The Most Delicious Zucchini Bread Recipe, EVER!!
Loaded with garden fresh zucchini, and a cinnamon sugar swirl, this incredible cinnamon zucchini bread will have you coming back for seconds! Super simple to make, this is one of the best zucchini bread recipes on the internet!
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One of the best zucchini bread recipes you’ll find!
Do you have copious amounts of zucchini growing in your garden? Perhaps you picked up a few extra zucchini while at the farmers market or grocery store, and want to make something delicious. Might I recommend turning that zucchini into loaves of this glorious cinnamon zucchini bread.
This amazing cinnamon swirl zucchini bread recipe makes an appearance at our house every summer. Not only is it a great way to enjoy fresh summer zucchini, but it makes this simple, quick bread incredibly moist and delicious.
Here are the easy steps to creating this amazing Cinnamon Swirl Zucchini Bread:
Step 1: Mix the Batter
This batter comes together quickly and easily. No mixer needed, this batter is made by starting with combining wet ingredients. In a separate bowl, you’ll then combine the dry ingredients and gradually add to the wet.
Much like my Cinnamon Pear Quick Bread, this recipe includes plain Greek yogurt in the batter. The yogurt keeps the bread wonderfully moist.
Preparing your loaf pans:
Lining your loaf pans with a sheet of parchment paper is very helpful in lifting out the bread from the pan after it has baked. This is also very helpful with clean up.
So the parchment paper doesn’t slide when you pour in your batter, I recommend using binder clips to secure the paper to the side of the pan. Once you pour in the batter, remove the clips before baking, as they are not oven-safe.
What should I do with extra zucchini?
In addition to this delicious cinnamon swirl zucchini bread, I love making my Taco Stuffed Zucchini Boats and my Zucchini Pizza Bites. Both are low-carb, healthy and taste amazing!
Step 2: Create the Cinnamon Swirl Layers
To create these delicious swirls of cinnamon, simply combine cinnamon and sugar in a small bowl. Add HALF of the zucchini bread batter. Then, sprinkle HALF of the cinnamon sugar over the top of the batter.
I simply used a spoon to sprinkle the cinnamon sugar over the first half of the batter. Be sure to sprinkle the cinnamon sugar evenly over the entire surface of the batter. This will ensure you get a delicious cinnamon swirl in each slice of bread.
Step 3: Add the remaining half of batter
Over the top of the cinnamon sugar, spoon on the last half of the remaining zucchini bread batter. Use a rubber scraper to evenly spread the batter over the top of the cinnamon sugar layer. Once the batter is evenly spread, sprinkle the remaining half of the cinnamon sugar over the second layer of batter.
Step 4: Swirl the Cinnamon Sugar and Batter
Using a knife, gently run it up and down the pan, and a few times side to side. This will create a pretty swirl on top of the bread, and will also swirl the middle layer of cinnamon.
Bake the bread at 350 degrees for 60-65 minutes or until toothpick inserted comes out clean and crumb-free.
Step 5: Let bread cool in pan before removing
Once the bread is done baking, let it cool in the pan for 10-15 minutes. Once the pan is safe to handle, invert the pan and the bread will come out. If you added waxed paper or parchment paper to the bottom of the pan, your bread should come out of the pan with ease.
Step 6: Slice and Serve!
Once the bread has cooled, you can slice while still warm, or let cool completely. Much like my Copycat Starbucks Pumpkin Bread, Cherry Bread recipe, and my Apple Crumble Bread this quick bread is great with your morning coffee and wonderful as an afternoon or late-night snack.
I also love adding a bit of butter to a warm slice, for an extra delicious treat! Another great quick bread is my Award Winning Banana Bread Recipe – definitely worth checking out!
Here’s a quick-reference grocery list of the ingredients you’ll need to make this wonderful zucchini bread recipe:
- 1 medium fresh zucchini
- eggs
- vegetable oil
- plain Greek yogurt
- vanilla
- all-purpose flour
- granulated sugar
- baking powder
- cinnamon
- nutmeg
- cloves
- salt
(Be sure to reference the recipe below for the exact ingredient amounts.)
If you loved this delicious zucchini bread recipe, be sure to check out some of my other similar recipes:
- Amish Cinnamon Bread Recipe
- Healthy Chocolate Zucchini Muffins
- Zucchini Banana Bread
- Double Chocolate Zucchini Bread
- Cinnamon Swirl Banana Bread
- Cream Cheese Pumpkin Bread
- Strawberry Banana Bread
- Healthy Carrot Cake Loaf
- Chocolate Chip Peanut Butter Banana Bread
- Double Chocolate Banana Bread
Here’s the recipe for this fantastic Cinnamon Swirl Zucchini Bread:
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Cinnamon Swirl Zucchini Bread
Equipment
- Loaf Pan This 9" non-stick loaf pan by Wilton is the perfect size for any banana bread recipe!
- Parchment Paper Sheets These pre-cut parchment paper sheets are super convenient and the perfect size for lining a loaf pan.
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
Ingredients
- 1 cup zucchini finely shredded
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
For Cinnamon Swirl:
- 1/2 cup granulated sugar
- 1 Tablespoon cinnamon
Instructions
- Preheat oven to 350 degrees. Line a 9×5 loaf pan with parchment paper, and secure with binder clips. Set aside.
- In a large mixing bowl combine the wet ingredients (zucchini, eggs, oil, yogurt and vanilla). Mix to thoroughly combine. In a separate bowl, combine the dry ingredients (flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves). Gradually sift the dry ingredients into the wet ingredients. Stir the batter just until all the ingredients are fully incorporated. Don’t over mix, or you’ll get large air bubbles in the bread.
- In a small bowl, combine the cinnamon and sugar to create the cinnamon swirl.
- Pour the HALF of the batter into the prepared pan. Top with HALF of the cinnamon sugar. Then add the remaining batter over the top of the cinnamon sugar, and spread evenly to the edges of the pan. Sprinkle the remaining half of the cinnamon sugar over the top of the batter. Using a knife, run it up and down the pan, and side to side through the batter and cinnamon sugar to create a swirl.
- Bake at 350 for 60-65 minutes until golden brown, and toothpick inserted comes out clean and free of crumbs.
- Let bread cool in pan for 10-15 minutes. Remove bread from pan, slice and serve. Store leftovers in airtight container at room temperature.
Notes
Nutrition
Oh that looks so good – perfect with a cup of coffee and a friend! Thanks for sharing at the What’s for Dinner link up!
This sounds tempting! I love the swirl in the zucchini bread. I’ll have to try this one.
I’d love for you to share this tomorrow at What’d You Do This Weekend?
Wishes for tasty dishes,
Linda
Thanks for sharing at What’d You Do This Weekend? Have a good weekend and more good recipes.
Wishes for tasty dishes,
Linda
This bread looks so inviting! I love the addition of the cinnamon swirl.
Love this version of zucchini bread, I usually do the basic chocolate kind but I’ll definitely be trying this!
Love this version of zucchini bread, I usually do the basic chocolate kind but I’ll definitely be trying this!
I love zucchini bread, this cinnamon swirl variation is so creative! Love it!
I absolutely adore a good zucchini bread, and thankfully, so do my young boys! #MerryMonday
Thanks for sharing this great recipes last week on the What’s for Dinner link up – it’s been featured this week!! Make sure you grab a button!
http://www.lazygastronome.com/whats-for-dinner-sunday-link-up-107/
I’ve heard a lot of good things about baking with zucchini. This bread looks so delicious!
Your Zucchini Bread will be delicious, a great recipe for all my garden squash. Thanks so much for sharing your awesome post with us at Full Plate Thursday. Have a great week and come back to see us real soon!
Miz Helen
This sounds delicious! I can’t wait to try it!
Looks delicious! Hoping to try this weekend. I included it in my round up this week for Dream Create Inspire. Thanks for linking up with us!
I picked two zucchini from my garden this morning and was looking for a different recipe. It is in my oven now and will be dessert later, and I’m sure breakfast with tea tomorrow morning. Thanks for the recipe.
Hi! Love this recipe, we included it in our recent blog post here! 🙂 Hope to try it as soon as possible.
http://www.catchingfirefliesgifts.com/blog/2017/08/zucchini-seven-different-ways/
I made this cinnamon swirl zucchini bread and it turned out well, with great flavor, except it was a little dense and didn’t rise. Next time I’ll try a combo of baking powder and baking soda. I made some substitutions… used gluten free flour, coconut oil, and sour cream. Glad I doubled the batch cuz I knew it would go fast! 🙂
Do you squeeze the water out of the zucchini first?
May I share this recipe at our farmer’s Market? I will include your site name and website address.
Substitute Costco gluten free for blend to make gluten free.
Flour blend
Do you squeeze the shredded zucchini dry before adding it to the other ingredients??
These look so good! Could they possibly be made into muffins instead? How would I go about doing that?
I just made one of these delicious looking zucchini breads, I had an extra apple so I swirled that in also. Came out looking fabulous! Made me grate up the rest of my zucchini so it didn’t go to waste. Thank you for this recipe
Looks good. Now my zucchini won’t go to WASTE but will go to my WAIST.
This looks so delicious. I’m about to make it. It would be very helpful if you had a closer measurement for the zucchini, as medium is very subjective. Thanks!
How much shredded zucchini, preferably weight-grams, but volume – cups, would be fine. Thanks
Hello, i just pulled a few loaves out of the oven and wow it’s amazing!! Came out much better than I expected! I can’t imagine this is terribly healthy (because it tastes so good? but do you have the nutrition facts available by chance? Thanks!
I was thinking to buy another bread maker since I love baking very much. But I didn’t bake too many times. I love the recipe, would like to try, thanks very much.
Oh my goodness, this sounds divine! What a delicious way to make zucchini bread!
We love cinnamon and this zucchini bread sounds delicious. Thank you for sharing at Wonderful Wednesday.
This looks so much better than my usual zucchini bread recipe. Pinned.
This looks so delicious and perfect for a morning coffee or dessert. I would never would think of zucchini as a bread loaf but you sure showed me! Love at how moist it looks! I bet it even melts in your mouth!
Maureen | http://www.littlemisscasual.com
I think I’ll have to kick up my zucchini bread with this recipe. I love cinnamon. Thanks for sharing at the Inspiration Spotlight party. Pinned and sharing.
This sounds like heaven! I am so happy to have a new zucchini recipe. It is in abundance here right now!
This looks so delicious. It is a must try recipe.
This looks so amazing. This was my pick for WNW this week.
Looks delicious. I am going to try this wonderful recipe. Happy Summer, Kippi
That’s how to get your greens! This looks amazing! I will feature today at Home Sweet Home! Thanks for sharing!
Congratulations!
Your post is featured on Full Plate Thursday! Thanks so much for sharing with us and have a great week.
Miz Helen
Have you frozen this bread before?
This is a good recipe, though a little short for a full 9×5 loaf. I doubled the recipe and got 1 loaf & 4 muffins. Bake for 70 minutes at the specified temp.
Sounds better than the zucchini loaf I bought at the grocery last week. Thanks.
This looks so amazing! It would be perfect with my morning cup of tea. Will be trying this recipe soon!
I’m bookmarking and sharing this, looks so delicious, yum. 🙂
Dropped by from #BloggersPitStop and so glad I did, picturing this with a nice cup of green tea. 🙂
Hope this weekend treats you kindly. 🙂
I love the idea of the swirls of cinnamon sugar… even the middle! Will have to try that. Thanks for sharing with us at the Weekend Blog Hop at My Flagstaff Home! –Jennifer
Zucchinis will be ready soon – Thanks for sharing this recipe!
How lucky for you to have grown up with all that fresh produce! Your bread looks delicious! Thanks for sharing with us at The Blogger’s Pit Stop!
Looks delicious! I love making breads and muffins. I’ve never tried zucchini bread and have been looking for a good recipe. Thanks for joining us for for Friday Favorites. I’m featuring you this week.
Pinned! Looks fabulous!
I love sneaking veggies into bakes and right now we have a shed-load of courgettes in the garden. Just need to de-gluten this recipe and I’ll be ready! x
This looks so good! I can’t wait to make it!
This looks so good! Thank you for sharing. You are one of the features at the Make it Pretty Monday party at The Dedicated House. Here is the link to this week’s bash: http://www.thededicatedhouse.com/make-it-pretty-monday-week-301/ Have a happy week! Toodles, Kathryn @TheDedicatedHouse
Hi, looks so good. Is it possible to use gluten free flour to substitute for all purpose
This looks delicious! I love cinnamon and I love zucchini bread and somehow, I’ve never had this combo! Can’t wait to give it a try 🙂
Could I substitute sugar with honey ? I’m pregnant and trying to keep refined sugar intake low ..
Can i use buttermilk or regular yogurt instead of greek yogurt?
This is the best zucchini bread recipe I have ever made! Thank you for sharing the recipe!
Omg I made this last weekend & I’m debating buying more zucchini because I haven’t stopped thinking about it all week. I ate 90% of it. It’s the absolute most delicious bread I’ve ever had in my life. Moist & flavorful, beyond delicious! I’ve been thinking about it since I finished it.
This zucchini bread was very good. The only changes I would make is to cut the cloves in half and not put as much cinnamon and sugar on the top. When you try to cut it, the topping crumbles and falls off.
Hi. I was wondering what I could substitute for the yogurt.
Thanks.
I will be adding this to my list of things to bake and freeze when the zucchini crop comes in each summer! It is absolutely delicious! I have made this recipe twice, once exactly as written without any alterations, and once adding 2/3 cup of cinnamon chips. I warmed slices up with a bit of butter spread on them and served them with coffee in the morning. As a cinnamon lover, my husband liked both, but loved the cinnamon chips best. I was opposite…felt it didn’t need them and was delicious exactly as written. Thank you for this recipe!
What a great way to use fresh zucchini from the garden. Easily converted to gluten free.
This is a wonderful recipe.. I have made it before and saved the recipe and my husband asked me to make exactly like the last one.. So here I am making second batch. Thank You for sharing.
What can I substitute instead of using the yogurt?
This looks so good! What a fun way to make a zucchini bread more interesting!
Thanks for sharing! Does it keep long?
this would be great with fresh zucchini from the garden.
This looks delicious!! Should I use non-fat or whole-fat Greek yogurt?
I recommend using yogurt with fat, as this will help keep the bread moist. Enjoy!
-Erin
so much overflow from the garden. i should probably make this to use up the zucchini
So I was cleaning out my freezer (big upright one) and found a loaf of this Cinnamon Swirl Zucchini Bread. It was almost a year old. I was going to toss it, but I thought let me unthaw it and see how dried out it was. To my pleasant surprise it was still moist and full of those amazing flavors! Decided to make a few more loaves this weekend!
Can you freeze this?
Yes, this bread is great for freezing. I recommend wrapping the loaf in waxed paper or press-and-seal wrap, then storing in a freezer bag or freezer container. Will keep for up to three months frozen. Enjoy!
Loved this recipe! Came out moist and so much favor. ❤️❤️
Has anyone made the swirl part with brown sugar instead of white sugar? I love how brown sugar makes more of a gooey swirl normally and i was wondering if it would here as well. TIA!
This was very delicious and easy to make. I usually make zucchini brownies but this was a bit easier to make and very tasty. My family loved it.
I found this on Pinterest this morning and my partner Dave loves cinnamon. It just came out of the oven, where it smelled so good while baking, I could not wait to try it. All I can say is this recipe is a keeper! That crunch on the top is to die for! I substituted the yogurt with sour cream because I did not have yogurt and it worked out.
Will be making more soon! So yummy!