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Cozy Cinnamon Swirl Zucchini Bread

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A moist and tender zucchini bread with a delightful cinnamon swirl that creates a perfect balance of sweet and spice. This quick and easy recipe is perfect for cozy mornings or snack time.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (110g) light brown sugar, packed
  • 1/2 cup (120ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (about 2 medium) zucchini, finely grated and squeezed to remove excess moisture
  • 1/4 cup (60ml) buttermilk or plain yogurt
  • For the Cinnamon Swirl:
  • 1/3 cup (70g) brown sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons unsalted butter, melted
  • Optional Toppings:
  • 1/4 cup chopped walnuts or pecans
  • Pinch of coarse sugar for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and set aside.
  2. Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. Set aside.
  3. Mix the dry ingredients in a large bowl: sift together the all-purpose flour, baking soda, baking powder, salt, and cinnamon.
  4. In a separate bowl, whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth and creamy.
  5. Fold the wet ingredients into the dry gently using a spatula, just until combined. Avoid overmixing.
  6. Add the grated zucchini and buttermilk to the batter and fold in carefully.
  7. Prepare the cinnamon swirl mixture by combining the brown sugar, cinnamon, and melted butter in a small bowl until crumbly but moist.
  8. Pour half the batter into the loaf pan and spread evenly. Sprinkle half of the cinnamon swirl mixture over the batter.
  9. Add the remaining batter on top, smoothing it out gently with a spatula.
  10. Sprinkle the remaining cinnamon swirl on top and gently swirl the cinnamon mixture through the batter using a butter knife or skewer.
  11. Optional: Sprinkle chopped nuts or coarse sugar on top for added crunch and texture.
  12. Bake for 55-65 minutes, checking around 50 minutes with a toothpick inserted in the center; it should come out mostly clean with a few moist crumbs but no wet batter.
  13. Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.

Notes

[‘Squeeze out excess moisture from zucchini to avoid soggy bread.’, ‘Layer the cinnamon swirl carefully in two parts and swirl lightly to prevent sinking.’, ‘Use room-temperature eggs and ingredients for better mixing.’, ‘Check oven temperature with a thermometer to avoid over- or under-baking.’, ‘Rest bread for at least an hour before slicing for cleaner cuts.’, ‘Tent with foil if top browns too quickly during baking.’]

Nutrition

Keywords: zucchini bread, cinnamon swirl, quick bread, moist bread, tender crumb, easy recipe, cozy baking

Find it online: https://chrisfeasts.com/cozy-cinnamon-swirl-zucchini-bread-recipe-easy-moist-tender-crumb/