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Zucchini Cinnamon Swirl Bread

A close-up of a moist slice of zucchini cinnamon swirl bread showing the green zucchini shreds and dark cinnamon swirl.
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A moist, flavorful zucchini bread featuring a rich, bakery-style brown sugar cinnamon swirl running through the loaf.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini, squeezed dry
  • 1/2 cup packed brown sugar (for swirl)
  • 1 tablespoon all-purpose flour (for swirl)
  • 1 teaspoon ground cinnamon (for swirl)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the 2 cups of flour, baking soda, baking powder, salt, 1 teaspoon cinnamon, nutmeg, and cloves. Set this dry mixture aside.
  3. In a large bowl, whisk the granulated sugar and vegetable oil until combined. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Add the dry ingredients to the wet ingredients in three additions, mixing only until just combined. Do not overmix.
  5. Gently fold in the squeezed, grated zucchini.
  6. Prepare the cinnamon swirl mixture: In a small bowl, combine the brown sugar, 1 tablespoon flour, and 1 teaspoon cinnamon. Mix well.
  7. Pour half of the zucchini batter into the prepared loaf pan. Sprinkle the entire cinnamon swirl mixture evenly over this layer of batter.
  8. Carefully spoon the remaining zucchini batter over the cinnamon layer. Use a knife or skewer to gently swirl the layers together once or twice for a marbled effect. Do not over-swirl.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted near the center comes out clean.
  10. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

  • Squeezing the moisture from the grated zucchini is key for a non-soggy, moist zucchini loaf. Use a clean kitchen towel or paper towels to press out excess water.
  • For the best swirl, make sure the brown sugar mixture is crumbly before sprinkling it over the first layer of batter.
  • This bread freezes well. Wrap the cooled loaf tightly in plastic wrap followed by aluminum foil for up to three months.

Nutrition

Find it online: https://cookingbycarla.com/zucchini-cinnamon-swirl-bread-recipe/