This delicious Cinnamon Swirl Zucchini Bread is loaded with fresh garden zucchini and cinnamon sugar swirled throughout. A simple recipe that is a great way to use up any extra zucchini!
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Why We Love Cinnamon Swirl Zucchini Bread
- An easy quick bread recipe that is foolproof and flavorful!
- Only simple ingredients from the pantry are needed.
- This bread is great for snacks, quick breakfasts and packed in lunches.
- A perfect and delicious way to use up any excess zucchini.
- So delicious with the best sweetness and spice from the cinnamon sugar swirl.
- It is divine when spread with peanut butter and drizzled with a touch of honey.
What's in Cinnamon Swirl Zucchini Bread?
- White Sugar
- Canola Oil
- Large Eggs
- Pure Vanilla Extract
- Whole Wheat Flour
- Baking Soda
- Baking Powder
- Salt
- Cinnamon
- Shredded Zucchini
Substitute Suggestions
- Canola Oil: Vegetable oil is good substitute. You can also use butter, but the texture of the bread will be a bit more dry.
- Pure Vanilla Extract: Pure extracts are best. Using imitation extracts leave an unpleasant after taste in your baked goods.
- Whole Wheat Flour: All purpose flour or white whole wheat flour can be used. I like the taste and texture of whole wheat flour in this bread recipe, but you can use what you like best.
How to Make Zucchini Bread with Cinnamon Swirl?
- Gather all your ingredients first and read through the recipe. Preheat the oven to 350°F and line a 9x5 loaf pan with parchment paper leaving an inch over hang on the long sides or grease the pan really well.
- In a stand mixer fitted with the paddle attachment or with a hand beater and large bowl beat together the granulated sugar, canola oil, eggs and vanilla extract until smooth and creamy.
- Next, add the dry ingredients: whole wheat flour, baking soda, baking powder, salt and cinnamon. Mix just until incorporated.
- Now fold in the shredded zucchini.
- Spread half of the batter into the prepared 9x5 loaf pan.
- Next, in a small bowl combine: sugar and cinnamon and mix until blended.
- Evenly spoon the cinnamon sugar over the batter in the pan.
- Spread the remaining batter over the cinnamon sugar mix.
- Using a butter knife or chop stick, swirl the batter to mix the cinnamon sugar mix into the bread.
- Bake the bread on center rack of oven for 55-65 minutes and until a toothpick inserted in the center comes out clean.
- Let the bread cool for 15 minutes before removing.
- Serve warm or let cool completely on wire rack.
Storing Cinnamon Swirl Zucchini Bread
Storing: Once the bread has completely cooled store in an airtight container or zip top bag at room temperature. Bread will stay fresh for 3-4 days.
Freezing: This is a great recipe for freezing. Wrap entire loaf or individual slices of bread in a double layer of plastic wrap. Then place in a freezer safe air tight container or zip top freezer bag. Label and date, then store in freezer up to 4 months.
Thawing: Simply thaw on the counter for a few hours and then enjoy!
Heather's Favorite Tools for this Recipe
- I don't think I could live without my KitchenAid Stand Mixer. It's the best tool ever for making cookies, frostings and so many other things.
- Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. Find yourself a consultant, host a party and treat yourself to a set.
- I love simple tools that can be used for various things. I use the box grater for all sorts of things: carrots, cheese and of course zucchini.
- When I have a lot of zucchini to shred I love using my Cuisinart Food Processor.
- Parchment paper is a life saver and makes clean up so much easier.
Tips for Cinnamon Swirl Zucchini Bread
- Gather all the ingredients before you start preparing the recipe. It is so much easier to bake when all the ingredients are ready.
- Read the recipe from start to finish before you start. I am speaking from experience.
- Use room temperature ingredients. It helps the batter come together better, and also helps with even baking.
- Always fluff your flour and then spoon and level it to measure. Doing this will prevent too much flour being added and ultimately making the bread too dry. To fluff your flour, just scoop it and dump it a few times and then measure it out, or give it a fluff using a whisk.
- Do NOT over mix the batter, the bread will be tough instead of tender. Mix just until the flour is incorporated.
FAQs About Zucchini
Nope! No need to spend extra time peeling the zucchini. The skin on zucchini is thin enough that it becomes really tender when baked, plus it makes the bread so pretty with all the flecks of green!
I shred zucchini two different ways. If I only need a cup or so of shredded zucchini, I’ll grab a small zucchini and shred it with a box grater. However, I often get large zucchinis (because they grow so fast sometimes!) so I’ll get out the food processor and shred a bunch of zucchini at once. I like to do this because then I can make a few extra batches of breads and muffins and freeze them for the kids so they are available for their lunches and snacks.
Yes, frozen shredded zucchini can be used. Let the frozen zucchini thaw and pat it dry as much as possible with paper towels or clean kitchen towel. No need to wring it out, just absorb the outside extra moisture. Then use the shredded zucchini in bread, muffins or even cake.
Shred extra zucchini while you have the food processor out and then freeze it. You will have shredded zucchini available all year long so you can make all your favorite breads and muffins. After the zucchini is shredded, I put it in a paper towel lined colander so the towel can absorb some of the excess liquid from the zucchini. I like to freeze my shredded zucchini in 2 cup portions. Measure out 2 cups and place it in a quart size freezer safe zip top bag. Then I stack all the bags flat on a baking sheet and place it in the freezer. I like the bags to freeze flat because they will store easier in the freezer and there is no wasted space.
Other Fabulous Quick Bread Recipes:
Cinnamon Swirl Zucchini Bread
Ingredients
- 1 cup sugar
- ½ cup canola oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1½ cup whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1½ cups shredded zucchini
Instructions
- Preheat oven to 350°F and line a 9x5 loaf pan with parchment paper leaving an inch overhang on the long sides.
- In a stand mixer with paddle attachment, beat together the granulated sugar, canola oil, eggs and vanilla extract until smooth.
- Add the all purpose flour, baking soda, baking powder, salt and cinnamon. Mix on low just until combined. Be careful not to over mix.
- Fold in the shredded zucchini until evenly combined.
- Pour half of the batter into the prepared pan and spread out into an even layer.
- In a small bowl, mix together the sugar and cinnamon until fully combined. Evenly sprinkle the cinnamon sugar over the batter.
- Bake the bread for 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for 15 minutes before removing from pan. Serve warm or let cool completely on wire rack.
Kathryn Swederske says
I don't see the qty of zucchini needed. Please advise. Thanks.
Heather Warburton says
Oh my, thank you for catching that. I have corrected it!