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–+ servings
Cinnamon Swirl Zucchini Bread

Cinnamon Swirl Zucchini Bread

This moist zucchini bread gets an upgrade with a gorgeous cinnamon-sugar swirl running through the center. Sweet, spiced, and bakery-worthy, it’s the perfect way to use up extra zucchini.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 slices
Calories 295 kcal

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Whisk and spatula
  • Box grater
  • kitchen towel
  • butter knife

Ingredients
  

  • 2 cups grated zucchini (about 2 medium, squeezed dry)
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg (optional)
  • 3 tbsp brown sugar (for swirl)
  • 1 tbsp granulated sugar (for swirl)
  • 2 tsp ground cinnamon (for swirl)
  • 1/4 tsp vanilla extract (for swirl)

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
  • Grate zucchini using the large holes of a box grater. Toss with a pinch of salt, let sit 10 minutes, then squeeze out excess liquid with a towel.
  • In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  • In a large bowl, whisk oil, eggs, sugar, and vanilla until smooth. Stir in zucchini.
  • Fold dry mixture into wet mixture just until combined. Do not overmix.
  • Make the swirl: mix brown sugar, white sugar, cinnamon, and vanilla into a crumbly paste.
  • Pour half the batter into loaf pan. Sprinkle with half the cinnamon mixture. Add remaining batter and top with rest of cinnamon mixture. Swirl gently with a knife in figure-8 motions.
  • Bake 55–65 minutes, until a toothpick comes out with moist crumbs. Cool in pan 15 minutes, then transfer to a wire rack to cool completely.

Notes

Make sure to properly squeeze excess water from your grated zucchini for the best texture. Don’t overmix the batter, and let the loaf cool in the pan for exactly 15 minutes before transferring to a rack for perfect slicing.

Nutrition

Calories: 295kcalCarbohydrates: 44gProtein: 5gFat: 12gSaturated Fat: 2gCholesterol: 55mgSodium: 260mgFiber: 2gSugar: 26gCalcium: 35mgIron: 2mg
Keyword cinnamon swirl zucchini bread, swirl bread, zucchini quick bread
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