If you’re on the hunt for a truly delightful treat that combines moist texture with a warm, comforting flavor, this Cinnamon Swirl Zucchini Bread Recipe is about to become your new best friend in the kitchen. Bursting with fresh zucchini and accented by a sweet cinnamon swirl that dances through every slice, this bread strikes the perfect balance between wholesome and indulgent. Whether you’re sneaking in some veggies for your family or just craving a cozy homemade snack, this recipe delivers a tender crumb, a fragrant aroma, and that nostalgic homemade goodness you’ll want to bake again and again.
Ingredients You’ll Need
Getting started with this Cinnamon Swirl Zucchini Bread Recipe is as simple as gathering a handful of kitchen staples. Each ingredient plays a special part in crafting a loaf that’s soft, flavorful, and beautifully textured—from the fresh zucchini keeping it moist, to the cinnamon and brown sugar swirl that gives each slice its signature touch.
- 2 cups all-purpose flour: The backbone of the bread, providing structure and a tender crumb.
- 1 1/2 cups grated zucchini: Adds moisture and a subtle veggie sweetness without overpowering the bread.
- 1 cup granulated sugar: Sweetens the bread just enough to complement the zucchini and cinnamon.
- 1/2 cup vegetable oil: Keeps the bread moist and soft while lending a light texture.
- 2 large eggs: Bind the ingredients together and help the bread rise beautifully.
- 1 teaspoon vanilla extract: Brings a warm, aromatic depth to the overall flavor.
- 1 teaspoon baking soda: Provides lift and helps the bread rise evenly.
- 1/2 teaspoon baking powder: Works alongside baking soda for a perfect fluffy texture.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1 1/2 teaspoons ground cinnamon: Divided between batter and swirl, it infuses the bread with cozy spice.
- 1/4 cup brown sugar (for swirl): Creates that irresistible gooey cinnamon ribbon inside the loaf.
How to Make Cinnamon Swirl Zucchini Bread Recipe
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan well to ensure your bread releases easily once baked. This simple prep step sets the stage for baking success.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and 1 teaspoon of the ground cinnamon. This blend lends your bread its perfect rise and that fragrant cinnamon base that complements the zucchini beautifully.
Step 3: Combine Wet Ingredients
In a separate bowl, beat the eggs with granulated sugar and vegetable oil until the mixture is smooth and creamy. Stir in the vanilla extract and the grated zucchini, which adds moisture and subtle earthiness without overpowering the bread.
Step 4: Bring Wet and Dry Together
Pour the wet ingredients into the dry, mixing gently until just combined. Resist the urge to overmix here—overworking the batter can lead to a dense loaf rather than the tender crumb you’re aiming for.
Step 5: Create the Signature Cinnamon Swirl
Pour half of the zucchini bread batter into your prepared loaf pan. In a small bowl, mix the remaining 1/2 teaspoon cinnamon with the brown sugar. Sprinkle half of this cinnamon sugar mixture over the batter. Add the rest of the batter on top and sprinkle with the remaining cinnamon sugar. Use a knife to gently swirl the layers together—this is the magic moment that creates those lovely cinnamon ribbons.
Step 6: Bake and Cool
Bake the loaf for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack so it cools completely. This rest time helps the flavors meld and makes slicing a breeze.
How to Serve Cinnamon Swirl Zucchini Bread Recipe
Garnishes
A light dusting of powdered sugar or a smear of softened butter on a warm slice of this bread elevates each bite with creamy or sweet notes. For an extra touch, a drizzle of honey or a sprinkle of chopped nuts adds delightful texture and flavor contrast.
Side Dishes
This zucchini bread pairs wonderfully with a hot cup of coffee or tea during breakfast or afternoon snack time. For a heartier spread, serve alongside fresh fruit or a yogurt parfait to balance the sweetness and add freshness.
Creative Ways to Present
Slice the bread thick and toast it lightly for a crunchy exterior as a base for cream cheese or nut butter. You can also cube it, toast the pieces, and toss with a cinnamon-sugar glaze for fun bread “croutons” perfect on top of salads or desserts.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, wrap the zucchini bread tightly with plastic wrap or store in an airtight container. It will stay fresh and moist at room temperature for up to three days, making it easy to enjoy without a rush.
Freezing
This Cinnamon Swirl Zucchini Bread Recipe freezes beautifully. Wrap individual slices or the entire loaf tightly in plastic wrap and then in foil or a freezer bag. Freeze for up to 3 months, perfect for baking in bulk and enjoying later.
Reheating
To warm up a slice, pop it into the toaster oven or microwave for a few seconds until soft and fragrant. This quick reheating restores that just-baked feel and makes it perfect for an effortless breakfast or snack.
FAQs
Can I use other types of flour instead of all-purpose?
While all-purpose flour yields the softest texture, you can substitute whole wheat flour for a heartier, nuttier bread. Just note the bread might be a bit denser and you may need to adjust the moisture slightly.
Do I have to peel the zucchini before grating?
No need to peel! The skin of the zucchini adds color and nutrients without affecting the flavor or texture. Just be sure to grate finely and pat excess moisture gently if it feels very wet.
Can I make this bread gluten-free?
Yes! Use a gluten-free all-purpose flour blend that’s designed for baking. You might want to add a teaspoon of xanthan gum if your flour blend doesn’t include it, to help with texture.
How do I know when the bread is done baking?
A toothpick inserted into the center should come out clean or with only a few moist crumbs attached. If it’s wet with batter, keep baking and check every 5 minutes to avoid overbaking.
Can I add nuts or chocolate chips to this recipe?
Absolutely! Chopped walnuts, pecans, or mini chocolate chips make excellent add-ins that bring delicious texture and a little extra indulgence to the classic Cinnamon Swirl Zucchini Bread Recipe.
Final Thoughts
This Cinnamon Swirl Zucchini Bread Recipe is a wonderful blend of comfort and freshness wrapped into one slice. It’s an easy, rewarding bake that brings smiles and warmth with every bite—perfect for sharing with friends or savored quietly with your morning coffee. I hope it becomes a staple in your kitchen as it has in mine, bringing joy and delicious moments any time of the year.
Print
Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cinnamon Swirl Zucchini Bread is a moist and flavorful quick bread featuring the fresh taste of grated zucchini and a delicious cinnamon sugar swirl throughout. Perfect for breakfast or a snack, it combines warm spices and tender texture for a delightful treat.
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
Cinnamon Swirl
- 1/4 cup brown sugar
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly to ensure the bread doesn’t stick during baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and 1 teaspoon of ground cinnamon until evenly combined.
- Combine wet ingredients: In a separate bowl, beat the eggs, granulated sugar, and vegetable oil until the mixture is smooth and well combined. Then stir in the vanilla extract and grated zucchini to the wet mixture.
- Combine wet and dry mixtures: Gradually add the wet ingredients to the dry ingredients and gently mix until just combined. Avoid overmixing to maintain a tender bread texture.
- Layer batter and cinnamon swirl: Pour half of the batter into the prepared loaf pan. In a small bowl, mix together the brown sugar and the remaining 1/2 teaspoon of cinnamon. Sprinkle half of this cinnamon sugar mixture evenly over the batter. Pour the remaining batter over the cinnamon sugar layer and top with the remaining cinnamon sugar. Use a knife to gently swirl the cinnamon sugar into the batter for a marbled effect.
- Bake the bread: Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Be careful not to overmix the batter to keep the bread light and fluffy.
- Grate the zucchini finely and do not squeeze it dry; the moisture will keep the bread moist.
- Make sure your loaf pan is well greased or lined with parchment paper for easy removal.
- You can add chopped nuts or chocolate chips for extra texture and flavor if desired.
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
