This Easy Cinnamon Swirl Zucchini Bread is a tasty treat that combines soft zucchini with a sweet cinnamon swirl. It’s moist, fluffy, and perfect for breakfast or a snack!
I love making this bread because it’s super simple and always fills my kitchen with a warm, cozy smell. Plus, you get to sneak in some veggies—bonus points! 🍞💚
Key Ingredients & Substitutions
Flour: Regular all-purpose flour works best for this recipe. If you’re looking for a healthier option, you can try whole wheat flour, but the bread might be denser. I always stick with all-purpose for a light texture.
Zucchini: Make sure to grate the zucchini finely and squeeze out excess moisture. If you don’t have zucchini, you can use grated carrots instead, but they will give a different flavor.
Sugar: I use granulated sugar for sweetness. You could replace half of it with honey or maple syrup for a more natural sweetener. Just reduce the oil slightly to balance moisture.
Vegetable Oil: This helps keep the bread moist. Canola or melted coconut oil are good substitutes if you’re looking for an alternative.
Cinnamon: Ground cinnamon is key for that warm, cozy flavor. If you want a twist, try adding a touch of nutmeg or pumpkin spice!
How Do I Make Sure My Zucchini Bread is Moist and Not Too Dense?
A big concern often is keeping zucchini bread moist without it becoming dense. Here are some tips:
- Always squeeze out excess moisture from the grated zucchini to prevent sogginess.
- Don’t overmix when you combine the wet and dry ingredients; mix just until combined.
- Check for doneness a few minutes early. Ovens vary, and you want to avoid overbaking.
Cooling the bread in the pan briefly helps it set, but make sure to transfer it to a wire rack afterwards to prevent steam buildup. Enjoy baking!
Easy Cinnamon Swirl Zucchini Bread
Ingredients You’ll Need:
- For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon (divided)
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, moisture squeezed out)
- For the Cinnamon Swirl:
- 1/4 cup brown sugar
Time Needed:
This Easy Cinnamon Swirl Zucchini Bread will take about 15 minutes for preparation and 50-60 minutes for baking, plus an additional 15 minutes to cool. So, in about 1 hour and 30 minutes, you’ll have a delicious loaf of bread ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and 1 teaspoon of ground cinnamon. This will help everything combine evenly.
3. Combine the Wet Ingredients:
In a large mixing bowl, beat the granulated sugar, vegetable oil, eggs, and vanilla extract together until well combined. This should create a smooth mixture.
4. Combine Wet and Dry Ingredients:
Gently stir the dry mixture into the wet mixture just until combined. Be careful not to overmix, as this can make the bread tough. Then, fold in the grated zucchini until evenly distributed.
5. Prepare the Cinnamon Swirl:
In a small bowl, mix the brown sugar with the remaining 1 teaspoon of ground cinnamon. This will create a sweet and spicy swirl for your bread.
6. Layer the Batter:
Pour half of the zucchini bread batter into the prepared loaf pan. Next, sprinkle half of the cinnamon sugar mixture evenly over the batter for that tasty swirl!
7. Add the Remaining Batter:
Pour the remaining zucchini batter over the cinnamon sugar layer. Finally, sprinkle the rest of the cinnamon sugar mixture on top. Using a knife or skewer, gently swirl the cinnamon sugar through the batter for a marbled effect. Don’t overdo it; you still want to see the layers!
8. Bake:
Place your loaf pan in the oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean, your bread is ready!
9. Cool and Enjoy:
Once done, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing. Enjoy your moist, flavorful cinnamon swirl zucchini bread!
FAQ for Easy Cinnamon Swirl Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but it may result in a denser bread. If you prefer a lighter texture, consider using a mix of half all-purpose and half whole wheat flour.
What Can I Substitute for Vegetable Oil?
Coconut oil or melted butter works great as a substitute for vegetable oil. Just make sure to let the melted fat cool slightly before mixing it with the other wet ingredients.
How Do I Store Leftover Zucchini Bread?
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap for up to 3 months. Just thaw at room temperature when ready to enjoy!
Can I Add Nuts or Other Mix-Ins?
Absolutely! Feel free to fold in 1/2 to 1 cup of chopped nuts (like walnuts or pecans) or chocolate chips into the batter before baking for added flavor and texture.
