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A moist, tender zucchini bread with warm cinnamon sugar swirl, perfect for breakfast, snacks, or dessert. This recipe is flexible, kid-friendly, and features a quick swirling technique to create a beautiful marbled effect.

Ingredients

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  • 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 vegetable oil
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 large eggs
  • 1 to 1 1/2 cups fresh grated zucchini
  • 1 teaspoon vanilla extract
  • 1/3 cup granulated sugar (for swirl)
  • 1 tablespoon ground cinnamon (for swirl)
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, and 1/4 teaspoon nutmeg if using.
  3. In a large bowl, beat 1/2 cup vegetable oil, 3/4 cup granulated sugar, and 1/4 cup packed brown sugar until smooth.
  4. Add 2 large eggs one at a time to the wet mixture, beating well after each addition, then stir in 1 teaspoon vanilla extract.
  5. Fold freshly grated zucchini into the wet ingredients until evenly distributed.
  6. Gradually add the dry mixture to the wet ingredients, stirring just until combined; gently fold in nuts if using.
  7. In a small bowl, stir together 1/3 cup granulated sugar and 1 tablespoon ground cinnamon to make the cinnamon sugar swirl mixture.
  8. Pour half the batter into the prepared loaf pan and spread gently to an even layer.
  9. Sprinkle half of the cinnamon sugar mixture evenly over the batter layer.
  10. Pour the remaining batter into the pan and sprinkle the remaining cinnamon-sugar over the top.
  11. Use a butter knife or toothpick to gently swirl the cinnamon sugar through the batter, avoiding overmixing.
  12. Bake the loaf for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
  13. Let the bread rest in the pan for about 10 minutes after baking.
  14. Remove the loaf from the pan and cool completely on a wire rack.

Notes

Use fresh, finely grated zucchini to keep the bread moist and tender., Do not overmix batter; stir just until combined to maintain a light and fluffy crumb., Cool the bread completely in the pan before slicing to lock in moisture and prevent dryness., Wrap slices tightly when storing or freezing to preserve freshness., You can substitute up to half the all-purpose flour with whole wheat flour, but adding extra liquid may be necessary to maintain softness., If nuts are undesired, you may omit or substitute with seeds like sunflower or pumpkin., Other mix-ins like mini chocolate chips, raisins, or toasted coconut flakes can be added for variety., Grated carrots or apples may be used as substitutions for zucchini.

Nutrition

Find it online: https://lanamixingbowl.com/moist-cinnamon-swirl-zucchini-bread-recipe/