This moist zucchini bread is swirled with yummy cinnamon for a cozy treat. It’s perfect for breakfast or a snack, and no one will ever guess there’s zucchini hiding in it!
I love how the warm spices fill the kitchen while it bakes. Trust me, it’s hard to resist sneaking a slice right when it comes out! 🍞
Plus, it’s an easy way to get veggies into your day. I always make a double batch because it disappears quickly in my house!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread, providing structure. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend with good results!
Vegetable Oil: I prefer vegetable oil for its neutral taste, but you can swap this for melted coconut oil or a light olive oil if you want a bit of flavor. Just make sure it’s in a liquid state for easy mixing.
Zucchini: Fresh, grated zucchini helps keep the bread moist. No zucchini? You could use grated carrots or even finely grated apples for a sweet twist!
Nuts: I love adding walnuts or pecans for a nice crunch. If you’re nut-free, leave them out or try adding seeds like sunflower seeds instead!
Spices: Ground cinnamon is essential for warmth and flavor. Nutmeg is optional but adds a nice deeper taste. A dash of cardamom can also give an interesting twist!
How Do You Get the Perfect Cinnamon Swirl?
Swirling the cinnamon sugar into the batter creates those delightful pockets of flavor. To do this right:
- Pour half of your batter into the pan before adding half of the cinnamon sugar mixture.
- Spread the batter evenly but don’t worry about making it perfect!
- After adding the second layer of batter, sprinkle the remaining cinnamon sugar on top.
- Use a knife or skewer to gently swirl it through the batter. Aim for a figure-eight pattern, but don’t overdo it—too much swirling will mix everything in!
This technique gives you beautiful swirls that look lovely when sliced. Enjoy your 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
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup chopped nuts (optional, e.g., walnuts or pecans)
For the Cinnamon Swirl:
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
Time Needed to Prepare:
You’ll need about 15 minutes to prep the ingredients and mix everything together. Then, the baking time is about 55 to 65 minutes. Make sure to let the bread cool for about 10 minutes before slicing, so the total time is around 1 hour and 30 minutes. Perfect for enjoying with a cup of tea or coffee!
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 to prevent sticking. This step is important for ensuring your delicious bread slides out easily!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, 2 teaspoons of cinnamon, and nutmeg (if using) until well combined. This creates a flavorful base for your bread.
3. Combine Wet Ingredients:
In a large bowl, beat the vegetable oil, granulated sugar, and brown sugar together until smooth. Then, add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract to add a lovely aroma!
4. Add the Zucchini:
Stir in the grated zucchini until it’s well distributed throughout the wet mixture. This is where your bread gets its moisture and nutritional boost!
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients mix into the wet ingredients, stirring just until combined. Be careful not to overmix! If you’re using nuts, fold them in gently at this point.
6. Create the Cinnamon Swirl:
In a small bowl, mix the swirl sugar and 1 tablespoon of cinnamon together. This will create the lovely cinnamon pockets in your bread.
7. Layer the Batter:
Pour half of your zucchini bread batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Pour the remaining batter over the top, and then sprinkle the rest of the cinnamon sugar on top.
8. Swirl It Up:
Using a butter knife or skewer, gently swirl through the batter to create a nice cinnamon pattern. This will give your bread that beautiful marbled effect.
9. Bake Away:
Place the loaf pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell heavenly!
10. Cool and Slice:
Once baked, let the bread cool in the pan for about 10 minutes. Then, carefully remove it and place it on a wire rack to cool completely before slicing. This helps maintain its moisture!
Enjoy your moist cinnamon swirl zucchini bread warm or at room temperature! It’s perfect for breakfast, snacks, or dessert!
Frequently Asked Questions
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrients. Just keep in mind that the texture may be denser, so you might want to add a tablespoon of extra liquid if needed.
How Do I Keep My Zucchini Bread Moist?
The key to moist zucchini bread is using fresh, grated zucchini and avoiding overmixing the batter. Additionally, letting the bread cool completely in the pan before slicing helps retain moisture, preventing it from drying out.
Can I Freeze Leftover Zucchini Bread?
Absolutely! To freeze, wrap slices or the whole loaf tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. Thaw overnight in the fridge or at room temperature before enjoying!
What Can I Use Instead of Nuts?
If you’re not a fan of nuts or have allergies, you can simply omit them. Alternatively, you could substitute with seeds, such as sunflower seeds or pumpkin seeds, for some added crunch!
