This Moist Cinnamon Swirl Zucchini Bread is like a warm hug on a chilly day! Packed with fluffy zucchini and swirls of sweet cinnamon, it’s both tasty and comforting.
You might want to eat it straight from the oven, but I like to toast slices for breakfast. Who can resist that cinnamon aroma filling the kitchen? 🍞💚
Key Ingredients & Substitutions
Zucchini: Grating zucchini adds moisture. Use medium-sized zucchini, but you can substitute with yellow squash if needed. No zucchini? Consider using applesauce for moisture instead.
Flour: All-purpose flour gives structure to the bread. If gluten-free is what you need, try a 1:1 gluten-free flour blend. Just ensure that it contains xanthan gum for the right texture!
Oils: I use vegetable oil for a neutral taste. You can swap it with canola oil or even melted coconut oil for a unique flavor. Avoid using olive oil as it may change the taste.
Spices: Ground cinnamon brings warmth to this bread, but you can mix it up. Add nutmeg or allspice for more depth or use pumpkin spice for a seasonal twist.
How Do You Get a Perfect Swirl in Your Zucchini Bread?
A great swirl adds visual appeal and extra flavor! Here’s how to nail it:
- Start by layering half of the batter in each pan. This ensures the swirl is evenly distributed.
- Sprinkle the cinnamon sugar mixture on top of the first layer of batter.
- Add the remaining batter on top and finish with more cinnamon sugar. Don’t worry if it seems a bit uneven; it adds character!
- To swirl, take a knife or skewer. Insert it lightly into the batter and gently pull through in a figure-eight motion, being careful not to mix too much.
Practice makes perfect, and remember, the swirls don’t have to be perfect! Just have fun with it.
Moist Cinnamon Swirl Zucchini Bread
Ingredients:
For the Bread:
- 2 cups grated zucchini (about 1 medium zucchini)
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp ground cinnamon (for batter)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs
- 1 cup vegetable oil (or canola oil)
- 2 tsp vanilla extract
For the Cinnamon Swirl:
- 1/3 cup granulated sugar
- 1 tbsp ground cinnamon
How Much Time Will You Need?
This delicious zucchini bread takes about 20 minutes of preparation time and approximately 50-60 minutes to bake. After baking, allow it to cool for about 15 minutes. So overall, plan for about 1 hour and 35 minutes to enjoy this delightful treat!
Step-by-Step Instructions:
1. Prepping the Oven and Pans:
Start by preheating your oven to 350°F (175°C). Grease and flour two 8×4-inch loaf pans or line them with parchment paper to prevent sticking. This extra step makes it easier to remove the bread later. Trust me, it’s worth it!
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and 1 tablespoon of ground cinnamon. This will ensure that everything is evenly combined and the dry ingredients are ready to mix with the wet ingredients.
3. Creaming the Sugars and Eggs:
In a large mixing bowl, add the granulated sugar, brown sugar, and eggs. Using an electric mixer or a whisk, beat them together until the mixture is light and fluffy. This will help to incorporate air into the batter for a lighter texture.
4. Adding in Oil and Vanilla:
Next, stir in the vegetable oil and vanilla extract into the sugar and egg mixture. Mix until combined, bringing all the wet ingredients together beautifully.
5. Combining Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until everything is combined. Be careful not to overmix; a few lumps are okay!
6. Folding in the Zucchini:
Gently fold in the grated zucchini using a spatula. This adds moisture and flavor to your bread, making it super tasty!
7. Preparing the Cinnamon Swirl:
In a small bowl, mix together the 1/3 cup of granulated sugar and 1 tablespoon of cinnamon for that delicious swirl.
8. Layering the Batter:
Divide half of the batter evenly between the two prepared loaf pans. Then sprinkle half of the cinnamon sugar mixture over the batter in each pan.
9. Adding More Batter:
Spread the remaining batter evenly on top of the cinnamon sugar layer in each pan. This helps to ensure that the cinnamon swirl is nicely embedded in the bread.
10. Finishing with the Cinnamon Sugar:
Now sprinkle the remaining cinnamon sugar mixture over the top layer of batter. Take a knife and gently swirl the cinnamon sugar through the batter to create a beautiful pattern.
11. Baking Time:
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell heavenly!
12. Cooling the Bread:
After baking, remove the loaves from the oven and allow them to cool in the pans for 10-15 minutes. Then, transfer them to a wire rack to cool completely. This helps maintain perfect moisture.
Enjoy Your Creation!
Your Moist Cinnamon Swirl Zucchini Bread is ready to slice! Enjoy it warm or at room temperature, plain or toasted. It’s a perfect treat for breakfast or a sweet snack any time of the day!
FAQ About Moist Cinnamon Swirl Zucchini Bread
Can I Use Frozen Zucchini for This Recipe?
Yes! If you have frozen zucchini, simply thaw it first and drain excess moisture before adding it to the batter. This helps keep your bread from becoming too soggy.
What Can I Substitute for Eggs in This Recipe?
If you’re looking for an egg substitute, you can use 1/4 cup unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes). Both options work well for binding!
How Should I Store Leftovers?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to 3 months. Just thaw it at room temperature when you’re ready to enjoy!
Can I Add Nuts or Chocolate Chips?
Absolutely! Feel free to mix in 1 cup of chopped nuts (like walnuts or pecans) or chocolate chips for added texture and flavor. Just fold them into the batter gently before dividing it into the pans.
