This delightful zucchini bread is packed with moist goodness and a hint of cinnamon swirl. It’s like a warm hug on a plate, perfect for any time of day!
I love how easy it is to make. Just mix everything, pour it into a loaf pan, and bake away. Plus, it makes my kitchen smell heavenly! 🥰
Key Ingredients & Substitutions
Zucchini: Grated zucchini keeps the bread moist. Use medium-sized zucchini and leave the skin on for added nutrition. If you have yellow squash, that works too!
Flour: All-purpose flour is great, but whole wheat or gluten-free flour can be substituted for a healthier or gluten-free option. Just keep in mind the texture may change slightly.
Oils: I prefer vegetable oil for its neutral flavor. You can also use melted coconut oil or butter. Both will add a lovely richness!
Nuts: Adding walnuts or pecans gives a nice crunch. If you have nut allergies, feel free to skip them. You could also use seeds like sunflower or pumpkin for some added texture.
What’s the Best Way to Grate Zucchini?
Grating zucchini is simple but can be a bit messy if not done right. Here’s how to get it perfectly grated:
- Use a box grater or food processor with a grating attachment for quick work.
- Don’t squeeze out excess moisture; it keeps the bread moist. Just grate and measure what you need.
- If your zucchini is large, cut it in half lengthwise to make it easier to handle.
How to Create a Beautiful Cinnamon Swirl?
Making a cinnamon swirl is all about layering! Here’s how to do it:
- After pouring in the first layer of batter, sprinkle half of the cinnamon mixture evenly on top.
- Use a knife or skewer to swirl the mixture without whisking too much—just a few gentle motions are enough!
- Repeat with the second layer of batter and the remaining cinnamon mixture for a striking finish.
With these tips, you’re all set for baking this delicious zucchini bread. Happy baking! 🍞
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
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, unpeeled)
- 1/2 cup chopped walnuts or pecans (optional)
For the Cinnamon Swirl:
- 1/3 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 tablespoon melted butter
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and 55 to 65 minutes of baking time. You’ll spend a little bit of time mixing and assembling the batter and cinnamon swirl, and then just let it bake until golden and fragrant! It’s the perfect treat for breakfast or a snack!
Step-by-Step Instructions:
1. Prep Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to make removing the bread easier.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg if you’re using it. This mixture will help the bread rise and infuse it with flavor. Set it aside.
3. Mix the Wet Ingredients:
In a large mixing bowl, beat together the granulated sugar, brown sugar, and eggs until the mixture is smooth and creamy. This is a key step to ensure your bread is fluffy!
4. Add in Oils And Flavor:
Pour in your oil and vanilla extract. Mix well until everything is combined together nicely.
5. Incorporate the Zucchini:
Gently stir in the grated zucchini into the wet mixture, adding any nuts if you decided to use them. This will add texture and flavor to your bread.
6. Combine Wet and Dry Ingredients:
Gradually add your dry mixture to the wet ingredients. Mix lightly until just combined—be careful not to overmix, or your bread could end up tough!
7. Create the Cinnamon Swirl:
In a small bowl, mix together the brown sugar, ground cinnamon, and melted butter for the swirl. This will add a sweet, spicy ribbon throughout your bread.
8. Layer the Batter:
Pour half of the batter into your prepared loaf pan, making sure to smooth the top. Then, spoon half of the cinnamon swirl mixture over this layer and gently swirl it in using a knife or skewer.
9. Finish Layering:
Pour the rest of the batter into the pan and smooth it out again. Finish by spooning the remaining cinnamon mixture on top and swirling it gently once more.
10. Bake It:
Place your loaf in the oven and bake for about 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. The loaf should be a nice golden brown on top.
11. Cooling Time:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. This will help keep the bread from getting soggy.
12. Slice and Serve:
Once cooled, slice up your zucchini bread and enjoy it warm with a pat of butter or on its own. It’s delightful either way!
Enjoy your deliciously moist cinnamon swirl zucchini bread! 🍞✨
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, the texture may be a bit denser. You may also consider using a mix of both for a better balance!
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 it for up to 3 months. Just thaw it in the fridge overnight before enjoying!
Can I Add Other Mix-ins?
Absolutely! Feel free to customize your zucchini bread by adding chocolate chips, dried fruit, or even shredded coconut for extra flavor and texture.
What If I Don’t Have Enough Zucchini?
If you’re short on zucchini, you can use applesauce or mashed bananas as a substitute. Use about 1 cup of applesauce or banana for every cup of grated zucchini, but keep in mind it will change the flavor slightly!
