Cinnamon Swirl Zucchini Bread

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Cinnamon Swirl Zucchini Bread

Cinnamon swirl zucchini bread is like a cinnamon roll in loaf form! Lightly sweetened vanilla bread is swirled with cinnamon and topped with a sweet icing.

Prep Time15

Cook Time50

Total Time1 5

Servings: slices

Calories: 329kcal

Ingredients

Bread

1.5 cups (220 g) finely grated zucchini, do not drain liquid out
¾ cup (148 g) granulated sugar
½ cup (100 g) vegetable oil
2 large eggs
2 teaspoons vanilla extract
2 cups (240 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt

Cinnamon swirl

½ cup (100 g) granulated sugar
1 tablespoon cinnamon

Icing

½ cup (56 g) confectioner's sugar
1 tablespoon milk, more as needed
1 teaspoon vanilla extract

Instructions

Preheat oven to 350℉. Lightly grease one 9x5 loaf pan (or line with parchment paper) and set aside.
In a large bowl, add finely grated zucchini (do not drain/squeeze any liquid out), granulated sugar, oil, eggs, and vanilla extract. Stir until evenly combined.
In a separate bowl, whisk together dry ingredients: flour, baking soda, baking powder, and salt. Add to wet ingredients and stir until just combined.
In a small bowl, add your cinnamon swirl ingredients: granulated sugar and cinnamon. Stir to combine.
Pour half of the batter into your prepared pan and spread into an even layer. Top with cinnamon sugar. Pour remaining batter into the pan and spread to cover the cinnamon sugar layer. Leave as is for a thick ribbon throughout, or insert a butter knife and make a large swirl throughout the pan (take care not to over-swirl or the cinnamon will become too dispersed throughout the batter).
Bake for about 48 to 55 minutes, OR until a toothpick inserted into the center comes out clean/with dry crumbs, or bread reaches 200 to 205 degrees Fahrenheit in the center (baking times will vary based on your oven and type of pan used).
Allow bread to cool completely on the counter before removing from pan and slicing.
While your bread cools, add confectioner's sugar, milk, and vanilla to a small bowl and stir until sugar is completely dissolved. Add more milk as needed to achieve desired consistency. Drizzle icing over bread before serving.

Recommended Equipment

Notes

Leftover zucchini bread will keep in a tightly sealed container at room temperature for 3 to 4 days, or in the refrigerator for up to 7 days. If your bread is very moist/wet, I recommend refrigerating.
Zucchini bread can be frozen for up to 6 months. Tightly wrap in plastic wrap/foil and store in a freezer safe bag or container. Thaw on the counter top for 1 to 3 hours.
There's no need to peel the skin off your zucchini, and no need to drain any liquid from your shredded zucchini. The recipe is written to include this liquid.

Nutrition Estimate

Course: Breakfast, Snack

Cuisine: American