Cinnamon Swirl Zucchini Bread

This sweet and ultra moist zucchini bread is bursting with cinnamon swirl flavor and so easy to make! A perfect way to use up leftover zucchinis!

Cinnamon Swirl Zucchini Bread

My brother is in town visiting from Arizona with his wifey and 2 kids. (They’re twinzzzzz!) Twins just melt my heart. It’s a boy and a girl which is just too perfect I think. They crazy super cute. Anyway, it’s my brother’s birthday today, the one who is visiting. He is working at my house and I’m sharing my kitchen with him. He’s kind of set up shop at my kitchen table and we are attempting to get work done. (Read: no work is getting done.) And hence, this super brief post.

You probably like it cause I’m not rambling on forever and ever with fifty billion pictures 😉

Cinnamon Swirl Zucchini Bread

So now that you know why this post is uber short, let’s get to the good stuff – – – > cinnamon swirl zucchini bread. Ohhhh yeahhhh. it’s sweet and soooo moist and loaded with cinnamon swirl goodness. I don’t know about you but I’ll take a sweet bread for breakfast any day of the week and believe you me, this bread has been breakfast every day for the past 6 days. I’m running out! (Insert pitiful sad face here)

The awesome news is that it’s really easy to make and this time of year people have zucchinis coming out their ears. (Not literally, cause, ouch and ewwwwe.) If you’ve been growing zucchini this summer, they’re just begging to be transformed into yummy zucchini bread. And if you haven’t been growing zucchini, no fear, it’s zucchini season so they are very inexpensive at the market and you can pick up a couple on your way home from work today. Do it.

Cinnamon Swirl Zucchini Bread

What people are saying about this Cinnamon Swirl Zucchini Bread

“This is my Favorite ZUCCHINI bread recipe. I substitute 1/2 banana for each egg and it turns out fine. I also warm up the zucchini if it’s been in the fridge, by microwaving it after grating it.” – Kathleen 

“I made this today and it was a hit! My first time making zucchini bread and it came out perfect with this recipe!! My husband and daughter couldn’t get enough of it! Thank you for this wonderful recipe❤❤” – Tracey 

“LOVE this recipe! The first time I made it, I found it to be too mushy in the middle. On the second try, I dried the zucchini with a paper towel and did not use foil to line the pan. Just greased the pan. It came out perfectly this time around!” – Pond

Cinnamon Swirl Zucchini Bread
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3 from 1 vote

Cinnamon Swirl Zucchini Bread

This sweet and ultra moist zucchini bread is bursting with cinnamon swirl flavor and so easy to make! A perfect way to use up leftover zucchinis!
Course Breakfast, Dessert
Keyword cinnamon, zucchini
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Author Tiffany

Ingredients

  • 1 1/2 cups grated zucchini (about 1-2 small to medium zucchinis)
  • 3/4 cup sugar
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

Swirl

  • 1/4 cup sugar
  • 1 tablespoon cinnamon

Instructions

  • Preheat oven to 350. Line an 8-inch bread pan with nonstick foil and spray with cooking spray. In a large bowl combine zucchini, sugar, oil, vanilla, and eggs and mix well.
  • Add flour, baking soda, cinnamon, salt, and baking powder to a smaller bowl and whisk to combine. Add dry ingredients to wet ingredients and mix until all ingredients are incorporated.
  • In a small bowl whisk together cinnamon and sugar for the swirl.
  • Pour 1/3 of the batter into prepared pan. Sprinkle with 1/2 of the cinnamon-sugar mixture. Add another 1/3 of the batter, then the remaining cinnamon-sugar. Top with remaining 1/3 of the batter.
  • Bake 35-45 minutes or until an inserted toothpick comes out clean (depending on your altitude, humidity, and the calibration of your oven you may need to increase the time so just keep an eye on it and insert a toothpick every 5 minutes after 35 minutes)

Recipe adapted from Betty Crocker.

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Comments

This sounds lovely! It’s been ages since I made zucchini bread. Thanks for the inspiration 🙂 Have great day!

Just picked some zucchini from my Mom’s garden so I’ve got to try this recipe. Looks really good!

Hey Tiffany, this looks amazing! Have you ever put chocolate chips in the bread? I have this chocolate obsession and I think most things go with chocolate:).

Thanks for all the yummy recipes!

I love cinnamon and have so much zucchini lying around. I love creative twists on zucchini bread!

Thanks, I found this on Pinterest and have now made it two times. I plan on making it again for my son’s preschool class since last time I was snack mom and brought it they absolutely loved it. It’s delicious.

    It’s it yummy?!? I love using up my extra zucchinis with this bread, it makes a great neighbor gift too! 🙂

do you dry the zucchini after shredding it? i’ve read other recipes that say you should…

    Hi Cindy, I have found the best method is to simply use paper towels to squeeze the excess liquid out!

Hi! Have you ever tried making this recipe as muffins? I prefer the ease of muffins, but really want to make this!

    Hi Kelsey! I haven’t tried it as muffins but I bet they would be delicious! I’d just keep an eye on them – start with about 20 minutes and then keep checking on them til a toothpick comes out clean 🙂

LOVE this recipe! The first time I made it, I found it to be too mushy in the middle. On the second try, I dried the zucchini with a paper towel and did not use foil to line the pan. Just greased the pan. It came out perfectly this time around!

Not sure about this recipe…it smells delicious but it has been 40 minutes and the edges are getting dark and the batter in the center is still very runny. Also, there didn’t seem to be enough batter to divide in thirds and still have enough to fill an 8 inch pan so I ended up with only 2 layers. Hopefully the taste will be as good as it smells!

    It all goes into a single pan not 3 you are just adding the cinnamon after adding each 3rd.

3 stars
I tried this recipe and noted a couple of things. First, in an 8 inch loaf pan the 1/3 portions were very thin. Second, I will use about half of the sugar/cinnamon sprinkle mixture next time as the bread was sweeter than we prefer with the whole 1/4 cup + 1 tablespoon quantity.

Also, I did not line the pan with foil (don’t really understand how that works) and it took longer for the bread to cook and even when the toothpick came out clean the bread was not done in the middle of the loaf. Might be my oven, but I will find more creative ways to check the middle next time.

All that said, this is a really unique, delicious recipe that clearly distinguishes itself from other zucchini bread recipes.

I made this today and it was a hit! My first time making zucchini bread and it came out perfect with this recipe!! My husband and daughter couldn’t get enough of it! Thank you for this wonderful recipe❤❤

Do you swirl the batter after you put the batter in or just bake it as is ?

I was given one of those too big zucchinis so what do you do, make zucchini bread. I doubled the recipe and it turned out perfect. I did have to cook it about 50 minutes. To get rid of the extra moisture, I used my potato ricer. It worked out great. The bread has great flavor and texture. I will make this over and over again.

We love this cake, easy to make, light and the cinnamon is the best.

    So happy you love this!! Easy to make cake is right up my alley! 😉

This is my Favorite ZUCCHINI bread recipe. I substitute 1/2 banana for each egg and it turns out fine. I also warm up the zucchini if it’s been in the fridge, by microwaving it after grating it.

    Hi Kathleen! Great idea subbing out the eggs with bananas! I haven’t this yet, but definitely am going to next time I make this bread! Thanks for sharing! 🙂

I have never made anything with zucchini, only been the recipient. Do you peel the zucchini before you shred it?

    Hi Nancy- leave the skin on! 🙂 Hope that you love this bread!

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