Cooking w/ Friends: Kate’s Cinnamon Swirl Zucchini Bread

Cinnamon is one of my favorite spices in the kitchen. It makes you feel all warm and cozy inside. Though I prefer cooking with friends to be a recipe we made together in the kitchen; I was alongside the baking of this bread via Snapchat. Kate shared this cinnamon swirl zucchini bread with me this past weekend from Shugary Sweets which features a lovely drizzle overtop. Kate mentioned that it is perfect for using up the zucchini in the fridge before it goes bad. She also provided some baking tips, like cutting down the baking time to 50 min. I am grateful for Kate to allow me to use her recipe while I am trying to get back to the real world following my trip.

Ingredients:

For the Bread:

  • 4 Cups all-purpose flour
  • 1 1/2 Cups Sugar
  • 2 TSP Baking Powder
  • 1 TSP Baking Soda
  • 1 TSP Salt
  • 2 Cups Shredded Zucchini
  • 2/3 Cup Unsalted Butter, unsalted
  • 1 TBSP Cinnamon
  • 1/2 Cup Milk
  • 4 Large Eggs

Cinnamon Swirl:

  • 1 Cup All Purpose Flour
  • 1 Cup Light Brown Sugar, packed
  • 1 Cup Unsalted Butter, melted
  • 1 TBSP Cinnamon

Glaze:

  • 1 Cup Powdered Sugar
  • 2 TBSP Milk
  • 1 TSP Cinnamon

Let’s Get Bakin’

Preheat the oven to 350F.

Prep two 9in loaf pans with parchment or spray, or just hope for the best.

In a large bowl combine all the ingredients for the bread, stirring until combined well.

In a seperate bowl, combine the cinnamon swirl ingredients until mixed well.

Pour half the bread batter into the pans, then add on top half of the cinnamon swirl batter. With a knife or tooth-pick, gently swirl together the two batters. Repeat this again, swirling the batters together.

While the breads are baking, whisk together the glaze ingredients.

Bake for 50 minutes and let cool for 10 minutes before removing from the pan.

Once cool, drizzle the glaze over the bread.

Made with Love,

Hannah

Apple Cider Doughnut Cake

I feel that apple cider unfairly takes spot #2 when it comes to fall flavors. Pumpkin always reigns supreme but I respectfully disagree. This doughnut cake from Princess Pinky Girl truly showcases that apple and cinnamon should be the real stars of fall flavors. My mom made this cake for a dinner with friends and I had to get the recipe from her to share because it may be one of my new favorite fall desserts.

Ingredients

  • 1 Box Yellow Cake Mix
  • 1 Cup Apple Cider
  • 1/4 TSP Cinnamon
  • 1/2 Cup Cinnamon Apple Sauce
  • 3 Large Eggs, room temp
  • 1 TBSP Brown Sugar
  • 1 TSP Vanilla
  • 1/4 TSP + 2 TBSP Cinnamon
  • 1/4 Cup Sugar
  • 1/4 Cup Unsalted Butter, melted

Apple Cider Glaze

  • 1 Cup Powdered Sugar
  • 1/4 Cup Apple Cider

Let’s Get Bakin’

Preheat the oven to 350F

In a large mixing bowl combine the cake mix + apple cider + apple sauce + water + eggs, and mix until well combined. Add in 1/4 TSP cinnamon + brown sugar + vanilla and mix well.

Lightly butter a bundt pan and flour it as well. Pour the cake mixture into the bundt pan and cook for 45 minutes. Once done, remove from heat and let cool for 20 minutes. Remove from the pan once cooled.

To make the glaze: combine the powdered sugar + apple cider in a small bowl. Whisk until desired consistency.

In a separate bowl mix together the cinnamon + sugar. Once the cake has cooled, brush the surface with the melted butter. Coat the cake with cinnamon sugar.

Serve the cake with the glaze drizzled over the slices.

Made with Love,

Hannah