This moist zucchini bread is loaded with warm cinnamon goodness and features a delightful swirl of flavor throughout. It’s perfect for breakfast or a sweet snack anytime!
Honestly, who doesn’t love a secret ingredient? Zucchini makes this bread super soft and tasty. I like to add extra cinnamon on top—yum! You might want to make two loaves; it’s that good!
Key Ingredients & Substitutions
Zucchini: Freshly grated zucchini is the star of this bread. If you’re short on zucchini, you can use yellow squash as a substitute. It adds the same moisture without a significant change in flavor.
Flour: All-purpose flour works well, but you can swap in whole wheat flour for a healthier option. Just be aware it might change the texture slightly—more dense and hearty.
Oil: Though vegetable oil is great for moisture, you can try applesauce for a lighter version, or use melted coconut oil for a hint of coconut flavor. Just make sure it’s cooled before adding.
Eggs: For a vegan option, use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) or commercial egg replacers. This keeps your bread moist and airy.
Nuts: Walnuts or pecans add a nice crunch, but feel free to omit them if you’re not a fan, or try other mix-ins like chocolate chips for a sweeter touch!
How Do I Make Sure My Zucchini Bread Stays Moist?
Keeping your zucchini bread moist is all about balancing ingredients and baking time. Here’s how to nail it:
- **Do Not Skimp on Zucchini:** Make sure to use enough grated zucchini, and don’t forget to drain excess liquid if it seems very wet.
- **Oil Matters:** The right amount of oil helps in keeping the bread moist. Stick to the recipe amount, or slightly increase it if you want extra moisture.
- **Avoid Overmixing:** Gently mix the dry and wet ingredients. Overmixing can create a denser bread which may not be as moist.
- **Bake Just Right:** Keep an eye on your bread as it bakes. A toothpick should come out clean but moist crumbs are okay. If it’s overbaked, it will dry out.
- **Cool Properly:** Let it cool in the pan for a bit, and then transfer it to a wire rack. This helps prevent a soggy bottom.
Enjoy your baking experience, and don’t hesitate to play around with flavors! This bread is versatile and can shine in various ways.
Moist Cinnamon Swirl Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tbsp ground cinnamon (for the bread)
- 1/2 tsp ground nutmeg (optional)
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 2 cups grated zucchini (about 1 medium zucchini), drained if very wet
- 1/2 cup chopped walnuts or pecans (optional)
For the Cinnamon Swirl:
- 1/3 cup granulated sugar
- 1 tbsp ground cinnamon
How Much Time Will You Need?
This delicious zucchini bread will take about 15 minutes to prepare and around 55-65 minutes to bake. Be sure to set aside some time to let it cool, too—about 15 minutes in the pan, followed by a complete cooling on the rack.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×5-inch loaf pan to ensure your bread doesn’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. If you’re using nutmeg, add that too. Once mixed, set it aside for later.
3. Combine Wet Ingredients:
In a large bowl, whisk the granulated sugar and vegetable oil together until well blended. Then add the eggs one at a time, making sure to beat well after each addition. Finally, stir in the vanilla extract.
4. Combine Wet and Dry Mixtures:
Now, slowly mix the dry ingredients into the wet mix, stirring just until combined. It’s okay if there are a few lumps—just don’t overmix! Gently fold in the grated zucchini and nuts if you’re using them.
5. Prepare the Cinnamon Swirl:
In a small bowl, combine 1/3 cup granulated sugar and 1 tablespoon of ground cinnamon. This will give your bread a delicious, sweet swirl!
6. Layer the Batter:
Pour half of the zucchini batter into your prepared loaf pan. Then, sprinkle half of the cinnamon-sugar mixture evenly over the batter. Pour the remaining batter on top, followed by the rest of the cinnamon-sugar topping.
7. Create the Swirl:
Using a knife or skewer, gently swirl the batter to create a marbled effect. Be careful not to swirl too much, or you’ll mix the layers completely!
8. Bake Your Bread:
Place the loaf pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. If the top starts browning too quickly, cover it loosely with foil halfway through baking.
9. Cool and Serve:
Once baked, let the bread cool in the pan for about 15 minutes. Then carefully remove it to a wire rack to cool completely before slicing. This will help it hold together better.
Enjoy your warm, moist cinnamon swirl zucchini bread! It’s perfect for sharing (or keeping all to yourself!).
FAQ for Moist Cinnamon Swirl Zucchini Bread
Can I Use Other Types of Flour?
Absolutely! While all-purpose flour is recommended for the best texture, you can substitute with whole wheat flour for a denser loaf or gluten-free flour blend if needed. Just keep in mind that different flours may affect the moisture and cooking time slightly.
What Should I Do if My Zucchini is Very Watery?
If your zucchini is particularly watery, it’s best to drain it before adding it to the batter. You can do this by placing the grated zucchini in a clean kitchen towel or cheesecloth and squeezing out excess moisture. This will help keep your bread from becoming soggy.
Can I Make This Recipe Vegan?
Yes! To make a vegan version, substitute the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) and use a plant-based oil. The end result will still be delicious and moist!
How Should I Store Leftovers?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days, or in the fridge for a week. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw at room temperature when you’re ready to enjoy it again!
