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Cozy Classic Zucchini Bread with Cinnamon Swirl

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A moist and tender zucchini bread with a warm cinnamon swirl baked right into the batter, perfect for cozy mornings and simple comfort.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup granulated sugar (100g)
  • ½ cup brown sugar, packed (110g)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (120ml)
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini, squeezed of excess moisture (about 2 medium zucchinis)
  • ½ cup brown sugar, packed (110g) – for cinnamon swirl
  • 1 tablespoon ground cinnamon – for cinnamon swirl
  • 1 tablespoon unsalted butter, melted – for cinnamon swirl

Instructions

  1. Preheat your oven to 350°F (175°C). Grease the loaf pan with butter or non-stick spray and line the bottom with parchment paper.
  2. Grate about 1 ½ cups of zucchini using a box grater or food processor. Wrap in a clean kitchen towel and gently squeeze out excess moisture.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon.
  4. In another bowl, beat together eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth and slightly frothy.
  5. Pour the wet mixture into the dry ingredients and stir gently with a spatula just until combined.
  6. Fold the grated zucchini into the batter evenly.
  7. In a small bowl, mix the brown sugar, cinnamon, and melted butter until crumbly and combined to make the cinnamon swirl.
  8. Pour half of the zucchini batter into the prepared pan, smooth it out, then sprinkle half of the cinnamon swirl mixture evenly over the batter.
  9. Add the remaining batter on top, then sprinkle the rest of the cinnamon mixture. Use a butter knife to gently swirl the cinnamon sugar through the batter.
  10. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil after 40 minutes if the top browns too quickly.
  11. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze out excess moisture from zucchini to avoid soggy bread. Do not overmix batter to keep bread tender. Tent with foil if top browns too fast. Muffin tins can be used with shorter baking time (20-25 minutes).

Nutrition

Keywords: zucchini bread, cinnamon swirl, easy baking, cozy breakfast, homemade bread, moist zucchini bread, quick bread

Find it online: https://lumalunch.com/cozy-classic-zucchini-bread-with-cinnamon-swirl-easy-homemade-recipe/