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Best Cinnamon Swirl Zucchini Bread with Easy Cream Cheese Glaze

cinnamon swirl zucchini bread - featured image
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This incredibly moist zucchini bread features a gorgeous cinnamon swirl and a tangy cream cheese glaze. It’s the perfect way to use up summer zucchini and tastes like a bakery treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1½ cups (about 1 medium zucchini) grated and squeezed dry zucchini
  • ¼ cup (60g) plain Greek yogurt or sour cream
  • ¼ cup (50g) packed light brown sugar (for swirl)
  • 1½ tablespoons ground cinnamon (for swirl)
  • 2 tablespoons unsalted butter, melted (for swirl)
  • 4 oz (113g) cream cheese, softened (for glaze)
  • 1 cup (120g) sifted powdered sugar (for glaze)
  • 2–3 tablespoons milk (for glaze)
  • ½ teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with a parchment sling.
  2. Grate zucchini using the large holes of a box grater. Place in a clean kitchen towel and squeeze firmly to remove as much moisture as possible. Set aside.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. In a medium bowl, whisk together granulated sugar, brown sugar, eggs, oil, vanilla, and yogurt until smooth.
  5. Pour wet ingredients into dry ingredients and fold with a rubber spatula until just combined. Do not overmix.
  6. Fold in the squeezed zucchini until evenly distributed.
  7. In a small bowl, combine brown sugar and cinnamon for the swirl. Stir in melted butter until it forms a thick, sandy paste.
  8. Pour half the batter into the prepared pan. Sprinkle two-thirds of the cinnamon swirl mixture over the batter. Top with remaining batter, then sprinkle remaining swirl mixture on top. Gently drag a butter knife through the batter in a figure-eight pattern 5-6 times.
  9. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean. If browning too quickly, tent with foil after 40 minutes.
  10. Cool in the pan for 15 minutes, then lift out using the parchment sling and cool completely on a wire rack.
  11. For the glaze: Beat softened cream cheese until smooth. Add sifted powdered sugar and beat until combined. Add vanilla and 2 tablespoons milk; beat until smooth and pourable. Add more milk if needed.
  12. Once bread is completely cool, drizzle glaze over the top. Let set for 10 minutes before slicing with a serrated knife.

Notes

Squeeze zucchini dry to avoid soggy bread. Do not overmix batter. Let bread cool completely before glazing. For best results, use room temperature ingredients. Bread tastes even better on the second day.

Nutrition

Keywords: zucchini bread, cinnamon swirl, cream cheese glaze, quick bread, summer baking, garden zucchini

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