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!
Cinnamon Swirl Zucchini Bread recipe
Coffee Cake Zucchini Bread recipe
Two loaves of Zucchini Bread with Cinnamon Streusel and glaze!
Slice of Cinnamon Swirl Zucchini Bread

More Bread Recipes

Cinnamon Swirl Zucchini Bread

4.69 from 149 votes
By: Aimee
Delicious Cinnamon Swirl Zucchini Bread recipe tastes like a coffee cake with a cinnamon glaze. Two freezable loaves!
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 2 loaves

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
  • 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
Course: Breads
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
Avatar photo

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**

Learn How To Become a Better Home Baker
Sign up for the Shugary Sweets FREE Email Course Today—soon you’ll say, "I made it from scratch!"

Categories: ,


Posted on August 22, 2019

Comments & Reviews

  1. 2 stars
    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

  2. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating