Cinnamon Swirl Zucchini Bread – Easy and Moist

Discover a moist and flavorful cinnamon swirl zucchini bread perfect for any occasion. Easy to make, this recipe adds a cozy twist to classic zucchini bread.

Cinnamon Swirl Zucchini Bread

If you love the classic moist and tender texture of zucchini bread, this Cinnamon Swirl Zucchini Bread will quickly become a favorite. It highlights the fresh zucchini’s subtle sweetness with a warm cinnamon sugar swirl that adds a cozy, comforting element to every bite. This easy zucchini bread recipe is a perfect way to use up garden zucchini or brighten your breakfast or snack time.

Why You’ll Love It

This zucchini bread is incredibly moist thanks to the fresh grated zucchini and oil. The cinnamon swirl adds a flavorful surprise in every slice, keeping each bite balanced between spice and sweetness. Plus, it’s simple to make with pantry staples, so whether you’re baking for your family or prepping for a brunch, this bread delivers on taste and convenience.

Ingredients

• 2 cups grated zucchini (about 2 medium zucchini) – fresh and finely grated for moisture
• 1 1/2 cups all-purpose flour (can substitute half for whole wheat flour for more fiber)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon plus 1 tablespoon for the swirl
• 1/4 teaspoon ground nutmeg (optional, adds warmth)
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar (adds moisture and richness)
• 2 large eggs
• 1/2 cup vegetable oil or melted butter (for moist texture)
• 1 teaspoon vanilla extract
• For the cinnamon swirl: 1/3 cup brown sugar

Substitutions: Use applesauce instead of oil for a lower-fat version. Substitute gluten-free flour blend if needed. Maple syrup or honey can replace sugar for a natural sweetener swap.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until combined.
3. In a large bowl, beat the eggs; then add the sugars, oil, and vanilla extract. Stir well until smooth.
4. Fold the grated zucchini into the wet ingredients.
5. Gradually add the dry ingredients to the wet mixture, folding gently until just incorporated. Avoid overmixing to keep the bread tender.
6. Mix the cinnamon sugar swirl by combining brown sugar and cinnamon in a small bowl.
7. Pour half the batter into the loaf pan. Sprinkle half the cinnamon sugar mixture over it, then add the remaining batter and top with the rest of the swirl sugar.
8. Use a knife or skewer to create gentle swirls through the batter, distributing the cinnamon sugar but not blending it completely.
9. Bake for 55 to 65 minutes, or until a toothpick inserted comes out clean. If the bread browns too quickly, tent with foil.
10. Let the bread cool in the pan for 10 minutes, then move it to a wire rack to cool fully before slicing.

Expert Tips

For best results, use freshly grated zucchini squeezed lightly to remove excess water, but don’t dry it completely to maintain moisture. The swirling technique is simple: just a few gentle passes with a knife keep the cinnamon sugar visually distinct. Check doneness starting at 55 minutes since ovens vary. This bread is delicious slightly warm or at room temperature.

Storage

Keep your zucchini bread wrapped tightly in plastic wrap or foil at room temperature for 2-3 days. It stays moist longer if refrigerated for up to a week. For longer storage, freeze individually sliced pieces in airtight containers or freezer bags for up to 3 months — thaw before serving.

Variations

• Vegan: Replace eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use oil or melted coconut oil. Substitute sugar with maple syrup if preferred.
• Gluten-Free: Swap the flour for a gluten-free all-purpose blend and ensure baking powder is gluten-free.
• Dairy-Free: Use vegetable oil or melted coconut oil instead of butter.
• Refined Sugar-Free: Use coconut sugar or maple syrup instead of granulated and brown sugar.

FAQ

What makes zucchini bread moist?

Fresh grated zucchini and oil keep the bread moist and tender. Don’t overmix to avoid a dense loaf.

Can I use frozen zucchini for zucchini bread?

You can, but thaw and drain well to remove excess moisture before using.

How do I make the perfect cinnamon swirl zucchini bread?

Layer and swirl cinnamon sugar gently between batter layers to create a distinct swirl without blending.

Can I freeze this zucchini bread?

Yes, slice and freeze in airtight bags for up to 3 months. Thaw at room temperature before eating.

How long does zucchini bread last?

At room temperature, about 2-3 days; refrigerated up to a week; frozen 2-3 months.

If you try this Cinnamon Swirl Zucchini Bread, please leave a comment below and share your baking tips. Don’t forget to save and share this recipe for your next cozy baking day! For more easy recipes, visit our Easy Weeknight Dinners, Healthy Snacks, and Seasonal Baking sections.