Easy Stuffed Pasta Tubes Recipe
There’s something about baking when the house is still quiet, with the smell of cinnamon drifting through the air that just feels like a warm hug. This zucchini cinnamon swirl coffee bread has been my go-to comfort treat for years — I always make it on lazy Sunday mornings, but honestly, it’s so easy I whip it up on busy weekday afternoons too. The best part? It’s moist, sweet without being overwhelming, and filled with that lovely cinnamon swirl that makes you smile with every bite. I’ve tested this with different kinds of zucchini (even some leftover bits I didn’t quite need), and I swear, it stays just as tender and flavorful every time. My kids ask for it all the time, and honestly, it disappeared from the kitchen counters in minutes at my house. This one’s a lifesaver on busy nights when I want something homemade but don’t want to fuss too much in the kitchen. Trust me, once you try this, it’s going to become a staple — and you’ll love sharing it with friends or enjoying it with a cozy cup of coffee.
What is Zucchini cinnamon swirl bread?
Think of this as a lovely hybrid between a quick bread and a coffee cake — soft, tender, and sweet with a surprising ingredient: zucchini! It’s essentially a wonderfully moist bread spiked with cinnamon, sugar, and zucchini grated right into the batter. The swirl of cinnamon-not-sugar running through it makes every slice look pretty and taste even better. The name might sound fancy, but here’s the truth: it’s just a fancy way of saying a sweet, cinnamon-infused bread with zucchini hiding in the mix. It’s one of those recipes that feel a little special but are so easy to make you’ll wonder why you don’t whip it up more often. Think of it as your new favorite way to use up that extra zucchini from the garden or the fridge — and it’s perfect for breakfast, brunch, or even that sneaky snack late at night when you’re craving something sweet.
Why you’ll love this recipe?
What I love most about this zucchini cinnamon swirl coffee bread is how it combines all those cozy flavors we crave — warm cinnamon, buttery sweetness, and tender, moist bread that’s just the right amount of dense without being heavy. The cinnamon swirl? It’s like a tiny treasure in every slice, giving you a hint of spice with every bite, making it super addicting. Plus, it’s incredibly simple to throw together — no complicated techniques or fancy ingredients. Most of the ingredients are things I always keep in my pantry and fridge, which makes this a real lifesaver on busy mornings or when friends drop by unexpectedly. I also love how versatile it is — you can dress it up with a glaze or keep it simple. The cost is super affordable, especially because zucchini is a budget-friendly veggie, and it stretches a long way. And the best part? The smell that greets you when it’s baking — oh my gosh, it’s like a warm hug from the inside.
Over the years, I’ve made a few tweaks here and there — testing with whole wheat flour for more fiber, swapping vanilla extract for almond, even adding a handful of chopped nuts. Each version turns out wonderful. This recipe isn’t just a hit with my family; it’s also great for meal prep or sharing with friends. And if you’re looking for an easy way to sneak in some vegetables without them noticing? Well, this is your answer. Honestly, my kids ask for seconds — no, thirds — and I’ve even packed a slice for their school snack (just popped it into a zip-top bag). That’s when I knew I’d found a good one.
How do you make Zucchini Swirl Coffee Bread?
Quick Overview
This bread comes together pretty much like all your favorite quick bread recipes — mix the dry ingredients, whisk the wet, combine gently, pour into a loaf pan, swirl in the cinnamon sugar mixture, and bake. It’s straightforward but special enough for weekend brunch or a casual get-together. The secret is in the swirl — and don’t worry, it’s so easy to do. The batter is moist but holds together perfectly, thanks to zucchini grated right into the mix. Plus, the cinnamon swirl runs like a ribbon through every slice, making each piece look as pretty as it tastes. You won’t believe how quickly it comes together, especially when you’re craving a warm, comforting treat. Trust me, once you make this a few times, you’ll have the process down — and the house smells like you spent hours in the kitchen!
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (or a blend of whole wheat and AP for more fiber)
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– 1 teaspoon ground cinnamon
– ½ cup granulated sugar
– ½ cup brown sugar (for extra richness)
– ½ cup unsalted butter, melted (or coconut oil for dairy-free version)
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup grated zucchini (about 1 small zucchini, excess moisture removed)
– ½ cup buttermilk or milk (almond or regular) for moisture
For the Filling & Swirl:
– ½ cup granulated sugar
– 1 tablespoon ground cinnamon
– 2 tablespoons melted butter (to make a sticky cinnamon-sugar paste)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by heating your oven to 350°F (175°C). Grease your loaf pan with butter or spray, and lightly flour it so the bread doesn’t stick. If you like, you can cut a piece of parchment paper to line the bottom — it makes pulling out the bread so much easier. Once preheated, set the pan aside while you make the batter.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This step ensures everything is evenly distributed, especially because baking soda and powder need to be balanced for lift. I always do this first, so I don’t forget. The smell of cinnamon while mixing this is already promising!
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs, then whisk in the melted butter, vanilla, and buttermilk. I usually do this with a fork or a whisk; it’s quick. Make sure the butter isn’t too hot or it’ll cook the eggs — just melted and cooled slightly is perfect. I like to add the grated zucchini now and give it a gentle stir. It looks kind of chunky at first, but that’s exactly what you want for moistness.
Step 4: Combine
Add the wet mixture into the dry ingredients. Gently fold everything together — don’t overmix! You want just combined batter with a few lumps. Overmixing can make the bread dense, and nobody wants that. If you see flour still streaking, just fold a few more times until it’s smooth but not overdone.
Step 5: Prepare Filling
In a small bowl, mix the sugar and cinnamon. Melt the butter and set it aside. This cinnamon-sugar combo will be layered in the batter to create the swirl, so keep your ingredients ready.
Step 6: Layer & Swirl
Pour half the batter into your prepared loaf pan. Then sprinkle half of the cinnamon-sugar mixture on top, followed by the melted butter (drizzled evenly). Repeat with the remaining batter, cinnamon-sugar, and butter. Using a toothpick or butter knife, gently swirl through the batter — just a few zig-zags will do. Don’t over-swirl; you want beautiful ribbons, not a marbled mess.
Step 7: Bake
Place in the oven and bake for about 55-60 minutes. Check doneness by inserting a toothpick in the center — it should come out clean. Sometimes, my oven runs hot, so I lower the baking time slightly if it’s browning too fast. Cover loosely with foil if the top gets too dark towards the end.
Step 8: Cool & Glaze
Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack. Once cooled slightly, I like to drizzle a simple glaze (powdered sugar mixed with a splash of milk or lemon juice) for extra sweetness and prettiness. You can wait until it’s fully cooled or glaze while still warm — your call!
Step 9: Slice & Serve
This bread is best sliced when slightly cooled but still warm enough to keep that soft, moist texture. Use a serrated knife, and wipe it clean between slices for neat cuts. Serve with butter, a smear of cream cheese, or just solo with your coffee. It’s fancy enough for guests but cozy enough for yourself on a lazy Sunday morning.
What to Serve It With
This zucchini cinnamon swirl coffee bread is wonderfully versatile. For breakfast, I love pairing it with a strong black coffee or a milky latte — the flavors just complement each other perfectly. When I serve it for brunch, I slice it up and add a dollop of whipped cream or a drizzle of honey for extra indulgence. It also makes a lovely dessert — warm slices with a scoop of vanilla ice cream or a dusting of powdered sugar really hit the spot.
My family enjoys it as a casual snack too, especially when paired with a cold glass of milk or a cup of tea. I’ve even frozen slices wrapped tightly in foil for a quick treat later — just defrost and enjoy! This bread is definitely a crowd-pleaser, and I find it perfect for sharing at potlucks, picnics, or simple weekend mornings at home with those I love.
Top Tips for Perfecting Your Zucchini Cinnamon Swirl Coffee Bread
Over the years, I’ve picked up a few tricks to make this recipe even better. First, when grating zucchini, I always squeeze out excess moisture with a clean kitchen towel or paper towels — it prevents the batter from becoming too runny. Less water means a better rise and a more tender crumb. I tested using a microplane for super fine zucchini, but I prefer a coarser grate for texture — it adds tiny bits of crunch that are so satisfying.
Mixing is crucial; I use a gentle folding motion, especially once I combine the wet and dry. Overmixing can make the bread dense and tough, so I stop just when everything is slightly combined. The swirl pattern — here’s my secret — I sprinkle the cinnamon sugar on the batter before the second layer and gently drag a skewer or toothpick through the batter to create a nice marbled look. It’s all about visual balance and making each slice special.
If you want to switch things up, try adding chopped nuts or a handful of blueberries for a different twist. Also, for those avoiding gluten, I’ve tested this with a gluten-free baking flour blend — it works beautifully, just slightly longer baking time. And if you’re feeling fancy, a splash of almond extract in the batter gives a lovely aroma. The key is to keep experimenting — I learned this trick after years of making it!
Finally, when it comes to baking, I always place my loaf in the middle rack and check it early if my oven runs hot. During baking, the smell alone will make your house smell incredible. I also recommend patience — don’t cut into the bread too soon; let it cool at least 15 minutes so it sets. Believe me, that extra step makes a big difference in the final texture.
Storing and Reheating Tips
This bread keeps well at room temperature for about 2 days, covered loosely with a clean towel or stored in an airtight container. After that, I stash it in the fridge — it stays moist and fresh for up to a week, especially if you wrap it tightly to prevent drying out. For longer storage, slice it up, wrap each piece in plastic wrap or foil, and freeze. Thaw at room temperature or pop in the microwave for 20-30 seconds for an instant treat. Just make sure to add the glaze or drizzle after reheating if you want that glossy, finished look — it’s what makes it extra special!
When glazing, I usually wait until the bread is completely cooled so the glaze isn’t melting away. If I forget, it’s still delicious, just a little less shiny. Reheating slices wrapped in foil in the oven at 350°F (about 10 minutes) restores that fresh-baked softness. This bread is best enjoyed within a week, but honestly… it’s so good, it’s gone before then anyway!
Frequently Asked Questions
Final Thoughts
This zucchini cinnamon swirl coffee bread is one of those recipes I keep coming back to because it’s simple, adaptable, and insanely cozy. The smell alone will make your kitchen feel like a bakery — and the taste? Well, it’s like a warm hug in every slice. Whether you’re making it for a casual breakfast, a quick snack, or a little indulgence after dinner, it never fails to brighten my day and my family’s. Plus, it’s a sneaky way to sneak in some veggies without anyone fussing — honestly, I think my teenagers would be none the wiser if I didn’t tell them. If you try it, I’d love to hear your tweaks and how it turns out for you. Happy baking, my dear friend — and don’t forget to share a slice with someone you love!
manicotti
Ingredients
Method
- Start by making the crespelles (see recipe link above).
- Preheat oven to 375°F.
- In a large bowl, combine ricotta, 1 cup mozzarella, egg, spinach, Parmesan cheese, salt, and pepper.
- Fill each crespelle with 1/4 cup spinach mixture and roll.
- Pour 1 cup of sauce at the bottom of a baking dish. Place rolled manicotti seam side down. Top with 1 1/2 cups of sauce and remaining mozzarella.
- Cover with foil and bake for about 25 minutes until hot, bubbling, and cheese is melted.
- *Use vegetarian Parmesan substitute if desired.
