Cinnamon Zucchini Bread

Delicious, soft and moist cinnamon bread made with zucchini.

I know that zucchini breads or cakes are popular lately. At first, I wasn’t  sure if I should make this cinnamon zucchini bread because I thought that maybe zucchini should stay for dinner as vegetable side with meat and potatoes or as appetizer, for example: Baked Zucchini with Garlic Dip. However, I am happy that I made this soft zucchini bread.

It is delicious! You can’t even taste zucchini in it. My children really like this cinnamon zucchini bread. I will definitely make it in the future for them. My zucchini was really big with a thick skin so I peeled the skin.

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Cinnamon Zucchini Bread

Prep Time15 mins

Cook Time45 mins

Author: Ilona

Ingredients

• 1 1/2 cup shredded zucchini
• 1/2 cup sugar
• 1/3 cup vegetable oil
• 2 eggs
• 1 1/2 cup all purpose flour
• 1/2 Teaspoon cinnamon
• 1 Teaspoon baking soda
• 1/4 Teaspoon baking powder
• pinch of salt

Cinnamon Swirl

• 1/4 cup sugar
• 1 Tablespoon cinnamon

Instructions

• Preheat oven to 350 F. Prepare 8 inch bread pan and spray with cooking spray.
• In a medium bowl beat eggs with sugar; add zucchini and oil. Combine all ingredients.
• In a separate bowl mix flour, baking soda, cinnamon, salt, baking powder.
• Combine wet and dry ingredients.
• In a separate small bowl mix sugar and cinnamon for cinnamon swirl.
• Pour half the batter into the bread pan, sprinkle more than half of cinnamon swirl. Leave some to sprinkle on the top of the bread.
• Pour another half of batter. Sprinkle rest of the cinnamon swirl on top to make a crunchy top.
• Bake for 35 - 45 minutes.

Notes

Adapted from Cremedelacrumb

Nutrition

Serving: 7- 9 | Monounsaturated Fat: 0g | Potassium: 0mg | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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