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A small white plate with a slice of fresh dairy-free zucchini bread with a cinnamon sugar swirl.

Cinnamon Swirl Zucchini Bread

Fresh, moist, and loaded with shredded zucchini this dairy-free recipe for cinnamon swirl zucchini bread is a summer favorite.

Course Bread
Cuisine American
Keyword Cinnamon Sugar, Loaf Cake, Quick Bread, Zucchini
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 8 slices

Ingredients

Zucchini Bread

  • ½ cup Coconut Milk full-fat
  • ½ teaspoon Apple Cider Vinegar
  • 1 cup Fresh Zucchini grated
  • 2 large Eggs room temperature
  • ½ cup Vegetable Oil
  • 1 teaspoon Vanilla
  • 1½ cup Flour all purpose
  • ¾ cup Granulated Sugar
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt
  • ½ teaspoon Cinnamon
  • ¼ teaspoon Nutmeg
  • ¼ teaspoon Clove

Cinnamon Swirl Topping

  • 2 Tablespoons Coconut Oil
  • ⅓ cup Sugar
  • 1 Tablespoon Cinnamon

Instructions

  1. Preheat the oven to 350°F and grease an 8½ X 4½ inch loaf pan and set aside.

  2. In a large bowl mix together ½ cup full fat coconut milk and ½ teaspoon apple cider vinegar. Set aside for about 5 minutes.

  3. In another large mixing bowl whisk together 1½ cup flour, ¾ cup granulated sugar, 1 teaspoon baking powder, ½ teaspoon salt, ¼ teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ground clove.

  4. Return to the coconut milk mixture and add 1 cup grated zucchini, 2 eggs, ½ cup vegetable oil, and 1 teaspoon vanilla. Mix to combine.

  5. Pour the dry ingredients over the wet ingredients and gently fold together with a rubber spatula.

  6. In a small mixing bowl melt 2 Tablespoons coconut oil, mix in ⅓ cup sugar and 1 Tablespoon cinnamon.

  7. Pour half of the zucchini bread mixture into the prepared loaf pan.

  8. Sprinkle half of the cinnamon sugar mixture and swirl into the batter.

  9. Pour the remaining half of the zucchini bread mixture into the pan and top with remaining cinnamon sugar.

  10. Bake for 60-65 minutes. (This bake time is for a glass loaf pan*).

  11. Remove from oven and allow to cool before removing from the pan.

Recipe Notes

* This recipe was created in a glass loaf pan. If you plan to use a metal loaf pan the baking time will need to be adjusted. I have not tested the recipe in a metal loaf pan but based on King Arthur Baking Company's advice:

To bake in a metal loaf pan increase the temperature to 375°F and bake for 45-50 minutes.