Description
A tender, spiced loaf infused with fresh zucchini and cinnamon swirls, perfect for breakfast or snack. Combines pantry staples with garden veggies for a moist, flavorful, easy-to-make treat that’s customizable and crowd-pleasing.
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (optional)
2 large eggs, room temperature
1 cup white sugar
1 cup brown sugar
1 cup mild vegetable oil (canola or sunflower)
2 large zucchinis, grated and squeezed dry
1 tablespoon vanilla extract
1 cup raisins or chopped walnuts (optional, for texture)
1/2 cup white sugar, reserved for swirls
Instructions
Preheat oven to 350°F (180°C)
Line a 9×5 inch loaf pan with parchment paper and set aside
Sift flour, baking soda, salt, cinnamon, and nutmeg into a bowl
In a separate bowl, whisk eggs, add white sugar, brown sugar, and vegetable oil
Mix in grated zucchini and vanilla extract until combined
Fold in optional raisins or walnuts to wet ingredients
Pour 3/4 of wet batter into prepared pan
Sprinkle 1/2 cup white sugar evenly over the top of the batter
Spread remaining wet batter over the sugar layer
Bake for 55-65 minutes or until a toothpick inserted in center comes out clean
Cool in pan for 10 minutes, then transfer to a wire rack to finish cooling
Notes
To remove water from zucchini, grate it first, then let sit in a colander for 30 minutes to drain
Store cooled loaf in aluminum foil for up to 3 days or freeze for 2-3 months
For vegan substitute, replace eggs with applesauce (1/4 cup per egg) and use coconut oil instead of vegetable oil
- Prep Time: 15
- Cook Time: 60
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American