Can I make this Cinnamon Swirl Zucchini Bread gluten-free?

Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Be sure to check that the other ingredients, such as baking powder and yogurt, are also gluten-free.

How can I store Cinnamon Swirl Zucchini Bread?

Cinnamon Swirl Zucchini Bread can be stored at room temperature for up to two days in an airtight container. For longer storage, refrigerate it for up to a week. You can also freeze the bread for up to three months by wrapping it tightly in plastic wrap and storing it in a freezer bag.

Can I add other fruits or vegetables to this bread?

Absolutely! You can experiment by adding grated carrots, apples, or even mashed bananas to the batter for different flavor profiles. Keep in mind that adding more liquid may affect the texture, so adjust the flour if necessary.

Can I use zucchini from my garden for this recipe?

Yes! Fresh zucchini from your garden works perfectly in this recipe. Just make sure to shred it finely and remove any excess moisture by squeezing the zucchini with a paper towel before adding it to the batter.

Cinnamon Swirl Zucchini Bread – Easy & Delicious Recipe

Name: Cinnamon Swirl Zucchini Bread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 medium zucchini, finely shredded; 2 eggs; 1/2 cup vegetable oil; 1/2 cup plain Greek yogurt; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 3/4 cup granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon cloves; 1/4 cup cinnamon sugar (for swirl)

Description

Cinnamon Swirl Zucchini Bread combines the moist texture of zucchini with the warmth of cinnamon sugar swirls, making it an irresistible treat. This easy-to-make quick bread is perfect for breakfast, afternoon snacks, or as a delightful dessert. The cinnamon swirl adds a burst of flavor in every slice, and the zucchini keeps the bread moist and tender.

Ingredients

Scale

1 medium zucchini, finely shredded
2 eggs
1/2 cup vegetable oil
1/2 cup plain Greek yogurt
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 cup cinnamon sugar (for swirl)

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Instructions

Preheat oven to 350°F (175°C). Line a 9×5 loaf pan with parchment paper and secure it with binder clips.
In a large bowl, mix together the shredded zucchini, eggs, vegetable oil, Greek yogurt, and vanilla extract until well combined.
In a separate bowl, whisk the dry ingredients: flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
In a small bowl, combine the cinnamon and sugar for the swirl.
Pour half of the batter into the prepared loaf pan, then sprinkle half of the cinnamon sugar mixture over the batter.
Add the remaining batter over the cinnamon sugar layer and spread it evenly. Top with the remaining cinnamon sugar.
Use a knife to swirl the batter and cinnamon sugar together by running the knife up and down the pan and side to side.
Bake for 60-65 minutes, or until a toothpick inserted comes out clean. Allow the bread to cool in the pan for 10-15 minutes before removing it.
Once cooled, slice and serve. Enjoy warm or at room temperature.

Notes

Ensure the zucchini is finely shredded and excess moisture is squeezed out before adding it to the batter.
For a nuttier flavor, you can add 1/2 cup of chopped walnuts or pecans.
Make sure not to overmix the batter to prevent large air bubbles in the bread.
If you prefer a dairy-free option, substitute the Greek yogurt with a non-dairy yogurt of your choice.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Breads
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 290 kcal
Sugar: 26g
Sodium: 185mg
Fat: 12g
Saturated Fat: 1g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 1g
Protein: 5g
Cholesterol: 38mg