This Easy Cinnamon Swirl Zucchini Bread is a tasty treat that’s moist and fluffy! The sweet topping of cinnamon adds a delightful surprise in every bite, making it perfect for breakfast or a snack.
Plus, using zucchini means you can sneak in a veggie—how clever is that? I love enjoying this warm with a little butter on top. It’s like a cozy hug in bread form! 🥰
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. You can swap it for whole wheat flour for added nutrition, but the texture will be denser. I often mix both for a balance!
Granulated and Brown Sugar: Both sugars contribute to sweetness and moisture. If you’re looking to reduce sugar, you can use a sugar substitute like stevia or monk fruit, but keep in mind it might affect the texture.
Zucchini: Fresh grated zucchini adds moisture. If you don’t have zucchini, shredded carrots can work in a pinch. Be sure to squeeze the moisture out of either to avoid a soggy bread.
Eggs: These help bind the ingredients. You can use flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) for a vegan twist!
How Do I Ensure My Zucchini Bread is Moist but Not Soggy?
Getting that perfect moisture balance in zucchini bread is about preparation. First, always squeeze out excess moisture from the grated zucchini using a clean kitchen towel or paper towels. This will help prevent a soggy bottom.
- Preheat your oven properly to ensure even baking. Make sure your oven is fully heated before you pop in the loaf.
- Don’t overmix your batter. Gently fold in the dry ingredients until just combined to keep your bread fluffy.
- Finally, test for doneness. Even if the recipe says 55-65 minutes, check at the 55-minute mark using a toothpick. If it comes out clean, your bread is ready!
Easy 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 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
For the Cinnamon Swirl:
- 1/3 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon all-purpose flour
- 2 tablespoons melted butter
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 55-65 minutes to bake, plus cooling time. In total, you’re looking at around 1 hour and 30 minutes to enjoy your delicious zucchini bread from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper so your bread doesn’t stick!
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg (if using). Once combined, set it aside for a moment.
3. Combine the Wet Ingredients:
In a large mixing bowl, beat the granulated sugar, brown sugar, eggs, and vegetable oil (or melted butter) until the mixture is smooth and well combined. Stir in the vanilla extract for extra flavor.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture. Stir gently until just combined — be careful not to overmix!
5. Add the Zucchini:
Fold in the grated zucchini, making sure you’ve squeezed out any extra moisture beforehand.
6. Prepare the Cinnamon Swirl:
In a small bowl, mix together the brown sugar, ground cinnamon, and flour for the swirl. Stir in the melted butter until the mixture is crumbly.
7. Layer the Batter:
Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon swirl mixture over the batter. Then, pour in the remaining batter and top it with the rest of the cinnamon mixture.
8. Swirl the Cinnamon Mixture:
Using a knife or skewer, gently swirl the cinnamon layer through the batter to create a beautiful pattern. Don’t go too deep; just a light swirl will do!
9. Bake the Bread:
Place the loaf pan in your preheated oven and bake for 55-65 minutes. A toothpick inserted into the center should come out clean when it’s done.
10. Cool the Bread:
Once baked, let the bread cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely.
11. Enjoy!
Slice your delicious cinnamon swirl zucchini bread and enjoy it warm or at room temperature. It’s delightful on its own or with a little butter spread on top! Enjoy your baking!
FAQ for Easy Cinnamon Swirl Zucchini Bread
Can I Use Other Types of Sweeteners?
Yes! You can substitute granulated and brown sugar with coconut sugar or a sugar substitute like stevia. Just be aware that the texture and sweetness level may vary slightly, so adjust according to your taste.
Can I Make This Recipe Vegan?
Absolutely! You can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based oil or melted coconut oil instead of vegetable oil. This will keep your zucchini bread deliciously moist!
How Do I Store Leftovers?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw before serving!
Can I Add Other Mix-Ins?
Definitely! Feel free to add in chocolate chips, walnuts, or raisins for additional flavor and texture. If adding more mix-ins, just keep the total amount to around 1 cup to avoid altering the batter’s moisture balance.