Description
Enjoy this moist and delicious cinnamon swirl zucchini bread. It’s a perfect treat for breakfast or dessert.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini, excess moisture squeezed out
- Cinnamon Swirl: 1/4 cup packed brown sugar, 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, beat the eggs, sugar, oil, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the shredded zucchini.
- In a small bowl, combine the brown sugar and cinnamon for the swirl.
- Pour half of the batter into the prepared loaf pan. Sprinkle the cinnamon sugar mixture evenly over the batter.
- Pour the remaining batter over the cinnamon sugar layer.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Squeeze excess moisture from the shredded zucchini to prevent a soggy bread.
- Adjust baking time depending on your oven.
- Store the bread in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg