Cinnamon Swirl Zucchini Bread – Moist & Easy Recipe

Why You’ll Love It

This cinnamon swirl zucchini bread is the perfect way to use up fresh zucchini while enjoying a moist, tender bread that’s full of warm cinnamon flavor. It’s easy to make, slightly sweet, and makes a delicious breakfast or afternoon treat. Whether you’re a zucchini bread veteran or new to baking with veggies, this recipe is foolproof and comforting.

Ingredients

• 2 cups grated zucchini (about 1 medium)
• 1 1/2 cups all-purpose flour (sub gluten-free flour blend for GF)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup granulated sugar (or coconut sugar)
• 1/4 cup brown sugar
• 2 large eggs (or flax eggs for vegan)
• 1/2 cup vegetable oil (or melted coconut oil)
• 1 teaspoon vanilla extract
• For the cinnamon swirl: 1/4 cup brown sugar and 1 tablespoon ground cinnamon mixed together

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, beat eggs with granulated sugar and brown sugar until smooth. Stir in oil and vanilla.
4. Fold the dry ingredients into the wet mixture until just combined. Stir in grated zucchini.
5. Mix brown sugar and cinnamon for the swirl in a small bowl.
6. Pour half the batter into the prepared pan. Sprinkle half the cinnamon sugar mixture over the batter.
7. Add the remaining batter on top and sprinkle with the remaining cinnamon sugar.
8. Use a knife or skewer to gently swirl the cinnamon sugar into the batter.
9. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
10. Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Expert Tips

For best results, squeeze excess moisture from grated zucchini before mixing to prevent soggy bread. Use a toothpick to test doneness around the 50-minute mark. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. This recipe scales easily—double the ingredients for two loaves.

Storage

Keep zucchini bread wrapped tightly or in a sealed container. Refrigerate to extend freshness up to 7 days. Freeze slices individually wrapped for up to 3 months. Thaw at room temperature or toast before serving for a fresh-baked taste.

Variations

• Vegan: Replace eggs with flax eggs and use a plant-based oil.
• Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
• Dairy-Free: This recipe is naturally dairy-free if you avoid butter and choose plant-based oils.
• Lower Sugar: Substitute sugar with maple syrup or erythritol, adjusting wet ingredients accordingly.

FAQ

Q: Can I freeze this cinnamon swirl zucchini bread?
A: Yes, you can freeze the bread wrapped tightly for up to 3 months without losing flavor or texture.

Q: How much zucchini do I need for this zucchini bread?
A: You’ll want about 2 cups of grated zucchini, which is roughly one medium zucchini.

Q: Can I use shredded carrots instead of zucchini?
A: Yes, carrots add natural sweetness and work well in this recipe.

Q: What is the best way to swirl the cinnamon layer?
A: Use a butter knife or skewer in a gentle swirling motion without over-mixing the batter.

Q: Is this recipe suitable for beginners?
A: Absolutely! This easy-to-follow zucchini bread recipe is ideal for bakers of all skill levels.

If you try this cinnamon swirl zucchini bread recipe, please leave a comment with your experience. Don’t forget to rate it and share with friends who love cozy, homemade breads!