Ingredients:

  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1 teaspoon Fine Sea Salt
  • 1 teaspoon Ground Cinnamon (for batter)
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 cup Granulated Sugar
  • 1/2 cup packed Light Brown Sugar (for batter)
  • 2 Large Eggs, room temperature
  • 1/2 cup (1 stick) Unsalted Butter, melted and cooled (for batter)
  • 1 teaspoon Vanilla Extract
  • 1 1/2 cups grated Zucchini, lightly pressed
  • 1/4 cup packed Light Brown Sugar (for swirl)
  • 1 tablespoon Ground Cinnamon (for swirl)
  • 1 tablespoon All-Purpose Flour (for swirl)
  • 2 tablespoons Unsalted Butter, melted (for swirl)
  • 1 cup sifted Powdered Sugar
  • 2-3 tablespoons Milk or Heavy Cream
  • 1/2 teaspoon Vanilla Bean Paste

Instructions:

  1. Prep the Pan and Oven: Preheat oven to 350°F (175°C). Grease and flour a standard 9x5-inch loaf pan, or line it completely with parchment paper, leaving an overhang.
  2. Grate Zucchini: Grate the zucchini. Place the shredded zucchini in a clean tea towel and gently squeeze out excess moisture, then set aside.
  3. Combine Dry Ingredients (Bowl 1): In a large bowl, whisk together the flour, baking soda, baking powder, salt, 1 teaspoon of cinnamon, and nutmeg until thoroughly combined.
  4. Combine Wet Ingredients (Bowl 2): In a separate large bowl, whisk together the granulated sugar, brown sugar (for batter), eggs, melted butter (for batter), and vanilla extract until smooth and creamy.
  5. Assemble Batter: Pour the wet mixture into the dry ingredients. Use a spatula to mix until just combined. Do not overmix. Gently fold the prepared grated zucchini into the batter.
  6. Prepare the Swirl Mix: In a small bowl, combine 1/4 cup brown sugar, 1 tablespoon of cinnamon, and 1 tablespoon of flour. Stir in the 2 tablespoons of melted butter (for swirl) until crumbly and evenly moistened.
  7. Layer the Loaf: Scoop half of the zucchini batter into the prepared loaf pan and spread it evenly. Sprinkle about two-thirds of the cinnamon swirl mixture evenly over the top of this first layer of batter.
  8. Complete the Layers: Carefully dollop the remaining zucchini batter over the swirl layer, taking care not to disturb the swirl, then gently spread it edge-to-edge. Sprinkle the remaining one-third of the cinnamon swirl mixture over the top.
  9. Bake: Place the loaf in the preheated oven. Bake for 50–60 minutes. The loaf is done when a toothpick inserted into the center (avoiding the main swirl line) comes out clean.
  10. Cool: Allow the loaf to cool in the pan for 10 minutes, then transfer it via the parchment sling to a wire rack to cool completely (about 30 minutes).
  11. Prepare Glaze: While cooling, whisk together the sifted powdered sugar, vanilla bean paste, and 2-3 tablespoons of milk/cream until smooth.
  12. Glaze and Serve: Drizzle the glaze generously over the cooled loaf. Let the glaze set for 5 minutes before slicing and serving.