Cinnamon Swirl Zucchini Bread
Loaded with garden fresh zucchini, and a cinnamon sugar swirl, this incredible zucchini bread will have you coming back for seconds! Perfect for an afternoon snack and great with your morning coffee, this simple zucchini bread recipe is amazing!
Equipment
- Loaf Pan This 9" non-stick loaf pan by Wilton is the perfect size for any banana bread recipe!
- Parchment Paper Sheets These pre-cut parchment paper sheets are super convenient and the perfect size for lining a loaf pan.
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
Ingredients
- 1 cup zucchini finely shredded
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
For Cinnamon Swirl:
- 1/2 cup granulated sugar
- 1 Tablespoon cinnamon
Instructions
- Preheat oven to 350 degrees. Line a 9x5 loaf pan with parchment paper, and secure with binder clips. Set aside.
- In a large mixing bowl combine the wet ingredients (zucchini, eggs, oil, yogurt and vanilla). Mix to thoroughly combine. In a separate bowl, combine the dry ingredients (flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves). Gradually sift the dry ingredients into the wet ingredients. Stir the batter just until all the ingredients are fully incorporated. Don't over mix, or you'll get large air bubbles in the bread.
- In a small bowl, combine the cinnamon and sugar to create the cinnamon swirl.
- Pour the HALF of the batter into the prepared pan. Top with HALF of the cinnamon sugar. Then add the remaining batter over the top of the cinnamon sugar, and spread evenly to the edges of the pan. Sprinkle the remaining half of the cinnamon sugar over the top of the batter. Using a knife, run it up and down the pan, and side to side through the batter and cinnamon sugar to create a swirl.
- Bake at 350 for 60-65 minutes until golden brown, and toothpick inserted comes out clean and free of crumbs.
- Let bread cool in pan for 10-15 minutes. Remove bread from pan, slice and serve. Store leftovers in airtight container at room temperature.
Notes
This bread is also great with nuts. Add a 1/2 cup of chopped pecans or walnuts to add a nice crunch to each slice.
Storage: Bread can be kept at room temperature, but will keep for only 1-2 days. Bread does best when refrigerated after cooling. Store in an airtight container in the refrigerator. Will keep refrigerated for up to 7 days.
Freezing: Zucchini bread can be frozen. Wrap in press-and-seal wrap to prevent freezer burn, and store in a freezer bag. Kept frozen, the zucchini bread will keep for up to 3 months.
Nutrition
Serving: 1gCalories: 290kcalCarbohydrates: 41gProtein: 5gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 10gCholesterol: 38mgSodium: 185mgFiber: 1gSugar: 26g
Tried this recipe?Let us know how it was!