This cinnamon swirl zucchini bread is delicious! A great way to use garden zucchini, it’s tender, moist and finished with a lovely cinnamon sugar swirl. Simple to make and perfect for snacks or breakfast.
Snack time!
This cinnamon swirl zucchini bread is well-spiced, very moist and absolutely satisfying. It’s a lovely snack and a delicious excuse to enjoy cake for breakfast.
If you’ve got an abundance of zucchini, this is a perfect use for at least one of them. You can easily double or triple the recipe to make multiple loaves to share.
I’ve been making a favorite zucchini bread recipe for years, often stirring in or topping with chocolate chips for my kids. They tend to be wary of the green flecks, so a few chips makes the loaf more appealing to them. But I wanted a classic cinnamon quick bread twist—coffee cake or cinnamon swirl flavors are always a favorite.
The change is small and easy: mix a cinnamon-sugar blend and sprinkle it on the batter halfway through, then again on top. It creates a beautiful swirl and adds that warm, cozy cinnamon flavor throughout.
One tip: I usually don’t squeeze all the moisture out of the grated zucchini. Leaving some of that liquid in keeps the bread extra tender and moist—exactly what you want in a quick bread.
We love having quick bread on hand; it feels nostalgic and comforting. Even though it’s a treat, it’s a satisfying, home-baked snack that tastes like childhood and warm kitchens.
Tastes like the warm, cozy months to come!
Cinnamon Swirl Zucchini Bread
Cinnamon Swirl Zucchini Bread
1 loaf
30 mins
1 hr
1 hr 30 mins
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ½ cup unsalted butter, melted
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups fresh grated zucchini
- ½ cup sour cream or plain Greek yogurt
Cinnamon swirl
- ¾ cup granulated sugar
- 1 ½ tablespoons ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9×5-inch loaf pan with nonstick baking spray.
- In a small bowl, whisk together the flour, baking soda, cinnamon and salt.
- In a large bowl, whisk the melted butter and brown sugar. Whisk in the eggs one at a time, then stir in the vanilla.
- Stir the dry ingredients into the wet until just combined. Add the sour cream and stir to combine. Fold in the grated zucchini.
- In a small bowl, mix the sugar and cinnamon for the swirl.
- Pour half the batter into the prepared pan. Sprinkle about three-fourths of the cinnamon-sugar over the batter. Add the remaining batter, then sprinkle the rest of the cinnamon-sugar on top and gently swirl with a knife.
- Bake 50–55 minutes, until a tester inserted in the center comes out clean. Let the loaf cool completely before slicing.
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An excellent, tasty way to eat some vegetables.