Ingredients
Scale
- 2 cups Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 cup Sugar
- 1 cup Freshly Grated Zucchini (Pressed to remove excess water)
- 1/4 cup Vegetable Oil
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 3 tablespoons Butter (Melted)
- 1/4 cup Sugar (for swirl)
- 1 tablespoon Ground Cinnamon
- 1 cup Powdered Sugar (for glaze)
- 2 tablespoons Milk (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×5 inch loaf pan with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.
- In a separate bowl, beat together the sugar, eggs, vegetable oil, vanilla extract, and grated zucchini until everything is well-blended.
- Gradually add the dry ingredients to the wet mixture. Stir just until combined; be careful not to overmix.
- In a small bowl, mix together melted butter, sugar, and ground cinnamon until well combined.
- Pour half of the batter into the prepared loaf pan. Drizzle or dollop half of the cinnamon filling over the batter. Gently swirl it with a knife. Add the remaining batter on top and repeat with the remaining cinnamon swirl mixture.
- Bake in the preheated oven for 45–55 minutes. Check if it's done by inserting a toothpick into the center; it should come out clean.
- Let your bread cool in the pan for about 10 minutes before transferring it to a wire rack. While cooling, whisk together powdered sugar and milk until smooth. Drizzle this glaze over your cooled bread.
- Slice thickly and serve warm or at room temperature for an enjoyable treat!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 180
- Sugar: 14g
- Sodium: 130mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg