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Moist Cinnamon Swirl Zucchini Bread

A delightful moist zucchini bread, infused with cinnamon and a hint of nutmeg, perfect for any season.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups grated zucchini
  • 1.5 cups all-purpose flour
  • 0.5 cups sugar
  • 0.5 cups brown sugar
  • 0.5 cups vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon nutmeg
  • 0.25 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large bowl, combine the grated zucchini, sugars, oil, eggs, and vanilla.
  3. In another bowl, mix the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Baking
  1. Pour half of the batter into the prepared loaf pan. Sprinkle a layer of cinnamon and sugar mixture on top. Pour the remaining batter over this layer.
  2. Using a knife, swirl through the batter to create a marbled effect.
  3. Bake for about 55-65 minutes, or until a toothpick comes out clean.
  4. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Serve warm with butter or cream cheese frosting. This bread keeps well for about 3-5 days in an airtight container at room temperature, or for up to three months in the freezer.