Description
This Cinnamon Swirl Zucchini Bread is a moist and flavorful quick bread featuring tender grated zucchini and a delicious cinnamon-sugar swirl. Perfectly spiced with cinnamon, nutmeg, and optional cardamom, this easy-to-make loaf offers a comforting treat 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 Mixture
- 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, nutmeg, and cardamom (if using) until evenly combined.
- Combine Wet Ingredients: In another bowl, beat the granulated sugar, vegetable oil, eggs, and vanilla extract thoroughly until the mixture is smooth and well blended.
- Combine Wet and Dry: Gradually add the wet ingredient mixture to the dry ingredients, stirring gently just until combined to avoid overmixing, which can toughen the bread.
- Add Zucchini: Fold in the grated zucchini until it is evenly incorporated throughout the batter.
- Prepare Cinnamon Swirl: In a small bowl, mix the light brown sugar and cinnamon to create the swirl mixture that will add sweet spice layers in the bread.
- Layer Batter and Swirl: Pour half of the zucchini batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter.
- Add Remaining Batter and Swirl: Pour the remaining batter over the first layer and sprinkle the rest of the cinnamon sugar mixture on top. Use a knife or skewer to gently swirl the cinnamon sugar through the batter, creating a marbled effect.
- Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Grate the zucchini finely and squeeze out excess moisture with a kitchen towel to prevent soggy bread.
- Use parchment paper for easy removal and cleaner cleanup.
- The optional cardamom adds a warm, slightly floral flavor that complements the cinnamon and nutmeg well.
- Make sure not to overmix the batter to keep the bread light and tender.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread also freezes well—wrap tightly and freeze for up to 3 months.
