Best Easy Cinnamon Swirl Zucchini Bread Recipe

Introduction

This Best Easy Cinnamon Swirl Zucchini Bread is moist, flavorful, and perfect for breakfast or a cozy snack. The tender zucchini adds moisture while the cinnamon swirl and optional glaze bring sweet spice and charm. It’s a simple recipe that’s sure to become a favorite in your kitchen.

Ingredients

• 2 medium zucchinis (about 2 cups grated, drained)
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• ⅓ cup vegetable oil (or melted butter)
• 1 tsp vanilla extract

• For the Cinnamon Swirl:
• ⅓ cup brown sugar, packed
• 2 tsp ground cinnamon
• 1 tbsp melted butter

• For the Glaze (optional but recommended):
• ½ cup powdered sugar
• 1-2 tbsp milk
• ½ tsp vanilla extract

Instructions

1. Step 1: Grate the zucchinis using a coarse grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Set aside the drained zucchini.
2. Step 2: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
3. Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
4. Step 4: In a large bowl, beat the eggs with the granulated and brown sugars until combined. Add the vegetable oil and vanilla extract, mixing until smooth.
5. Step 5: Fold the drained zucchini into the wet mixture. Gradually add the dry ingredients, stirring just until combined. Avoid overmixing to keep the bread tender.
6. Step 6: In a small bowl, mix the brown sugar, ground cinnamon, and melted butter until crumbly and evenly moistened to make the cinnamon swirl.
7. Step 7: Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon mixture evenly over it. Pour the remaining batter on top, then sprinkle the rest of the cinnamon mixture. Use a knife or skewer to gently swirl the cinnamon into the batter.
8. Step 8: Bake in the preheated oven for 50-60 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
9. Step 9: Let the bread cool in the pan for 15 minutes, then remove it and cool completely on a wire rack to prevent sogginess.
10. Step 10: To make the glaze, whisk powdered sugar, milk, and vanilla extract until smooth. Adjust milk to a drizzling consistency.
11. Step 11: Once the bread is fully cooled, drizzle the glaze over the top. Allow it to set before slicing and serving.

Tips & Variations

• Squeeze out zucchini moisture thoroughly to avoid soggy bread.
• Substitute melted butter for vegetable oil for a richer flavor.
• Skip the glaze if you prefer a less sweet bread; the cinnamon swirl alone is delicious.
• Add chopped nuts or chocolate chips for extra texture and flavor.
• Swap brown sugar for granulated sugar with a teaspoon of molasses to mimic brown sugar’s taste.

Storage

Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw completely before reheating or serving. To warm, microwave slices for 15-20 seconds or toast lightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini in this recipe?

Yes, you can use frozen zucchini as long as it is fully thawed and all excess moisture is squeezed out. This helps maintain the bread’s texture and prevents it from becoming watery.

What if I don’t have any brown sugar?

You can substitute granulated sugar for brown sugar. To replicate brown sugar’s flavor, add about one teaspoon of molasses to the granulated sugar before using.

Best Easy Cinnamon Swirl Zucchini Bread Recipe

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★★★★★

4.8 from 67 reviews

This Best Easy Cinnamon Swirl Zucchini Bread Recipe is a moist, flavorful quick bread featuring freshly grated zucchini and a delightful cinnamon-sugar swirl baked right in. Topped with an optional sweet vanilla glaze, it’s perfect for breakfast, a cozy snack, or sharing with friends and family. The recipe is simple to follow with a balance of warm cinnamon spices and tender zucchini that keeps the bread deliciously moist.

• Author: lea
• Prep Time: 20 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 1 loaf (about 12 slices) 1x
• Category: Desserts & Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Bread:

• 2 medium zucchinis (about 2 cups grated, drained)
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• ⅓ cup vegetable oil (or melted butter)
• 1 tsp vanilla extract

For the Cinnamon Swirl:

• ⅓ cup brown sugar, packed
• 2 tsp ground cinnamon
• 1 tbsp melted butter

For the Glaze (optional but recommended):

• ½ cup powdered sugar
• 1–2 tbsp milk
• ½ tsp vanilla extract

Instructions

1. Prepare the Zucchini: Grate the zucchinis using a coarse grater, then wrap them in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This is important to prevent soggy bread. Set aside the drained zucchini.
2. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easier removal later.
3. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined. Set aside.
4. Mix the Wet Ingredients: In a large mixing bowl, beat the eggs with granulated sugar and brown sugar until well combined. Add vegetable oil and vanilla extract, mixing until smooth.
5. Combine the Zucchini and Dry Ingredients: Gently fold the drained grated zucchini into the wet mixture. Gradually add the dry ingredients, stirring carefully just until combined to avoid overmixing, which could make the bread dense.
6. Make the Cinnamon Swirl: In a small bowl, mix the brown sugar, ground cinnamon, and melted butter until crumbly and evenly combined.
7. Layer the Batter and Cinnamon Swirl: Pour half of the batter into the prepared loaf pan. Evenly sprinkle half of the cinnamon mixture over the batter. Pour the remaining batter over it, then sprinkle the rest of the cinnamon mixture on top. Use a knife or skewer to gently swirl the cinnamon into the batter creating a marbled effect.
8. Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
9. Cool: Allow the bread to cool in the pan for 15 minutes, then remove it from the pan and transfer to a wire rack to cool completely to prevent sogginess.
10. Make the Glaze: If desired, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust milk quantity to achieve a drizzling consistency.
11. Glaze the Bread: Once the bread is fully cooled, drizzle the glaze over the top and let it set for a few minutes before slicing and serving.

Notes

• You can use frozen zucchini, but be sure it is fully thawed and excess water is squeezed out to keep bread from becoming too wet.
• If you don’t have brown sugar, substitute with granulated sugar and add a teaspoon of molasses to mimic the flavor.
• Store leftover zucchini bread in an airtight container at room temperature for up to 3 days or freeze tightly wrapped for up to 3 months. Thaw completely before serving.
• The glaze is optional but recommended for added sweetness and moisture; you can omit it for a less sweet bread.

Keywords: zucchini bread, cinnamon swirl, quick bread, baked zucchini bread, moist bread, cinnamon sugar swirl, easy zucchini bread recipe, sweet bread, breakfast bread