This Moist Cinnamon Swirl Zucchini Bread is a tasty treat filled with warm cinnamon goodness and bits of zucchini. It’s perfect for breakfast or a yummy snack!
If you’re like me, you’ll love how easy it is to mix everything together. And yes, zucchini makes it super moist—sorry, not sorry if you can’t resist a second slice! 😄
Key Ingredients & Substitutions
Flour: All-purpose flour makes this bread fluffy and tender. If you prefer a gluten-free option, try using a gluten-free all-purpose flour blend. I’ve had great results with this for other baked goods!
Sugars: Granulated and brown sugar add sweetness and moisture. If you’re watching your sugar intake, you can use a sugar substitute like erythritol or coconut sugar for a healthier twist.
Vegetable Oil: This keeps the bread moist. You can substitute it with applesauce for a lighter version, or use melted coconut oil for a subtle coconut flavor.
Zucchini: It’s key for moisture without adding too much flavor. You can also substitute with grated carrots or even apples for a slight twist, just note that this will change the flavor a bit.
What’s the Best Way to Shred Zucchini for This Recipe?
Shredding zucchini may seem simple, but it’s important to do it right for the best texture. Start by washing the zucchini well, then you can use a box grater or food processor. Aim for fine to medium shreds, as large chunks can affect the bread’s structure.
- Trim the ends of the zucchini, then grate it using the larger holes of a box grater.
- If you have time, place the shredded zucchini in a clean towel and squeeze out excess moisture. This helps prevent a soggy bread.
Moist Cinnamon Swirl Zucchini Bread Recipe
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini (about 1 medium zucchini)
- 1/4 cup milk
For the Cinnamon Swirl:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, and then you’ll bake it for 55-65 minutes. After baking, it’s best to let it cool for 15 minutes in the pan before transferring it to a wire rack. So, in total, you’re looking at roughly 1 hour and 30 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Next, grease and flour a 9×5 inch loaf pan or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and 1 tablespoon of ground cinnamon. This helps to evenly distribute the leavening agents and spices.
3. Combine the Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until it’s creamy and well combined. Then, add the eggs one at a time, making sure to beat well after each addition. Don’t forget to mix in the vanilla extract!
4. Add Zucchini and Milk:
Stir in the shredded zucchini and milk until everything is nicely combined. You won’t notice the zucchini much in taste, but it does wonders for the moisture!
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing just until everything is incorporated. Be gentle! Overmixing can make the bread tough.
6. Make the Cinnamon Swirl:
In a small bowl, mix together the remaining 1/4 cup of granulated sugar and 1 tablespoon of ground cinnamon. This will create your delicious cinnamon swirl!
7. Layer the Batter:
Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture over the batter. Next, add in the rest of the batter, and top with the remaining cinnamon sugar mixture.
8. Swirl it Up:
Using a knife or skewer, gently swirl the cinnamon sugar through the batter. There’s no need to overdo it; you want to create a lovely marbled effect!
9. Bake:
Pop your loaf in the oven and bake for about 55-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
10. Cool and Enjoy:
Once baked, allow the bread to cool in the pan for about 15 minutes. Carefully remove it from the pan and transfer it to a wire rack to cool completely before slicing.
Enjoy your moist, flavorful cinnamon swirl zucchini bread! Perfect for breakfast, a snack, or even dessert!
FAQ for Moist Cinnamon Swirl Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, the texture may be denser, so you might want to start with a 50/50 mix of both flours to maintain moisture and lightness.
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 freeze for up to 3 months. Just thaw it in the fridge overnight when you’re ready to enjoy!
Can I Add Nuts or Chocolate Chips to the Recipe?
Absolutely! Feel free to mix in 1/2 to 1 cup of chopped nuts or chocolate chips to the batter for added flavor and texture. Just fold them in gently after combining the wet and dry ingredients.
What Can I Substitute for Eggs?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana for each egg. This will help keep the bread moist while also adding a hint of flavor.
