Zucchini Bread with Cinnamon Swirl

You’ve got a zucchini sitting in your fridge. It’s not exciting. It’s not glamorous. It’s… green. And kinda squishy. But what if I told you that humble veggie is about to become the star of a ridiculously good cinnamon-swirled quick bread that’s more dessert than vegetable? Yup. This is that recipe.

This isn’t one of those “pretend it’s healthy” bakes. It’s not low-fat, sugar-free, or keto (bless its sweet little carbs). But it is easy, cinnamon-packed, and gets devoured in under 48 hours. Zucchini is just here for moisture and plausible deniability. 😌

Why This Zucchini Bread Is a Big Deal

Listen, zucchini bread on its own is good. But add a cinnamon-sugar swirl, and suddenly you’ve got something dangerously addictive. It’s like if banana bread and a cinnamon roll had a slightly green-tinged love child.

Why you’ll love it:

• Super moist (again, sorry for the word, but it is what it is)
• That cinnamon swirl gives it coffee cake vibes
• You feel like you’re eating vegetables (but also cake)
• No mixer needed
• It freezes well (you know, in case you want to pretend you’ll “save some for later”)

What You’ll Need (A.K.A. Grocery Store Staples)

No weird ingredients here. Just simple stuff with maximum payoff.

Wet ingredients:

• 1 medium zucchini, shredded (about 1 1/4 cups)
• 2 eggs
• 1/2 cup vegetable oil (or melted butter)
• 1 tsp vanilla extract
• 3/4 cup brown sugar

Dry ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon

Swirl mix:

• 1/4 cup brown sugar
• 1 tsp cinnamon

Optional: 1/2 cup chopped walnuts or chocolate chips if you’re feeling wild.

How to Make It (The Lazy Genius Way)

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment paper.
2. Grate the zucchini and squeeze out excess moisture using a towel or your hands. Don’t skip this unless you like soggy bread.
3. In a big bowl, whisk together the eggs, oil, sugar, and vanilla until smooth.
4. Add the dry ingredients (flour, baking soda, baking powder, salt, cinnamon). Stir until combined.
5. Fold in the shredded zucchini (and any extras like nuts or chips).
6. In a small bowl, mix your swirl: brown sugar + cinnamon.
7. Pour half the batter into the pan. Sprinkle half the swirl mix. Repeat with remaining batter + swirl on top. Swirl with a knife if you’re feeling artsy.
8. Bake for 50–60 minutes, or until a toothpick comes out mostly clean.
9. Let cool in the pan for 10–15 minutes before transferring to a wire rack. Or just eat it warm and pretend it’s “rustic.”

Nutrition Breakdown (Spoiler: It’s Worth It)

Per slice (based on 10 slices):
~230–250 calories
Depends if you added nuts, chocolate, or went rogue with extra cinnamon sugar. Either way—treat yourself.

Mistakes to Avoid (AKA Learn from My Fails)

• Too much moisture. Zucchini is sneaky wet. Wring it out like it owes you money.
• Skipping the swirl. Why even bother making this if you’re not doing the cinnamon magic??
• Overbaking. This bread will get dry if you let it go too long. Check at 50 mins.
• Under-swirling. You want that cinnamon love in every bite, not clumped in one corner.

Variations & Wild Ideas

Feeling rebellious? Try these twists:

• Add shredded apple for fall vibes
• Toss in mini chocolate chips for a sweeter take
• Go half whole wheat flour if you’re trying to feel “healthier”
• Use pumpkin pie spice instead of cinnamon for a fall-ish twist
• Make muffins! Same batter, 20–25 min bake time

FAQ

Can I make it gluten-free?
Yep! Just use a 1:1 GF flour blend. It’ll be a little more dense, but still tasty.

Do I peel the zucchini?
Nope. The skin’s fine—and adds some pretty green flecks that scream homemade.

Can I use yellow squash instead?
Sure can. No one will know the difference (including you).

Does it freeze well?
Totally. Slice it first if you want grab-and-go freezer magic. Wrap tightly. Toast to reheat.

Final Thoughts

Zucchini bread might not sound thrilling—but this cinnamon swirl version punches way above its weight class. It’s cozy, lightly spiced, and somehow feels like dessert even though it’s technically a veggie delivery system (just… don’t tell kids that).

It’s the kind of loaf that disappears mysteriously from the counter… one slice at a time. You could share it. But let’s not get ahead of ourselves.

One bowl, no mixer, and you suddenly look like the kind of person who makes their own quick breads on a weekday. Go you. 👏