Go Back

Cinnamon Swirl Zucchini Bread

Cinnamon swirl zucchini bread with a golden loaf and a dramatic cinnamon ribbon spiraling top to bottom. This spiced quick bread bakes until a toothpick comes out clean, then cools just enough for clean slices.
Print Recipe Pin Recipe
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: 320
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

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan so the loaf releases cleanly. Keep the pan ready for batter right after mixing.
  2. Mix the cinnamon swirl ingredients together until evenly combined, then set aside. You should see a thick, cinnamon-speckled sugar mixture.
Mix the batter
  1. Whisk the flour, baking soda, baking powder, salt, and cinnamon for the bread in a bowl to distribute the spices evenly. The mixture should look uniform in color.
  2. Beat the granulated sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth. The batter should turn glossy and cohesive before adding zucchini.
  3. Stir in the grated zucchini that has been squeezed dry until evenly dispersed. The batter will look speckled with zucchini throughout.
  4. Fold the dry ingredients into the wet ingredients until just combined. Stop as soon as no dry streaks remain so the loaf stays tender.
Swirl and bake
  1. Pour half the batter into the greased pan, spreading it into an even layer. The surface should be level so the swirl can form cleanly.
  2. Drizzle half the cinnamon swirl mixture over the batter and drag a knife through in a figure-eight pattern. You should see cinnamon ribbons begin to spiral as the knife cuts through.
  3. Add the remaining batter on top and smooth it lightly so the cinnamon mixture is partially covered. The loaf should look layered with a visible top before swirling again.
  4. Drizzle the remaining swirl mixture over the top and swirl again with the knife using a figure-eight pattern. Aim for a continuous ribbon that travels from top toward the center.
  5. Bake at 350°F for 55–65 minutes, until a toothpick comes out clean. The loaf should be golden and set, with the swirl appearing deeper as it bakes.
  6. Cool the loaf for 20 minutes before slicing so the crumb holds together. The slice should reveal a dramatic cinnamon spiral through the golden crumb.

Notes

For the cleanest cinnamon ribbon, squeeze the grated zucchini very dry before mixing—extra moisture can blur the swirl. Store sliced bread in an airtight container in the fridge for up to 4 days, or freeze individual slices for up to 2 months (thaw overnight in the fridge). For a lighter option, swap half the vegetable oil for additional Greek yogurt while keeping the zucchini squeezed dry.