This Moist Cinnamon Swirl Zucchini Bread is a cozy treat, loaded with sweet, shredded zucchini and a lovely swirl of cinnamon. It’s perfect for breakfast or a snack!
I love how this bread makes my kitchen smell amazing while baking. Plus, the zucchini keeps it super soft—almost like a hug in a slice! 🥰 Enjoy it warm with butter for an extra special touch!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is a star here! It keeps the bread moist. If you don’t have zucchini, you can use shredded carrot or applesauce as a substitute, but be aware of the flavors they bring.
Flour: All-purpose flour works best for a standard loaf. If you need a gluten-free option, a 1:1 gluten-free flour blend can work well, but check if it needs any adjustments.
Oils: I like using vegetable oil for its neutral flavor. You can also use melted coconut oil for a hint of sweetness or substitute applesauce for a lighter option.
Nuts: Walnuts or pecans give crunch but are optional. If you prefer a nut-free version, simply skip them, or use seeds like sunflower seeds for a similar texture.
What’s the Best Way to Grate Zucchini?
Grating zucchini is super simple but here are some tips! First, wash the zucchini and then trim off both ends. Use a box grater or a food processor to shred it finely. If your zucchini is large, scoop out the seeds to avoid excess moisture.
- After grating, place the zucchini in a clean dish towel and squeeze out the extra moisture. This helps avoid a soggy loaf!
- Measure your grated zucchini lightly packed for the best results.
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 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 coconut oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, lightly packed)
- 1/2 cup chopped walnuts or pecans (optional)
For the Cinnamon Swirl:
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 50-60 minutes of baking time. Don’t forget to let it cool for 10 minutes after baking. In total, you can expect to spend just over an hour enjoying the wonderful smells as it bakes and cools!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal after baking.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This helps blend all the dry ingredients evenly.
3. Mix the Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, and eggs until the mixture is creamy. Then add in the oil and vanilla extract, mixing until well combined.
4. Combine Wet and Dry Ingredients:
Gently stir the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can make the bread dense.
5. Add Zucchini and Nuts:
Fold in the grated zucchini and walnuts or pecans if you’re using them. This will add a wonderful texture!
6. Make the Cinnamon Swirl:
In a small bowl, combine the sugar and cinnamon for the swirl, mixing to ensure it’s well incorporated.
7. Layer the Batter:
Pour half of the batter into the prepared loaf pan and then sprinkle half of the cinnamon-sugar mixture evenly over it. Pour the remaining batter on top and finish with the rest of the cinnamon-sugar mixture.
8. Create Swirls:
Using a knife or a skewer, gently swirl the cinnamon-sugar into the batter to create a pretty marbled effect. Don’t overdo it—just a few swirls will do!
9. Bake the Bread:
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. This is the moment you’ve been waiting for—the delicious aroma filling your kitchen!
10. Cool & Slice:
Once baked, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Then, slice it up and enjoy the moist, flavorful goodness of your cinnamon swirl zucchini bread!
This bread is not only tasty but also packed with nutrients from the zucchini. Perfect for breakfast, snacks, or even dessert!
FAQ for Moist Cinnamon Swirl Zucchini Bread
Can I Use Different Types of Oil?
Absolutely! While vegetable oil is recommended for a neutral flavor, you can also use melted coconut oil for a hint of sweetness or even applesauce for a lighter option, which will keep the bread moist.
How Do I Store Leftovers?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap and then in foil for up to 3 months.
Can I Substitute the Zucchini?
Yes! If you don’t have zucchini on hand, shredded carrots or applesauce can work as substitutes. Just keep in mind that the flavor will be slightly different, but still delicious!
How Can I Make This Recipe Gluten-Free?
To make this zucchini bread gluten-free, use a 1:1 gluten-free flour blend. Make sure to check the packaging for any other specific instructions, and your bread should turn out great!
