This Moist Cinnamon Swirl Zucchini Bread is a sweet treat that will make your kitchen smell amazing! It’s packed with fresh zucchini and swirled with a tasty cinnamon mix.
Honestly, who knew veggies could taste so good in bread? I love having a slice with my morning coffee, and guess what? It’s a sneaky way to get in some greens too! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of the bread. If you’re looking for a gluten-free option, you can use a cup-for-cup gluten-free flour blend.
Zucchini: Freshly grated zucchini keeps the bread moist. If you don’t have zucchini, shredded carrot works as a tasty substitute, just reduce the sugar a bit.
Granulated & Brown Sugar: The combination adds sweetness and depth. You can switch out some of the sugar for applesauce if you want a healthier version. About 1/2 cup should do, but cut back on the oil a little.
Cinnamon: This spice is crucial for flavor. If you enjoy different spices, feel free to add a pinch of ginger or allspice for a unique touch!
How Can You Get That Perfect Cinnamon Swirl?
The cinnamon swirl is what takes this bread to the next level! To achieve a great swirl, make sure not to mix it too much; you want a marbled look, not a fully blended batter.
- Pour half of your batter into the loaf pan, then sprinkle with half of the cinnamon sugar.
- Add the second half of the batter, followed by the remaining cinnamon sugar on top.
- Use a knife to gently create a swirling motion through the batter—don’t overdo it!
Resting the bread after baking is essential too. It helps set the flavors and makes slicing easier! Enjoy your baking adventure!
Moist Cinnamon Swirl Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1 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)
- 1/2 cup chopped walnuts or pecans (optional)
For the Cinnamon Swirl:
- 1/3 cup brown sugar, packed
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This delicious zucchini bread takes about 15 minutes of prep time and 55-65 minutes of baking time. After baking, let it cool for about 15 minutes in the pan before transferring it to a wire rack. So, overall, you’re looking at about 1 hour and 30 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
First things first, preheat your oven to 350°F (175°C). Grab a 9×5-inch loaf pan and grease it lightly with butter or cooking spray, then dust it with a bit of flour or line it with parchment paper. This helps prevent the bread from sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if you’re using it). This step is key for making sure your bread rises nicely!
3. Combine Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined. Then, add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract until everything is nice and smooth.
4. Combine Wet and Dry Ingredients:
Now it’s time to mix it all together! Gradually add the dry mixture to the wet mixture, stirring until just combined (don’t over-mix). Gently fold in the grated zucchini and nuts, if you’re including them.
5. Make the Cinnamon Swirl:
In a small bowl, mix together the 1/3 cup of brown sugar and 1 tablespoon of cinnamon. This will give your bread that delicious cinnamon swirl!
6. Layer the Batter:
Pour half of the batter into the prepared loaf pan, spreading it evenly. Then, sprinkle half of the cinnamon sugar mixture over the top. Pour in the remaining batter and sprinkle the rest of the cinnamon sugar mixture on top. With a knife or skewer, gently swirl through the batter to create that beautiful marbled look.
7. Bake the Bread:
Pop the loaf pan into the preheated oven and bake for about 55–65 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean, your bread is ready!
8. Cool and Enjoy:
Once baked, let the bread cool in the pan for about 15 minutes. Then carefully transfer it to a wire rack to cool completely before slicing.
Enjoy your moist, cinnamon-swirled zucchini bread with a cup of coffee or tea!
FAQ – Moist Cinnamon Swirl Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for extra nutrition. This may change the texture slightly, making it denser, but it will still taste delicious!
How Do I Store Leftover Zucchini Bread?
Store 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. Thaw it overnight in the fridge before enjoying!
Can I Add Other Mix-Ins to This Bread?
Absolutely! Feel free to add chocolate chips, dried fruit, or seeds for extra flavor and texture. Just be mindful of the overall moisture level; you might want to reduce the zucchini slightly if you add a lot of mix-ins.
Is It Necessary to Squeeze Out the Zucchini Moisture?
No need to squeeze out the moisture! The grated zucchini keeps the bread moist, so just wash and grate it directly into the batter. If you’re using very large or watery zucchinis, you might want to chop off the end (where a lot of moisture can be) before grating.
