Ingredients
Scale
- 2 cups flour
- 1 cup freshly grated zucchini (pressed to remove excess water)
- 1 cup sugar
- 2 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons melted butter
- 1/4 cup sugar (for the cinnamon swirl)
- 1 tablespoon ground cinnamon
- 1 cup powdered sugar (for the glaze)
- 2 tablespoons milk (for the glaze)
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by lining it with parchment paper or lightly greasing it.
- In a large bowl, whisk together flour, baking soda, baking powder, and salt.
- In another bowl, mix sugar, eggs, vegetable oil, vanilla extract, and grated zucchini until well-blended.
- Gradually add the dry ingredients to the wet mixture until just combined; avoid overmixing.
- For the cinnamon swirl filling, combine melted butter, sugar, and ground cinnamon in a small bowl.
- Pour half of the batter into the loaf pan; drizzle half of the cinnamon filling on top and gently swirl with a knife. Repeat with remaining batter and filling.
- Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean. Allow cooling for 10 minutes before transferring to a wire rack.
- For the glaze, whisk together powdered sugar and milk until smooth; drizzle over cooled bread.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg