Welcome to your new favorite way to enjoy zucchini! This Cinnamon Swirl Zucchini Bread recipe takes the classic moist, tender quick bread and elevates it with a delightful ribbon of cinnamon sugar. It's incredibly easy to make, perfect for using up garden abundance, and utterly irresistible for breakfast, brunch, or an afternoon treat.
Forget everything you thought you knew about sneaking vegetables into baked goods. Here, zucchini doesn't just hide; it contributes to an exceptionally moist crumb, making this bread a truly delightful experience. The sweet, spiced swirl adds that extra touch of warmth and flavor that will have everyone asking for a second slice.
Why This Cinnamon Swirl Zucchini Bread Will Be a Hit
This recipe isn't just another zucchini bread; it's a culinary hug in loaf form. Here's why it will quickly become a household staple:
- Effortlessly Delicious: Simple ingredients and straightforward steps mean even novice bakers can achieve a perfect loaf.
- Moisture Guaranteed: Thanks to the fresh zucchini and Greek yogurt, this bread stays incredibly moist for days.
- Seasonal Favorite: It's the ideal recipe for peak zucchini season, transforming garden gluts into gourmet delights.
- Versatile Treat: Enjoy it plain, toasted with butter, or alongside your morning coffee or tea.
Ready to turn that garden bounty into a cinnamon-spiced masterpiece? Let's get baking!
Essential Tools for Baking Perfection
While this recipe is beginner-friendly, having a few good tools can make the process even smoother:
- A sturdy Quality Chef's Knife for preparing your zucchini.
- Large mixing bowls for wet and dry ingredients.
- A whisk and spatula for mixing.
- A 9x5 inch loaf pan.
Mastering Your Cinnamon Swirl Zucchini Bread
Follow these steps closely for a perfectly moist and flavorful loaf with that irresistible cinnamon ribbon.
Tips for the Best Zucchini Bread
- Don't Squeeze Too Hard (or Not at All!): For this recipe, you generally don't need to squeeze the zucchini. Its moisture is key to the bread's tenderness. If your zucchini is exceptionally watery, a light press with paper towels can help, but avoid over-drying.
- Measure Flour Correctly: Spoon and level your flour rather than scooping directly from the bag to avoid a dense loaf.
- Even Swirl: When creating the cinnamon swirl, use a gentle hand. A few passes with a knife are enough to create a beautiful pattern without fully incorporating the sugar into the batter.
- Cool Completely: While tempting to slice warm, letting the bread cool in the pan for 10-15 minutes, then on a wire rack, allows it to set properly and makes for cleaner slices.
Variations & Serving Suggestions
This Cinnamon Swirl Zucchini Bread is fantastic on its own, but it's also a wonderful canvas for creativity!
- Nutty Addition: Fold in ½ cup of chopped walnuts or pecans for an extra layer of crunch and flavor.
- Sweet & Simple Glaze: Whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk or lemon juice for a simple drizzle over the cooled loaf.
- Cream Cheese Frosting: For a dessert-like experience, slather cooled bread with a tangy cream cheese frosting.
- Serve Warm: Enjoy slices slightly warmed, perhaps with a pat of butter, for ultimate comfort.
Conclusion
This Cinnamon Swirl Zucchini Bread recipe is a true gem, combining the goodness of garden zucchini with the comforting spice of cinnamon into a wonderfully moist and flavorful quick bread. It's a simple pleasure that's perfect for any time of day, easy enough for beginners, and a guaranteed crowd-pleaser. Bake a loaf today and fill your home with the inviting aroma of homemade goodness!
FAQs
Can I use frozen shredded zucchini for this recipe?
Yes, you can use frozen shredded zucchini, but make sure to thaw it completely and squeeze out as much excess moisture as possible before adding it to the batter. This prevents the bread from becoming too watery.
How do I store leftover Cinnamon Swirl Zucchini Bread?
Store the cooled zucchini bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, you can freeze individual slices or the whole loaf, tightly wrapped, for up to 3 months.
Can I add nuts or chocolate chips to this zucchini bread?
Absolutely! Feel free to fold in u00bd cup of chopped walnuts, pecans, or chocolate chips with the dry ingredients for added texture and flavor. This is a great way to customize your loaf!
What's the best way to get a pronounced cinnamon swirl?
After layering the batter and cinnamon sugar, use a butter knife or skewer to gently swirl through the layers in a zig-zag or figure-eight pattern. Avoid over-swirling, as this can mix the layers too much and diminish the distinct swirl effect.
Cinnamon Swirl Zucchini Bread
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf (10-12 slices) 1x
- Diet: Vegetarian
Description
A delightful and easy-to-make quick bread featuring shredded zucchini for moisture and a sweet, spiced cinnamon sugar swirl.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar (for batter)
1 teaspoon baking powder
1 teaspoon ground cinnamon (for batter)
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
2 large eggs
½ cup vegetable oil
¼ cup plain Greek yogurt
1 teaspoon vanilla extract
2 cups shredded zucchini, lightly packed (about 1 medium zucchini)
For the Cinnamon Swirl:
¼ cup granulated sugar
1 tablespoon ground cinnamon
Instructions
Step 1: Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the longer sides to help lift the bread out later.
Step 2: In a large bowl, whisk together the all-purpose flour, 1 cup granulated sugar, baking powder, 1 teaspoon ground cinnamon, nutmeg, cloves, and salt. Set aside.
Step 3: In a separate medium bowl, combine the eggs, vegetable oil, Greek yogurt, and vanilla extract. Whisk until smooth.
Step 4: Add the wet ingredients to the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; a few streaks of flour are fine. Fold in the shredded zucchini.
Step 5: In a small bowl, mix together the ¼ cup granulated sugar and 1 tablespoon ground cinnamon for the swirl.
Step 6: Pour half of the zucchini bread batter into the prepared loaf pan. Sprinkle half of the cinnamon swirl mixture evenly over the batter.
Step 7: Carefully spoon the remaining batter over the cinnamon sugar layer, spreading it gently to cover. Sprinkle the remaining cinnamon swirl mixture on top.
Step 8: Using a butter knife or a skewer, gently swirl the cinnamon sugar into the batter with a few passes, creating a marbled effect. Be careful not to overmix.
Step 9: Bake for 60-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean with no wet batter. A few moist crumbs are acceptable.
Step 10: Let the bread cool in the loaf pan on a wire rack for 10-15 minutes before carefully lifting it out using the parchment paper overhang. Transfer to the wire rack to cool completely before slicing and serving.
Notes
For an extra treat, add ½ cup of chopped walnuts or pecans to the batter along with the zucchini. You can also drizzle a simple glaze made from powdered sugar and milk over the cooled bread.
- Prep Time: 15 minutes
- Cook Time: 60-65 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 25g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
