Description
A tender, spiced zucchini bread with a warm cinnamon swirl, perfect for breakfast or snacking. Moist from zucchini and cozy with balanced sweetness.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup sugar
1/4 cup brown sugar, packed
1/2 cup vegetable oil or softened butter
2 large eggs
2 cups grated zucchini (about 1 medium), excess moisture drained
1 teaspoon vanilla extract
1/4 cup milk (optional, for extra moisture)
Cinnamon Swirl Mix: 1/4 cup flour, 1/4 cup sugar, 1 teaspoon ground cinnamon
Instructions
Preheat oven to 350°F (180°C) and grease a 9×5-inch loaf pan.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, mix sugars, oil/butter, eggs, vanilla, and milk until smooth.
Stir in zucchini and 1/2 cup flour blend to reduce wetness.
Pour batter into the prepared pan.
In a small bowl, combine cinnamon swirl ingredients. Drop spoonfuls of swirl mix onto the batter.
Use a knife or skewer to swirl the cinnamon mixture into the bread.
Bake 50-60 minutes or until a toothpick comes out clean.
Cool in the pan 10 minutes, then transfer to a wire rack to finish cooling.
Notes
Freezes well, wrapped tightly for up to 3 months.
Swap vegetable oil for melted butter (ensure halal-certified if needed).
For a crisper top, brush with a bit of milk before swirling.
- Prep Time: 20
- Cook Time: 55
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American