Description
A moist and sweet loaf combining warm cinnamon and zucchini for a deliciously indulgent treat.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated zucchini, squeezed of excess moisture
- 1/4 cup buttermilk
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon (for swirl)
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg. Set aside.
- In a large bowl, beat together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients, alternating with the buttermilk, mixing until just combined.
- Fold in the grated zucchini and any optional nuts.
- In a small bowl, combine brown sugar and ground cinnamon for the swirl.
- Pour half of the batter into the prepared loaf pan, spreading evenly. Sprinkle the cinnamon-sugar mixture over the batter, then pour the remaining batter on top and gently swirl.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
Great served warm with cream cheese or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg