This yummy zucchini bread is moist and packed with warm cinnamon flavors. The swirl of sweet goodness makes each slice a little treat! Perfect for breakfast or a snack.
Every time I make this, my house smells amazing! I love sneaking a slice while it’s still warm. It’s like a cozy hug in bread form! 😊
Key Ingredients & Substitutions
Zucchini: Fresh, grated zucchini is key for moisture and a slight crunch. If you don’t have zucchini, you can use grated carrots or apples for a different twist.
Flour: All-purpose flour works great here. If you’re looking for a healthier option, you can use whole wheat flour, but the texture might be slightly denser.
Sugars: Both granulated and brown sugar add sweetness and moisture. You can substitute coconut sugar or honey if you prefer, but adjust the quantities since they’re sweeter.
Vegetable Oil: This keeps the bread moist. You can use melted coconut oil or applesauce for a healthier alternative. Applesauce will reduce calories but may affect the texture slightly.
Nuts: Walnuts or pecans add a nice crunch. If you have nut allergies, feel free to leave them out or replace them with sunflower seeds.
How Can I Get the Swirl Just Right?
Creating that delicious cinnamon swirl is simple! Start with mixing sugar and cinnamon in a small bowl. Here’s how to nail it:
- After adding half of the batter to the loaf pan, sprinkle half of the cinnamon mixture over evenly.
- Pour in the rest of the batter, then top with the remaining cinnamon sugar.
- To swirl, use a knife or skewer to gently stir the mixture in a swirling motion, but don’t overdo it; you want to maintain distinct layers.
This technique not only looks beautiful but spreads the cinnamon flavor throughout the bread!
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
- 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:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This delightful zucchini bread will take about 15 minutes to prep and around 55 to 65 minutes to bake. Allow an additional 15 minutes for cooling in the pan. So, you’re looking at about 1 hour and 30 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or you can line it with parchment paper for easier removal later.
2. Mix the Dry Ingredients:
In a medium bowl, combine the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg (if using). Whisk them together until they are well mixed.
3. Combine the Wet Ingredients:
In a large mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil until everything is nicely blended. It might look a bit grainy—that’s okay!
4. Add the Eggs and Vanilla:
Now, crack in the eggs one at a time, making sure to beat well after each addition to keep the mixture smooth. Finally, stir in the vanilla extract for that lovely aroma!
5. Combine Wet and Dry Ingredients:
Gently fold the dry mixture into the wet ingredients using a spatula. Mix until just combined; be careful not to overmix as this can make the bread dense.
6. Add Zucchini and Nuts:
Next, fold in the grated zucchini and walnuts or pecans if you like a bit of crunch. You want the zucchini to be evenly mixed throughout the batter.
7. Prepare the Cinnamon Swirl:
In a small bowl, mix together the 1/4 cup of sugar and 1 tablespoon of ground cinnamon. This will be your delicious swirl!
8. Layer the Batter:
Pour half of the batter into your prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter.
9. Add Remaining Batter and Swirl:
Carefully pour the remaining batter over the cinnamon layer, and then sprinkle the rest of the cinnamon-sugar mixture on top. Use a knife or skewer to gently create a swirl effect by making figure-eight motions through the batter.
10. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
11. Cool the Bread:
Once baked, let the bread cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This helps keep the bread from getting soggy.
12. Serve and Enjoy:
Slice up your warm, moist cinnamon swirl zucchini bread and enjoy it as is or with a smear of butter. It’s delicious either way!
This bread stays moist and tasty for several days when wrapped tightly and stored at room temperature. Bonus: It freezes well, so you can enjoy it later too!
Frequently Asked Questions
Can I Use Different Types of Flour?
Yes, you can substitute all-purpose flour with whole wheat flour for a healthier option. Keep in mind that whole wheat flour might result in a denser texture. Gluten-free flour blends can also work, but the outcome may vary.
What Can I Substitute for Zucchini?
If you don’t have zucchini, grated carrots or apples can be a great substitute. They’ll add moisture and a bit of flavor, although the overall taste will change slightly.
How Should I Store Leftover Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. You can also freeze slices for up to 3 months; just wrap them tightly and place them in a freezer-safe bag.
Can I Make This Recipe Vegan?
Absolutely! You can replace the eggs with chia eggs (1 tablespoon chia seeds mixed with 3 tablespoons water, let sit until gel-like), and use a plant-based oil or applesauce in place of vegetable oil for a vegan option!
