Moist Cinnamon Swirl Zucchini Bread
A delightful and moist zucchini bread infused with warm cinnamon and nutmeg flavors, perfect for breakfast or a snack.
Ingredients
For the Base
- 2 cups grated zucchini For a healthier option, substitute with yellow squash.
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon ground cinnamon Increase for more flavor.
- 0.5 teaspoon salt
- 0.5 cup sugar Can reduce by using unsweetened applesauce.
- 0.5 cup brown sugar
- 0.5 cup vegetable oil Can substitute with melted coconut oil.
- 2 large eggs Flax eggs can be used as a substitute.
- 1 teaspoon vanilla extract
Optional Add-Ins
- 0.5 cup chopped walnuts or pecans Omit for nut-free version.
- 1 teaspoon ground nutmeg
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan thoroughly.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, and nutmeg (if using).
- In a large bowl, beat together the granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
- Stir in the grated zucchini until well incorporated.
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined.
- Fold in the walnuts or pecans if desired.
Baking
- Pour the batter into the prepared loaf pan and gently swirl with a knife.
- Bake for about 50-60 minutes, or until a toothpick inserted comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For a decorative touch, sprinkle cinnamon sugar on top before baking. Store in an airtight container at room temperature for 3-4 days, or freeze for up to 3 months.