Cinnamon Swirl Zucchini Bread
This delicious and sweet Cinnamon Swirl Zucchini Bread is loaded with fresh garden zucchini and cinnamon sugar swirled throughout. It is so dang delicious and a great way to use up some of that extra shredded zucchini!
Servings: 12 slices (1 loaf)
Ingredients
- 1 cup sugar
- 2 large eggs
- ½ cup canola oil
- 1 teaspoon pure vanilla extract
- 1½ cup whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1½ cups shredded zucchini
Instructions
- Preheat oven to 350°F and line a 9x5 loaf pan with parchment paper.
- In a stand mixer or with a hand beater, beat together the sugar and eggs until smooth and creamy.
- Add the oil and vanilla and beat until well incorporated.
- Add the flour, baking soda, baking powder, salt and cinnamon and mix just until combined.
- Fold in the shredded zucchini.
- Pour half of the batter into the prepared pan.
- Mix together the sugar and cinnamon until fully combined. Evenly sprinkle the cinnamon sugar over the batter.
- Add the remaining batter over the cinnamon sugar and using a butter knife or chop sticks, swirl the batter to incorporate the cinnamon sugar.
- Bake the bread for 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for 15 minutes before removing from pan. Serve warm or let cool completely.
Notes
To freeze: let the bread cool completely. Wrap the bread in plastic wrap and place the bread in a freezer safe container or zip top bag. Don’t forget to label what you are freezing and date it.
Nutrition
Calories: 219kcal | Carbohydrates: 30g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 218mg | Potassium: 68mg | Fiber: 2g | Sugar: 19g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
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