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Cinnamon Swirl Zucchini Bread

This moist and delicious cinnamon swirl zucchini bread combines tender zucchini with the warm spices of cinnamon and nutmeg for a comforting treat that evokes nostalgic memories of home baking.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup zucchini (finely shredded) Choose fresh, firm zucchinis
  • 2 pieces eggs Can be substituted with flax eggs or mashed bananas for vegan adaptation
  • 1/2 cup vegetable oil
  • 1/2 cup plain Greek yogurt Opt for full-fat for added richness
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour Can be substituted with a gluten-free flour mix
  • 3/4 cup granulated sugar Refined sugar can be replaced with monk fruit sweetener for a healthier option
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon Enhances the flavor of the zucchini
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
Cinnamon Sugar Swirl
  • 1/2 cup granulated sugar
  • 1 Tablespoon cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a 9x5 loaf pan with parchment paper, securing it with binder clips.
  2. In a large mixing bowl, combine the wet ingredients: finely shredded zucchini, eggs, vegetable oil, Greek yogurt, and vanilla extract. Mix thoroughly until well combined.
  3. In a separate bowl, whisk together the dry ingredients: all-purpose flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves.
  4. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Avoid over-mixing to prevent large air bubbles in the bread.
  5. In a small bowl, mix together the cinnamon and sugar for the swirl.
Baking
  1. Pour half of the batter into the prepared loaf pan. Evenly sprinkle half of the cinnamon sugar mixture on top.
  2. Then, pour the remaining batter over this layer and spread it evenly.
  3. Finally, top with the rest of the cinnamon sugar, creating a beautiful swirl effect by running a knife through the batter in both vertical and horizontal directions.
  4. Bake in the preheated oven for 60-65 minutes or until the top is golden brown and a toothpick inserted comes out clean.
  5. Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
  6. Slice and serve, storing leftovers in an airtight container at room temperature.

Notes

For optimal enjoyment, serve warm, topped with a pat of butter or cream cheese and a sprinkle of cinnamon. Store leftover bread in an airtight container. Can be frozen for up to three months.