doesn’t become watery.
How Do I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate, which will keep it fresh for about a week.
Can I Make This Recipe Vegan?
Absolutely! To make it vegan, substitute the eggs with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). Use a plant-based oil or melted coconut oil instead of butter, and ensure your sugar is vegan-friendly.
How Can I Ensure My Bread is Moist?
To keep your zucchini bread moist, be sure to squeeze out excess moisture from the zucchini before mixing it in, and don’t overmix the batter. Overmixing can lead to a denser texture! Baking it just until a toothpick comes out clean also helps maintain moisture.
