This Easy Cinnamon Swirl Zucchini Bread is a tasty treat that combines fresh zucchini with a sweet, cinnamon swirl. It’s moist and perfect for breakfast or a snack!
You’ll love how simple it is to make! Just mix the ingredients, pour in the pan, and let the oven do the work. Plus, it fills your kitchen with a cozy aroma—who can resist that? 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your zucchini bread. If you need a gluten-free option, you can substitute with a gluten-free all-purpose flour blend.
Zucchini: Fresh zucchini is key to keeping the bread moist. If zucchini isn’t in season, you can use grated carrots for a similar texture and sweetness.
Granulated and Brown Sugar: Both sugars work together to create a lovely sweetness and moisture. You can replace the regular sugar with coconut sugar for a less processed option, but adjust the quantity based on taste.
Vegetable Oil: This keeps the bread moist. You can use melted coconut oil or unsweetened applesauce for a healthier alternative.
Nuts: I like adding walnuts for crunch, but feel free to skip them or substitute with chocolate chips for a different twist!
How Do I Get the Perfect Cinnamon Swirl?
Creating that beautiful cinnamon swirl is simple but does require a little technique. Start by layering the batter and cinnamon mixture correctly.
- Pour half of the batter into the loaf pan, then sprinkle half of the cinnamon-sugar mixture on top.
- Gently pour the remaining batter and repeat with the last half of cinnamon-sugar. This layering allows the swirl to form.
- Take a knife or skewer and carefully swirl through the layers a few times. Don’t overdo it or you’ll lose the distinct layers!
And remember, each oven is different, so watch the baking time closely to get that perfect rise and texture!
Easy Cinnamon Swirl Zucchini Bread Recipe
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 tablespoon ground cinnamon (for batter)
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 1 medium zucchini), excess moisture squeezed out
- 1/2 cup chopped nuts (optional, walnuts or pecans)
For the Cinnamon Swirl:
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
Estimated Time:
This recipe will take about 15 minutes to prepare and 55-65 minutes to bake, plus a short cooling time. So, you’re looking at around 1.5 hours total before you can enjoy this delicious bread!
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, or you can line it with parchment paper for easier removal later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, 1 tablespoon of cinnamon, and nutmeg if you’re using it. This will be the dry mixture for your batter.
3. Combine Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat well until it’s smooth. Add the eggs, one at a time, and mix well after each addition. Stir in the vanilla extract to give it a lovely flavor!
4. Combine Dry and Wet Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring gently just until everything is combined. Don’t over-mix — it’s okay if there are a few lumps!
5. Add Zucchini and Nuts:
Gently fold in the grated zucchini and the chopped nuts if you’re using them. This is where your bread gets its moisture and flavor!
6. Prepare the Cinnamon Swirl:
In a small bowl, mix together the 1/3 cup granulated sugar and 2 teaspoons ground cinnamon to create your swirl mixture.
7. Layer the Batter:
Pour half of the batter into the prepared loaf pan. Then sprinkle half of the cinnamon-sugar mixture evenly over this first layer of batter.
8. Add Remaining Batter and Swirl:
Pour the rest of the batter into the pan and sprinkle with the remaining cinnamon-sugar mixture on top. Using a knife or skewer, gently swirl through the batter to create a beautiful cinnamon pattern, but be careful not to mix it completely!
9. Bake Your Bread:
Bake in the preheated oven for 55-65 minutes. To check if it’s done, insert a toothpick in the center. If it comes out clean or with just a few crumbs, your bread is ready!
10. Cool and Enjoy:
Let the bread cool in the pan for about 10 minutes, then carefully remove it and let it cool completely on a wire rack. Slice and enjoy your delightful Easy Cinnamon Swirl Zucchini Bread!
This bread is best enjoyed fresh, but it also stores well for a few days. Just wrap it tightly and keep it at room temperature! Happy baking!
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; just note that the bread may be denser. You might consider using a mix of both for a lighter texture while still getting the nutritional benefits of whole wheat.
How Do I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to 3 months. Just thaw it overnight in the fridge before serving!
Can I Add Other Ingredients to the Batter?
Absolutely! Feel free to add in some chocolate chips, dried fruit, or even shredded coconut for an extra twist. Just keep in mind not to overload the batter; about 1/2 cup of extras is usually a good amount.
What Can I Use If I Don’t Have Zucchini?
If you don’t have zucchini, you can use grated carrots or applesauce as a substitute. For grated carrots, you’ll achieve a similar moistness, and applesauce will add a nice sweetness. Adjust the sugar slightly if using very sweet applesauce.
