Can I use a different type of flour for this Cinnamon Swirl Zucchini Bread?

Yes! You can substitute whole wheat flour for all-purpose flour for a healthier version. If you need a gluten-free option, try using almond flour or a gluten-free all-purpose flour blend. Keep in mind that substitutions may slightly alter the texture of the bread.

How can I prevent my zucchini bread from becoming too dry?

To keep your zucchini bread moist, be sure to squeeze out any excess moisture from the grated zucchini before adding it to the batter. Also, avoid overbaking the bread; check for doneness around the 45-minute mark to prevent it from drying out.

Can I freeze zucchini bread for later?

Absolutely! You can freeze zucchini bread for up to 3 months. Just let it cool completely, then wrap it tightly in plastic wrap or aluminum foil and store it in a freezer-safe bag or container. To enjoy, thaw at room temperature or warm it up in the microwave.

Cinnamon Swirl Zucchini Bread

Description

This easy cinnamon swirl zucchini bread recipe is perfect for beginners. A delicious, healthy treat with a sweet and spicy twist that’s quick to make and enjoyable!

Ingredients

Scale

2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tbsp ground cinnamon
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1/2 cup unsalted butter, melted
1 tsp vanilla extract
2 cups zucchini, grated and moisture squeezed out
1/4 cup cinnamon-sugar mixture (for swirl)

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Instructions

Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
Grate the zucchini and squeeze out any excess moisture using a paper towel or clean cloth.
In a large bowl, whisk together the flour, baking powder, baking soda, and cinnamon. Set aside.
In another bowl, whisk together the eggs and both sugars until smooth. Add melted butter, vanilla extract, and grated zucchini. Mix until combined.
Gradually fold in the dry ingredients until just combined, being careful not to overmix.
For the cinnamon swirl, mix cinnamon and sugar in a small bowl. Spoon half the batter into the pan, sprinkle with cinnamon-sugar, and then add the remaining batter. Swirl gently with a knife.
Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Check around 45 minutes to prevent overbaking.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure to squeeze out excess moisture from the zucchini to keep the bread from being too soggy.
If you prefer, you can substitute whole wheat flour for a healthier option.
Check doneness by inserting a toothpick into the center – it should come out clean.
This bread freezes well for up to 3 months. Wrap it tightly before freezing.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert, Snack
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 20g
Sodium: 180mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg