Okay, friends, gather ’round because I’m about to share something truly special. What is Grandma’s Zucchini Swirl Bread? Is it the kind that evokes instant comfort and warmth, the type that makes your kitchen smell like a bomb? Why do people rave about banana bread? Is this like banana bread’s cooler, more sophisticated cousin, with a secret swirl of cinnamon? What is brown sugar that will knock your socks off? What is the best part? You get full recipe access right here!
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What is Zucchini Swirl Bread?
Think of it as a moist, tender zucchini bread, but taken to another level. What is a zucchini bread base? Sugar throughout. What are some of the best swirls ever made? What makes a bite an adventure? What is the perfect balance of healthy (hello, hidden veggies!) and decadent? What is happiness baked into a loaf? I always think of it as a little twist on classics!
Why you will love this recipe?
Where do I start? What I love about this is that it manages to be incredibly flavorful and surprisingly easy to make.
- Flavor:The combination of earthy zucchini, warm cinnamon, and rich brown sugar is simply divine. It’s not overly sweet, but perfectly balanced with a hint of spice.
- Simplicity:Don’t let the swirl intimidate you! This recipe is genuinely straightforward. If you can stir ingredients in a bowl, you could make this bread. Seriously.
- Cost-Is Zucchini a good option for summer? Even if you have to buy zucchini, it’s still an affordable recipe.
- Versatility:This bread is amazing on its own, but it’s also fantastic toasted with a smear of butter, or even better if you eat it with your favorite fruit. Serve with vanilla ice cream for a dessert treat.
Is this a step up from your regular zucchini bread? What are some family favorite recipes for chocolate chip cookies?
How do you make Zucchini Swirl Bread?
Quick Overview
How do you make zucchini swirl bread? How do you make zucchini bread? How do you make a cinnamon-sugar mixture? What is the magic of a loaf pan? What is the swirl effect? What are some ways to make a simple glaze on tahini? This method gives you that gorgeous swirl without any complicated techniques.
Ingredients
For the Main Batter:
- 2 cups all-purpose flour: I prefer unbleached, but either works.
- 1 teaspoon baking soda: Make sure it’s fresh!
- 1 teaspoon ground cinnamon: Adds a lovely warmth.
- 1/2 teaspoon ground nutmeg: Just a touch for depth.
- 1/2 teaspoon salt: Balances the sweetness.
- 3 large eggs: Adds richness and structure.
- 3/4 cup granulated sugar: For sweetness.
- 3/4 cup packed brown sugar: Adds moisture and molasses flavor.
- 1 cup vegetable oil: Keeps bread incredibly moist.
- What are the benefits of vanilla extract?
- 2 cups grated zucchini: Don’t peel it!
For the Filling:
- 1/2 cup packed brown sugar: The key to the swirl’s flavor.
- 2 tablespoons ground cinnamon: Don’t skimp on this!
For the Glaze:
- 1 cup powdered sugar: Sift it for a smoother glaze.
- 2-3 tablespoons milk: Add gradually to reach the desired consistency.
- 1/2 teaspoon vanilla extract: Optional, but adds a nice touch.
How do I get
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. I always line the bottom with parchment paper, just to make sure it comes out cleanly. What is the best way to avoid bread that sticks to a pan?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside. What is the best way to get rid of baking soda?
Step 3: Mix Wet Ingredients
In a separate bowl, beat together the eggs, brown sugar, oil, and vanilla extract. Set aside. Make sure all ingredients are well combined. I use an electric mixer for this, but you can definitely do it by hand.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. How do you overmix bread? Is it okay if there are streaks of flour left?
Step 5: Prepare Filling
In a small bowl, combine the brown sugar and cinnamon for the swirl. Set aside.
Step 6: Layer & Swirl
How much batter should I put into a loaf pan? Pour about 1/3 of the batter into the prepared pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. If you have a large bowl, pour 1/3 of the batter over the cinnamon-sugar mixture. Sprinkle with the remaining 1/2 cup of batter. What is Top with remaining batter. Use a knife or skewer to swirl the cinnamon-sugar mixture into the batter. Don’t over swirl. What do you want to see in your eyes?
Step 7: Bake
Is it safe to bake for 50-60 minutes, or until skewer comes out clean? If the top is getting too brown, you can tent it with foil during the last 15 minutes of baking.
Step 8: Cool & Glaze
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. While the bread is cooling, prepare the glaze by whisking together the powdered sugar, milk, and salt. How do I make vanilla extract smooth? Drizzle the glaze over the cooled bread.
Step 9: Slice & Serve
What is the best way to serve bread warm or at room temperature? I love coffee in the morning.
What to Serve It With
This Zucchini Swirl Bread is seriously versatile!
- For Breakfast: Pair a slice with a hot cup of coffee or tea. It’s also delicious with a side of fresh fruit. I love serving it with a dollop of Greek yogurt for a little extra protein.
- For Brunch: Slice the bread and arrange it on a platter with other brunch favorites like scrambled eggs, bacon, and fresh berries. A mimosa on the side never hurts!
- As Dessert: Serve a slice warm with a scoop of vanilla ice cream or a dollop of whipped cream. You can also drizzle it with a little caramel sauce for extra decadence.
- For Cozy Snacks: Enjoy a slice with a glass of milk or a cup of hot cocoa on a chilly evening. It’s the perfect comfort food.
My family loves it alongside a simple salad for a light lunch. Seriously, this bread goes with almost anything!
Top Tips for Perfecting Your Zucchini Swirl Bread
Over the years, I’ve learned a few tricks to make this bread absolutely perfect every time.
- Zucchini Prep: Don’t skip squeezing out the excess moisture from the grated zucchini! This will prevent the bread from being soggy. I usually wrap the grated zucchini in a clean kitchen towel and squeeze.
- Mixing Advice: Be careful not to overmix the batter. Overmixing develops the gluten in the flour, which can result in a tough bread. Mix until just combined.
- Swirl Customization: For a more pronounced swirl, try using a skewer to create deeper swirls in the batter. You can also experiment with different swirl patterns.
- Ingredient Swaps: If you don’t have vegetable oil, you can substitute with melted coconut oil or unsweetened applesauce. I’ve even used mashed banana in a pinch!
- Baking Tips: Keep an eye on the bread while it’s baking. If the top starts to brown too quickly, tent it with foil to prevent it from burning.
- Glaze Variations: For a different flavor, try adding a tablespoon of lemon juice to the glaze. You can also use a flavored extract like almond or maple.
I’ve also found that using room temperature eggs makes the batter come together more smoothly. Just a little tip from my years of baking this!
Storing and Reheating Tips
This bread is so good, it rarely lasts long! But here are some tips for storing and reheating:
- Room Temperature: Store the bread in an airtight container at room temperature for up to 3 days. This helps maintain its moisture and prevents it from drying out.
- Refrigerator Storage: For longer storage, you can keep the bread in the refrigerator for up to a week. Wrap it tightly in plastic wrap or store it in an airtight container.
- Freezer Instructions: To freeze the bread, wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2 months. Let it thaw completely at room temperature before slicing and serving.
- Glaze Timing Advice: If you’re planning to freeze the bread, it’s best to wait to glaze it until after it has thawed. This will prevent the glaze from becoming soggy.
To reheat, just pop a slice in the microwave for a few seconds or toast it lightly in a toaster oven. It’s delicious either way!
Frequently Asked Questions
Final Thoughts
I truly believe this Zucchini Swirl Bread is something special. It’s a comforting, delicious treat that’s perfect for any occasion. The swirl of cinnamon and brown sugar adds a touch of elegance, while the zucchini keeps it moist and tender. It’s a winner every time. If you love this recipe, you might also enjoy my apple cinnamon bread or my pumpkin spice muffins! Happy baking, and I can’t wait to hear how yours turns out! Be sure to leave a comment and let me know if you try it, and feel free to share any variations you make.
How to See Full Recipe? Click on The Recipe Name or The Image!
Ingredients
Main Ingredients
- 1.5 cups cornmeal
- 0.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup buttermilk room temperature
- 2 large eggs beaten
- 4 tablespoons unsalted butter melted
- 1.5 cups shredded cheddar cheese divided
- 0.25 cups chopped fresh parsley plus more for garnish
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray.
- In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
- In another bowl, combine buttermilk, eggs, and melted butter. Mix well.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in 1 cup of shredded cheddar cheese and chopped parsley into the batter.
- Spoon the batter evenly into the prepared muffin tin. Sprinkle remaining cheddar cheese on top of each muffin.
- Bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool slightly before removing from the tin. Serve warm, garnished with additional parsley if desired.
