Cinnamon Swirl Zucchini Bread combines the moist texture of zucchini bread with a crumbly cinnamon coffee cake. It’s easy to mix in just a few minutes, then it’s topped off with a spiced glaze for a heavenly treat!
Table of Contents
Why this Bread Works
This is a seriously scrumptious zucchini bread recipe.
I added a ribbon of cinnamon filling inside and a crumbly topping to make this bread taste extra decadent. The extra sweetness, flavor, and texture work really well together.
Here are a few more reasons why you’ll love it,
- Perfect for brunch or dessert. It looks lovely once it’s glazed and sliced, making it the perfect choice for breakfast, brunch, or dessert.
- Quick and simple. Since it doesn’t require a stand mixer or electric beaters, it’s a breeze to mix by hand. The simple ingredient list makes it easy to whip up last-minute, especially if you have a ton of zucchini from your garden!
- Enough for now and later. This recipe makes two loaves, so you can eat one now and freeze one for later if you like– or freeze both!
Stock up on farmer’s market zucchini so you can give our zucchini brownies a try next. Or give these crowd favorite zucchini banana bars a whirl soon.
Ingredient Notes
- Zucchini – Grated zucchini adds moisture, healthy fiber, and a little color to this sweet bread. Use our guide on how to shred zucchini.
- All-Purpose Flour – Provides the basic structure for the bread, giving it a light but sturdy texture.
- Granulated Sugar – Sweetens the bread and helps it stay hydrated after baking.
- Cinnamon – Adds a warm spiced flavor to the bread, cinnamon swirl, and sweet glaze.
- Unsalted Butter – Melted butter makes this bread easy to mix and adds tons of rich flavor. If you use salted butter, be sure to cut the amount of salt in the recipe in half.
- Milk – Adds moisture and richness to the bread.
- Eggs – Binds the ingredients together and adds richness and moisture.
- Baking Powder & Baking Soda – Both help the dough rise for a lighter crumb. Avoid substituting one for the other!
- Salt – Balances the sweetness and enhances all the flavors.
- Light Brown Sugar – Adds flavor, sweetness, and soft texture to the cinnamon swirl.
- Powdered Sugar – Creates the base for a quick, pourable cinnamon glaze.
Easy Instructions
- Mix the batter. In a large bowl, mix all the bread ingredients together and stir until combined.
- Mix the swirl. In a small bowl, blend the cinnamon swirl ingredients together. Set aside.
- Combine. Pour the batter evenly into the prepared pans. Sprinkle with half the cinnamon swirl, then top with the remaining batter. Finish with the remaining cinnamon swirl mixture.
- Bake. Bake for 60 minutes at 350°F. Cool for 10 minutes in the pan, then remove from the pan to cool completely.
- Glaze. Whisk the glaze ingredients together until smooth, then drizzle over the bread.
Tips and Tricks
- Don’t worry about peeling the zucchini. There’s no need to peel it unless you’re trying to hide the green color from wary children!
- Add beaten eggs to improve the texture. Lighten up the bread’s texture a little by beating the eggs lightly with a whisk before adding them to the bread dough mixture.
- Test for doneness with a toothpick. Make sure the cake is baked all the way through by inserting a toothpick or paring knife into the center. It should come out clean.
- Let the bread cool before glazing it. Try to be patient and wait until the cake has mostly cooled to drizzle the glaze over the top. If it’s too warm, the glaze can melt into the cake.
Serving Suggestions
Cinnamon Swirl Zucchini Bread was almost made to go along with a coffee drink. Try your morning cup with some of my Homemade Cinnamon Coffee Creamer for a delightful pair. Or for a coffee shop-type treat, try it with a glass of foamy Dalgona Coffee.
As I mentioned before, this sweet bread is also a top-notch choice for a brunch spread. Pre-slice it and lay it out on the table next to a classic Ham & Cheese Quiche or an easy Breakfast Casserole and dig in!
Recipe FAQs
Nope! You can add the shredded zucchini as it is. This makes the bread taste exceptionally moist and soft.
To store it at room temperature, wrap the cooled bread in foil or plastic wrap. Expect it to last up to 5 days.
To freeze it, first, wrap the fully-cooled bread in aluminum foil. Then slide it into an airtight freezer bag and freeze it for up to 3 months. To thaw it, take it out a day before and let it thaw in the refrigerator without removing the wrapping.
The glaze can be left out if you only want the crumble on top. However, a generous drizzle of glaze does add visual appeal and extra flavor!
More Bread Recipes
- Pumpkin Zucchini Bread
- Blueberry Zucchini Bread
- Sour Cream Banana Bread
- Chocolate Chip Zucchini Bread
- Pumpkin Bread
- Starbucks Lemon Loaf Recipe
- Cranberry Orange Bread
Cinnamon Swirl Zucchini Bread
Ingredients
FOR THE BREAD:
- 4 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups shredded zucchini
- ⅔ cup unsalted butter melted
- 1 Tablespoon cinnamon
- ½ cup milk
- 4 large eggs
For the cinnamon swirl:
- 1 cup all-purpose flour
- 1 cup light brown sugar packed
- 1 cup unsalted butter melted
- 1 Tablespoon cinnamon
FOR THE GLAZE:
- 1 cup powdered sugar
- 2 Tablespoons milk
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F. Line bottom only of two 9-inch loaf pans with parchment paper or spray with baking spray. Set aside.
- In a large bowl, mix all ingredients for bread, stirring to completely combined.
- In a separate, small bowl, combine cinnamon swirl ingredients until fully blended. Set aside.
- Pour half the batter evenly into the greased pans. Then add half the cinnamon swirl. Top with remaining batter, and then the remaining cinnamon swirl.
- Bake for 60 minutes, until completely cooked. Allow to cool for 10 minutes in pan, remove from pan and cool completely.
- For glaze, whisk together powdered sugar with milk and cinnamon until smooth. Drizzle over bread. Enjoy!
Notes
- Store: Keep bread wrapped in foil or plastic wrap at room temperature for up to 5 days.
- Freeze: Wrap cooled bread in foil, then slide into an airtight freezer bag and freeze for up to 3 months.
- Zucchini: no need to peel the zucchini first, unless you’re trying to hide the green from children, ha!
- Test for doneness with a toothpick. Make sure the cake is baked all the way through by inserting a toothpick or paring knife into the center. It should come out clean.
- Let the bread cool before glazing it. Try to be patient and wait until the cake has mostly cooled to drizzle the glaze over the top. If it’s too warm, the glaze can melt into the cake.
- Add beaten eggs to improve the texture. Lighten up the bread’s texture a little by beating the eggs lightly with a whisk before adding them to the bread dough mixture.
Did you use 9×5 inch loaf pans? The smaller ones don’t work.
This turned out good for me. Cut the recipe in half andI added vanilla. My oven runs hot so one hour is too long for baking it. It’s still good just a little too
Made this today and I find it lacks flavor,in my opinion it taste like to much flour and it was upsetting to have to use all that butter and not have it tasting good.
This recipe sounded so good & I’ve always got plenty of zucchini. The loaves turned out way of dry & not very flavorful. I’ll stick with my stand-by zucchini bread recipe
The taste was good but it was too dry. I even ate it warm out of the oven with butter spread on it and it still was drier than other zucchini breads I’ve made.
This recipe turned out absolutely delicious. Will be making this again, very soon!