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Cinnamon Swirl Zucchini Bread

Cinnamon swirl zucchini bread with a dramatic cinnamon-sugar ribbon spiraling through a golden, tender loaf. Grated zucchini keeps it moist while the figure-eight knife swirl creates a swirl bread look in every slice.
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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: 280
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 Squeeze well so the loaf bakes with a light crumb.
Cinnamon Swirl
  • 3 tbsp granulated sugar
  • 1.5 tbsp cinnamon
  • 1 tbsp melted butter

Equipment

  • 1 sheet pan
  • 1 Cast iron skillet

Method
 

Prep and swirl
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan. Set the pan aside so it’s ready when the batter is mixed.
  2. Mix the cinnamon swirl ingredients until it forms a thick, crumbly paste. Set aside at room temperature while you make the batter.
Make the zucchini bread batter
  1. Whisk together all-purpose flour, baking soda, baking powder, salt, and cinnamon for the bread in a bowl. Whisk until the dry spices are evenly distributed.
  2. Beat granulated sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth. Stir in the grated zucchini that’s been squeezed dry.
  3. Fold the dry ingredients into the wet ingredients until just combined. Stop mixing as soon as no dry flour streaks remain to keep the crumb tender.
Layer and swirl
  1. Pour half the batter into the prepared loaf pan. Level the top lightly for even layering.
  2. Drizzle half the cinnamon swirl mixture over the batter and drag a knife through in a figure-eight pattern. Keep the swirls shallow so the ribbon stays visible after baking.
  3. Add the remaining batter and level the surface gently. Drizzle the remaining cinnamon swirl mixture on top.
  4. Swirl again with a knife using a figure-eight pattern through the top layer. Aim for a continuous ribbon that runs from near the surface downward.
Bake and cool
  1. Bake at 350°F for 55–65 minutes until a toothpick comes out clean. If it browns too fast, tent loosely with foil for the last 10 minutes.
  2. Cool the loaf in the pan for 20 minutes before slicing. The loaf should be set and easier to cut cleanly with the swirl intact.

Notes

Key pro tip: squeeze the grated zucchini very dry so the loaf bakes into a light, golden crumb instead of a wet center. Store covered in the fridge up to 4 days; slice-and-freeze individual pieces up to 2 months (thaw overnight in the fridge). For a lighter option, swap vegetable oil for unsweetened applesauce using the same amount for a softer texture.