Description
This Cinnamon Swirl Zucchini Bread is a moist and flavorful treat featuring tender zucchini bread with a luscious cinnamon sugar swirl throughout and a sweet cinnamon glaze on top. Perfect for breakfast, snack, or dessert, this bread balances the subtle earthiness of zucchini with warm cinnamon spices and sugary sweetness, making it an irresistible homemade baked good.
Ingredients
Scale
For the Bread:
- 4 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups shredded zucchini
- ⅔ cup unsalted butter, melted
- 1 Tablespoon cinnamon
- ½ cup milk
- 4 large eggs
For the Cinnamon Swirl:
- 1 cup all-purpose flour
- 1 cup light brown sugar, packed
- 1 cup unsalted butter, melted
- 1 Tablespoon cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2 Tablespoons milk
- 1 teaspoon cinnamon
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line the bottom of two 9-inch loaf pans with parchment paper or grease them thoroughly with baking spray to prevent sticking. Set aside.
- Mix Bread Ingredients: In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, salt, shredded zucchini, melted butter, cinnamon, milk, and eggs. Stir thoroughly until all ingredients are fully incorporated and the batter is smooth.
- Prepare Cinnamon Swirl Mixture: In a separate small bowl, blend together the flour, light brown sugar, melted butter, and cinnamon until the mixture is uniform and well combined. Set aside.
- Layer Batter and Swirl: Pour half of the zucchini bread batter evenly into the prepared loaf pans. Sprinkle half of the cinnamon swirl mixture evenly over the batter. Then top with the remaining batter, followed by the remaining cinnamon swirl mixture to create layers and swirls throughout.
- Bake the Bread: Place the pans in the preheated oven and bake for about 60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Check occasionally toward the end to avoid over-baking.
- Cool the Bread: Remove the loaves from the oven and allow them to cool in the pans for 10 minutes. Then gently remove the breads from the pans and place them on wire racks to cool completely before glazing.
- Make the Glaze: In a small bowl, whisk together the powdered sugar, milk, and cinnamon until smooth and pourable. Adjust milk to reach desired consistency if necessary.
- Glaze and Serve: Drizzle the cinnamon glaze evenly over the cooled zucchini bread loaves. Slice and enjoy this moist, cinnamon-packed treat!
Notes
- You can substitute part of the all-purpose flour with whole wheat flour for a healthier twist, but the texture may be denser.
- Ensure zucchini is well shredded but not overly wet to avoid soggy bread; lightly pat shredded zucchini with a paper towel if necessary.
- The cinnamon swirl mixture can be mixed with a fork or your hands to create crumbly clusters if desired.
- To store, wrap the bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- You can freeze the bread for up to 3 months; thaw at room temperature before glazing.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Bread, Snack, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of one loaf)
- Calories: 280
- Sugar: 18g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Keywords: Cinnamon swirl, zucchini bread, homemade bread, cinnamon bread, glazed bread, breakfast bread, snack bread, sweet bread
