This moist zucchini bread is swirled with cinnamon, making it a tasty treat. The secret ingredient? Shredded zucchini that keeps it soft and delicious!
Whenever I bake this, the warm smell fills the kitchen. It’s perfect for breakfast or a snack. Trust me, your taste buds will thank you for this slice of happiness!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the bread. If you want a healthier version, you can use whole wheat flour. Keep in mind that it might make the bread denser.
Granulated Sugar: Regular sugar works well, but you could substitute with brown sugar for a richer flavor. You can even use coconut sugar or a sugar alternative if you’re watching your sugar intake.
Vegetable Oil: While vegetable oil keeps the bread moist, melted butter or even applesauce can be used for a bit of extra flavor or to reduce fat content.
Shredded Zucchini: Fresh zucchini is key for moisture. If you’re out of zucchini, try using shredded carrots or even mashed bananas for a different twist.
How Do You Get the Perfect Cinnamon Swirl?
The swirl adds a delightful touch to your zucchini bread, but getting it just right can be tricky! Here’s how to do it effectively:
- First, divide your batter into two parts. This creates layers for the swirl.
- Sprinkle half of the cinnamon-sugar mixture on the first layer of batter, then pour the remaining batter on top.
- Finish with the rest of the cinnamon-sugar and gently use a knife to create swirls. Don’t overdo it, as you want to see distinct layers.
The swirling should be gentle enough to combine the flavors without completely mixing the layers, so just a few motions will do!
Moist Cinnamon Swirl Zucchini Bread Recipe
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
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup granulated sugar
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
For the Cinnamon Swirl:
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Time Needed:
This recipe takes about 15 minutes to prepare and 55-65 minutes to bake, plus cooling time. Overall, you’ll need around 1 hour and 30 minutes before you can slice into this delicious bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare your loaf pan by greasing and flouring it, or line it with parchment paper to make for easier removal later on.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using). This helps to combine all the dry ingredients evenly before adding them to the wet mixture.
3. Combine the Wet Ingredients:
In a large mixing bowl, beat together the granulated sugar and vegetable oil until well mixed. Next, add the eggs, one at a time, making sure to beat well after each addition. Finally, stir in the vanilla extract.
4. Combine the Mixtures:
Gradually add the dry ingredients to the wet ingredients, mixing just until everything is combined. Be careful not to overmix; a few lumps are okay! Now, gently fold in the shredded zucchini using a spatula.
5. Create the Cinnamon Swirl:
In a small bowl, mix together the sugar and cinnamon for the swirl. This will add that delicious flavor throughout the bread!
6. Layer the Batter:
Pour half of the zucchini bread batter into the prepared loaf pan. Next, evenly sprinkle half of the cinnamon-sugar mixture over the batter. Then, pour the remaining batter on top and finish with the rest of the cinnamon sugar mixture.
7. Swirl the Cinnamon Sugar:
Using a knife or skewer, gently swirl the cinnamon sugar into the batter for a beautiful marbled effect. Be careful not to mix it too much; you want to see layers!
8. Bake the Bread:
Place the loaf pan into the preheated oven and bake for 55-65 minutes. To check if it’s done, insert a toothpick into the center—it should come out clean.
9. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. When it’s cool, slice it up and enjoy your moist cinnamon swirl zucchini bread!
This recipe yields a moist, tender zucchini bread with a delicious cinnamon swirl throughout. It’s perfect for breakfast or a comforting snack!
FAQ: 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 to make it healthier. However, it may yield a denser texture, so you might want to start with a blend of both if you’re unsure!
How Should 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 refrigerate for up to a week, or freeze for up to 3 months. Just thaw before enjoying!
Can I Add Nuts or Other Mix-ins?
Absolutely! Chopped walnuts or pecans would add a delightful crunch. You could also mix in some chocolate chips or dried fruits like raisins or cranberries for extra flavor.
Is It Necessary to Squeeze Out the Zucchini Moisture?
Yes! Removing excess moisture from the shredded zucchini helps prevent the bread from becoming too soggy. Simply place the zucchini in a clean kitchen towel and squeeze out the liquid before adding it to the batter.
