Description
This Moist and Delicious Cinnamon Swirl Zucchini Bread is a flavorful, tender loaf perfect for breakfast or an afternoon snack. The bread features finely shredded zucchini for moisture, combined with a cinnamon-sugar swirl that adds a lovely spiced sweetness. Using Greek yogurt and vegetable oil ensures a rich yet light texture. Baked to golden perfection, this bread is a delightful treat that balances wholesome ingredients with indulgent flavor.
Ingredients
Scale
Wet Ingredients
- 1 cup finely shredded zucchini
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup plain Greek yogurt
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Cinnamon Swirl
- 1 tablespoon cinnamon
- 1/2 cup granulated sugar
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper to prevent sticking and make removal easier.
- Mix Wet Ingredients: In a medium bowl, combine the finely shredded zucchini, eggs, vegetable oil, Greek yogurt, and vanilla extract. Stir until all the wet ingredients are fully incorporated.
- Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly mixed.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently just until combined to avoid overmixing, which can make the bread tough.
- Prepare Cinnamon Swirl Mixture: In a small bowl, mix together the cinnamon and 1/2 cup granulated sugar thoroughly to create the cinnamon sugar swirl.
- Layer Batter and Swirl: Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the top. Add the remaining batter on top, followed by the rest of the cinnamon sugar. Use a knife or skewer to gently swirl the cinnamon sugar through the batter to create a marbled effect.
- Bake: Place the loaf pan in the preheated oven and bake for 60-65 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
Notes
- Allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
- Finely shred the zucchini and gently squeeze out excess moisture if very watery to avoid soggy bread.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread can also be frozen; wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.
- For a healthier alternative, you can substitute half of the all-purpose flour with whole wheat flour.
