Description
This Cinnamon Swirl Zucchini Bread is a moist and flavorful loaf featuring grated zucchini for natural moisture and a lovely cinnamon swirl throughout. Infused with warm spices like cinnamon, nutmeg, and optional cardamom, this bread offers a perfect balance of sweetness and spice, making it ideal for breakfast, snacks, or dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom (optional)
Wet Ingredients
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
Cinnamon Swirl
- 1/4 cup packed light brown sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and cardamom if using. This will ensure even distribution of the spices and leavening agents.
- Combine Wet Ingredients: In a separate bowl, beat together the granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.
- Add Zucchini: Fold in the grated zucchini until evenly distributed throughout the batter, adding moisture and texture.
- Prepare Cinnamon Swirl: In a small bowl, mix the light brown sugar and ground cinnamon to create the cinnamon swirl mixture.
- Layer Batter and Swirl: Pour half of the zucchini batter into the prepared loaf pan. Sprinkle half of the cinnamon swirl mixture evenly over the batter.
- Add Remaining Batter and Swirl: Pour the remaining batter on top, then sprinkle with the remaining cinnamon swirl mixture. Use a knife to gently swirl the cinnamon sugar through the batter, creating a beautiful marbled effect.
- Bake: Bake the bread in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. This ensures the bread is fully cooked without being dry.
- Cool: Let the zucchini bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps the bread set and makes it easier to slice.
Notes
- Make sure to grate the zucchini finely and do not squeeze out the moisture; it keeps the bread moist.
- Optional cardamom adds a lovely fragrant note but can be omitted if unavailable.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly and freeze up to 3 months.
- For a nut-free version, use vegetable oil and avoid adding any nuts.
