Cinnamon Swirl Zucchini Bread combines the moist texture of zucchini bread with a crumbly cinnamon coffee cake. It’s easy to mix in just a few minutes, then it’s topped off with a spiced glaze for a heavenly treat!
Why this Bread Works
This is a seriously scrumptious zucchini bread recipe.
I added a ribbon of cinnamon filling inside and a crumbly topping to make this bread taste extra decadent. The extra sweetness, flavor, and texture work really well together.
Here are a few more reasons why you’ll love it,
- Perfect for brunch or dessert. It looks lovely once it’s glazed and sliced, making it the perfect choice for breakfast, brunch, or dessert.
- Quick and simple. Since it doesn’t require a stand mixer or electric beaters, it’s a breeze to mix by hand. The simple ingredient list makes it easy to whip up last-minute, especially if you have a ton of zucchini from your garden!
- Enough for now and later. This recipe makes two loaves, so you can eat one now and freeze one for later if you like– or freeze both!
Stock up on farmer’s market zucchini so you can give our zucchini brownies a try next. Or give these crowd favorite zucchini banana bars a whirl soon.
Ingredient Notes
- Zucchini – Grated zucchini adds moisture, healthy fiber, and a little color to this sweet bread. Use our guide on how to shred zucchini.
- All-Purpose Flour – Provides the basic structure for the bread, giving it a light but sturdy texture.
- Granulated Sugar – Sweetens the bread and helps it stay hydrated after baking.
- Cinnamon – Adds a warm spiced flavor to the bread, cinnamon swirl, and sweet glaze.
- Unsalted Butter – Melted butter makes this bread easy to mix and adds tons of rich flavor. If you use salted butter, be sure to cut the amount of salt in the recipe in half.
- Milk – Adds moisture and richness to the bread.
- Eggs – Binds the ingredients together and adds richness and moisture.
- Baking Powder & Baking Soda – Both help the dough rise for a lighter crumb. Avoid substituting one for the other!
- Salt – Balances the sweetness and enhances all the flavors.
- Light Brown Sugar – Adds flavor, sweetness, and soft texture to the cinnamon swirl.
- Powdered Sugar – Creates the base for a quick, pourable cinnamon glaze.
Easy Instructions
- Mix the batter. In a large bowl, mix all the bread ingredients together and stir until combined.
- Mix the swirl. In a small bowl, blend the cinnamon swirl ingredients together. Set aside.
- Combine. Pour the batter evenly into the prepared pans. Sprinkle with half the cinnamon swirl, then top with the remaining batter. Finish with the remaining cinnamon swirl mixture.
- Bake. Bake for 60 minutes at 350°F. Cool for 10 minutes in the pan, then remove from the pan to cool completely.
- Glaze. Whisk the glaze ingredients together until smooth, then drizzle over the bread.
Tips and Tricks
- Don’t worry about peeling the zucchini. There’s no need to peel it unless you’re trying to hide the green color from wary children!
- Add beaten eggs to improve the texture. Lighten up the bread’s texture a little by beating the eggs lightly with a whisk before adding them to the bread dough mixture.
- Test for doneness with a toothpick. Make sure the cake is baked all the way through by inserting a toothpick or paring knife into the center. It should come out clean.
- Let the bread cool before glazing it. Try to be patient and wait until the cake has mostly cooled to drizzle the glaze over the top. If it’s too warm, the glaze can melt into the cake.
Serving Suggestions
Cinnamon Swirl Zucchini Bread was almost made to go along with a coffee drink. Try your morning cup with some of my Homemade Cinnamon Coffee Creamer for a delightful pair. Or for a coffee shop-type treat, try it with a glass of foamy Dalgona Coffee.
As I mentioned before, this sweet bread is also a top-notch choice for a brunch spread. Pre-slice it and lay it out on the table next to a classic Ham & Cheese Quiche or an easy Breakfast Casserole and dig in!
Recipe FAQs
Nope! You can add the shredded zucchini as it is. This makes the bread taste exceptionally moist and soft.
To store it at room temperature, wrap the cooled bread in foil or plastic wrap. Expect it to last up to 5 days.
To freeze it, first, wrap the fully-cooled bread in aluminum foil. Then slide it into an airtight freezer bag and freeze it for up to 3 months. To thaw it, take it out a day before and let it thaw in the refrigerator without removing the wrapping.
The glaze can be left out if you only want the crumble on top. However, a generous drizzle of glaze does add visual appeal and extra flavor!
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
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!
- Test for doneness with a toothpick. Make sure the cake is baked all the way through by inserting a toothpick or paring knife into the center. It should come out clean.
- Let the bread cool before glazing it. Try to be patient and wait until the cake has mostly cooled to drizzle the glaze over the top. If it’s too warm, the glaze can melt into the cake.
- Add beaten eggs to improve the texture. Lighten up the bread’s texture a little by beating the eggs lightly with a whisk before adding them to the bread dough mixture.
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
Could you use almond flour in place of the all purpose flour?
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?
Yes, I usually freeze nearly double the amount because of the liquid factor!
Bake time is wayyyyy too long. I have 2 VERY overbaked, super dry, not so appetizing loaves of bread that will most likely get thrown away.
I love Zucchini Bread! Adding the cinnamon swirl is genius!
I NEED this is my life! So yummy!
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.
haha, guilty here 🙂
Can you taste the zucchini? Wondering if I can sneak it for the kids
Yum!!!
Now this is the perfect way to use zucchini. Totally in love with this.
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.
The swirl on top and center are the best part 🙂
Mine is in the oven…smells sooooo good. I had to guess the half for each pan and used TOO much in first loaf pan and then put the rest in small pan. Just checked the oven and yikes I put to much in first pan…spilling over. Anyone figure out by measuring just how much to put in…like I said I guessed the half and sort of messed up….but then again I am not a master cook by any any means.
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!
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!
We adore zucchini bread anyway we can get it, but the cinnamon swirl makes this bread SO good!
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!
Such a great way to hide those veggies. Light, fluffy and delicious!
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.
I add it all together, including the zucchini…no need to separate 🙂