This Moist Cinnamon Swirl Zucchini Bread is a warm and tasty treat! It’s packed with shredded zucchini and has a sweet cinnamon swirl that makes each slice special.
Honestly, the smell of this bread baking is enough to make anyone excited! I love enjoying a slice with my morning coffee—it feels like a cozy hug in a loaf! ☕️🥰
Key Ingredients & Substitutions
Zucchini: The star of this bread! Look for medium-sized zucchinis. If you can’t find fresh, shredded frozen zucchini works too. Just make sure to squeeze out excess moisture before adding it to the batter.
Flour: All-purpose flour works great in this recipe. For a gluten-free option, try using a gluten-free all-purpose blend. Just keep an eye on the texture, it may turn out slightly different.
Oils: I prefer vegetable oil for its neutral flavor. You could also use melted coconut oil or applesauce for a healthier twist, but it might change the taste a bit.
Sugars: The blend of granulated and brown sugar gives a nice depth of flavor. Honey or maple syrup can substitute, but reduce the liquid in the recipe slightly since these are liquids.
Cinnamon: Make sure to use fresh cinnamon for the best flavor. If you’re a cinnamon lover, you can bump it up to 1 1/2 tablespoons.
How Can I Ensure My Zucchini Bread Is Moist?
Moisture is the key to delicious zucchini bread. Here are some tips to keep it tender:
- **Squeeze the Zucchini:** Before adding, remove excess water from the shredded zucchini by squeezing it in a clean kitchen towel.
- **Don’t Overmix:** Mix the batter just until combined; overmixing can lead to a dense bread.
- **Check the Oven Temperature:** An even baking temperature helps maintain moisture. Use an oven thermometer to ensure it’s accurate.
- **Let It Rest:** Allow the bread to cool in the pan before transferring. This resting time helps keep it moist.
These steps should help you create a deliciously moist zucchini bread every time! Enjoy a cozy slice anytime! 🍞✨
Moist Cinnamon Swirl Zucchini Bread
Ingredients You’ll Need:
Base Ingredients:
- 2 cups shredded zucchini (about 2 medium zucchinis)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon (plus 2 teaspoons for the swirl)
- 1/4 teaspoon ground nutmeg (optional)
For Sweetness:
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
Moisture and Binding:
- 1/2 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation time and 55-65 minutes to bake. Be sure to allow about 15 minutes for cooling afterwards, making a total time commitment of around 1 hour and 30 minutes before you can slice into your delicious zucchini bread!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper for easy removal later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, 1 tablespoon of cinnamon, and nutmeg (if you’re using it). Set aside this mixture for later.
3. Beat the Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat everything together until it’s well mixed. Crack in the eggs one at a time while mixing. Finally, stir in the vanilla extract until combined.
4. Combine Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay!
5. Fold in the Zucchini:
Now, gently fold the shredded zucchini into the batter, making sure it’s evenly distributed throughout.
6. Create the Cinnamon Swirl:
In a small bowl, mix together the 2 teaspoons of cinnamon and 1 tablespoon of sugar to make your cinnamon swirl mixture.
7. Layer the Batter:
Pour half of the batter into your prepared loaf pan. Evenly sprinkle half of the cinnamon swirl mixture over this layer of batter.
8. Add Remaining Batter:
Pour the rest of the batter on top, and then sprinkle the remaining cinnamon swirl mixture over the top. Use a knife or skewer to gently swirl the cinnamon mixture into the batter for a beautiful marbled effect.
9. Bake the Bread:
Place your loaf pan in the preheated oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when it’s ready.
10. Cool and Serve:
Let the bread cool in the pan for about 15 minutes. After that, carefully transfer it to a wire rack to cool completely. Once cooled, slice it up and enjoy your moist, flavorful cinnamon swirl zucchini bread with a cup of tea or coffee!
Happy baking! Enjoy every slice!
FAQ for Moist Cinnamon Swirl Zucchini Bread
Can I Use Different Sweeteners?
Absolutely! You can substitute granulated sugar with honey or maple syrup. Just reduce the amount of liquid in the recipe slightly, as both are liquids. Keep in mind that this may slightly alter the flavor and texture.
What If I Don’t Have Zucchini?
If you’re out of zucchini or want to try something different, you can use shredded carrots or even applesauce as a substitute. Just ensure the shredded ingredient is well-drained to avoid excess moisture.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. It’s great toasted or warmed in the microwave for a few seconds!
Can I Freeze This Bread?
Yes! This zucchini bread freezes well. Slice it up, wrap individual slices in plastic wrap, and store them in a freezer-safe bag. It can be frozen for up to 3 months. Thaw at room temperature or warm in the microwave when you’re ready to enjoy!
