Cinnamon Swirl Zucchini Bread

Happy Monday, everyone!

Can you forgive me for posting another zucchini bread recipe? I seriously have zucchini coming out of my ears, and I’m doing my best to use it all up in creative ways.

When I ran across this recipe, I knew I had to make it. I’m a sucker for all things cinnamon, and the zucchini makes this bread irresistibly moist and delicious.

Start by grating zucchini until you have 3 cups. I used about 3 small zucchini to make this much.


Combine this in a large bowl with 4 eggs, 1 1/2 cups sugar, 2 teaspoons vanilla, and 2/3 cup canola or vegetable oil.


Next up, add the dry ingredients: 3 cups flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, and 1/2 teaspoon baking powder.


Mix this up well, and then prepare your pans for dividing the batter up. I did 4 mini loaf pans, and 1 smaller loaf pan. If you’d like you can just make two regular size loafs, or 8 mini loaves. Or, you can cut the recipe in half if you’re not wanting to make as much bread. So many options! 🙂

I prepare my loaf pans by spraying them with cooking spray, and then shaking around some flour in the pan.



In order to get the swirl in the batter, put just enough batter to cover the bottom of each pan, then sprinkle a mixture of cinnamon and sugar on top of the batter, before evenly distributing the rest of the batter on top of the cinnamon-sugar.


I placed the loaf pans on a cookie sheet, and then put them in a 350 degree oven for 30-35 minutes.


Insert a toothpick into the center of each loaf to determine if the bread is done or not. If the toothpick comes out clean, you’re good to go! I took out the mini loaves around 30 minutes, and the bigger loaf at 35 minutes.


Look at that perfect cinnamon swirly goodness. 🙂


Here’s the full recipe:

**Adapted from Creme de la Crumb.

Cinnamon Swirl Zucchini Bread


  • 3 cups grated zucchini
  • 4 eggs
  • 2/3 cup oil
  • 2 teaspoons vanilla
  • 1 1/2 cups sugar
  • 3 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • Cinnamon-sugar mixture

Preheat oven to 350 degrees F. Prepare four mini loaf pans, and one regular size loaf pans by greasing and flouring the pans. Combine zucchini, eggs, oil, vanilla, and sugar in a large bowl. Mix well and add remaining ingredients. Divide half the batter evenly among pans, and then sprinkle cinnamon-sugar on top. Divide the remaining batter among the loaf pans and bake in the preheated oven for 30-35 minutes.



This bread is the perfect way to sneak in some veggies while satisfying your sweet tooth. It’s perfect warmed up with some butter (or Nutella, ahem) spread over it. Guaranteed deliciousness!

Have a great week!



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