Super Moist Cinnamon Zucchini Bread


– 1 c. fresh zucchini, finely shredded – 2 eggs – 1/2 c. vegetable oil – 1/2 c. plain Greek yogurt – 1 tsp. vanilla extract – 1 1/2 c. all-purpose flour – 3/4 c. granulated sugar – 1 tsp. baking powder – 1/2 tsp. salt – 1/2 tsp. cinnamon – 1/4 tsp. nutmeg – 1/4 tsp. cloves For Cinnamon Swirl: – 1/2 c. granulated sugar – 1 Tbsp. cinnamon


Step 1: Shred zucchini

Using a fine grater, shred the zucchini. Press the zucchini against a fine-mesh sieve to release any excess water in the zucchini.

Step 2: Prepare Pans

Line 9x5" loaf pans with parchment paper. Pro-tip: Secure the parchment paper with binder clips to the sides of the pan. This will help the paper stay in place when you add the batter. Remove clips before baking.

Step 3: Mix wet and dry ingredients

In a large mixing bowl combine the wet ingredients . Mix to thoroughly combine. In a separate bowl, combine the dry ingredients. Gradually sift the dry ingredients into the wet ingredients. 

Step 4: Mix cinnamon swirl

In a small bowl, combine the cinnamon and sugar to create the cinnamon swirl.

Step 5: Layer batter and cinnamon mixture

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. 

Step 6: Create the "Swirl"

To create the "swirl" run a knife through the batter and cinnamon mixture to create a swirl.

Bake the Bread

Bake at 350 for 60-65 minutes until golden brown. You'll have a fantastic cinnamon sugar crisp top!

Slice and Enjoy!

Let bread cool in pan for 10-15 minutes. Remove bread from pan, slice and serve.

Love zucchini bread? Check out a couple of our other zucchini bread recipes:

Double Chocolate Zucchini Bread

Zucchini Banana Bread