This moist cinnamon swirl zucchini bread is a hit! It’s sweet, fluffy, and packed with the goodness of zucchini, all while giving your kitchen that warm cinnamon smell.
Honestly, I find myself sneaking bites before it cools down! It’s perfect for breakfast or a snack. Just slice, slather on some butter, and enjoy—the best way to use up your garden zucchini!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is key to keeping the bread moist. If you can’t find zucchini, shredded carrots or applesauce can work well as a substitute to keep that moisture.
Flour: All-purpose flour is the standard, but if you want a healthier twist, whole wheat flour can provide more fiber. Use a bit less, as whole wheat flour absorbs more liquid.
Vegetable Oil: I prefer vegetable oil for its neutral flavor. You can swap it for melted coconut oil or applesauce for a lighter loaf.
Spices: Cinnamon is essential, but don’t hesitate to experiment! Add ginger for a spicy kick, or skip the nutmeg and cloves if you prefer a simpler flavor.
Nuts: Walnuts or pecans add nice crunch and flavor. If you have nut allergies or want to omit them, try sunflower seeds or just leave them out entirely.
How Do I Get a Beautiful Cinnamon Swirl?
Creating the swirl in your zucchini bread involves layering and a bit of technique. Here’s how you can achieve the best result:
- After pouring the first layer of batter into the pan, sprinkle half of the cinnamon sugar mix evenly. This will create a lovely ribbon of flavor.
- Gently add the rest of the batter on top, making sure to cover the cinnamon mixture.
- Then, sprinkle the remaining cinnamon sugar over the top before swirling it with a knife or skewer. Don’t go too deep; just enough to create a pretty marbled effect!
- Remember, a light hand creates the best swirl, so be gentle and avoid over-mixing.
With these tips and techniques, your moist cinnamon swirl zucchini bread should turn out beautifully every time! Enjoy baking!
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
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1/4 teaspoon ground cloves (optional)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup chopped nuts (walnuts or pecans), optional
For the Cinnamon Swirl:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This delicious zucchini bread will take about 15 minutes to prep, and then you’ll need around 60-70 minutes for baking. After baking, let it cool for about 10 minutes in the pan. Altogether, you can expect about 1 hour and 25 minutes from start to finish to enjoy this warm, spiced treat!
Step-by-Step Instructions:
1. Preparing the Oven and Pan:
First, preheat your oven to 350°F (175°C). Take a 9×5-inch loaf pan and grease it well with butter or cooking spray. You can also flour it or line it with parchment paper for easier removal later.
2. Mixing the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and cloves. Whisk these ingredients together until they’re well mixed and set aside.
3. Combining the Wet Ingredients:
In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil using a hand mixer or whisk. Beat until everything is well combined and smooth. Add the eggs one at a time, making sure to beat them well after each addition. Finally, stir in the vanilla extract.
4. Combining Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, using a spatula or a wooden spoon. Mix gently until everything is just blended—don’t overmix!
5. Adding the Zucchini and Nuts:
Now, fold in the grated zucchini and, if you’re using them, the chopped nuts. Make sure they’re evenly distributed throughout the batter.
6. Preparing the Cinnamon Swirl:
In a small bowl, mix together the remaining 1/4 cup of sugar and 1 tablespoon of cinnamon to create the swirl mixture.
7. Assembling the Bread:
Pour half of the zucchini batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over this layer. Then, pour the rest of the batter on top, followed by the remaining cinnamon sugar mixture. Use a knife to gently swirl the cinnamon sugar through the batter for a marbled effect.
8. Baking:
Place the loaf pan in the preheated oven and bake for about 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. If it’s browning too quickly, you can cover the top loosely with aluminum foil.
9. Cooling and Serving:
Once baked, remove the pan from the oven and let it cool in the pan for about 10 minutes. After that, transfer the bread to a wire rack to cool completely. Slice it up and enjoy your moist cinnamon swirl zucchini bread, perhaps with a little butter, alongside your favorite beverage!
This recipe yields a delightful and moist loaf that’s perfect for any occasion. Enjoy your lovely creation!
FAQ for Moist Cinnamon Swirl Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Whole wheat flour can be used for a healthier option, but use slightly less, about 1 3/4 cups, as it tends to absorb more moisture.
Can I Make This Recipe Gluten-Free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend contains xanthan gum for better structure and moisture retention.
How Should I Store Leftovers?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. For longer storage, slice and freeze it in an airtight container or freezer bag for up to 3 months. Just thaw before enjoying!
Can I Add Other Ingredients or Variations?
Yes! You can add ingredients like chocolate chips, dried fruit, or even a bit of orange zest for a fresh twist. Just be mindful not to overload the batter, as this can affect the baking time.
