This Moist Cinnamon Swirl Zucchini Bread is a lovely treat! Packed with fresh zucchini and warm cinnamon, it’s soft and sweet, making it perfect for breakfast or a snack.
Let’s face it, who doesn’t love a little sneaky veggie in their dessert? 😂 I like to enjoy it warm, maybe with a bit of butter. It’s easy to make and even better to eat!
Key Ingredients & Substitutions
Zucchini: The star of the show! It adds moisture and nutrition. You can use yellow squash if zucchini isn’t available, or even grated carrots for a twist.
Flour: All-purpose flour keeps the bread soft. If you’re looking for a healthier option, you can substitute half with whole wheat flour.
Oil: I recommend vegetable oil for its neutral flavor. You can switch to melted coconut oil or unsweetened applesauce for lower fat content.
Eggs: Three eggs help bind the ingredients. If you’re vegan, try using flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg, let it sit until thickened).
Walnuts or Pecans: Optional, but they add a nice crunch! If you need nuts for allergies, sunflower seeds make a great substitution.
Why Is Mixing Important When Making This Bread?
The mixing process can make or break your zucchini bread! Be sure to combine the wet and dry ingredients just until incorporated. Overmixing develops gluten, leading to a denser loaf. A few lumps are okay; they’ll smooth out as it bakes!
- Start with dry ingredients in one bowl and wet in another.
- Gradually add the dry to the wet for the best texture.
- Folding in the zucchini last helps keep the bread light and fluffy.
How to Make 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 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup vegetable oil (or melted coconut oil)
- 3 large eggs
- 2 teaspoons vanilla extract
- 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 delicious zucchini bread takes about 15 minutes of prep time and 50-60 minutes of baking time, plus a little time for cooling. Altogether, you can enjoy this treat in about an hour and a half!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s warming up, take a moment to grease and flour a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and optional nutmeg. This blends everything together and helps to aerate the flour. Set this bowl aside for now.
3. Combine the Sugars and Wet Ingredients:
In a larger bowl, mix together the granulated sugar, light brown sugar, and vegetable oil until smooth. Then, add the eggs one at a time, making sure to beat well after each addition. Finally, stir in the vanilla extract for added flavor.
4. Combine Wet and Dry Ingredients:
Now, gradually add the bowl of dry ingredients into the wet mixture, mixing just until everything is combined. Be careful not to overmix; it’s okay if the batter has a few lumps!
5. Add Zucchini and Nuts:
Gently fold in the grated zucchini and the chopped walnuts or pecans, if you’re using them. This adds moisture and a delicious crunch!
6. Prepare the Cinnamon Swirl Mixture:
In a small bowl, combine the granulated sugar and ground cinnamon that will create the delicious swirl throughout the bread.
7. Layer the Batter in the Pan:
Pour half of the batter into the prepared loaf pan. Then, sprinkle half of the cinnamon sugar mixture evenly over this batter layer. It’s going to make the best swirl!
8. Add the Remaining Batter:
Pour the remaining batter over the first layer in the pan. Finally, sprinkle the rest of the cinnamon sugar mixture on top. You’re almost there!
9. Create the Swirl:
Using a knife or a skewer, gently swirl the cinnamon sugar mixture into the batter. This creates that lovely marbled effect that adds to the deliciousness!
10. Bake the Bread:
Now, place the loaf pan in the preheated oven and bake for 50-60 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean. If the top starts browning too much, just cover it loosely with foil.
11. Cool and Serve:
Let the bread cool in the pan for about 15 minutes before transferring it to a wire rack. Allow it to cool completely before slicing so it holds together nicely.
Enjoy your moist cinnamon swirl zucchini bread with a delightful cup of tea or coffee!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute half of the all-purpose flour with whole wheat flour for a healthier option. Just note that it might make the bread slightly denser, but still delicious!
How Do I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, wrap it tightly in plastic wrap and refrigerate it for up to a week.
Can I Freeze Zucchini Bread?
Yes! To freeze, let the bread cool completely, then wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. It can last up to 3 months in the freezer. Thaw in the refrigerator overnight before serving.
What Can I Substitute for Eggs?
If you’re looking to make this bread egg-free, you can use flax eggs. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water, let it sit for about 5 minutes until it thickens, and use it in place of each egg!
