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Moist Cinnamon Swirl Zucchini Bread

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A moist and tender zucchini bread with a rich cinnamon swirl, perfect for breakfast or a cozy snack. This easy homemade recipe features a soft crust and a flavorful cinnamon ribbon throughout.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour (can swap half for whole wheat)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup (100 g) granulated sugar
  • ½ cup (110 g) packed brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120 ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups (170 g) grated zucchini, squeezed dry
  • For the Cinnamon Swirl:
  • ½ cup (100 g) packed brown sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Grate 1 ½ cups of zucchini (about one medium zucchini). Place the shredded zucchini into a clean kitchen towel and squeeze out excess moisture. (10 minutes)
  2. Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper. (5 minutes)
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon. (2 minutes)
  4. In a separate bowl, whisk granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth and slightly fluffy. (3 minutes)
  5. Fold the shredded zucchini into the wet mixture gently until just combined. (1 minute)
  6. Slowly add the dry ingredients into the wet bowl, folding with a spatula until just combined. Avoid overmixing. (2 minutes)
  7. In a small bowl, mix brown sugar, cinnamon, and melted butter until crumbly and well combined. (2 minutes)
  8. Pour half of the batter into the loaf pan and smooth with a spatula. Sprinkle half the cinnamon swirl mixture evenly on top. Add the remaining batter, then top with the rest of the cinnamon mixture. Use a knife or skewer to gently swirl the cinnamon through the batter, creating a marbled effect without overmixing. (5 minutes)
  9. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden and the crust tender but slightly crisp. (50-60 minutes)
  10. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing. (30 minutes)

Notes

[‘Do not overmix the batter to avoid tough bread.’, ‘Squeeze zucchini dry to prevent soggy crumb.’, ‘Swirl cinnamon carefully to create visible ribbons without blending the batter.’, ‘Tent with foil if bread browns too quickly.’, ‘Use room temperature eggs for better emulsification.’, ‘Frozen zucchini must be thawed and drained well before use.’, ‘Non-stick aluminum loaf pans recommended; adjust baking time if using glass pans.’]

Nutrition

Keywords: zucchini bread, cinnamon swirl, moist bread, quick bread, easy zucchini recipe, homemade bread, breakfast bread, snack bread

Find it online: https://islatable.com/moist-cinnamon-swirl-zucchini-bread-recipe-easy-homemade-perfect-crust/