This easy cinnamon swirl zucchini bread is a tasty treat that’s moist and packed with flavor. The sweet cinnamon layer gives it a delightful twist that everyone will love!
Honestly, I can’t resist sneaking a slice warm from the oven. It’s like a cozy hug in bread form! Plus, it’s a sneaky way to use up zucchini—win-win!
Key Ingredients & Substitutions
All-purpose flour: This is the foundation of your zucchini bread. If you’re looking for a gluten-free option, you can substitute with a 1:1 gluten-free baking blend, which works well in most baked goods!
Zucchini: Fresh zucchini gives moisture and texture to the bread. If you don’t have zucchini, try using grated carrot for a similar result. Just make sure to squeeze out excess moisture if using any watery vegetable.
Vegetable oil: I love using vegetable oil for its neutral flavor, but you can also use melted coconut oil or even applesauce for a lower-fat option. Just keep in mind that applesauce will change the final texture slightly.
Walnuts/Pecans: These add crunch and flavor! If you have nut allergies or are cooking for kids, feel free to skip them or replace them with sunflower seeds for a nice crunch.
How Do I Get the Perfect Cinnamon Swirl?
Creating that lovely cinnamon swirl is all about layering the batter and sugar mixture properly. Here’s how to do it right:
- Divide the batter and the cinnamon sugar mixture into two even parts. This ensures each bite will have a flavorful swirl of cinnamon.
- When pouring the batter, alternate layers with the cinnamon sugar. After adding the last layer, use a knife or skewer to gently swirl through the batter. Don’t overdo it—just enough to create a pretty marbled effect!
- Be patient while baking! Check doneness with a toothpick—it should come out clean or with just a few crumbs.
With these tips, you’ll have a beautiful and delicious cinnamon swirl zucchini bread. Happy baking!
Easy Cinnamon Swirl Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ⅓ cup vegetable oil
- ⅓ cup granulated sugar
- ⅓ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- ½ cup chopped walnuts or pecans (optional)
For the Cinnamon Swirl:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This delicious zucchini bread will take about 15 minutes to prepare, followed by 50-60 minutes of baking time. Once it’s baked, you’ll need about 10-15 minutes to cool it in the pan. Overall, you’re looking at about 1 hour and 30 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating up, grease and flour a 9×5-inch loaf pan to make it easy to remove the bread later.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, and 1 teaspoon of cinnamon. This helps to evenly distribute the baking soda and cinnamon throughout the flour.
3. Combine Wet Ingredients:
In a large bowl, beat together the vegetable oil, granulated sugar, and brown sugar until well combined. Then, add the eggs one at a time, mixing well after each addition. Don’t forget to stir in the vanilla extract!
4. Combine Dry and Wet Mixtures:
Now, gently fold the dry ingredients into the wet mixture. Be careful not to overmix; a few lumps are okay! Just mix until everything is combined.
5. Add Zucchini and Nuts:
Next, fold in the grated zucchini and the chopped walnuts or pecans if you’re using them. This is where the bread gets its moisture and flavor!
6. Prepare the Cinnamon Swirl:
In a small bowl, combine the ¼ cup of sugar and 1 teaspoon of cinnamon. This will be your delicious cinnamon swirl mix.
7. Layer the Batter:
Pour half of the zucchini bread batter into the prepared loaf pan. Then, sprinkle half of the cinnamon sugar mixture evenly over the batter. Pour the remaining batter on top, and finish by sprinkling the rest of the cinnamon sugar mixture on top.
8. Swirl the Mixtures:
Using a knife or a skewer, gently swirl through the batter and cinnamon sugar to create a beautiful marbled effect. Don’t go overboard—just a few swirls will do!
9. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
10. Cool and Serve:
Once baked, let the bread cool in the pan for 10-15 minutes. Then, transfer it to a wire rack to cool completely. Slice it up and enjoy your warm, fragrant cinnamon swirl zucchini bread!
Happy baking! Enjoy every delicious slice!
FAQ About Easy Cinnamon Swirl Zucchini Bread
Can I Use Different Types of Flour?
Absolutely! You can substitute all-purpose flour with whole wheat flour for a heartier texture. If you’re gluten-free, a gluten-free baking blend works well, but be sure to follow the package instructions for measurement adjustments.
How Do I Prevent My Zucchini Bread from Being Dense?
To maintain a light texture, make sure not to overmix the batter after combining the wet and dry ingredients. Also, avoid packing the grated zucchini too tightly; just gently pack it in the measuring cup before grating. Squeeze out any excess moisture if your zucchini is particularly watery!
Can I Make This Recipe Ahead of Time?
Definitely! You can prepare the batter a day in advance, but it’s best to bake it just before you plan to serve. If you want to make it even further ahead, you can bake it, let it cool completely, and store it in an airtight container at room temperature for up to 3 days.
What’s the Best Way to Store Leftover Zucchini Bread?
To keep it fresh, store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it for longer, you can freeze slices wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
