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Cinnamon Swirl Zucchini Bread

Cinnamon swirl zucchini bread with a dramatic cinnamon-sugar ribbon spiraling through a tender, golden quick bread crumb. Grated zucchini stays moist while you drag a figure-eight pattern through layered batter for a top-to-bottom swirl in every slice.
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Prep Time 20 minutes
Cook Time 1 hour
cooling 20 minutes
Total Time 1 hour 40 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.75 cup granulated sugar
  • 2 eggs
  • 0.33 cup vegetable oil
  • 0.33 cup Greek yogurt
  • 1 tsp vanilla extract
  • 1 cup zucchini, grated and squeezed dry
Cinnamon Swirl
  • 3 tbsp granulated sugar
  • 1.5 tbsp cinnamon
  • 1 tbsp melted butter

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Prep and swirl mixture
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Mix the cinnamon swirl ingredients together until evenly combined, then set aside.
Make the zucchini bread batter
  1. Whisk the all-purpose flour, baking soda, baking powder, salt, and cinnamon until the dry ingredients are evenly blended.
  2. In a separate bowl, beat the granulated sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth, then stir in the grated zucchini.
  3. Fold the dry ingredients into the wet ingredients just until combined, stopping as soon as no dry streaks remain.
Layer and swirl
  1. Pour half the batter into the loaf pan, then drizzle half of the cinnamon swirl mixture over the surface.
  2. Drag a knife through the batter using a figure-eight pattern to create a cinnamon swirl.
  3. Add the remaining batter and level the top, then drizzle the remaining swirl mixture evenly.
  4. Swirl again with the knife in a second figure-eight pattern, aiming to connect the ribbon from top toward the center.
Bake and cool
  1. Bake at 350°F for 55–65 minutes, until a toothpick inserted in the center comes out clean.
  2. Cool for 20 minutes before slicing to help the swirl set and keep slices neat.

Notes

Pro tip: squeeze the grated zucchini very well so the loaf bakes with a sturdy, sliceable crumb instead of gummy pockets. Store covered at room temperature for up to 2 days or refrigerate up to 5 days. Freeze whole or sliced for up to 2 months; thaw overnight in the fridge or at room temperature. For a lighter option, swap the vegetable oil for an equal amount of unsweetened applesauce, noting the texture may be slightly softer.