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4.3 from 39 votes

Cinnamon Swirl Zucchini Bread

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! 

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 20 slices
Calories: 323 kcal
Course: Bread
Cuisine: American

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

    Cup of Yum
  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!

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. 

Nutrition Information

Serving 1slice Calories 323kcal (16%) Carbohydrates 46g (15%) Protein 4g (8%) Fat 14g (22%) Saturated Fat 8g (40%) Polyunsaturated Fat 5g Cholesterol 65mg (22%) Sodium 210mg (9%) Fiber 1g (4%) Sugar 25g (50%)

Nutrition Facts

Serving: 20slices

Amount Per Serving

Calories 323

% Daily Value*

Serving 1slice
Calories 323kcal 16%
Carbohydrates 46g 15%
Protein 4g 8%
Fat 14g 22%
Saturated Fat 8g 40%
Polyunsaturated Fat 5g 29%
Cholesterol 65mg 22%
Sodium 210mg 9%
Fiber 1g 4%
Sugar 25g 50%

* Percent Daily Values are based on a 2,000 calorie diet.