Best Easy Cinnamon Swirl Zucchini Bread Recipe

Introduction

This easy cinnamon swirl zucchini bread is moist, flavorful, and perfect for breakfast or a cozy snack. With a tender crumb, warm cinnamon swirls, and an optional sweet glaze, it’s a delightful way to enjoy fresh zucchini any time of year.

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):
• 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.
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 sugar and brown sugar until well combined. Add vegetable oil and vanilla extract, mixing until smooth.
5. Step 5: Fold the drained zucchini gently into the wet mixture. Gradually add the dry ingredients, stirring just until combined. Avoid overmixing.
6. Step 6: In a small bowl, mix the brown sugar, ground cinnamon, and melted butter until crumbly and evenly moistened for the cinnamon swirl.
7. Step 7: Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon mixture evenly over the batter. Pour the remaining batter on top and sprinkle the rest of the cinnamon mixture. Use a knife or skewer to swirl the cinnamon mixture into the batter.
8. Step 8: Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Step 9: Cool the bread in the pan for 15 minutes before removing it to a wire rack to cool completely.
10. Step 10: For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust milk to achieve a drizzling consistency.
11. Step 11: Once the bread is completely cooled, drizzle the glaze over the top and allow it to set before slicing and serving.

Tips & Variations

• Squeeze out zucchini moisture thoroughly to prevent a soggy bread.
• Substitute vegetable oil with melted butter for a richer flavor.
• For a nutty twist, add ½ cup chopped walnuts or pecans to the batter.
• Skip the glaze if you prefer a less sweet bread; the cinnamon swirl adds plenty of flavor.
• Use frozen zucchini that has been fully thawed and well-drained as a convenient alternative.

Storage

Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw completely before reheating or serving. If reheating, warm slices briefly in the microwave or oven for a fresh-baked feel.

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 completely thawed and all excess moisture is squeezed out to maintain the bread’s texture.

What if I don’t have any brown sugar?

You can substitute granulated sugar for brown sugar. To mimic the flavor, add about one teaspoon of molasses to each cup of granulated sugar.

Best Easy Cinnamon Swirl Zucchini Bread Recipe

Print Recipe

★★★★★

5 from 142 reviews

This Best Easy Cinnamon Swirl Zucchini Bread is a moist, flavorful quick bread featuring grated zucchini, a delightful cinnamon swirl, and an optional sweet glaze. Perfect for breakfast, snacks, or sharing with friends, this recipe blends warm spices with tender zucchini for a comforting treat that’s easy to make and irresistibly delicious.

• Author: liam
• Prep Time: 20 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 30 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Breakfast / Snack / 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 place them in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to avoid a watery 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.
3. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined. Set aside.
4. Mix the Wet Ingredients: In a large bowl, beat the eggs with the granulated and brown sugars until fully combined. Add the vegetable oil and vanilla extract and mix until smooth.
5. Combine the Zucchini and Dry Ingredients: Fold in the drained grated zucchini into the wet mixture gently. Gradually add the dry ingredients, stirring just until combined without overmixing to avoid dense bread.
6. Make the Cinnamon Swirl: In a small bowl, combine the brown sugar, ground cinnamon, and melted butter until the mixture is crumbly and evenly moistened.
7. Layer the Batter and Cinnamon Swirl: Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon mixture evenly over the batter. Add the remaining batter on top, then sprinkle the remaining cinnamon mixture. Use a knife or skewer to gently swirl the cinnamon mixture into the batter to create a cinnamon swirl effect.
8. Bake: Bake the loaf in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Cool: Let the bread cool in the pan for about 15 minutes. Then remove it and cool completely on a wire rack to prevent sogginess.
10. Make the Glaze: Whisk together powdered sugar, milk (start with 1 tbsp and add more as needed), and vanilla extract until smooth and drizzleable.
11. Glaze the Bread: Once the bread is completely cooled, drizzle the glaze evenly on top. Allow it to set for a few minutes before slicing and serving.

Notes

• Frozen zucchini can be used if fully thawed and moisture squeezed out.
• If you don’t have brown sugar, substitute granulated sugar plus 1 teaspoon molasses to mimic the flavor.
• Store leftover zucchini bread in an airtight container at room temperature for up to 3 days, or freeze wrapped tightly for up to 3 months.
• The glaze is optional and can be omitted for less sweetness; the cinnamon swirl provides plenty of flavor.

Keywords: zucchini bread, cinnamon swirl, easy zucchini bread, cinnamon bread, quick bread, moist zucchini bread, breakfast bread, snack bread