Go Back

Cinnamon Swirl Zucchini Bread

Cinnamon swirl zucchini bread with a cinnamon ribbon that spirals through the loaf from top to bottom. This easy zucchini loaf bakes into a golden crumb with a tender, spiced quick-bread texture.
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: 330
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 pan and swirl
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan so the loaf releases cleanly after baking.
  2. Mix the cinnamon swirl ingredients together (granulated sugar, cinnamon, and melted butter) and set aside.
Make the zucchini bread batter
  1. Whisk together all-purpose flour, baking soda, baking powder, salt, and cinnamon for the bread.
  2. Beat granulated sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth, then stir in grated squeezed zucchini.
  3. Fold the dry ingredients into the wet mixture until just combined, keeping the batter thick and preventing overmixing.
Swirl and bake
  1. Pour half the batter into the loaf pan, then drizzle half the cinnamon swirl mixture over the surface.
  2. Drag a knife through the batter using a figure-eight pattern to create the first cinnamon ribbon.
  3. Add the remaining batter, drizzle the remaining cinnamon swirl mixture on top, and gently spread to level.
  4. Swirl again by dragging a knife through the top layer in a figure-eight pattern to extend the spiral through the loaf.
  5. Bake at 350°F for 55–65 minutes, until a toothpick comes out clean (look for a set top and no wet batter).
Cool and slice
  1. Cool the loaf for 20 minutes before slicing, so the cinnamon swirl firms up and holds its spiral shape.

Notes

For the cleanest swirl in every slice, squeeze the grated zucchini very dry before mixing—excess moisture can blur the cinnamon ribbon. Store wrapped at room temperature up to 2 days or refrigerate up to 5 days; freeze slices up to 3 months. For a dairy-light option, use plain lactose-free Greek yogurt in the same amount.