Description
A deliciously moist zucchini bread with a delightful cinnamon swirl, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups grated zucchini
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup brown sugar
- 1 tsp ground cinnamon (for swirl)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix together the grated zucchini, sugar, and oil.
- Add the eggs and vanilla extract, and mix until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, combine the brown sugar and cinnamon for the swirl.
- Pour half of the batter into the prepared loaf pan, sprinkle half of the cinnamon mixture, then add the remaining batter and top with the rest of the cinnamon mixture.
- Use a knife to swirl the cinnamon mixture into the batter.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure to squeeze out excess moisture from the zucchini before adding it to the batter.
- This bread can be stored in an airtight container for up to a week.
- For added flavor, consider adding nuts or chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg