Delicious Cinnamon Swirl Zucchini Bread recipe tastes like a coffee cake with a cinnamon glaze. Two freezable loaves!
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
Delicious Cinnamon Swirl Zucchini Bread recipe tastes like a coffee cake with a cinnamon glaze. Two freezable loaves!
Equipment
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!
Video
Nutrition
Calories: 323kcal, Carbohydrates: 46g, Protein: 4g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Cholesterol: 65mg, Sodium: 210mg, Fiber: 1g, Sugar: 25g
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
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!