This Moist Cinnamon Swirl Zucchini Bread is like a cozy hug for your taste buds! Packed with fresh zucchini and swirls of cinnamon, it’s soft and delicious.
Every bite is a sweet treat, plus it’s a great way to sneak in some veggies! I love to enjoy a slice warm with butter—it makes mornings feel extra special!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. If you need a gluten-free option, you can use a gluten-free all-purpose blend. I have had success with almond flour too; it gives a nice nutty flavor!
Zucchini: Freshly grated zucchini is key for moisture. If zucchini isn’t available, try using grated carrots or applesauce for a different twist—they both keep things moist!
Butter: Unsalted butter is best for controlling salt levels. If you’re looking for a dairy-free option, coconut oil or a plant-based butter can work nicely.
Nuts: I love adding walnuts, but you can skip them if you prefer a nut-free option. Substitute with seeds like sunflower seeds for crunch without the allergens!
What’s the Best Way to Ensure My Bread Stays Moist?
To keep your zucchini bread moist, be sure not to overmix your batter. Mixing too much can lead to tough bread. Also, remember to squeeze out excess moisture from the grated zucchini if it’s very watery.
- Grate your zucchini and let it sit in a clean towel for a few minutes, then gently press to remove excess liquid.
- Don’t over-bake! Keep an eye on your bread and check with a toothpick at the 50-minute mark.
- Let it cool completely before slicing to maintain moisture.
Moist Cinnamon Swirl Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup chopped walnuts or pecans (optional)
For the Cinnamon Swirl:
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This delicious zucchini bread takes about 15 minutes to prepare and 50-60 minutes to bake. Don’t forget to let it cool for a bit after baking, before slicing into it! Total time: approximately 1 hour and 15 minutes.
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or you can simply line it with parchment paper for easier removal later.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg (if you’re using it). This helps ensure everything is well mixed and ready to combine with the wet ingredients.
3. Creaming the Butter and Sugar:
In a larger bowl, use a hand mixer or a stand mixer to cream the softened butter with 1 cup sugar until it’s light and fluffy—this usually takes about 2-3 minutes.
4. Adding Eggs and Vanilla:
Beat in the eggs one at a time, making sure to mix well after each addition. Then, add the vanilla extract and stir to combine.
5. Combining Dry and Wet Ingredients:
Gradually stir the dry mixture into the wet mixture. Be careful not to overmix—just mix until everything is combined.
6. Folding in Zucchini and Nuts:
Gently fold in the grated zucchini and any nuts you’re using. This will add moisture and a lovely texture to your bread.
7. Preparing the Cinnamon Swirl:
In a small bowl, combine 1/3 cup sugar with 1 tablespoon cinnamon. This will create the delightful swirl in your bread!
8. Layering the Batter:
Spoon half of your batter into the prepared loaf pan and spread it evenly along the bottom. Then, sprinkle half of the cinnamon sugar mixture over this layer.
9. Completing the Layering:
Next, spoon the remaining batter on top of the cinnamon sugar layer, spreading it evenly again. Finally, sprinkle the rest of the cinnamon sugar over the top. Use a knife or skewer to gently swirl the cinnamon sugar into the batter.
10. Baking the Bread:
Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the bread is ready.
11. Cooling:
Once baked, let the bread cool in the pan for about 10 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely. This will help keep it nice and moist!
12. Slicing and Enjoying:
Once completely cool, slice your delicious moist cinnamon swirl zucchini bread. Enjoy it fresh, or warm it up with a little butter or cream cheese for a special treat!
Happy baking!
Frequently Asked Questions
Can I Substitute Almond Flour or Whole Wheat Flour for All-Purpose Flour?
Yes, you can substitute almond flour or whole wheat flour, but keep in mind that this may change the texture and moisture of the bread. If using whole wheat flour, consider adding a little more liquid since it absorbs more moisture. Almond flour may require additional adjustments since it doesn’t absorb liquids in the same way as regular flour.
What Can I Use Instead of Butter?
If you’re looking for a dairy-free or lower-fat option, you can substitute unsalted butter with coconut oil or a plant-based margarine. For an even lighter option, unsweetened applesauce can be used, reducing the calorie content, but it may yield a slightly different texture.
How Do I Store Leftovers?
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months! To freeze, wrap slices in plastic wrap and then place them in a freezer bag. Thaw them at room temperature before enjoying.
Can I Add Other Mix-ins to the Bread?
Absolutely! Feel free to add chocolate chips, dried cranberries, or shredded coconut for a twist on the classic recipe. Just make sure to keep the total amount of mix-ins to about 1 cup to prevent the batter from being overloaded.
