Description
Moist and warmly spiced, this cinnamon swirl zucchini bread uses summer squash to create a tender crumb with a delightful cinnamon ribbon.
Ingredients
- 1 cup zucchini, finely shredded
- 2 large eggs, room temperature
- 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 ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup granulated sugar (for cinnamon swirl)
- 1 tablespoon ground cinnamon (for cinnamon swirl)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
- Shred the zucchini and lightly squeeze to remove excess moisture.
- Whisk eggs, oil, yogurt, and vanilla in a large bowl until smooth.
- Stir dry ingredients together in another bowl and fold into the wet ingredients.
- Add the zucchini and mix until just combined.
- Mix cinnamon-sugar for the swirl and pour half the batter into the pan.
- Sprinkle half the cinnamon-sugar over the batter and add remaining batter.
- Top with remaining cinnamon-sugar and swirl gently with a knife.
- Bake for 60–65 minutes until a toothpick comes out clean.
- Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely before slicing.
Notes
For a gluten-free version, use a 1:1 gluten-free flour blend and add xanthan gum if necessary.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Bread
- Method: Baking
- Cuisine: American