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Freshly baked Cinnamon Swirl Zucchini Bread loaf sliced on a wooden tray beside a cup of coffee

Cinnamon Swirl Zucchini Bread Loaf

Emily Wilson
This cinnamon swirl zucchini bread loaf is soft, moist, and ribboned with a sweet cinnamon layer. It is an easy quick bread that uses fresh grated zucchini for natural moisture and bakes up with a tender crumb and warm spice aroma. Perfect for breakfast, snack time, or an easy zucchini dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 slices
Calories 284 kcal

Equipment

  • Mixing bowls
  • 8x4 inch loaf pan
  • Whisk
  • Rubber spatula
  • Box grater
  • Measuring cups and spoons
  • Parchment paper
  • Cooling rack

Ingredients
  

Main Batter Ingredients

  • 1.5 cups grated zucchini Lightly squeezed, about 1 to 2 small or medium zucchini
  • 0.75 cup granulated sugar
  • 0.33 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon salt
  • 0.25 teaspoon baking powder

Cinnamon Swirl Topping

  • 0.25 cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions
 

  • Preheat the oven to 350°F. Line an 8x4 inch loaf pan with parchment and lightly grease the sides. Set aside.
  • In a medium bowl whisk the flour, baking soda, ground cinnamon, salt, and baking powder until evenly combined.
  • In a large bowl mix the grated zucchini, granulated sugar, vegetable oil, vanilla extract, and eggs until smooth and well combined.
  • Fold the dry mixture into the wet ingredients just until no dry streaks remain. Do not overmix.
  • Stir the cinnamon swirl topping ingredients together in a small bowl.
  • Pour one third of the batter into the prepared pan. Sprinkle half of the cinnamon sugar mixture evenly over the surface. Add another third of the batter, top with the remaining cinnamon sugar, then finish with the last portion of batter.
  • Bake for 35 to 45 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 10 minutes, then transfer to a rack to cool completely.

Notes

Lightly squeeze the zucchini after grating to remove excess moisture. For a streusel zucchini bread variation, replace the cinnamon sugar with a simple crumb made from 3 tablespoons cold butter, 6 tablespoons flour, and 3 tablespoons sugar. Add chopped walnuts or chocolate chips for extra texture. Store at room temperature for up to 5 days or freeze for up to 3 months.
Nutrition Information (per slice)
  • Calories: 284
  • Carbohydrates: 45 g
  • Protein: 4 g
  • Fat: 10 g
  • Saturated Fat: 8 g
  • Cholesterol: 41 mg
  • Sodium: 241 mg
  • Fiber: 1 g
  • Sugar: 26 g
  • Vitamin A: 109 IU
  • Vitamin C: 4 mg
  • Calcium: 32 mg
  • Iron: 1 mg