This moist cinnamon swirl zucchini bread is the perfect blend of sweet and spicy! The fresh zucchini keeps it soft, while the cinnamon adds a lovely warmth to every bite.
Honestly, I can’t resist stealing slices fresh from the oven—it’s like a warm hug! Plus, it’s a great way to sneak in some veggies. Who knew being healthy could taste this good? 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the bread. If you’re looking for a healthier option, you can use whole wheat flour instead. Just remember, it may make your bread denser.
Zucchini: Fresh zucchini keeps your bread moist. If you don’t have zucchini, try using applesauce as a substitute for moisture, although it will change the flavor a bit.
Eggs: Eggs give structure to the bread. For a vegan option, you can use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water equals one egg) for each egg in the recipe.
Oils: Vegetable oil keeps the bread moist, but you could substitute with melted coconut oil or applesauce if you’re seeking a lighter option.
What’s the Best Way to Incorporate the Zucchini for Maximum Moisture?
Incorporating zucchini properly is crucial for moisture and texture. Start by shredding the zucchini with a grater. Place the shreds in a clean kitchen towel and squeeze out excess moisture. This helps prevent your bread from becoming soggy during baking.
- Use medium to coarse shreds for optimum results.
- Combine the shredded zucchini with your wet ingredients to ensure even distribution throughout the batter.
By following these tips, you’ll ensure your zucchini bread comes out soft and delicious every time!
Moist Cinnamon Swirl Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon (divided)
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
Wet Ingredients:
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
Other Ingredients:
- 2 cups shredded zucchini (about 1 medium zucchini)
- 1/2 cup chopped nuts (walnuts or pecans), optional
- 2 tablespoons granulated sugar (for cinnamon swirl)
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and 55-65 minutes of baking time. Additionally, you’ll need a little time to cool before slicing. In total, you’re looking at around 1.5 to 2 hours from start to finish, but the delicious smell will fill your kitchen as the bread bakes!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, set your oven to preheat at 350°F (175°C). While it heats up, take a 9×5-inch loaf pan and grease and flour it lightly so the bread doesn’t stick.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, 3/4 tablespoon of cinnamon, nutmeg, and cloves (if you’re using them). Set this mixture aside to let the flavors combine.
3. Combine Wet Ingredients:
In a large bowl, beat together the eggs, granulated sugar, brown sugar, and vegetable oil until everything is nicely mixed. Then, stir in the vanilla extract to add a lovely flavor!
4. Combine Wet and Dry Mixtures:
Slowly add the dry ingredients to the wet mixture. Stir gently with a spatula or spoon until it’s just combined. Be careful not to over-mix! Now fold in the shredded zucchini and add the nuts if you’re using them.
5. Prepare the Cinnamon Swirl:
In a small bowl, mix the remaining 1/4 tablespoon of cinnamon with the 2 tablespoons of sugar to create a tasty cinnamon sugar mix for the swirl.
6. Layer the Batter:
Pour half of the zucchini bread batter into your prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over this layer. Then, pour the remaining batter on top and sprinkle the rest of the cinnamon sugar over that!
7. Create the Swirl:
With a knife or a skewer, gently swirl through the batter to create a beautiful cinnamon swirl effect. Don’t swirl too much—you want to see distinct layers!
8. Bake:
Pop 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. If you notice the top getting too brown, you can cover it with foil for the last 10-15 minutes of baking.
9. Cool Down:
Once baked, allow the bread to cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
10. Enjoy!
Your delicious and moist cinnamon swirl zucchini bread is ready to be sliced and enjoyed! It pairs perfectly with a warm cup of tea or coffee. Happy baking!
FAQ for Moist 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 drain off any excess moisture before adding it to the batter. This will help keep your bread from becoming soggy!
Can I Substitute the Oil in This Recipe?
Absolutely! You can substitute vegetable oil with melted coconut oil, applesauce, or even yogurt for a healthier twist. Just remember that the flavor and texture may slightly change, but it will still taste great!
How Should I Store Leftovers?
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. Thaw it at room temperature before enjoying!
What Can I Use Instead of Eggs?
If you’re looking for an egg substitute, you can use 1/4 cup unsweetened applesauce, 1/4 cup mashed banana, or 1 flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for each egg in the recipe. This works well to maintain moisture and structure!
