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To make delicious cinnamon swirl zucchini bread, you need a few key ingredients. Here’s what you will need: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - 1 cup granulated sugar - ½ cup brown sugar, packed - 2 large eggs - 1 cup vegetable oil (or melted coconut oil) - 2 cups grated zucchini (about 1 medium zucchini) - 1 teaspoon vanilla extract - ½ cup chopped walnuts or pecans (optional) - ¼ cup cinnamon sugar (for topping) This list gives you all you need for a tasty and moist zucchini bread. The zucchini adds moisture and a subtle sweetness, while the spices bring warmth and flavor. For the best results, use fresh zucchini and good-quality spices. If you want crunch, add nuts. You can find the full recipe in the detailed instructions section. 1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or butter. 2. In a medium bowl, whisk together: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg 3. In a large bowl, combine: - 1 cup granulated sugar - ½ cup brown sugar, packed - 2 large eggs Whisk until well blended. 4. Slowly whisk in: - 1 cup vegetable oil (or melted coconut oil) - 1 teaspoon vanilla extract Mix until the mixture is thick and glossy. 5. Stir in 2 cups grated zucchini until evenly combined. 6. Gradually add the dry ingredients to the wet ingredients. Mix until just combined. Be careful not to overmix. If you want, fold in ½ cup chopped walnuts or pecans. 7. Pour half of the batter into the prepared loaf pan. Sprinkle half of ¼ cup cinnamon sugar over the batter. Pour the remaining batter on top and finish with the remaining cinnamon sugar. Use a knife to gently swirl through the batter. Do not over-swish. 8. Bake in the preheated oven for 50-60 minutes. A toothpick inserted into the center should come out clean. 9. Once baked, remove the bread from the oven. Let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. For the full recipe, check the details above. - Avoiding overmixing the batter: This is key for a light and fluffy loaf. Mix the wet and dry ingredients until just combined. A few lumps are okay. Overmixing can make the bread dense. - Properly grating zucchini: Use a box grater for even pieces. Drain excess moisture after grating. You can place the zucchini in a clean dish towel and squeeze out the water. This helps keep the bread from getting soggy. - Knowing when the Zucchini Bread is done: Check for doneness after 50 minutes. Insert a toothpick into the center. If it comes out clean, the bread is ready. If not, bake for a few more minutes. - The importance of cooling time: Let the bread cool in the pan for 10 minutes. This helps it set. Then transfer it to a wire rack. Cooling prevents sogginess and helps with slicing. Enjoy this tasty treat warm or at room temperature. {{image_2}} You can make your cinnamon swirl zucchini bread even better with some fun flavors! - Chocolate chips: Add ½ cup of chocolate chips for a sweet twist. - Dried fruits: Try ½ cup of raisins or cranberries for a chewy texture. - Spices: Mix in ½ teaspoon of ginger or cardamom for extra warmth. These additions can change the taste and make it your own. You could even mix and match. Imagine a bite of chocolate and cinnamon together! If you have special diets, you can still enjoy this bread. Here are some easy swaps: - Gluten-free flour: Use a gluten-free blend instead of all-purpose flour. This keeps the bread light and fluffy. - Vegan options: Replace the eggs with flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for 5 minutes to thicken. For oil, you can use applesauce for less fat. These changes keep the delicious flavor while fitting your needs. Don't hesitate to mix it up! Want to see the full recipe? Check it out above! To keep your cinnamon swirl zucchini bread fresh, wrap it tightly in plastic wrap. Place the wrapped bread in an airtight container. This method stops air and moisture from ruining the taste and texture. Store it at room temperature for up to three days. If you want to keep it longer, the fridge is not the best choice. It can dry out the bread. Instead, choose a cool, dark place in your kitchen. You can easily freeze zucchini bread to enjoy later. First, let the bread cool completely. Then, wrap it in plastic wrap, ensuring no air gets in. Next, place the wrapped loaf in a freezer bag or airtight container. This keeps it fresh and prevents freezer burn. You can freeze it for up to three months. When you're ready to eat it, thaw it overnight in the fridge. For a quick option, you can thaw it at room temperature for a few hours. Enjoy your delicious cinnamon swirl zucchini bread anytime! For the full recipe, check out the earlier section. How to make the best Cinnamon Swirl Zucchini Bread? To make the best bread, use fresh zucchini. Grate it finely for even mixing. Mix wet and dry ingredients gently to avoid tough bread. Swirl the cinnamon sugar carefully to create nice patterns. Bake until a toothpick comes out clean. Can you use frozen zucchini in the recipe? Yes, you can use frozen zucchini. Thaw it and drain excess water before mixing. This helps keep your bread from becoming too wet. What’s the best way to measure flour? The best way to measure flour is by spooning it into a measuring cup. Avoid scooping directly from the bag. This keeps your flour light and avoids packing it down. Is it possible to double the recipe? Yes, you can double the recipe. Just mix everything in a larger bowl. Bake in two loaf pans for even cooking. Keep an eye on the bake time, as it may change slightly. What can I use instead of eggs? You can replace eggs with applesauce or mashed bananas. Use ¼ cup for each egg. This keeps the bread moist and adds a hint of sweetness. Can I substitute sugar with honey or maple syrup? Yes, you can use honey or maple syrup instead of sugar. Use ¾ cup for each cup of sugar. Reduce the liquid in the recipe by 2 tablespoons, as these are more liquid than sugar. This article covered a delicious Cinnamon Swirl Zucchini Bread recipe. We discussed key ingredients, step-by-step instructions, and valuable tips. You learned about variations for flavor and dietary needs, how to store leftovers, and common questions. Remember, the right baking tips will help your bread shine. Enjoy making it your own! Each slice offers a taste of joy. So grab those ingredients, and let’s bake!

- Cinnamon Swirl Zucchini Bread

Indulge in the delightful flavors of homemade Cinnamon Swirl Zucchini Bread! This easy recipe combines the sweetness of zucchini with a swirl of cinnamon sugar for a delicious treat that everyone will love. Perfect for breakfast or an afternoon snack, this bread is sure to impress. Click through to discover the step-by-step instructions and make your own batch today! Enjoy the cozy aroma and taste of this scrumptious bread made in just over an hour.

Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 cup granulated sugar

½ cup brown sugar, packed

2 large eggs

1 cup vegetable oil (or melted coconut oil)

2 cups grated zucchini (about 1 medium zucchini)

1 teaspoon vanilla extract

½ cup chopped walnuts or pecans (optional)

¼ cup cinnamon sugar (mixed from 3 tablespoons granulated sugar and 1 tablespoon cinnamon)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with cooking spray or butter.

    In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. Set aside.

      In a large bowl, combine the granulated sugar, brown sugar, and eggs. Whisk together until well blended.

        Slowly whisk in the vegetable oil and vanilla extract until the mixture is thick and glossy.

          Stir in the grated zucchini until evenly combined.

            Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. If using, fold in the chopped nuts.

              Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar over the batter. Pour the remaining batter on top and finish with the remaining cinnamon sugar. Use a knife to gently swirl through the batter to create a marbled effect, but do not over-swish.

                Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

                  Once baked, remove from the oven and let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 8 slices

                      - Presentation Tips: Slice the zucchini bread and serve it warm with a pat of butter. For an elegant touch, place the slices on a beautiful wooden board and sprinkle with a little extra cinnamon sugar on top. Enjoy with a hot cup of coffee or tea!