Fall Recipe – Cinnamon Swirl Zucchini Bread
It’s that time of year, West Coast Gardeners, where your garden is overflowing with the bounty of your hard work this summer. Of course, we all know what that really means…getting creative with the crazy amount of squash and zucchini that’s suddenly appeared like magic! Luckily this is the season for spice and all things fall-flavourful so finding ideas isn’t too difficult.
We’ve even got a favourite we’d like to share with you that’s perfect for using up your garden’s prize harvest. This zucchini bread recipe is easy and delicious, the healthy fresh vegetable ingredients matched with an indulgent layering of cinnamon and spice! A perfect pairing for a coffee break, morning pick-me-up or after dinner treat.
To make it easy for you to use in the kitchen, as well as keep around the home for your next baking exploit, we’ve created a beautiful printable recipe page you can download. Available in two sizes!
- 1½ cup grated zucchini (about 1-2 small to medium zucchinis)
- ¾ cup sugar
- ⅓ cup vegetable oil
- 1 teaspoon vanilla
- 2 eggs
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- 1½ cups flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ cup sugar
- 1 tablespoon cinnamon
Preheat oven to 350 degrees. Line an 8’ bread pan with non-stick paper or cooking spray. In large bowl combine wet ingredients. In smaller bowl whisk dry ingredients. Slowly mix wet & dry together.
For cinnamon swirl whisk sugar & cinnamon together in small bowl. Use 1/3 of the batter to cover bottom of bread pan, then sprinkle 1/2 cinnamon swirl mix on top. Add another 1/3 of the batter and then the rest of the cinnamon swirl mix. Finish with remaining batter. Bake 35-45 minutes at 350 degrees.
Enjoy your Cinnamon Swirl Zucchini Bread and let us know how it turns out! We’d love to hear (and maybe share a snapshot?) on facebook or twitter.