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Cinnamon Swirl Zucchini Bread

Enjoy a warm slice of Cinnamon Swirl Zucchini Bread, a moist and fluffy treat swirled with sweet cinnamon and perfect for any family gathering.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups grated zucchini Use freshly grated for best moisture.
  • 1 cup sugar You can substitute half with brown sugar for added flavor.
  • 1/2 cup vegetable oil Coconut oil can be used for a tropical hint.
  • 2 large eggs Can be substituted with flax eggs to make vegan.
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour Can be substituted with a gluten-free blend.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts Optional.
  • 1 tablespoon cinnamon sugar For topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9x5 inch loaf pan or line it with parchment paper.
  3. In a large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until smooth.
  4. Fold in the grated zucchini until well incorporated.
  5. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
  6. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the walnuts if using.
  7. Distribute half of the batter into the prepared pan, sprinkle with cinnamon sugar, add the remaining batter, and finish with more cinnamon sugar on top.
Baking
  1. Bake in the preheated oven for 50-60 minutes. Check doneness with a toothpick.
  2. Allow the bread to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Notes

Wrap tightly in plastic wrap or foil for storage. Can be kept at room temperature for 2-3 days or refrigerated for up to a week. Slices can be frozen for up to three months.