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Moist Cinnamon Swirl Zucchini Bread

A delightful zucchini bread infused with cinnamon and sugar, perfect for breakfast or a snack, utilizing one bowl for easy clean-up.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups grated zucchini Use fresh zucchini for maximum moisture.
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour Can substitute with gluten-free flour if needed.
  • 1/2 cup sugar Consider swapping half for honey or maple syrup for variation.
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon More can be added for extra flavor.
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large bowl, combine the grated zucchini, sugars, oil, eggs, and vanilla.
  3. In another bowl, mix the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Baking
  1. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  2. Pour half of the batter into the prepared loaf pan. Sprinkle a layer of cinnamon and sugar mixture on top. Pour the remaining batter over this layer.
  3. Using a knife, swirl through the batter to create a marbled effect.
  4. Bake for about 55-65 minutes, or until a toothpick comes out clean.
  5. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

This bread can be sliced warm from the oven for a delicious treat. Store leftovers in an airtight container for 3-4 days or freeze for 2-3 months.