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Cinnamon Swirl Zucchini Bread

A moist and flavorful zucchini bread with a delightful cinnamon swirl, perfect for a sweet treat that's also sneaky healthy.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup zucchini, finely shredded Grated ahead of time for easier mixing.
  • 2 large eggs Room temperature for best results.
  • 1/2 cup vegetable oil Can substitute with another neutral oil.
  • 1/2 cup plain Greek yogurt Adds moisture and tang.
  • 1 teaspoon vanilla extract Enhances flavor.
Dry Ingredients
  • 1 1/2 cups all-purpose flour For gluten-free, substitute with 1:1 gluten-free blend.
  • 3/4 cup granulated sugar Main sweetening agent.
  • 1 teaspoon baking powder Leavening agent.
  • 1/2 teaspoon salt Enhances flavor.
  • 1/2 teaspoon cinnamon For the batter.
  • 1/4 teaspoon nutmeg Adds warmth to the flavor.
  • 1/4 teaspoon cloves For additional spice.
Cinnamon Swirl
  • 1/2 cup granulated sugar To mix with cinnamon for the swirl.
  • 1 tablespoon cinnamon For the swirl mixture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a 9x5 loaf pan with parchment paper and secure with binder clips.
  2. In a large bowl, combine the wet ingredients: zucchini, eggs, oil, yogurt, and vanilla. Mix until well combined.
  3. In a separate bowl, mix together the dry ingredients: flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves.
  4. Gradually sift the dry ingredients into the wet mixture, stirring just until everything is incorporated. Avoid over-mixing.
  5. In a small bowl, mix the cinnamon and sugar for the swirl.
Assembly
  1. Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon sugar mixture on top.
  2. Spread the remaining batter over the top, then add the rest of the cinnamon sugar.
  3. Using a knife, swirl it up and down, side to side, to create a marbled effect.
Baking
  1. Bake for 60-65 minutes, until golden brown. Test with a toothpick; it should come out clean.
  2. Cool in the pan for 10-15 minutes. Slice and serve.

Notes

Store leftovers in an airtight container at room temperature for 3-5 days. For longer storage, refrigerate or freeze slices for up to 3 months.