★★★★★

Cinnamon Swirl Zucchini Bread

Delicious Cinnamon Swirl Zucchini Bread recipe tastes like a coffee cake with a cinnamon glaze. Two freezable loaves!

Delicious Cinnamon Swirl Zucchini Bread recipe tastes like a coffee cake with a cinnamon glaze. Two freezable loaves!

My garden is exploding with zucchini. I can’t give it away fast enough. And don’t even get me started on the baking I have already done.

As of right now (NOT EVEN EXAGGERATING) I have 42 loaves of zucchini bread in my freezer….of all different flavors. This year I have two new flavors to add to the mix, today’s Cinnamon Swirl Zucchini Bread…and a Double Chocolate Zucchini Bread recipe coming soon!

In addition to these two delicious recipes…I’ve also made Banana Zucchini Bread, Lemon Zucchini Bread, Mom’s Classic Zucchini Bread…and much more! Check out my zucchini archives if you’ve got the same problem as me!

Oh, and did I mention I’ve also made some savory Zucchini Meatballs to keep in the freezer for quick dinners?

But, let’s get back to today’s new bread recipe!

I tossed around the idea of calling it Coffee Cake Zucchini Bread, because that is exactly what it tastes like. Complete with the brown sugar streusel and cinnamon glaze! It’s my new favorite zucchini recipe!

Did you know I also have an Instant Pot Zucchini Bread? So good, and no need to heat up your kitchen!

Cinnamon Swirl Zucchini Bread recipe

How to make Cinnamon Zucchini Bread

STEP 1: First shred your zucchini. I use a food processor to do this quickly and easily.

I like to keep the peel on my zucchini for a little extra green color…if you want to hide the zucchini, remove the peel and it will be much harder to see in the bread! If using already shredded, FROZEN zucchini, allow to thaw and then squeeze all the extra liquid out using a towel.

STEP 2: Line the bottom of TWO 9-inch loaf pans with parchment paper and spray with baking spray (or grease and flour pans). Preheat oven to 350 degrees F.

STEP 3: In a very large bowl, combine all the bread ingredients. Set aside.

STEP 4: In a small bowl, combine the flour, brown sugar, melted butter, and cinnamon for the cinnamon swirl and streusel. Set aside.

STEP 5: To assemble the bread, pour about half of the bread batter into the bottom of the loaf pans evenly (reserving the remaining half for the top). Sprinkle about half of the streusel mixture over the batter. Repeat with the bread batter, then the remaining streusel.

STEP 6: Bake bread in oven for one hour. Cool in pans for ten minutes, then remove from pans and cool on wire rack.

STEP 7: For the glaze, whisk together the powdered sugar, milk, and cinnamon. Drizzle over the bread.

Serve immediately or cool completely, then wrap in foil and freezer bag and freeze for up to six months. ENJOY!

Coffee Cake Zucchini Bread recipe

If you love coffee cake AND zucchini bread, here are some of my favorite recipes

  • Tender, moist Cinnamon Coffee Cake Donuts with a chunky cinnamon streusel and sweet cinnamon glaze. Baked, not fried, and perfect for a delicious Saturday morning breakfast!
  • Add one more zucchini bread to repertoire because this Crunchy Streusel Zucchini Bread is worth it. This bread is chock full of walnuts and zucchini and topped with a sweet brown sugar and cinnamon crumble. It’s so good!!
  • Thick Cream Cheese Coffee Cake has a layer of cheesecake and is topped with a crunchy Cinnamon Streusel. This coffee cake NEEDS to be made for family and friends. I dare you!
Two loaves of Zucchini Bread with Cinnamon Streusel and glaze!

Can you freeze Zucchini Bread

Yes. I have a freezer full of all my favorite fall bread recipes. To freeze zucchini bread, wrap cooled loaf of bread in foil. Slide into a ziploc freezer bag. Label and freeze.

Thaw on counter at room temperature overnight. Slice and enjoy!

Slice of Cinnamon Swirl Zucchini Bread

More Bread Recipes

Yield: 2 loaves

Cinnamon Swirl Zucchini Bread

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Delicious Cinnamon Swirl Zucchini Bread recipe tastes like a coffee cake with a cinnamon glaze. Two freezable loaves!

Ingredients

FOR THE BREAD:

  • 4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups shredded zucchini
  • 2/3 cup unsalted butter, melted
  • 1 Tbsp cinnamon
  • 1/2 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 Tbsp cinnamon

FOR THE GLAZE:

  • 1 cup powdered sugar
  • 2 Tbsp milk
  • 1 tsp cinnamon

Instructions

  1. 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.
  2. In a large bowl, mix all ingredients for bread, stirring to completely combined.
  3. In a separate, small bowl, combine cinnamon swirl ingredients until fully blended. Set aside.
  4. 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.
  5. Bake for 60 minutes, until completely cooked. Allow to cool for 10 minutes in pan, remove from pan and cool completely.
  6. For glaze, whisk together powdered sugar with milk and cinnamon until smooth. Drizzle over bread. Enjoy!

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Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 323Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 65mgSodium: 210mgCarbohydrates: 46gFiber: 1gSugar: 25gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on August 22, 2019

Comments & Reviews

  1. I agree….I initially said in my review that I made the recipe exactly as written. Actually, I used softened butter and not melted butter for both the inside and topping. It makes a significant difference. The top especially will be crunchy instead of soft and gooey which we liked so much better. I served this softened butter version to guests last evening and they couldn’t stop raving about it.

  2. I made this bread and it was wonderful. I thought the batter was a little dry so I added 1/2 cup of unsweetened applesauce for added moisture. This bread is very tasty. Thank you for the recipe!

  3. Your beginning explanation says parchment and spray. The directions say parchment or spray. I did just the parchment. Hope i can get it out of the pan! Coolong now. If I have to eat with a spoon, I will. Smells wonderful.

  4. The cinnamon “Swirl”placed on the top of the bread Did not melt at all. When the bread was done it is like hard rocks on the top. The cinnamon swirl I placed in the middle of the bread melted fine. I am almost tempted to cut the top of the bread off. What did I do wrong here?

  5. Just made this and had to cut into one loaf to try, oh so good. I used 8 mini loaf pans which is just right for freezing and enjoying a loaf with coffee in the morning.

  6. Way too much better for 8 x 4 loaf pan. Mine was dripping over the pan. Also the cinnamon swirl is not a crumble when you use melted butter vs soften.

  7. I made this in 1 loaf pan and 12 muffins. O.m.g. these are delicious. I baked them in 12ct cupcake pan for 20-25 minutes.

  8. I made this tonight. Only wanted one loaf so I cut everything in half. It was delicious. I will definitely make this again with all my zucchini. Thanks!

  9. Have used many recipes from your site and this looks like a good one. Just wish you’d put the recipe on one page.

  10. Bummer hope my bread turns out I put all the Cinnamon streusel mixture in the center instead of Dividing it in half and praying the rest on top and I just put the rest of the batter over it I Didn’t see that I was supposed to put half of it on the top of the bride so I hope it still turns out good 

    1. I think the cinnamon swirl filling (struesel) should be made with softened butter, not melted butter. Mine was a soupy mess instead of a crumble.

      1. I agree on the butter for the struesel filling. One cup of melted butter turned it into a batter..ha. I made the struesel again with just 1/2 cup butter (softened). It was still very moist but was able to crumble it. It is in the oven now….looks and smells good!

  11. I’m like you and constantly have several zucchini loaves in my freezer. Maybe not 42, but several nonetheless ? I’m always looking for a new recipe to try and can’t wait to give this one a whirl…sounds like it’s going to be a wonderful seasonal spin on a classic ?

    1. Yeah 42 was a record for me…but it’s been so fun to have treats on hand to give to family and friends 🙂

  12. I’m like you and constantly have several zucchini loaves in my freezer. Maybe not 42, but several nonetheless 🙂 I’m always looking for a new recipe to try and can’t wait to give this one a whirl…sounds like it’s going to be a wonderful seasonal spin on a classic 🙂

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