I’ve said it before – I am not a winter person. I love, and need, warm weather! So as the days are getting darker and cooler, I’m already looking forward to those warm summer days and nights. I do love Christmas; our little home is already looking like a winter wonderland but I’m a summer person at heart!
One thing I’m missing about those summer months – fresh garden veggies! I don’t have a garden of my own but between my mother-in law’s big (I mean BIG) garden and a friend’s community garden, I was given plenty of veggies this summer, especially one in particular – zucchini!
This past summer was deemed, “summer of the zucchini”! We incorporated it into our dinners; zucchini boats, grilled zucchini, and zucchini pasta. And of course, it was put into baking! One of the best recipes I found was cinnamon swirl zucchini bread from Delightful E Made. Yuuummy! This loaf is loaded with fresh zucchini, layered with cinnamon sugar, and topped off with more cinnamon sugar!
It might not be summer but you can still make this delicious loaf to enjoy! PS – it’s also a great way to sneak veggies into those picky eaters! With all the cinnamon goodness, they won’t notice the zucchini!
Cinnamon Swirl Zucchini Bread
1 cup fresh zucchini, finely shredded
2 large eggs
1/2 cup vegetable oil
1/2 cup plain Greek yogurt
1 tsp vanilla extract
1 + 1/2 cup all-purpose flour
3/4 cup granulated sugar
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/2 cup granulated sugar
1 tbsp ground cinnamon
- Pre-heat oven to 350 degrees F. and line a 9×5 inch loaf pan with parchment paper. Set aside.
- In a large mixing bowl, combine zucchini, eggs, oil, yogurt, and vanilla. In a separate bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves. Gradually, sift in the dry ingredients into the wet ingredients. Stir until just incorporated – do not over mix!
- In a small bowl, combine sugar and cinnamon for the cinnamon swirl.
- Pour HALF the batter into the prepared pan and top with HALF the cinnamon mixture. Pour in remaining half of batter and top off with the remaining cinnamon mixture. Using a butter knife, run it up and down and side to side to create the cinnamon swirl in the batter.
- Bake for 60-65 minutes, until golden brown or cake tester comes out clean.
- Let loaf cool in pan for at least 10 minutes before removing.
Recipe Source: Delightful E Made