Cinnamon Swirl Zucchini Bread
This delicious Cinnamon Swirl Zucchini Bread is loaded with fresh garden zucchini and cinnamon sugar swirled throughout. A simple recipe that is a great way to use up any extra zucchini!
Servings: 12 slices (1 loaf)
Ingredients
- 1 cup sugar
- ½ cup canola oil
- 2 large eggs
- 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 leaving an inch overhang on the long sides.
- In a stand mixer with paddle attachment, beat together the granulated sugar, canola oil, eggs and vanilla extract until smooth.
- Add the all purpose flour, baking soda, baking powder, salt and cinnamon. Mix on low just until combined. Be careful not to over mix.
- Fold in the shredded zucchini until evenly combined.
- Pour half of the batter into the prepared pan and spread out into an even layer.
- In a small bowl, 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 stick, 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 on wire rack.
Nutrition
Serving: 1 slice | Calories: 222kcal | Carbohydrates: 30g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 31mg | Sodium: 219mg | Potassium: 108mg | Fiber: 2g | Sugar: 19g | Vitamin A: 78IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg
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