This zucchini bread is moist and full of cinnamon goodness, making it a perfect treat for breakfast or snack time. It even hides some veggies—sneaky and tasty!
Who could resist that sweet cinnamon swirl? I love to enjoy a warm slice with a little butter on top—yum! This recipe is simple, so anyone can whip it up without any fuss.
Key Ingredients & Substitutions
Zucchini: Fresh zucchini gives moisture to the bread. You can also use yellow squash if you have that handy. Grate it well and, if it’s watery, squeeze out some excess moisture with a paper towel.
Flour: All-purpose flour works great, but you can use whole wheat flour for more fiber. Just note it may change the texture slightly, making it denser.
Sugar: Granulated sugar is the go-to, but brown sugar adds a bit more depth in flavor. If you’re cutting calories, a sugar substitute is also an option, though be mindful of the ratio.
Oil: Vegetable oil keeps the bread moist. If you’d like, you can replace it with melted coconut oil or applesauce for a healthier twist, but keep an eye on the texture!
How Do I Ensure My Zucchini Bread Stays Moist?
Keeping your zucchini bread moist is all about balancing ingredients and knowing your baking times. Make sure the zucchini is well grated for even moisture distribution. When mixing the wet and dry ingredients, don’t overmix—it’s okay for a few lumps to remain!
- Preheat your oven properly, always check if it’s at the right temperature before baking.
- Check your bread a few minutes before the suggested time with a toothpick; this prevents overbaking.
- If you know your oven runs hot, consider adjusting the temperature down a bit.
Following these tips will help you enjoy a deliciously moist bread every time!
Easy Cinnamon Swirl Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups grated zucchini (about 1 medium zucchini)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup vegetable oil
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This delicious zucchini bread takes around 15 minutes to prepare and 50-60 minutes to bake, plus a cool-down time of about 10 minutes in the pan. Overall, you’re looking at just an hour and a half to enjoy this delight!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First things first, preheat your oven to 350°F (175°C). While that’s heating up, grab a 9×5 inch loaf pan and grease it with butter or non-stick spray, and then lightly flour it. This will make sure your bread doesn’t stick!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. This helps to evenly distribute the leavening agents and spices. Easy peasy!
3. Combine Wet Ingredients:
In a large mixing bowl, beat the vegetable oil and granulated sugar together until it’s nice and smooth. Next, add the eggs, one by one, mixing well after each addition. Finally, stir in the vanilla extract to make it all fragrant and delicious.
4. Combine Wet and Dry Mixtures:
Now, gently stir the dry mixture into the wet mixture. Combine just until you no longer see dry flour—no need to overmix, as we want the bread to stay fluffy!
5. Fold in the Zucchini:
Carefully fold in the grated zucchini. This is where the magic happens! The zucchini will add moisture to the bread, making it soft and tender.
6. Layer Time:
Pour half of the batter into the prepared loaf pan, spreading it evenly. In a small bowl, mix the ¼ cup of sugar and 1 tablespoon of cinnamon together for the lovely swirl. Sprinkle half of this mixture over the batter in the pan.
7. Complete the Layers:
Now, pour the rest of the batter on top and smooth it out. Then, sprinkle the remaining cinnamon sugar mixture over the top.
8. Create the Swirl:
Using a knife or skewer, gently swirl through the batter to create a lovely marbled effect. Don’t go too deep; we just want a nice swirl on top!
9. Bake!
Pop your zucchini bread into the preheated oven and bake for 50-60 minutes. Keep an eye on it and check with a toothpick in the center—if it comes out clean, it’s done!
10. Cool Down Before Slicing:
Let the bread cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely. This will prevent it from becoming soggy.
Enjoy your delicious, moist cinnamon swirl zucchini bread either warm or at room temperature. It’s perfect for sharing or savoring all by yourself!
Frequently Asked Questions (FAQ)
Can I Use Frozen Zucchini for This Recipe?
Absolutely! Just make sure to thaw the frozen zucchini completely and drain any excess liquid before using it in the recipe. This will help maintain the bread’s texture and moisture.
How Do I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you’d like it to last longer, you can wrap it in plastic wrap and refrigerate it for up to a week or freeze it for up to three months!
Can I Substitute Whole Wheat Flour?
Yes, you can substitute whole wheat flour for all or part of the all-purpose flour! Keep in mind that it may result in a denser texture, so you might want to use a mix of both for the best results.
What Can I Add for Extra Flavor or Texture?
Feel free to add a cup of chopped nuts—like walnuts or pecans—for a nice crunch, or toss in some chocolate chips for a sweet twist. Dried fruits like raisins or cranberries also pair wonderfully with zucchini bread!
