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Cozy Cinnamon Swirl Zucchini Bread Recipe with Cream Cheese Frosting

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A moist and flavorful zucchini bread with a warm cinnamon swirl and tangy cream cheese frosting, perfect for cozy mornings and comforting treats.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 cup (115g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 2 cups (about 2 medium) zucchini, grated and lightly squeezed of excess moisture
  • 1/3 cup (70g) brown sugar (for cinnamon swirl)
  • 1 tablespoon ground cinnamon (for cinnamon swirl)
  • 2 tablespoons unsalted butter, melted (for cinnamon swirl)
  • 4 ounces (115g) cream cheese, softened
  • 1/4 cup (60g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1/2 teaspoon pure vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick spray. Line with parchment paper if desired.
  2. Grate the zucchini using a box grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze gently to remove excess moisture.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and 1 tablespoon cinnamon.
  4. In a large bowl, beat granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth and slightly fluffy, about 2-3 minutes.
  5. Fold the dry ingredients into the wet mixture gently until just combined; do not overmix.
  6. Fold in the grated zucchini evenly throughout the batter.
  7. Prepare the cinnamon swirl by mixing brown sugar, cinnamon, and melted butter in a small bowl until crumbly and combined.
  8. Pour half the batter into the loaf pan and spread evenly. Sprinkle half of the cinnamon swirl mixture over the batter.
  9. Pour the remaining batter on top and smooth it out. Sprinkle the remaining cinnamon swirl on top and use a knife or skewer to swirl it gently through the top layer.
  10. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if top browns too quickly.
  11. Allow the bread to cool in the pan for 15 minutes, then transfer to a cooling rack and cool completely (about 1 hour).
  12. Make the cream cheese frosting by beating softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt, beating until fluffy. Chill if too soft.
  13. Spread frosting evenly over the cooled bread. Slice and enjoy.

Notes

Squeeze out excess moisture from zucchini to avoid sogginess. Use two types of sugar for depth and moisture. Do not overmix batter to keep bread tender. Swirl cinnamon mixture lightly for visible ribbons. Chill frosting if too soft before spreading. For gluten-free, substitute flour with gluten-free blend and add xanthan gum if needed. For vegan, use flax eggs and plant-based butter and cream cheese.

Nutrition

Keywords: zucchini bread, cinnamon swirl, cream cheese frosting, cozy bread, quick bread, moist bread, homemade treat

Find it online: https://sunnysavory.com/cozy-cinnamon-swirl-zucchini-bread-recipe-with-cream-cheese-frosting/