A delightful recipe that blends the moistness of zucchini bread with the indulgent flavors of cinnamon and sugar, creating a perfect dessert for breakfast, brunch, or a cozy afternoon snack.
Ingredients
Scale:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups grated zucchini (about 2 medium zucchinis)
3/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 cup vegetable oil or melted coconut oil
2 large eggs
1 teaspoon vanilla extract
1/4 cup granulated sugar for topping
1 tablespoon ground cinnamon for topping
Instructions
Preheat your oven: Set the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper for easy removal.
Prepare the zucchini: Rinse and grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
Mix dry ingredients: In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt until well combined.
Combine wet ingredients: In another bowl, whisk together the grated zucchini, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
Mix the batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Create the cinnamon sugar mixture: In a small bowl, combine the granulated sugar and cinnamon for the topping. Set aside.
Layer the bread: Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture over the batter. Add the remaining batter on top, followed by the rest of the cinnamon sugar mixture.
Swirl it: Use a knife or a skewer to gently swirl the layers together for a marbled effect.
Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
