This Easy Sweet Cinnamon Zucchini Bread is a delightful treat! It’s moist, flavorful, and the hint of cinnamon adds a warm touch. Plus, brown sugar makes it extra sweet!
Baking this bread always fills my kitchen with such a cozy smell. I like to enjoy a slice with my morning coffee—it’s a perfect excuse to eat veggies for breakfast! 😄
Key Ingredients & Substitutions
Flour: All-purpose flour is the base of this recipe. If you want a healthier option, you can use whole wheat flour. Just know that the bread might be a little denser—still delicious!
Baking Soda and Powder: These keep the bread fluffy. If you’re out of baking powder, you can use an extra teaspoon of baking soda, but add a small amount of acid like vinegar or lemon juice to keep it balanced.
Brown Sugar: I love using brown sugar for its rich flavor. If you’re looking for a lighter option, you can substitute half with coconut sugar or even granulated sugar, but the taste will be different.
Zucchini: Fresh zucchini is key, but if you can’t find it, you can use shredded carrots or applesauce for a different twist. Just remember to squeeze out excess moisture!
Nuts: While walnuts or pecans add nice crunch, feel free to leave them out or use seeds like pumpkin or sunflower if you prefer a nut-free version.
How Do I Ensure My Zucchini Bread Is Moist and Fluffy?
A key factor in making sure your zucchini bread turns out moist is properly preparing the zucchini. Grate it and then squeeze out the excess moisture with a clean towel. This prevents the batter from becoming too watery.
- Mixing: When combining your wet and dry ingredients, mix just until everything is combined. Overmixing can make the bread tough.
- Swirling: For the cinnamon sugar swirl, gently swirl it through the batter. This creates delicious pockets of flavor without overmixing the batter!
Remember, baking times can vary, so check your bread a few minutes ahead of the suggested time to avoid overbaking. Happy baking!
Easy Sweet Cinnamon Zucchini Bread With Brown Sugar
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
- 1/2 cup chopped nuts (optional, walnuts or pecans)
For the Cinnamon Sugar Swirl:
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon melted butter
For the Glaze (optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/2 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus an additional 50-60 minutes to bake. After baking, allow the bread to cool for about 10 minutes in the pan before transferring it to a wire rack. Altogether, expect around 1 hour and 20 minutes before you can enjoy your delicious zucchini bread!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, grease and flour a 9×5-inch loaf pan or line it with parchment paper, which will help your bread come out easily after baking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg (if using). This helps to evenly distribute the leavening agents and spices.
3. Combine Wet Ingredients:
In a large bowl, add the packed brown sugar and eggs. Beat them together until the mixture is smooth and creamy. Then, add the vegetable oil and vanilla extract, stirring to combine everything thoroughly.
4. Combine Wet and Dry Mixtures:
Gradually fold the dry ingredients into the wet ingredients. Stir just until everything is combined—be careful not to overmix, as this can make the bread tough!
5. Add Zucchini and Nuts:
Gently fold in the grated zucchini and any chopped nuts you want to use, mixing just until they’re evenly distributed in the batter.
6. Prepare the Cinnamon Sugar Swirl:
In a small bowl, combine the brown sugar, ground cinnamon, and melted butter. This will create a delightful cinnamon sugar mixture for swirling through the bread!
7. Layer the Batter:
Pour half of the bread batter into your prepared loaf pan. Then, sprinkle half of the cinnamon sugar mixture over it. Add the remaining batter on top, followed by the rest of the cinnamon sugar mixture.
8. Create a Swirl:
Using a knife or skewer, gently swirl the cinnamon sugar mixture through the batter to create a marbled effect. This will give you beautiful, flavorful swirls in the finished bread.
9. Bake Your Bread:
Place the loaf pan in the oven and bake for 50-60 minutes. It’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
10. Cool the Bread:
After baking, let the bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely—this helps maintain the bread’s moisture!
11. Add Glaze (Optional):
If you’d like a sweet glaze, whisk together the powdered sugar, cinnamon, and enough milk to create a drizzling consistency. Once the bread is cooled, drizzle it over the top.
12. Slice and Serve:
Now the best part! Slice the bread and enjoy it as is or with a spread of butter. It’s perfect for breakfast, a snack, or anytime you want a tasty treat!
This Easy Sweet Cinnamon Zucchini Bread keeps well when stored in an airtight container for several days. You can also freeze leftovers for a later treat. Happy baking!
Frequently Asked Questions
Can I Use Other Types of Zucchini?
Yes! While green zucchini is the most common, you can also use yellow zucchini. Just make sure to grate and squeeze out excess moisture, regardless of the type!
Can I Make This Recipe Gluten-Free?
Absolutely! For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure that your baking powder and any other mixed dry ingredients are gluten-free as well.
How Do I Store Leftover Zucchini Bread?
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, you can freeze slices wrapped tightly in plastic wrap or aluminum foil for up to 3 months—just thaw before enjoying!
Can I Add Other Ingredients?
Definitely! Feel free to experiment by adding chocolate chips, dried fruit, or different nuts for extra flavor and texture. Just keep in mind that adding more ingredients might slightly alter the baking time.
