This moist cinnamon swirl zucchini bread is a cozy treat! It’s packed with shredded zucchini and has a sweet, spiced swirl that makes every bite special.
I love how easy it is to whip up and enjoy a slice with my morning coffee. Plus, it’s a sneaky way to add veggies to your day—who knew? 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the bread, giving it structure. If you want a healthier option, you could use whole wheat flour, but it might alter the texture slightly. I also enjoy using a mix of all-purpose and almond flour for added flavor.
Vegetable Oil: This keeps the bread moist. You can substitute it with melted coconut oil for a hint of tropical flavor, or applesauce for a healthier alternative that also adds moisture!
Zucchini: Fresh, finely shredded zucchini adds moisture and nutrition. If you don’t have zucchini on hand, you can use grated carrots or even applesauce. Just be mindful of extra moisture if you swap for fruits.
Granulated & Brown Sugar: These add sweetness and moisture. If you’re looking for lower sugar options, you could use a sugar substitute like monk fruit or a maple syrup, just adjust the liquid a bit accordingly.
How Do I Perfectly Fold In Shredded Zucchini?
Folding in zucchini may seem simple, but it’s important for the right texture. Here’s how:
- First, make sure to squeeze out excess moisture from the shredded zucchini using a clean kitchen towel. This helps prevent soggy bread.
- Gently fold the zucchini into the batter using a spatula. This ensures even distribution without overmixing. Overmixing can lead to a dense loaf!
Once you get the hang of it, you’ll have beautifully moist zucchini bread every time! Enjoy your baking! 😊
How to Make 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 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups finely shredded zucchini (about 1 medium zucchini)
- 1/4 cup milk
For the Cinnamon Swirl:
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This delicious zucchini bread takes about 15 minutes to prepare and 55-65 minutes to bake. Allow an additional 15 minutes for it to cool in the pan before transferring to a wire rack, and you’re looking at a total time of around 1 hour and 30 minutes. Perfect for a weekend baking project!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
First, preheat your oven to 350°F (175°C). Next, grease and flour a 9×5-inch loaf pan. Alternatively, you can line it with parchment paper for easy release later.
2. Mix Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and optional nutmeg. This ensures even distribution of all the leavening agents and spices.
3. Combine Wet Ingredients:
In a larger bowl, beat together the vegetable oil, granulated sugar, and brown sugar until everything is well mixed and smooth. Add the eggs one at a time, making sure to beat well after each addition. Then, stir in the vanilla extract.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until everything is just combined. Overmixing can make the bread dense, so stop as soon as you don’t see any dry flour.
5. Add the Zucchini:
Gently fold in the finely shredded zucchini. This step adds the moisture and the veggies that will keep your bread yummy and moist.
6. Make the Cinnamon Swirl:
In a small bowl, mix together 1/3 cup granulated sugar and 1 tablespoon of ground cinnamon. This will create the delightful swirl in your bread.
7. Layer Your Batter:
Pour half of the batter into your prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the top. Pour the remaining batter on top, and then sprinkle the rest of the cinnamon sugar mixture over this layer.
8. Create the Swirl:
Using a knife or skewer, gently swirl the cinnamon sugar mixture into the batter without disturbing it too much; you want to create a marbled effect. Be cautious not to overmix!
9. Bake the Bread:
Now, it’s time to bake! Place the loaf pan in the oven and bake for 55-65 minutes. Your bread is done when a toothpick inserted into the center comes out clean.
10. Cool and Serve:
Once baked, let the bread cool in the pan for about 15 minutes. After this, transfer it to a wire rack to cool completely before slicing. Enjoy your moist cinnamon swirl zucchini bread warm or at room temperature!
Feel free to enjoy it on its own or spread a bit of butter or cream cheese for extra delight. Happy baking!
FAQ for Moist Cinnamon Swirl Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour can be used for a healthier option, but be aware it may result in a denser texture. A mix of whole wheat and all-purpose flour (50/50) can give a nice balance!
How Do I Store Leftovers?
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 then foil, and freeze for up to 3 months. Thaw before serving!
Can I Make This Recipe Gluten-Free?
Yes, you can make a gluten-free version! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the baking powder and baking soda you use are also gluten-free!
Can I Add Nuts or Chocolate Chips?
Absolutely! Feel free to fold in 1/2 to 1 cup of chopped nuts or chocolate chips with the shredded zucchini. This adds extra flavor and texture. Just remember that it might slightly affect baking time, so keep an eye on it!
