Easy Cinnamon Swirl Zucchini Bread
Moist and flavorful zucchini bread with beautiful cinnamon swirls and optional sweet glaze. Perfect for using up garden zucchini!
Ingredients
- For the Bread:
- 2 medium zucchinis about 2 cups grated, drained
- 1½ 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
- Prepare the zucchini: Grate zucchinis using a coarse grater. Place in a clean kitchen towel and squeeze out as much moisture as possible. Set aside.
- Preheat oven: Preheat to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon.
- Mix wet ingredients: In a large bowl, beat eggs with both sugars until combined. Add oil and vanilla extract, mixing well.
- Make cinnamon swirl: In a small bowl, combine ⅓ cup brown sugar, 2 teaspoons cinnamon, and melted butter. Mix until crumbly.
- Combine ingredients: Fold drained zucchini into wet mixture. Gradually add dry ingredients, stirring just until combined. Don't overmix.
- Layer and swirl: Pour half the batter into prepared pan. Sprinkle half the cinnamon mixture on top. Add remaining batter, then remaining cinnamon mixture. Use a knife to create figure-eight swirls through the batter.
- Bake: Bake for 50-60 minutes, until a toothpick inserted in center comes out with just a few moist crumbs.
- Cool: Let cool in pan for 15 minutes, then turn out onto wire rack to cool completely.
- Make glaze: If using, whisk together powdered sugar, milk, and vanilla until smooth. Adjust milk for desired consistency.
- Finish: Drizzle glaze over completely cooled bread. Let set before slicing.
Notes
Draining zucchini is crucial - squeeze out as much moisture as possible to prevent soggy bread
Don't overmix the batter to avoid dense bread
Room temperature ingredients blend more easily
Store covered at room temperature for up to 5 days
Substitutions: Can use grated carrots instead of zucchini, melted butter instead of oil, or applesauce for healthier option
For gluten-free version, use 1:1 baking flour blend
Bread can be frozen for up to 3 months when wrapped tightly
Don't overmix the batter to avoid dense bread
Room temperature ingredients blend more easily
Store covered at room temperature for up to 5 days
Substitutions: Can use grated carrots instead of zucchini, melted butter instead of oil, or applesauce for healthier option
For gluten-free version, use 1:1 baking flour blend
Bread can be frozen for up to 3 months when wrapped tightly
