Moist Cinnamon Swirl Zucchini Bread
This Moist Cinnamon Swirl Zucchini Bread combines tender zucchini, cozy spices, and a delightful cinnamon swirl for a delicious treat that’s perfect for any occasion.
Ingredients
For the batter
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional) Optional for added texture
For the cinnamon swirl
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, combine the grated zucchini, sugar, and oil; mix well until smooth.
- Beat in the eggs and vanilla extract until fully combined.
- In another bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
- Fold in the chopped walnuts or pecans if using.
Baking
- Pour half of the batter into the prepared loaf pan. Sprinkle a layer of the cinnamon sugar over the top.
- Pour the remaining batter on top, spreading it evenly.
- Swirl through the batter gently with a knife to create a marbled effect.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Ensure zucchini is well-drained to prevent a soggy loaf. Using fresh spices enhances flavor. This recipe is versatile; you can add nutmeg, dried cranberries, or even make it gluten-free with the right flour.