This moist cinnamon swirl zucchini bread is a warm hug in a slice! It’s made with fresh zucchini, a sprinkle of cinnamon, and a touch of sweetness that makes it a perfect snack or breakfast treat.
Whenever I bake this, my kitchen smells heavenly! I love to slather a bit of butter on top for an extra yummy touch. Who can resist a warm slice? 😍
Making this zucchini bread is a breeze; you just mix, pour, and bake. It’s a great way to use up that extra zucchini and enjoy a delicious treat at the same time!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is essential for moisture. You can use yellow squash as a substitute if zucchini isn’t available. Don’t worry if it’s a bit big; just scoop out the seeds and shred it.
Flour: All-purpose flour works best here. If you’re looking for gluten-free options, almond flour or a gluten-free blend would fit well, but be mindful of adjusting the liquid content slightly.
Oils: I love using vegetable oil for its neutral flavor and moisture. If you want a healthier option, you can swap it for coconut oil or melted butter. Applesauce is a great way to reduce fat and add moisture, which I often use.
Sugars: The mix of granulated and brown sugar gives a lovely depth of flavor. If you’d like to reduce sugar, feel free to use a sugar substitute, or honey works too—just adjust the liquids accordingly!
How Do You Get the Perfect Cinnamon Swirl?
Swirling cinnamon sugar into your batter creates that beautiful swirled effect and enhances the flavor. Here’s how to nail it:
- Pour half of the batter into the prepared pan first for an even base.
- Sprinkle half of the cinnamon sugar mix on top. Use a spoon to distribute it evenly.
- Spread the remaining batter over the cinnamon layer.
- Top with the rest of the cinnamon sugar mix.
- Using a butter knife, make gentle swirling motions in the batter. Don’t overdo it; just a few swirls for a nice marbled look!
Take your time with this step—it’s where the magic happens! And remember, every swirl won’t look perfect, but that’s what makes it rustic and homemade.
How to Make Moist 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 tablespoon ground cinnamon
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup unsweetened applesauce (optional for added moisture)
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini (about 1 medium zucchini)
- 1/2 cup chopped nuts (optional, walnuts or pecans)
For the Cinnamon Swirl:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Total Time Needed:
You’ll need about 15-20 minutes to prepare the ingredients and mix everything together, and then 55 to 65 minutes to bake. After baking, let it cool for about 10 minutes in the pan and then fully cool on a wire rack. In total, you can expect to invest around 1.5 hours for everything!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×5-inch loaf pan to prevent sticking.
2. Whisk Your Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking soda, baking powder, salt, and 1 tablespoon of ground cinnamon. Whisk them together so they’re well mixed and set this bowl aside for now.
3. Mix the Wet Ingredients:
In a larger bowl, beat together the granulated sugar, brown sugar, eggs, vegetable oil, applesauce (if using), and vanilla extract until everything is thoroughly combined and a bit fluffy.
4. Combine Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet mixture. Use a spatula or wooden spoon to mix until just combined—don’t overmix, as that can make the bread tough!
5. Add Zucchini and Nuts:
Gently fold in the shredded zucchini and the chopped nuts, if you’re using them. This will add moisture and great flavor!
6. Prepare the Cinnamon Swirl:
In a small bowl, mix together the 1/4 cup granulated sugar and 1 tablespoon of ground cinnamon. This will be your delicious cinnamon swirl mixture.
7. Layer the Batter and Swirl:
Pour half of your batter into the prepared loaf pan. Then sprinkle half of the cinnamon sugar mixture over the top. Pour the remaining batter over that, followed by the rest of the cinnamon sugar. Now, take a knife or skewer and gently swirl it through the batter to create a lovely marbled effect!
8. Bake Your Bread:
Place the loaf pan in the oven and bake for 55 to 65 minutes. It’s done when a toothpick inserted into the center comes out clean or with just a few crumbs.
9. Cool and Serve:
Once it’s baked, let the bread cool in the pan for about 10 minutes. Then gently remove it from the pan and cool completely on a wire rack. After it’s fully cooled, slice it up and enjoy your moist, cinnamon swirl zucchini bread!
FAQ for Moist Cinnamon Swirl Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Yes, you can! Just make sure the frozen zucchini is fully thawed and drained of excess moisture before adding it to the batter. This will help maintain the bread’s texture and prevent it from becoming soggy.
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 freeze for up to 3 months. Just let it thaw at room temperature when you’re ready to enjoy it!
Can I Substitute the Oils in This Recipe?
Absolutely! You can replace vegetable oil with melted coconut oil or unsalted butter for a richer flavor. If you want to cut back on fat, you can increase the amount of applesauce to replace some of the oil without losing moisture.
What Nuts Work Best in This Recipe?
Both walnuts and pecans are excellent choices! They add a lovely crunch and flavor. If you want to keep it nut-free, simply leave them out—this bread is delicious on its own!
