This moist zucchini bread is swirled with sweet cinnamon, making it a delicious treat for any time of day. It’s easy to bake and perfect for using up extra zucchini!
I love how this bread fills the kitchen with a warm, cozy smell. Plus, the cinnamon swirl? It’s like a hug in bread form! 🍞💚 Just slice it and enjoy with a cup of tea or coffee!
Key Ingredients & Substitutions
All-Purpose Flour: The base for this bread, it gives structure. You can use whole wheat flour for added fiber or gluten-free flour for a lighter version. Just ensure it has a 1:1 baking blend to match the texture.
Zucchini: Grated zucchini keeps the bread moist. If you’re short on zucchini, shredded carrots work well too! Just make sure to squeeze out excess moisture from both.
Eggs: They help bind the ingredients together. For a vegan version, you can substitute each egg with 1/4 cup applesauce or a flaxseed egg (1 tablespoon flaxseed meal + 2.5 tablespoons water, mixed and let sit for 5 minutes).
Vegetable Oil or Melted Butter: This adds moisture and richness. You can swap in coconut oil or a light olive oil for a different flavor twist.
Cinnamon and Sugar for Swirl: Feel free to get creative! Add cocoa powder for a chocolate twist or nutmeg for spice. Just adjust sugar to taste!
How Do You Make Sure the Zucchini Bread Swirls Well?
The cinnamon swirl is what makes this bread special! Follow these steps to get that lovely marbled look:
- After pouring half the batter into the pan, use a spoon to sprinkle half the cinnamon sugar mix evenly over it.
- Gently spoon the remaining batter on top without disturbing the first layer too much.
- Sprinkle the rest of the sugar mix, then take a butter knife or skewer and gently swirl it through the batter—don’t overdo it! A few turns should create a nice pattern.
Patience is key here! Take your time to create a nice swirl without mixing it in completely for the best visual effect.
Best 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
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1/4 teaspoon ground cloves (optional)
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup chopped walnuts or pecans (optional)
For the Cinnamon Swirl:
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This delicious zucchini bread takes about 15 minutes to prepare and 50 to 60 minutes to bake. After baking, allow it to cool for about 10 minutes in the pan before transferring it to a wire rack to cool completely. In total, you’ll invest about 1 hour and 15 minutes of your time, but the taste is well worth it!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing it with butter or oil and dusting it with flour, or you can line it with parchment paper for easy removal.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and cloves (if using). This mixture is your flavor base. Set it aside for a moment.
3. Combine Wet Ingredients:
In a large mixing bowl, beat the two eggs. Add the granulated sugar, oil (or melted butter), and vanilla extract, and mix these together until well combined. This step helps create a sweet and moist bread.
4. Combine Dry and Wet Ingredients:
Now, gently stir the dry ingredient mixture into the wet ingredients. Mix just until everything is combined—don’t overmix, or you’ll end up with tough bread!
5. Fold in Zucchini and Nuts:
Next, fold in the grated zucchini. If you’re adding nuts like walnuts or pecans, this is the time to mix them in too. They add a lovely crunch and flavor!
6. Prepare the Cinnamon Swirl:
In a small bowl, combine the granulated sugar and ground cinnamon for the swirl. This delightful mixture will add sweetness and warmth throughout the bread.
7. Layer the Batter:
Pour half of the zucchini bread batter into your prepared loaf pan. Evenly sprinkle half of the cinnamon sugar mixture over the top. Then, pour in the remaining batter and sprinkle the rest of the cinnamon sugar mixture on top.
8. Create the Swirl:
Using a butter knife or a skewer, gently swirl the cinnamon sugar through the batter. Be careful not to mix all the way through—aim for a beautiful marbled effect!
9. Bake the Bread:
Place the loaf pan in your preheated oven and bake for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Cooling Time:
Once baked, let the zucchini bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
11. Enjoy!
Now it’s time to enjoy your freshly baked, fragrant cinnamon swirl zucchini bread! It’s perfect for breakfast, a snack, or even dessert.
Happy baking! 🎉
FAQ about Cinnamon Swirl Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and squeeze out excess moisture using a clean kitchen towel before adding it to the batter.
How Do 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 it for up to 3 months. Thaw at room temperature when ready to eat!
What If I Don’t Have All the Spices?
No problem! If you’re missing nutmeg or cloves, you can skip them without affecting the bread’s overall flavor too much. The cinnamon is the star here, so just increase that slightly if you want an extra kick!
Can I Make This Recipe Gluten-Free?
Absolutely! Just substitute the all-purpose flour with a 1:1 gluten-free baking mix. Be sure to check that the mix includes xanthan gum for the best texture!
