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Cinnamon Swirl Zucchini Bread Recipe

Cinnamon Swirl Zucchini Bread Recipe

4.9 from 8 reviews

This Cinnamon Swirl Zucchini Bread combines moist shredded zucchini with a sweet cinnamon swirl, creating a flavorful and tender quick bread. Topped with a cinnamon glaze, it makes a perfect snack or dessert with a delightful cinnamon aroma and a moist texture.

Ingredients

Scale

Bread Ingredients

  • 4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups shredded zucchini
  • 2/3 cup unsalted butter, melted
  • 1 tablespoon cinnamon
  • 1/2 cup milk
  • 4 large eggs

Cinnamon Swirl Ingredients

  • 1 cup all-purpose flour
  • 1 cup light brown sugar, packed
  • 1 cup unsalted butter, melted
  • 1 tablespoon cinnamon

Glaze Ingredients

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon cinnamon

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line the bottoms of two 9-inch loaf pans with parchment paper or spray them well with baking spray to prevent sticking. Set aside.
  2. Mix Bread Batter: In a large mixing bowl, combine the 4 cups all-purpose flour, granulated sugar, baking powder, baking soda, salt, shredded zucchini, melted butter, cinnamon, milk, and eggs. Stir everything together until fully combined into a smooth batter.
  3. Prepare Cinnamon Swirl: In a separate small bowl, thoroughly mix the 1 cup flour, brown sugar, melted butter, and cinnamon until well blended to form the cinnamon swirl mixture. Set aside.
  4. Layer Batter and Swirl: Pour half of the bread batter evenly into the prepared loaf pans. Spoon half of the cinnamon swirl mixture over the batter. Then, add the remaining batter on top, followed by the rest of the cinnamon swirl to create a layered effect.
  5. Bake the Bread: Place the pans in the oven and bake for about 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Remove from oven and allow the loaves to cool for 10 minutes in the pans.
  6. Cool Completely: After 10 minutes, remove the bread from the pans and transfer to a wire rack to cool completely before glazing.
  7. Make the Glaze: In a small bowl, whisk together powdered sugar, milk, and cinnamon until smooth and pourable. Drizzle this glaze evenly over the cooled zucchini bread.
  8. Serve and Enjoy: Allow the glaze to set slightly, slice the bread, and enjoy the delicious cinnamon-swirled zucchini bread as a sweet snack or breakfast treat.

Notes

  • If zucchini is very watery, squeeze out excess moisture before using to prevent soggy bread.
  • You can substitute half the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
  • Store the bread covered at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread freezes well; wrap tightly and freeze for up to 3 months.
  • Adjust cinnamon amount to taste for a milder or stronger spice flavor.

Nutrition

Keywords: zucchini bread, cinnamon swirl bread, quick bread, zucchini recipe, cinnamon glaze, moist bread, sweet bread