Preheat oven to 350°F and line mini loaf pan with parchment paper or spray with baking spray. Set aside.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
In a separate bowl, mix together the eggs, sugar, milk and coconut oil. Then, fold in the zucchini.
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 30 minutes, until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes in pan, transfer to a cooling rack and cool completely.
For glaze, whisk together powdered sugar with milk, cinnamon, and vanilla until smooth. Drizzle over bread. Enjoy!