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Home / Recipes / Dessert / Cinnamon Swirl Zucchini Bread

Cinnamon Swirl Zucchini Bread

1 hr
| 2 Comments |
5 from 3 votes
Jump to Recipe 07/18/19 | Updated: 06/25/20 | by Nora
Cinnamon Zucchini Bread Pin 2

Make a loaf of this Cinnamon Swirl Zucchini Bread with the abundance of zucchini coming from the garden during summer! Soft, with lots of streusel and a delicious filling of cinnamon ❤️

Cinnamon Zucchini Bread Pin 2

We all love zucchini bread around here, and I often make a loaf of healthy chocolate zucchini bread.

But this cinnamon version? It’s what I call my absolutely-not-healthy zucchini bread 😉

Don’t get me wrong, my recipe isn’t too laden with sugar and butter – it has just the right amount it needs to be perfectly delicious.

How to Make Cinnamon Swirl Zucchini Bread:

top of a cinnamon swirl zucchini bread with streusel

How do you keep the bread from turning out dense?

With the cinnamon filling and lots of shredded zucchini in the bread, it’s important to follow a few rules when making this bread so it doesn’t turn out doughy and dense:

Do not skip squeezing the zucchini – you’re asking for trouble if you do!

Do not overmix the batter – the key to a light bread is to only just combine the wet and dry ingredients, some lumps are perfectly fine.

Do not skip chilling the streusel mix – if it’s warm, the butter will simply soak into the bread and make it chewy, but you won’t get a swirl.

slices of cinnamon zucchini bread

Can you make this into muffins?

Yes, just divide the batter between 12 muffin cups.

Use ⅔ of the streusel to add some to the center of each muffin, then sprinkle the rest on top.

Bake for 20 minutes or until a toothpick inserted comes out clean.

slice of cinnamon swirl zucchini bread

How do you store this zucchini bread?

On the counter: Place the bread in an airtight container (or ziploc bag if you don’t have a large enough container) and store it on the counter for up to 3 days.

In the freezer: Wrap the bread tightly in foil, then place in a freezer-friendly bag or container. Label with the name and use-by date (freeze for up to 3 months) before placing in the freezer.

To defrost, remove the bread from the container and unwrap. Place on a rack on the counter overnight.

two slices of cinnamon swirl zucchini bread on a white plate with a knife

More Zucchini Recipes You’ll Love:

Chocolate Chip Zucchini Muffins

Zucchini Oatmeal Muffins

Cinnamon Crunch Zucchini Bread


Printable Recipe Card
slice of cinnamon swirl zucchini bread
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Cinnamon Swirl Zucchini Bread

Make a loaf of this Cinnamon Swirl Zucchini Bread with the abundance of zucchini coming from the garden during summer!
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
5 from 3 votes
Print Add Review

Recipe details

Prep 20 mins
Cook 40 mins
Total 1 hr
Servings 10

Ingredients
 

For the Cinnamon Swirl

  • ½ cup all-purpose flour
  • ⅓ cup brown sugar
  • 2 teaspoons cinnamon or more if you’re into extreme cinnamon flavoring
  • ¼ cup butter

For the Zucchini Bread

  • 1.5 cups shredded zucchini excess moisture squeezed with a clean tea towel (do not skip the squeezing!!)
  • ⅓ cup melted butter OR oil
  • ⅓ cup sugar
  • 2 large eggs
  • ⅔ cup plain Greek yogurt
  • 2 teaspoons pure vanilla extract
  • 1 ¾ cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon

Instructions
 

  • Make cinnamon swirl: Combine ½ cup flour, ⅓ cup brown sugar and 2 teaspoons cinnamon in a small mixing bowl. Cut in the butter until crumbs form. Refrigerate until ready to use.
  • Prep: Preheat oven to 360°F. Line the bottom of a 5×9 inch loaf pan and grease the sides.
  • Make zucchini bread: Blend zucchini, oil, sugar, eggs, Greek yogurt and vanilla in a large mixing bowl. Evenly sprinkle remaining ingredients over the top. Carefully mix only the dry ingredients a little, then fold together with the wet ingredients just until combined.
  • Bake: Place ⅔ of the zucchini bread batter in the prepared loaf pan. Evenly top with ⅔ of the cinnamon swirl crumbs, gently pushing it into the batter. Carefully spread the remaining batter on top, then sprinkle with the remaining cinnamon swirl crumbs. Bake for 40-50 minutes (it’s best to bake on a lined baking sheet vs a rack, in case of a streusel overflow), or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then remove to a cooling rack to cool completely.
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Nutrition

Calories: 288kcalCarbohydrates: 39gProtein: 6gFat: 12gSaturated Fat: 7gCholesterol: 62mgSodium: 289mgPotassium: 141mgFiber: 1gSugar: 15gVitamin A: 424IUVitamin C: 3mgCalcium: 61mgIron: 2mg
Nutrition is an estimate.

More recipe information

Course: Dessert
Cuisine: American

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Comments

  1. LennieL says

    September 10, 2021 at 8:13 pm

    Hi, Firstly, thanks for the great recipes!
    2. What is the purpose of using cornstarch?
    3. Can the cornstarch be omitted?
    ty

    Reply
    • Nora says

      September 25, 2021 at 5:21 pm

      The cornstarch makes the bread fluffier, but you can just use a tablespoon of all-purpose flour instead. It does make the bread a touch more dense, but still perfectly delicious. Hope this helps!

      Reply

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Nora Rusev from Savory Nothings

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

More about me →

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