Cinnamon Swirl Zucchini Bread – Moist & Delicious

Cinnamon Swirl Zucchini Bread

If you’re looking to bake a moist and flavorful treat, this cinnamon swirl zucchini bread recipe is a winner. Zucchini bread is a classic way to use up fresh zucchini, adding moisture without overpowering flavor. The cinnamon swirl adds a lovely touch of sweetness and spice, making it irresistible for breakfast, snacks, or dessert.

Using fresh grated zucchini ensures the bread stays tender but not soggy. This recipe balances whole wheat and all-purpose flour for a bit of wholesome texture while keeping things light. Whether you’re new to baking zucchini bread or a seasoned pro, this guide will walk you through it.

Don’t forget to check out our other Easy Weeknight Dinners for simple meal ideas and our collection of Healthy Snack Recipes for nutritious bites.

Why You’ll Love It

This zucchini bread is incredibly moist thanks to fresh zucchini and a mix of oils and sour cream. The cinnamon swirl adds just the right amount of spice and sweetness without being overpowering. It’s easy to make with staple ingredients you likely have on hand. Plus, it’s perfect for breakfast, snacks, or even a wholesome dessert.

Ingredients

• 2 cups grated zucchini (about 1 medium zucchini) – finely grated and gently squeezed to remove excess moisture
• 1 1/2 cups all-purpose flour – for tender crumb
• 1/2 cup whole wheat flour – adds wholesome texture; substitute with extra all-purpose if preferred
• 1 teaspoon baking soda – leavening agent
• 1/2 teaspoon baking powder – for lift
• 1/2 teaspoon salt – enhances flavor
• 1 teaspoon ground cinnamon – pairs beautifully with zucchini
• 1/2 teaspoon ground nutmeg – adds warmth
• 1/4 teaspoon ground cloves – optional, for depth
• 1/2 cup granulated sugar – sweetness
• 1/2 cup brown sugar, packed – provides moisture and caramel notes
• 1/2 cup vegetable oil – keeps bread moist; can substitute with melted coconut or light olive oil
• 2 large eggs – binds ingredients
• 1 teaspoon vanilla extract – amplifies flavor
• 1/4 cup sour cream – adds tenderness and moisture; can substitute with Greek yogurt or buttermilk
• Cinnamon swirl mixture: 1/4 cup brown sugar and 1 tablespoon ground cinnamon

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan. You can use non-stick spray or line with parchment paper.
2. In a medium bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
3. In a large bowl, beat together granulated sugar, brown sugar, and oil until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream until fully mixed.
4. Fold the grated zucchini into the wet mixture. Gradually add the dry ingredients, folding gently until just combined. Avoid overmixing to keep the bread tender.
5. Mix together the brown sugar and cinnamon for the swirl in a small bowl.
6. Pour half the batter evenly into the prepared loaf pan. Sprinkle half the cinnamon sugar mixture over the batter. Pour the remaining batter on top. Sprinkle the remaining cinnamon sugar and use a knife to swirl it gently through the batter.
7. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Baking times may vary slightly depending on your oven.
8. Let the bread cool in the pan for about 15 minutes before transferring to a wire rack to cool completely. Slice and serve.

Expert Tips

• Be sure to gently squeeze the grated zucchini to remove excess moisture so your bread doesn’t turn out too wet.
• Swirl the cinnamon sugar carefully to create a beautiful pattern without fully mixing it through the batter.
• Test doneness by inserting a toothpick; if it comes out with moist crumbs, the bread is perfectly baked.
• You can double this recipe and bake in two loaf pans for gift-giving or freezing.

Storage

Store the zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before enjoying.

Variations

• Vegan: Replace eggs with flax eggs (2 tbsp flaxseed meal + 6 tbsp water) and use dairy-free yogurt instead of sour cream.
• Gluten-Free: Substitute a 1:1 gluten-free baking flour blend for the flours. Adjust moisture by adding a tablespoon extra if needed.
• Dairy-Free: Use coconut oil or another vegetable oil and replace sour cream with dairy-free yogurt.
• Refined Sugar-Free: Substitute sugars with maple syrup or coconut sugar; reduce oil slightly to compensate.

FAQ

• What makes zucchini bread moist? The moisture comes from the grated zucchini combined with oil and sour cream, which keeps the bread tender without being soggy.
• Can I freeze zucchini bread? Yes, wrap it tightly in plastic wrap and foil and freeze for up to 3 months. Thaw in the fridge before serving.
• How do I store leftover zucchini bread? Keep leftovers in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
• Is this cinnamon swirl zucchini bread healthy? It balances wholesome ingredients like whole wheat flour and fresh zucchini but is still a treat with sugar and oil. For a healthier twist, try vegan or refined sugar-free options.
• Can I use frozen zucchini for zucchini bread? Yes, but thaw and squeeze out all excess water to avoid a soggy texture.

If you’ve tried this cinnamon swirl zucchini bread recipe, please leave a comment below and share your thoughts. Don’t forget to save this recipe for your next baking day and share it with friends who love zucchini bread. For more similar recipes, check out our Quick Breakfast Bakes and Seasonal Vegetable Recipes.