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

Chocolate Zucchini Bread

My mom was going away for awhile and gave me this absolutely massive zucchini. I was racking my brain to think of all the possible recipes I could try to use up this monster of a vegetable. I used my hibachi recipe and I still had more to use, then it hit me. ZUCCHINI BREAD. So moist (ew) and delicious, I had to make some. I prefer chocolate zucchini bread, it packs more flavor, at least I think so. The recipe is used from Chocolate Covered Katie, I changed a few things but she gets all the credit, check out her site!

Ingredients

  • 1 1/4 Cup All Purpose Flour
  • 1/4 Cup + 2 TBSP Hersey’s Cocoa powder
  • 3/4 TSP Baking Powder
  • 1/2 TSP Baking Soda
  • 1/4 TSP Salt
  • 2/3 Cup Sugar
  • 1 Cup grated Zucchini
  • 3/4 Cup Greek Yogurt
  • 1/4 Cup Coconut Oil, or Canola/Vegetable
  • 1 TBSP Pure Vanilla Extract
  • 1/3 Cup Regular Chocolate Chips + extra for on top

Let’s Get Bakin’

Start off with grating the zucchini, it takes the longest. Grate on a cheese grater or food processor, whatever you have.

Preheat the oven to 350F.

Add all the dry ingredients into a large bowl. Add in the zucchini + greek yogurt + coconut oil + vanilla + chocolate chips and stir until well combined.

Place the mixture into a greased 9×5 loaf pan. Press additional chocolate chips on top and bake for 35 minutes. Turn the oven off and let the loaf sit in the closed oven for another 5 minutes.

Remove from the oven and let cool for slicing in. It gets even better the next day so if you can resist temptations wait a day before trying.

Made with Love,

Hannah