Description
Moist, tender, and laced with a sweet cinnamon swirl — this zucchini bread is pure comfort with a cozy twist. Perfect for breakfast, dessert, or snacking, it’s the ideal way to use up summer zucchini while keeping things irresistibly delicious.
Ingredients
Bread
1½ cups grated zucchini (1–2 small to medium zucchinis)
¾ cup sugar
⅓ cup vegetable oil
1 tsp vanilla extract
2 eggs
1½ cups all-purpose flour
1 tsp baking soda
½ tsp cinnamon
¼ tsp salt
¼ tsp baking powder
Cinnamon Swirl
¼ cup sugar
1 tbsp ground cinnamon
Instructions
Preheat Oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment.
Mix Wet Ingredients: In a large bowl, combine zucchini, sugar, oil, vanilla, and eggs.
Combine Dry Ingredients: In another bowl, whisk flour, baking soda, cinnamon, salt, and baking powder.
Make Batter: Add dry ingredients to wet, mixing until just combined.
Layer & Swirl: Pour half the batter into the pan. Sprinkle half the cinnamon sugar swirl. Repeat with remaining batter and swirl mix. Use a knife to gently swirl through batter.
Bake: Bake 45–55 minutes, or until a toothpick comes out clean. Cool before slicing.
- Prep Time: 10 min
- Cook Time: 50 min
- Category: breakfast
Nutrition
- Calories: ~210 kcal per slice
- Sugar: 15g
- Fat: 10g
- Carbohydrates: 27g
- Fiber: 1g