Cinnamon Swirl Zucchini Bread – Moist & Easy Recipe

Cinnamon Swirl Zucchini Bread

If you’re looking for a moist, flavorful treat that sneaks in some veggies, this cinnamon swirl zucchini bread is the answer. Bursting with warm cinnamon flavor and studded with shredded zucchini, this quick bread is perfect any time of day. It’s a cozy baked good that’s wonderfully easy to make, and a great way to use up garden or store-bought zucchini. Whether you’re new to zucchini bread or a longtime fan, this recipe elevates it with a delicious cinnamon sugar swirl that you won’t want to miss.

Why You’ll Love It

This zucchini bread is incredibly moist thanks to the grated zucchini and melted butter. The cinnamon sugar swirl adds a delightful texture and extra burst of flavor that takes it from ordinary to special. Plus, it’s easy and uses simple pantry ingredients. Ideal for breakfast, snacking, or even a dessert, this bread will become a family favorite. If you want more recipes featuring seasonal veggies, check out our Easy Weeknight Dinners and Homemade Baked Goods collections.

Ingredients

• 2 cups grated zucchini (about 1 medium zucchini) – fresh is best, but frozen and thawed works
• 1 1/2 cups all-purpose flour – substitute gluten-free flour blend if needed
• 1/2 cup brown sugar – can substitute coconut sugar for refined sugar-free
• 1/4 cup granulated sugar – use coconut sugar or maple sugar as alternatives
• 1/2 cup unsalted butter, softened – swap with vegan butter or coconut oil for dairy-free
• 2 large eggs – chia or flax eggs for vegan option
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg – optional but adds warmth
• Cinnamon sugar swirl: 1/4 cup brown sugar mixed with 1 tbsp ground cinnamon

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
2. In a large bowl, beat the softened butter with the brown and granulated sugars until the mixture is creamy and smooth.
3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
5. Gradually fold the dry ingredients into the wet mixture to combine. Then fold in the grated zucchini gently.
6. Pour half of the batter into the prepared pan. Evenly sprinkle the cinnamon sugar mixture over the batter.
7. Pour the remaining batter on top and use a knife or skewer to swirl the cinnamon sugar through the batter for a beautiful cinnamon effect.
8. Bake the bread for 55-60 minutes or until a toothpick inserted in the center comes out clean.
9. Remove from oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Expert Tips

For the best results, use freshly grated zucchini and squeeze out excess moisture with a clean towel if it seems very wet. This prevents the bread from being soggy. Keep an eye on the baking time since ovens vary; start checking at 50 minutes. If the top browns too quickly, cover with foil halfway through baking. Make sure the cinnamon sugar swirl is evenly distributed to get wonderful ribbons of flavor in every slice. This recipe can be doubled and baked in two loaf pans.

Storage

Store the zucchini bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. To freeze, slice the bread first, then wrap individual slices in parchment and foil or place in a freezer-safe bag. Thaw overnight in the fridge or at room temperature.

Variations

• Vegan: Replace eggs with flax or chia eggs and use vegan butter or coconut oil.
• Gluten-Free: Use a 1-to-1 gluten-free flour blend and add 1/4 tsp xanthan gum if needed.
• Dairy-Free: Swap butter for coconut oil or dairy-free margarine.
• Refined Sugar-Free: Use coconut sugar, maple sugar, or date sugar instead of white or brown sugar.
• Add-Ins: Fold in 1/2 cup chopped nuts, chocolate chips, or dried fruit for extra texture.

FAQ

Can I use frozen zucchini for zucchini bread?

Yes, you can use frozen zucchini, but be sure to thaw and squeeze out excess moisture before mixing it in.

How do I store cinnamon swirl zucchini bread?

Wrap it tightly at room temperature for up to 3 days, refrigerate for up to a week, or freeze for longer storage.

Is this cinnamon swirl zucchini bread healthy?

It contains zucchini which adds moisture and nutrients. You can make it healthier by using whole wheat or gluten-free flours and reducing sugar.

What makes this zucchini bread different from regular zucchini bread?

The cinnamon sugar swirl adds extra flavor and a beautiful pattern inside the bread, making it especially delicious and appealing.

Can I double this zucchini bread recipe?

Yes, double the ingredients and bake in two loaf pans, adjusting baking time slightly as needed.

Will zucchini bread rise without baking powder?

The recipe uses both baking soda and baking powder for optimal rise and texture. Omitting baking powder may result in a denser bread.

Enjoy this delicious cinnamon swirl zucchini bread fresh or packaged for sharing. Be sure to leave a comment below if you try it, rate the recipe, or save it for later!