Go Back

Cinnamon Swirl Zucchini Bread

Cinnamon swirl zucchini bread with a ribbon of cinnamon sugar spiraling through a golden crumb from top to bottom. This spiced quick bread is built in layers and swirled with a figure-eight pattern for a dramatic loaf-slice reveal.
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 the loaf and swirl
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan. Set it on a stable counter so the batter can be poured smoothly.
  2. Mix the cinnamon swirl ingredients together and set aside. Keep the mixture thick and spreadable so it forms clear cinnamon ribbons.
Make the zucchini batter
  1. Whisk the all-purpose flour, baking soda, baking powder, salt, and cinnamon for the bread. Whisk until the dry ingredients look evenly colored.
  2. Beat the granulated sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth. Stir in the grated, squeezed-dry zucchini.
  3. Fold the dry ingredients into the wet mixture until just combined. Stop as soon as no dry streaks remain.
Layer and swirl
  1. Pour half the batter into the loaf pan. Spread it into an even layer so the swirl runs top to bottom.
  2. Drizzle half the cinnamon swirl mixture over the batter and drag a knife through in a figure-eight pattern. Create swirls that connect across the surface.
  3. Add the remaining batter on top and spread gently. Leave minimal gaps so the cinnamon spiral stays continuous.
  4. Drizzle the remaining swirl mixture over the top and swirl again with the knife in a figure-eight pattern. Aim for consistent ribboning across the width.
Bake and cool
  1. Bake at 350°F for 55–65 minutes until a toothpick comes out clean. The loaf should look golden and set in the center.
  2. Cool for 20 minutes before slicing. This firms the crumb so the cinnamon swirl holds its dramatic lines.

Notes

Pro tip: squeeze the grated zucchini really well so the loaf bakes up with a tender, not gummy, crumb and the cinnamon ribbon looks crisp in every slice. Store covered in the fridge up to 4 days. Freeze sliced bread up to 2 months. For a dietary swap, use plain low-fat Greek yogurt in place of full-fat for slightly lower fat while keeping the same swirl technique.