Description
A moist, spiced zucchini bread layered with buttery cinnamon swirls for a sweet and savory twist. Combines healthy vegetables with autumn flavors in a pull-apart, breakfast-friendly loaf perfect for year-round enjoyment.
Ingredients
All-purpose flour 2 cups
Baking soda 1/2 teaspoon
Baking powder 1/2 teaspoon
Salt 1/4 teaspoon
Granulated sugar 1 cup
Zucchini, grated 1 cup
Vegetable oil 1/4 cup
Eggs 2 large
Vanilla extract 1 teaspoon
Butter (for filling) 3 tablespoons
Sugar (for filling) 1/4 cup
Cinnamon 1 tablespoon
Powdered sugar (frosting) 1 cup
Milk (for frosting) 2 tablespoons
Instructions
Preheat oven to 350°F (175°C)
Line a 9×5-inch loaf pan with parchment paper
Grate zucchini and press with paper towels to remove excess liquid
In a bowl, mix flour, baking soda, baking powder, and salt
In a separate bowl, cream butter and sugar for filling until smooth
In another bowl, whisk together sugar, oil, eggs, and vanilla extract
Add dry ingredients to wet ingredients and mix until well combined
Fold in zucchini
Transfer batter to prepared pan
Drop cinnamon filling in 6 mounds across batter; swirl with a knife
Bake 50-60 minutes until golden and a toothpick inserted comes out clean
Cool in pan 10 minutes before slicing
Optional: Whisk powdered sugar and milk for frosting and serve at room temperature
Notes
Press zucchini thoroughly to avoid sogginess
For vegan option, substitute butter with coconut oil and replace eggs with flax eggs
Use alcohol-free vanilla extract
Frosting is optional; add milk gradually to achieve desired consistency
Store in an airtight container up to 2 days
Coconut sugar can replace granulated sugar for a lower glycemic option
- Prep Time: 20
- Cook Time: 55
- Category: Bread recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg