This moist cinnamon swirl zucchini bread is simply delightful! Packed with shredded zucchini and a warm cinnamon flavor, it’s perfect for breakfast or a snack.
Honestly, I can’t resist a slice fresh out of the oven, especially with a little butter on top. Plus, it’s a sneaky way to get in some veggies! 🥒
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread, giving it structure. If you want a healthier option, you could try whole wheat flour, but the texture might change slightly.
Cinnamon: A key player in determining the flavor. If you want to mix it up, try using pumpkin pie spice or adding a touch of cardamom for a different warmth.
Vegetable Oil: Oil keeps the bread moist. You could substitute unsweetened applesauce for a lower-fat option or melted butter for richer flavor. Just remember that butter will slightly change the texture!
Zucchini: Fresh zucchini is best, but in a pinch, you can use frozen shredded zucchini. Make sure it’s thawed and drained of liquid before adding!
What’s the Best Way to Prepare Shredded Zucchini?
Getting the zucchini ready is key to keeping your bread moist without making it soggy. Here’s how to do it:
- Use a box grater or food processor to shred the zucchini.
- Place the shredded zucchini in a clean kitchen towel or cheesecloth.
- Twist the towel to squeeze out as much liquid as possible. This helps concentrate the zucchini flavor without making the bread too wet!
By following these steps, you’ll ensure your zucchini bread turns out perfectly moist and delicious every time! Enjoy 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)
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini (about 1 medium zucchini, squeezed of excess liquid)
For the Cinnamon Swirl:
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This delicious bread takes about 15 minutes to prepare and around 55-65 minutes to bake. You’ll need to let it cool for a bit before slicing, so overall plan for about 1.5 hours from start to your first slice of this tasty treat!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Lightly grease and flour a 9×5-inch loaf pan, or line it with parchment paper to make removal easier after baking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg (if using). This ensures that all your dry ingredients are evenly distributed for the best flavor.
3. Combine the Wet Ingredients:
In a large bowl, beat the eggs until combined. Add in the granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix until everything is well incorporated and nice and smooth.
4. Combine Wet and Dry Mixtures:
Now, gently stir the dry ingredient mixture into the wet mixture. Mix just until combined—be careful not to overmix, or the bread may turn out dense!
5. Add the Zucchini:
Fold in the shredded zucchini, making sure it’s evenly distributed throughout the batter. This will give your bread its moisture and delicious flavor!
6. Prepare the Cinnamon Swirl:
In a small bowl, mix together the granulated sugar and ground cinnamon for the swirl. This mix will add a sweet cinnamon flavor to every slice!
7. Layer the Batter:
Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture evenly over this layer.
8. Add Remaining Batter:
Next, pour the remaining batter on top of the first layer, and then sprinkle the rest of the cinnamon-sugar mixture over the top.
9. Create the Swirl:
Using a butter knife or skewer, gently swirl the cinnamon-sugar mixture into the batter to create a marbled effect. Be careful not to overmix again!
10. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and firm to the touch.
11. Cool and Enjoy:
Once baked, allow the bread to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing. This waiting time makes sure all the flavors meld beautifully!
12. Serve:
Slice up your moist cinnamon swirl zucchini bread and enjoy! It’s fantastic on its own or with a slather of butter or cream cheese spread.
This recipe yields a deliciously tender zucchini bread that’s bursting with flavor and features a lovely cinnamon swirl. Enjoy every bite!
FAQ: Moist Cinnamon Swirl Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour to make this recipe a bit healthier! Just keep in mind that the bread may turn out denser, so you can mix half all-purpose and half whole wheat if you’d like a lighter texture.
How Should I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you’d like to keep it fresh longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just ensure it’s well-wrapped to prevent freezer burn!
Can I Add Nuts or Chocolate Chips to This Recipe?
Absolutely! Feel free to fold in some chopped walnuts, pecans, or chocolate chips when you add the shredded zucchini. Just be sure not to exceed 1 cup total, so the texture stays balanced.
How Do I Know When the Bread is Done Baking?
The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If it comes out with wet batter, bake for an additional 5-10 minutes, checking regularly. The top should also be golden brown and firm to the touch.
