Description
A moist, spiced zucchini bread with a sweet cinnamon swirl and glaze. Perfect for cozy mornings or afternoon tea, this recipe combines tender zucchini, warm spices, and a buttery sweetness for a comforting treat.
Ingredients
4 cups all-purpose flour
1 ½ cups granulated sugar
2 tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp salt
3 large eggs, beaten
1 cup vegetable oil
1 tbsp vanilla extract
3 cups grated zucchini (squeezed dry)
½ cup brown sugar
1 ½ tbsp ground cinnamon (for swirl)
1 cup confectioners’ sugar
1–2 tbsp milk or vanilla plant-based yogurt (for glaze)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
In a large bowl, mix flour, 1 ½ tsp baking soda, 1 tsp cinnamon, nutmeg, and salt.
In another bowl, whisk eggs, oil, vanilla, and squeezed zucchini. Combine wet and dry ingredients until just mixed.
Transfer half the batter to the pan. Sprinkle ¼ cup brown sugar and 1 tbsp cinnamon over the top. Cover with remaining batter.
Mix remaining brown sugar and cinnamon; swirl into the batter using a knife. Bake for 60–65 minutes.
Cool for 10 minutes, then transfer to a wire rack. Toss top with confectioners’ sugar glaze (mixed with milk/yogurt) before serving.
Notes
Grate zucchini and use a clean kitchen towel to remove excess moisture. Swirl the cinnamon sugar gently to create visible ribbons. Store in an airtight container for up to 3 days.
For halal adaptations, use oil instead of butter if included in original recipe. This recipe excludes pork, bacon, lard, and alcohol.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg