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.

In addition to these two delicious recipes…I’ve also made Banana Zucchini Bread, Lemon Zucchini Bread, and of course our favorite easy zucchini bread. Check out my zucchini recipes 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!



  • 4 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups shredded zucchini
  • ⅔ cup unsalted butter, melted
  • 1 Tbsp 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 Tbsp cinnamon


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


  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:



Serving Size:


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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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. 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.

  2. Love this recipe! I followed the directions exactly and the two loaves turned out great! I will definitely make this again.

  3. I love this recipe! Thank you so much! Made loaves to share and received so many compliments!! Wouldn’t change a thing! Came out perfect!!!!

  4. I did not drain the zucchini and mine turned out VERY dry. I’ve never had dry zucchini bread. Will not make this again.

      1. The large zucchini are very dry, whereas a small zucchini (the kind you find at a grocery store) contain more moisture. Could be you used an extra large garden variety?

    1. I used an all purpose gf flour using the same measurements as in the recipe. I did halve the ingredients because I only wanted one loaf. Also, my gf flour blend already has a xanthan gum in it. It came out great. My daughter, who has celiac disease, loved it too!

  5. Please, where is the list of ingredients?

    I’ve scrolled to the bottom.

    I’m on an android phone. I’ve used Chrome & edge.
    And Pinterest.

    1. If you’re using an ad blocker, you may not be able to see the recipe. Otherwise, when you click on the recipe post, click “jump to recipe” and it will scroll directly to the printable recipe card.

  6. Thanks for the reply on the squeezing of the zucchini. I had already made it by the time you responded and I did squeeze the liquid from the fresh zucchini. The batter was really dry (my mistake… lol) so I added a bit more melted butter and milk. The bread turned out pretty dense, but was still quite tasty. Next time I won’t squeeze the liquid and I’m betting it will be even better. (also I halved the recipe because I only wanted to make one loaf. I don’t think by doing that it would have made the batter too dry, right?… just me and zucchini mistake?)

  7. If using fresh zucchini, do you still have to squeeze all the liquid like you do if using frozen, shredded zucchini? Thanks.

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