Cinnamon Swirl Zucchini Bread

Sharing is caring!

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!

Click HERE to save recipe to Pinterest!

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!

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!

I created a fun little group on facebook and I’d love for you to join in! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new with Shugary Sweets (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.

Connect with Shugary Sweets!

Facebook | Twitter Pinterest | instagram 

Be sure to follow me on my social media, so you never miss a post!

Slice of Cinnamon Swirl Zucchini Bread

More Bread Recipes:

Cinnamon Swirl Zucchini Bread recipe:

 

 

Yield: 2 loaves

Cinnamon Swirl Zucchini Bread

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!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving:Calories: 323 Total Fat: 14g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 65mg Sodium: 210mg Carbohydrates: 46g Fiber: 1g Sugar: 25g Protein: 4g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Recipe originally published Aug 19, 2018

Cinnamon Swirl Zucchini Bread that tastes like coffee cake. Topped with cinnamon glaze!

**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**

48 comments on “Cinnamon Swirl Zucchini Bread”

  1. Charlotte Moore

    The directions does not say when you add the liquid to the dry. I assume you beat all the liquids then stir in the dry. Then fold in zucchini. ???  This looks delicious.

  2. Liz

    Just when you think zucchini bread can’t get any better, that cinnamon swirl takes it over the top! Such a great way to use zicchini!

  3. Kristen

    We adore zucchini bread anyway we can get it, but the cinnamon swirl makes this bread SO good!

  4. Whoa does this look absolutely amazing. I’ve seen zucchini bread but most of the time it’s with chocolate. Definitely going to make this!

  5. Linda

    Zucchini bread is one of our favorites and this one, with all that cinnamon swirl, looks like the perfect indulgence for breakfast! I’m a sucker for all things cinnamon and full of crumbs so this is going on my list to make ASAP! And I’m wishing I lived near you to get some of those fresh zucchini. If only!

  6. Shannah A Coe

    What a fantastic way to use up all the extra zucchini that I always seem to have at the end of summer. Love the cinnamon swirl in this bread.

  7. Alli

    Now this is the perfect way to use zucchini. Totally in love with this. 

  8. Oh my gosh! I love coffee cake, and that added zucchini makes me feel good about eating the whole loaf myself. Shhhh don’t tell my family. I mean, can you blame me though? That is some good stuff. Thanks for the great recipe. 

  9. I NEED this is my life! So yummy!

  10. I love Zucchini Bread! Adding the cinnamon swirl is genius!

  11. Jennifer

    If you defrost zucchini and drain the liquid you end up with much less than what you froze. Example- freeze 3cups and by the time you defrost and drain it’s only 1.5 cups. So you really need 6 cups if the recipe calls for 3?

  12. Could you use almond flour in place of the all purpose flour?

  13. Bread flavor is wonderful but had a problem with the streusel was  really clumpy and butter didn’t incorporate well. Any idea on what I did wrong

  14. Renee Goerger

    This is one of the best zucchini breads I have ever seen. I’m super excited to make this as I still have a few zucchinis in my fridge that have been calling my name.

  15. Britni

    The zucchini combined with the cinnamon swirl, so good!!! 

  16. haleigh k

    Is it okay to add icing while bread is still warm or should it be cooled completely?? Thank you! 

  17. Pam

    I just made this it’s in the oven as I type this. I’m wondering about the cinnamon mixture I used what was indicated in the recipe and found the mixture to be super thick. That I could use my fingers to put it in the top of the bread mixture I was thinking it should have been a lot thinner as to be able to swirl it with a knife through the bread batter…are your amounts correct for the swirl ingredients?

  18. Ann Hunter

    The bread is delicious! The batter was awfully thick so I added a tiny bit of extra milk before putting it in the pans. Also I dusted the inside of the pans with cinnamon sugar like I do with my banana bread. My only comment is to watch the baking time very closely…my oven is usually right on the money, or maybe takes extra time with most recipes but this one I took the loaves out 12 mins prior to end of baking time and in my opinion they were a little overbaked. Next time would start checking at 45 mins baking time. Really good bread though, and my house smelled amazing for hours after baking them!

  19. Rachael Yerkes

    Oh my goodness, this looks like the best ever quick bread. Cinnamon + Zucchini, what a fantastic combination. 

  20. 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 🙂

  21. 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 🙂

  22. Kimberly

    Total perfection, I want a huge slice of this right now!

  23. April

    oh my gosh, this bread is AMAZING. I could seriously sit here and eat the whole loaf by myself in one sitting.

  24. one of my favorite ways to use zucchini!!

  25. This looks incredibly delicious! So hungry for this bread!

  26. Sabrina

    You really kicked up zucchini bread! This looks amazing!

  27. Pingback: Rich and Fudgy Double Chocolate Zucchini Muffins

  28. Pingback: Best Ever Double Chocolate Zucchini Bread Recipe

  29. Rachel

    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 

  30. Pingback: 🍞 Pineapple Zucchini Bread {Easy Quick Bread Recipe}

  31. DeLores Vasey

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

  32. Robin T

    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!

  33. Betsy Schoendorf

    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.

  34. Cathy Mammolenti

    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.

  35. Pingback: Sour Cream Banana Bread - Shugary Sweets

  36. Pingback: Praline Topped Apple Bread - Shugary Sweets

  37. Pingback: Freezer Friendly Chocolate Chip Zucchini Bread - Shugary Sweets

  38. Pingback: Lemon Zucchini Bread - Shugary Sweets

  39. Pingback: Crunchy Streusel Zucchini Bread - Shugary Sweets

  40. Pingback: Easy Baked Peach Hand Pies Recipe and Video - Shugary Sweets

Leave a Reply

Your email address will not be published.