Cinnamon is one of my favorite spices in the kitchen. It makes you feel all warm and cozy inside. Though I prefer cooking with friends to be a recipe we made together in the kitchen; I was alongside the baking of this bread via Snapchat. Kate shared this cinnamon swirl zucchini bread with me this past weekend from Shugary Sweets which features a lovely drizzle overtop. Kate mentioned that it is perfect for using up the zucchini in the fridge before it goes bad. She also provided some baking tips, like cutting down the baking time to 50 min. I am grateful for Kate to allow me to use her recipe while I am trying to get back to the real world following my trip.
For the Bread:
- 4 Cups all-purpose flour
- 1 1/2 Cups Sugar
- 2 TSP Baking Powder
- 1 TSP Baking Soda
- 1 TSP Salt
- 2 Cups Shredded Zucchini
- 2/3 Cup Unsalted Butter, unsalted
- 1 TBSP Cinnamon
- 1/2 Cup Milk
- 4 Large Eggs
- 1 Cup All Purpose Flour
- 1 Cup Light Brown Sugar, packed
- 1 Cup Unsalted Butter, melted
- 1 TBSP Cinnamon
- 1 Cup Powdered Sugar
- 2 TBSP Milk
- 1 TSP Cinnamon
Let’s Get Bakin’
Preheat the oven to 350F.
Prep two 9in loaf pans with parchment or spray, or just hope for the best.
In a large bowl combine all the ingredients for the bread, stirring until combined well.
In a seperate bowl, combine the cinnamon swirl ingredients until mixed well.
Pour half the bread batter into the pans, then add on top half of the cinnamon swirl batter. With a knife or tooth-pick, gently swirl together the two batters. Repeat this again, swirling the batters together.
While the breads are baking, whisk together the glaze ingredients.
Bake for 50 minutes and let cool for 10 minutes before removing from the pan.
Once cool, drizzle the glaze over the bread.
Made with Love,