Description
Moist zucchini bread with a sweet cinnamon sugar swirl baked into every slice. Perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 1 cup finely shredded zucchini
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup granulated sugar for swirl
- 1 tablespoon ground cinnamon for swirl
Instructions
- Preheat oven to 350°F and line a 9×5-inch loaf pan with parchment paper.
- Mix zucchini, eggs, oil, yogurt, and vanilla in a large bowl.
- Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves in another bowl.
- Add dry ingredients to wet ingredients and stir just until combined.
- Mix swirl sugar and cinnamon in a small bowl.
- Pour half the batter into the loaf pan and sprinkle with half the swirl mixture.
- Add remaining batter and top with remaining cinnamon sugar.
- Use a knife to swirl the cinnamon mixture through the batter.
- Bake for 60 to 65 minutes until a toothpick comes out clean.
- Cool for 10 to 15 minutes before removing from the pan and serving.
Notes
- Add 1/2 cup chopped walnuts or pecans for extra texture.
- Store refrigerated in an airtight container for up to 7 days.
- Freeze tightly wrapped bread for up to 3 months.
- Substitute sour cream for Greek yogurt using a 1:1 ratio.
- Use a gluten-free flour blend for a gluten-free version.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 26
- Sodium: 185
- Fat: 12
- Saturated Fat: 1
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 41
- Fiber: 1
- Protein: 5
- Cholesterol: 38