Ingredients

FOR THE BREAD:

• 4 cups all-purpose flour (or 3 cups AP flour and 1 cup White Lily AP Flour)
• 1 1/2 cups granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 cups shredded zucchini
• 2/3 cup unsalted butter, melted
• 1/4 c plain yogurt
• 1 Tbsp cinnamon
• 1/2 cup milk
• 4 large eggs

For the cinnamon swirl:

• 1 cup all-purpose flour
• 1 cup light brown sugar, packed
• 1 cup unsalted butter, melted
• 1 Tbsp cinnamon

FOR THE GLAZE:

• 1 cup powdered sugar
• 2 Tbsp milk
• 1 tsp cinnamon

Instructions

1. 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.
2. In a large bowl, mix all ingredients for bread, stirring to completely combined.
3. In a separate, small bowl, combine cinnamon swirl ingredients until fully blended. Set aside.
4. 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.
5. Bake for 60 minutes, until completely cooked. Allow to cool for 10 minutes in pan, remove from pan and cool completely.
6. For glaze, whisk together powdered sugar with milk and cinnamon until smooth. Drizzle over bread. Enjoy!