This sweet and ultra moist zucchini bread is bursting with cinnamon swirl flavor and so easy to make! A perfect way to use up leftover zucchinis!
My brother is in town visiting from Arizona with his wifey and 2 kids. (They’re twinzzzzz!) Twins just melt my heart. It’s a boy and a girl which is just too perfect I think. They crazy super cute. Anyway, it’s my brother’s birthday today, the one who is visiting. He is working at my house and I’m sharing my kitchen with him. He’s kind of set up shop at my kitchen table and we are attempting to get work done. (Read: no work is getting done.) And hence, this super brief post.
So now that you know why this post is uber short, let’s get to the good stuff – – – > cinnamon swirl zucchini bread. Ohhhh yeahhhh. it’s sweet and soooo moist and loaded with cinnamon swirl goodness. I don’t know about you but I’ll take a sweet bread for breakfast any day of the week and believe you me, this bread has been breakfast every day for the past 6 days. I’m running out! (Insert pitiful sad face here)
Perfect Teacher Gift: Cinnamon Zucchini Bread Mini Loaves
The awesome news is that it’s really easy to make and this time of year people have zucchinis coming out their ears. (Not literally, cause, ouch and ewwwwe.) If you’ve been growing zucchini this summer, they’re just begging to be transformed into yummy zucchini bread. And if you haven’t been growing zucchini, no fear, it’s zucchini season so they are very inexpensive at the market and you can pick up a couple on your way home from work today.
“This is my Favorite ZUCCHINI bread recipe. I substitute 1/2 banana for each egg and it turns out fine. I also warm up the zucchini if it’s been in the fridge, by microwaving it after grating it.” – Kathleen
“I made this today and it was a hit! My first time making zucchini bread and it came out perfect with this recipe!! My husband and daughter couldn’t get enough of it! Thank you for this wonderful recipe” – Tracey
Easy Zucchini Bread Recipe
“LOVE this recipe! The first time I made it, I found it to be too mushy in the middle. On the second try, I dried the zucchini with a paper towel and did not use foil to line the pan. Just greased the pan. It came out perfectly this time around!” – Pond
Calories: 284 kcal , Carbohydrates: 45 g , Protein: 4 g , Fat: 10 g , Saturated Fat: 8 g , Trans Fat: 1 g , Cholesterol: 41 mg , Sodium: 241 mg , Potassium: 107 mg , Fiber: 1 g , Sugar: 26 g , Vitamin A: 109 IU , Vitamin C: 4 mg , Calcium: 32 mg , Iron: 1 mgCinnamon Swirl Zucchini Bread combines the moist texture of zucchini bread with a crumbly cinnamon coffee cake. It’s easy to mix in just a few minutes, then it’s topped off with a spiced glaze for a heavenly treat!
I added a ribbon of cinnamon filling inside and a crumbly topping to make this bread taste extra decadent. The extra sweetness, flavor, and texture work really well together.
Spiced Zucchini Bread
Stock up on farmer’s market zucchini so you can give our zucchini brownies a try next. Or give these crowd favorite zucchini banana bars a whirl soon.
Cinnamon Swirl Zucchini Bread was almost made to go along with a coffee drink. Try your morning cup with some of my Homemade Cinnamon Coffee Creamer for a delightful pair. Or for a coffee shop-type treat, try it with a glass of foamy Dalgona Coffee.
As I mentioned before, this sweet bread is also a top-notch choice for a brunch spread. Pre-slice it and lay it out on the table next to a classic Ham & Cheese Quiche or an easy Breakfast Casserole and dig in!
Whole Wheat Zucchini Bread
To store it at room temperature, wrap the cooled bread in foil or plastic wrap. Expect it to last up to 5 days.
To freeze it, first, wrap the fully-cooled bread in aluminum foil. Then slide it into an airtight freezer bag and freeze it for up to 3 months. To thaw it, take it out a day before and let it thaw in the refrigerator without removing the wrapping.
The glaze can be left out if you only want the crumble on top. However, a generous drizzle of glaze does add visual appeal and extra flavor!
Sister Bell's Cinnamon Spice Zucchini Bread Recipe
Serving: 1 slice , Calories: 323 kcal , Carbohydrates: 46 g , Protein: 4 g , Fat: 14 g , Saturated Fat: 8 g , Polyunsaturated Fat: 5 g , Cholesterol: 65 mg , Sodium: 210 mg , Fiber: 1 g , Sugar: 25 g
Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**What would summer be without some zucchini bread? I had to make use of the excess summer squash growing in the garden so I made a double loaf recipe!
They key to a successful zucchini bread is moisture. Thankfully squash naturally has plenty of water so it keeps the bread moist through the baking process and days afterward.
Zucchini Bread With Honey Butter
You will need a box grater to grate zucchini. I own this box grater and love it because it comes with a storage container that catches everything you grate. This one also works well.
Zucchini bread is best when wrapped tightly or stored in an airtight container. It will keep for 3 days at room temperature and 5 days in the refrigerator. Keep the loaf whole and cut slices when serving.
Yes, you can freeze zucchini bread. Once the loaf has cooled completely, remove it from the pan and wrap it tightly with plastic wrap then wrap again with aluminum foil. Place in the freezer on a flat surface and store for 2 to 3 months.
Zucchini Bread With Cinnamon Sugar Topping Recipe
Zucchini bread is kept moist when stored properly. Wrap tightly with plastic wrap, store in a ziploc bag or an airtight container. Keep in a dry cool place, such as the pantry, for up to 3 days or in the refrigerator for up to 5 days.
This cinnamon zucchini bread recipe will not disappoint. It is easy to make, flavorful and packed with summer squash. You’ll be reaching for another slice before the first one is gone!
This recipe makes two loaves in 8×4-inch pan. Each loaf yields about 8 slices. This recipe can be cut in half (use 1 egg).
Vegan Zucchini Bread
Keep grated zucchini wet (do not pat dry with paper towel). Pack lightly in the measuring cup—it’s okay if there’s a little more than two cups!
Storing zucchini bread: Store cooled zucchini bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Freezing zucchini bread: Wrap cooled loaf in plastic wrap and then aluminum foil. Store in the freezer for 2 to 3 months. Defrost in the refrigerator before cutting and serving at room temperature.
Cinnamon Swirl Zucchini Bread
Serving: 1 slice , Calories: 216 kcal , Carbohydrates: 45 g , Protein: 4 g , Fat: 2 g , Saturated Fat: 1 g , Cholesterol: 31 mg , Sodium: 231 mg , Potassium: 120 mg , Fiber: 1 g , Sugar: 26 g , Vitamin A: 76 IU , Vitamin C: 3 mg , Calcium: 38 mg , Iron: 1 mg
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