Cinnamon Swirl Zucchini Bread

Use up that fresh zucchini in an oh-so-delicious, melt in your mouth cinnamon swirl zucchini bread.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Breakfast, Dessert, Snack
Servings 8 slices


For Bread

  • 3 cups all-purpose flour
  • 1 cup barley flour
  • 1 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 cups zucchini, shredded
  • 4 eggs
  • 2/3 cup unsalted butter, melted
  • 1 tbsp cinnamon
  • 1/2 cup milk

For Cinnamon Swirl

  • 3/4 cup all-purpose flour
  • 1/4 cup barley flour
  • 1 cup light brown sugar, packed
  • 1 cup unsalted butter, melted
  • 1 tbsp cinnamon


  • Preheat oven to 350 degrees F. Line bottom only of two 9-inch loaf pans with parchment paper or spray with baking spray. Set aside.
  • In a large bowl, mix all ingredients for bread, stirring to completely combined.
  • In a separate, small bowl, combine cinnamon swirl ingredients until fully blended. Set aside.
  • Pour half the batter evenly into the greased pans. Then add half the cinnamon swirl. Top with remaining batter, and then the remaining cinnamon swirl.
  • Bake for 60 minutes, until completely cooked. Allow to cool for 10 minutes in pan, remove from pan and cool completely.
Keyword baking, barley