Easy Chicken Fajita Rice Bowl Recipe
There’s something about the aroma of freshly baked zucchini bread that instantly transports me back to lazy Sunday mornings at grandma’s house. The smell alone—the warm spice, hint of vanilla, and that cozy, sweet scent of zucchini—makes everyone gather in the kitchen, even before you’ve taken the first bite. I’ve made this so many times I’ve lost count, and I swear, it’s become the kind of recipe my whole family asks for, especially when those garden zucchinis start piling up. What I love most about this zucchini bread with its dreamy swirled streusel filling is that it’s simply indulgent but entirely made from pantry staples. It’s the kind of treat that feels fancy enough for brunch but easy enough to whip up on a busy weekday afternoon. And trust me, the first time I layered this streusel swirl, I was hooked—because it’s like a little surprise in every slice. If you’re a fan of moist, flavorful baked goods with a touch of crunch and cinnamon, you’re going to adore this one.
What is Zucchini bread with swirled strussel?
This zucchini bread with a streusel swirl is a cozy, homey loaf that combines the moisture and sweetness of classic quick bread, with a surprisingly decadent twist. Think of it as a bread that’s almost cake-like but with the heartiness of vegetables sneaked in—perfect for breakfast, snacking, or dessert. The name might sound fancy, but it’s basically a wonderfully soft loaf infused with grated zucchini, cinnamon, a hint of nutmeg, and vanilla, then topped or layered with a crumbly streusel that adds a delightful crunch. The swirl in the middle gives it that beautiful marbled look, and it’s what makes this bread a step above the usual zucchini muffin or bread. I love that it’s versatile—made with simple ingredients, yet the result feels indulgent enough to serve to guests or bring to a brunch. Think of it as the love child of a comforting zucchini muffin and a coffee cake.
Why you’ll love this recipe?
First, the flavor—oh my, the cinnamon and vanilla come together with the earthy zucchini, creating a flavor that’s warm, inviting, and just a little bit nostalgic. This isn’t your plain zucchini bread; it’s elevated by that beautiful streusel swirl, which adds a delightful crunch and a hint of sweet spice in every bite. What I really appreciate about this recipe is how simple it is to make. I’ve tested it with different types of flour—including whole wheat—and it’s always a hit. Plus, it’s budget-friendly, relying on basic pantry staples like cocoa, flour, sugar, and zucchini. My kids ask for this all the time, and I love how flexible it is—sometimes I add chocolate chips, other times just keep it plain. This bread is surprisingly versatile, too—slice it thick for breakfast, toast a piece for a quick snack, or serve it warm with a smear of butter and jam. Honestly, this has become a go-to recipe for me during zucchini season because I can whip it up quickly and it disappears in minutes at my house!
And here’s a little secret—I learned that tossing a handful of chopped nuts or a dash of orange zest takes it to the next level. It’s these small tweaks that make this zucchini bread feel personalized and special. I promise, once you try it, you’ll be making it again and again.
How do you make Zucchini bread with swirled strussels?
Quick Overview
This zucchini bread starts with blending your wet ingredients, then folding in dry ones until just combined—which keeps the bread tender and moist. The key to that gorgeous swirl? Filling half the batter with a cinnamon-sugar streusel mixture, then layering or swirling it into the batter before baking. It’s all about patience and gentle mixing to get that beautiful marbled effect. Baking isn’t complicated either—just pop it into an oven preheated to 350°F, and in about an hour, you’ll have a golden, aromatic loaf. The whole process is straightforward, and the smell alone during baking will have everyone lining up to taste it.
Ingredients
For the Main Batter:
- 2 cups grated zucchini (squeeze out excess moisture)
- 1 ½ cups all-purpose flour (or a mix of white and whole wheat)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (optional, but adds warmth)
- 1 cup granulated sugar
- â…“ cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
For the Filling:
- ½ cup packed brown sugar
- 2 teaspoons ground cinnamon
- ¼ cup cold butter (cut into small pieces)
For the Glaze (Optional):
- ½ cup powdered sugar
- 1-2 teaspoons milk or lemon juice
- ¼ teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by heating your oven to 350°F. Grease a standard loaf pan with butter or non-stick spray, then lightly dust it with flour or line it with parchment paper. This makes removal so much easier! If your zucchini is extra watery, I always sprinkle a pinch of salt and let it sit for 10 minutes before squeezing out the moisture—trust me, it makes a difference in the batter’s texture.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This simple step ensures everything is evenly distributed, and your bread bakes uniformly. I always do this first so I don’t forget any leavening agents or spices.
Step 3: Mix Wet Ingredients
In another bowl, whisk the eggs, sugar, vanilla, and oil until well combined. Then add the grated zucchini and mix gently. The zucchini should be evenly distributed—it gives the bread that moist, almost custardy crumb.
Step 4: Combine
Pour the wet ingredients into the dry and fold gently until just combined—don’t overmix or the bread might turn dense. It’s okay if a few streaks of flour remain; that keeps the batter tender. If you notice any lumps, that’s fine!
Step 5: Prepare Filling
In a small bowl, mix the brown sugar and cinnamon. Cut in the butter using a fork or pastry cutter until it resembles coarse crumbs. This streusel mixture is what makes this bread so irresistible. I sometimes add a handful of chopped nuts or shredded coconut here, depending on my mood.
Step 6: Layer & Swirl
Pour half the batter into your prepared loaf pan. Sprinkle the streusel evenly over this layer, then add the remaining batter on top. Using a skewer or toothpick, gently swirl through the layers to create a marbled effect. No need to be perfect—just a gentle swirl will do!
Step 7: Bake
Place the pan on the middle rack and bake for about 55-60 minutes. Check for doneness by inserting a toothpick in the center—if it comes out clean, you’re good. My oven tends to run a bit hot, so I sometimes start checking around 50 minutes and cover the top with foil if it gets too dark. Every oven is different, so trust your nose and toothpick test.
Step 8: Cool & Glaze
Once baked, let the bread cool in the pan for at least 15 minutes, then transfer it to a wire rack. If you want, mix a simple glaze with powdered sugar and milk, then drizzle it over the cooled loaf. I love doing this because it adds a touch of sweetness and makes the entire loaf look pretty enough for guests. This is my secret for turning humble zucchini bread into a showstopper!
Step 9: Slice & Serve
Use a serrated bread knife to cut thick slices—this bread stays moist, so it slices beautifully without falling apart. Serve it warm with butter, a spread of cream cheese, or just as it is. I swear, no one in my house can resist a slice still slightly warm with melted butter melting into every crevice.
What to Serve It With
This zucchini bread shines at breakfast paired with a bold cup of coffee or tea. It’s equally perfect as a brunch centerpiece, especially when sliced thick and stacked high on a pretty plate. When served as dessert, a dollop of whipped cream or a drizzle of caramel elevates it to something truly special. On cozy nights, I love to warm a slice and spread it with honey or almond butter—it’s almost like a comforting hug in food form.
If I have extra, I freeze slices individually wrapped—perfect for a quick breakfast or unexpected guests. I’ve also baked this into muffins before, baking at 350°F for about 20-25 minutes. It’s a great way to make smaller portions or on busy mornings when you want that classic flavor but in a handheld form.
Top Tips for Perfecting Your Zucchini Bread with Swirled Streusel
Over the years, I’ve picked up a few tricks that make this recipe foolproof. First, always squeeze out as much moisture from your zucchini as you can—wet zucchini makes the bread dense and heavy. I’ve learned the hard way that if you skip this step, the texture isn’t quite right. Grating the zucchini finely helps it mix more evenly and ensures every bite is moist and flavorful.
When it comes to mixing, I prevent overworking the batter by gently folding ingredients. Overmixing can cause the bread to be cakey or gummy. Just stir until ingredients are barely combined—this keeps it tender. Speaking of the swirl, I like to reserve a little batter without streusel, then spread the streusel into the layer, and finally add the rest of the batter on top before swirling. It creates a beautiful marbled pattern that intrigues everyone.
If you want to switch it up, try adding mini chocolate chips or shredded coconut to the batter for an extra treat. I’ve also tested replacing some of the sugar with honey or maple syrup—just cut back on other liquids slightly, and it turns the bread a little more fragrant and moist. As for baking, keep an eye on the loaf after 50 minutes—your oven might bake a little faster or slower—and use that toothpick test to avoid overbaking.
Glazes can be swapped out for a dusting of powdered sugar or a drizzle of cream cheese frosting if you want an extra-special touch. The key is to keep it simple but don’t be afraid to experiment until it feels just right for your taste buds.
Honestly, I’ve made this so many times I could do it with my eyes closed. The perfect balance of sweet and spice, combined with that surprise streusel swirl, has earned a permanent spot in my baking rotation. I hope you love it as much as my family does!
Storing and Reheating Tips
This bread is best enjoyed fresh, but it keeps well for a few days. Store it in an airtight container at room temperature for 2-3 days—covering with foil or a clean towel works great. If you’re making it ahead or want to keep it longer, refrigerator storage is perfect; pop slices into a sealed container and enjoy within 5 days. To keep it moist, I’d recommend bringing slices to room temperature before serving.
Freezing is a lifesaver on busy mornings. Wrap individual slices tightly in plastic wrap, then in foil, and store in a freezer bag. Properly stored, it’ll last up to 3 months. To reheat, just microwave for 15-20 seconds or toast directly from frozen for a warm, crispy edge. If you added glaze, wait until the loaf has fully thawed and cooled before drizzling again—otherwise, it melts right off.
I’ve also tested freezing the baked loaf whole—wrap tightly in plastic and foil, then thaw at room temperature before reheating in the oven at 350°F for 10-15 minutes. Your home will smell amazing, and it’ll taste just as fresh.
Frequently Asked Questions
Final Thoughts
There’s something truly magical about baking a loaf that combines the humble zucchini with cinnamon and sugar, topped with that irresistible streusel swirl. Every time I make this, it feels like a little celebration—whether it’s for a cozy weekend breakfast, a quick afternoon snack, or a sweet surprise for friends. The best part is how forgiving and adaptable it is—you can tweak the spices, add chocolate or nuts, or swap ingredients to suit your mood or pantry. And honestly, the smell when it’s baking? It’s like a warm hug in your kitchen. I hope this recipe becomes a favorite in your home, just like it is in mine. Don’t forget to leave a comment sharing your tweaks or photos—I’d love to hear how yours turns out! Happy baking, my friend, and enjoy every delicious slice.
fajita
Ingredients
Method
- Heat oil in a large pan over medium-high heat. Add in ground chicken and cook for about 2 minutes, breaking it up with a wooden spoon.
- Add in onion (not the green onion), green pepper, yellow pepper and orange pepper and cook until chicken is browned and onions and peppers are softened.
- Stir in the chili powder, paprika, onion powder, garlic powder, cayenne pepper and cumin. Stir in salsa, chicken broth and rice and bring to a boil.
- Once boiling, reduce heat to medium-low. Cover and simmer for about 18 minutes, or until rice is cooked and liquid is absorbed.
- Once cooked, stir in cheese, avocado, tomatoes and lime juice. Cover again for a couple of minutes until the cheese is melted. Top with green onions and serve.
