This cinnamon swirl zucchini bread is a tasty treat that’s moist and full of flavor! Made with fresh zucchini and a delightful cinnamon sugar swirl, it’s perfect for breakfast or snacks.
I love making this on a rainy day! The sweet aroma fills the kitchen, and I can’t resist sneaking a slice (or two!). It’s such a great way to use up zucchini, don’t you think?
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for structure, but if you’re looking for gluten-free options, you can use a gluten-free flour blend, such as almond flour or a 1:1 gluten-free flour substitute.
Zucchini: Fresh zucchini is best for moisture. If you don’t have any, shredded carrots or yellow squash can work as a substitute.
Granulated Sugar: I like using a mix of granulated and brown sugar. It gives a nice depth of flavor. You can use coconut sugar for a healthier option or honey, but this may change the moisture level.
Cinnamon: It adds a lovely warmth. Feel free to play around with spices! Pumpkin pie spice or even cardamom can add a unique twist.
Nuts: Chopped walnuts or pecans give a nice crunch. However, if you’re nut-free, just skip them, and it will still be delicious!
How Do I Achieve the Perfect Cinnamon Swirl?
Swirling the cinnamon sugar into the batter can be tricky, but here’s how to do it smoothly:
- Ensure that the cinnamon sugar mix is evenly distributed, so each bite has that sweet surprise.
- When pouring the second layer of batter, do it slowly to avoid mixing it too much with the first layer.
- Use a knife or skewer to gently swirl in a figure-8 pattern. Don’t overdo it! Just a few gentle turns will give you a beautiful marbled effect.
This technique makes sure you get that delightful cinnamon flavor throughout without losing the lovely moisture of the bread.
Best 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 teaspoon 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)
- 1/2 cup chopped nuts (optional, walnuts or pecans)
For the Cinnamon Swirl:
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This delicious zucchini bread takes about 15 minutes to prep, followed by 55-65 minutes of baking. After that, you’ll want to let it cool for 15 minutes in the pan, resulting in a total of approximately 1 hour and 30 minutes from start to finish. Perfect for enjoying with a cup of tea or coffee!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper to prevent the bread from sticking.
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg (if using). Set this mixture aside while you prepare the wet ingredients.
3. Mixing Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Beat these ingredients together until they are well combined and smooth.
4. Combining Wet and Dry Ingredients:
Next, gently stir the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix; a few lumps are okay!
5. Adding Zucchini and Nuts:
Now it’s time to fold in the grated zucchini and nuts, if you’re using them. The batter will be thick, which is perfect for holding everything together.
6. Preparing the Cinnamon Swirl:
In a small bowl, mix the granulated sugar and ground cinnamon for the swirl. This will add a delicious flavor to each bite of your bread.
7. Layering the Batter:
Pour half of the batter into your prepared loaf pan. Then, sprinkle half of the cinnamon sugar mixture evenly over the top. Pour the remaining batter over this layer, followed by the rest of the cinnamon sugar on top.
8. Creating the Swirl:
Using a knife or skewer, gently swirl the cinnamon sugar into the batter to create a lovely marbled effect. Be careful not to mix it too much; we want to keep those beautiful layers!
9. Baking the Bread:
Place the loaf pan in the oven and bake for about 55-65 minutes, or until a toothpick inserted into the center comes out clean. The house will start to smell wonderful!
10. Cooling and Slicing:
Once baked, let the bread cool in the pan for 15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. Enjoy every slice of this moist, flavorful cinnamon swirl zucchini bread!
Enjoy your baking adventure!
Frequently Asked Questions (FAQ)
Can I Substitute the Vegetable Oil?
Absolutely! You can use melted butter for a richer flavor or even applesauce for a healthier option. If using applesauce, consider reducing the sugar slightly as it adds sweetness.
What If I Don’t Have Fresh Zucchini?
If fresh zucchini isn’t available, you can use finely grated carrots or even smashed banana as an alternative. Both will add moisture, similar to zucchini.
How Do I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw it in the fridge when you’re ready to enjoy!
Can I Add Other Ingredients to This Recipe?
Yes, definitely! Feel free to experiment by adding chocolate chips, dried fruit, or even shredded coconut for extra flavor and texture. Just keep in mind that this might affect the final texture of the bread.
