Description
Moist zucchini bread layered with a rich cinnamon swirl and topped with a sweet cinnamon glaze. Perfect for breakfast, dessert, or an afternoon snack.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups shredded zucchini
- 2/3 cup unsalted butter, melted
- 1 tablespoon cinnamon
- 1/2 cup milk
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup packed light brown sugar
- 1 cup unsalted butter, melted
- 1 tablespoon cinnamon
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F and prepare two 9-inch loaf pans.
- Mix all bread ingredients in a large bowl until fully combined.
- In a separate bowl, combine cinnamon swirl ingredients.
- Divide half the batter between both loaf pans.
- Spread half the cinnamon swirl mixture over the batter.
- Add remaining batter and top with remaining cinnamon swirl mixture.
- Bake for 60 minutes or until cooked through.
- Cool in pans for 10 minutes, then remove and cool completely.
- Whisk glaze ingredients until smooth.
- Drizzle glaze over cooled bread and serve.
Notes
- Use freshly shredded zucchini for the best moisture.
- Do not overmix the batter.
- Cool completely before glazing.
- Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25
- Sodium: 180
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 1
- Protein: 5
- Cholesterol: 75