This Best Cinnamon Swirl Zucchini Bread is a moist and flavorful treat that combines fresh zucchini and a delightful cinnamon swirl. It’s perfect for breakfast or a snack!
Every bite brings a warm, cozy feeling, thanks to that sweet swirl. I love making it when zucchini is in season, and it’s a great way to sneak in some veggies (shh, don’t tell the kids!).
Key Ingredients & Substitutions
All-purpose Flour: This is the base of the bread, giving it structure. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend.
Zucchini: Fresh grated zucchini adds moisture and flavor. If you don’t have zucchini on hand, you can substitute with grated carrot, which adds a nice sweetness.
Vegetable Oil: This keeps the bread moist. If you’d like, you can use melted coconut oil or melted butter for a richer taste. Just ensure it’s not too hot when mixing!
For the Cinnamon Swirl: Brown sugar gives a lovely caramel flavor. If you prefer a lower sugar content, coconut sugar is a great substitute.
How Do I Prevent My Zucchini Bread From Being Too Dense?
Dense zucchini bread can be a common issue. The key is to be gentle when mixing the ingredients! Here are some tips:
- Measure your flour accurately—spoon it into the measuring cup and level it off.
- Don’t overmix the batter. Stir just until combined to keep the bread light.
- Make sure your zucchini is well-drained. Excess moisture can make the bread heavier!
Using these tips and ingredient insights, you can create a wonderfully moist and flavorful zucchini bread every time! Enjoy baking!
Best Cinnamon Swirl Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional)
- 2 large eggs
- 1 cup granulated sugar
- 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:
- 1/3 cup brown sugar (packed)
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This recipe takes approximately 15 minutes of prep time and 55-65 minutes of baking time. Allow an additional 10-15 minutes to cool before slicing. Total time is about 1 hour and 30 minutes. Perfect for a cozy day in the kitchen!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by greasing and flouring it, or you can line it with parchment paper for easy removal later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, ground cinnamon, baking powder, baking soda, salt, and optional nutmeg until well combined. This ensures all your leavening agents are evenly distributed!
3. Combine Wet Ingredients:
In a large bowl, beat the eggs with the granulated sugar until well combined and creamy. Pour in the vegetable oil and vanilla extract, mixing them together thoroughly.
4. Combine Wet and Dry Mixtures:
Carefully stir the dry ingredients into the wet mixture just until everything is combined. It’s okay if some small lumps remain—don’t overmix!
5. Add Zucchini and Nuts:
Gently fold in the grated zucchini and any chopped nuts you’d like to use. This is where the magic happens—zucchini keeps your bread super moist!
6. Prepare the Cinnamon Swirl:
In a small bowl, mix together the packed brown sugar and ground cinnamon for the delicious swirl.
7. Layer the Batter:
Pour half of the zucchini bread batter into your prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter.
8. Add Remaining Batter and Swirl:
Pour the remaining batter over the cinnamon sugar layer, and top with the rest of the cinnamon sugar mixture. Use a knife or skewer to gently swirl the cinnamon mixture into the batter for that beautiful marbled effect!
9. 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 lightly cracked.
10. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. Enjoy your delicious, moist cinnamon swirl zucchini bread!
Feel free to share this recipe with friends and family, and enjoy every delicious slice!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it might make the bread denser. To keep it lighter, you might want to use half whole wheat and half all-purpose flour or add a tablespoon of extra liquid to the batter.
How Do I Store Leftover Zucchini Bread?
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap or aluminum foil before freezing!
What Can I Use Instead of Eggs?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or mashed banana for each egg. This will help keep the bread moist and add a bit of extra sweetness!
Can I Add Other Mix-Ins?
Absolutely! Feel free to add chocolate chips, dried fruit, or different nuts to the batter for a fun twist. Just keep in mind that adding more bulky mix-ins may affect the texture, so adjust the dry ingredients slightly if needed.
These tips should help you make the best cinnamon swirl zucchini bread and answer some common questions you might have along the way. Happy baking!
