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Cinnamon Roll Zucchini Bread

Indulgent Cinnamon Roll Zucchini Bread for Cozy Mornings

A delightful twist on the classic Cinnamon Roll Zucchini Bread, effortlessly combining gooey flavors and moist texture for a comforting breakfast treat.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Swap for whole wheat for added nutrition.
  • 1 teaspoon Baking Soda Ensure freshness for best results.
  • 1 teaspoon Baking Powder Essential for a light and fluffy texture.
  • ½ teaspoon Salt Enhances overall flavor.
  • 1 cup Sugar Consider brown sugar for a richer taste.
  • 1 cup Fresh Zucchini Grate and squeeze out excess liquid before using.
  • ½ cup Vegetable Oil Melted coconut oil will change the flavor slightly.
  • 2 large Eggs Substitute with flax eggs for a vegan option.
  • 1 teaspoon Vanilla Extract Provides background flavor.
For the Cinnamon Swirl
  • ¼ cup Butter Use dairy-free butter for a vegan alternative.
  • 2 tablespoons Ground Cinnamon Fresh, aromatic cinnamon elevates flavor.
  • ¼ cup Sugar Combined with cinnamon for a delicious swirl.
For the Glaze
  • 1 cup Powdered Sugar Creates a sweet finish.
  • 2 tablespoons Milk Opt for almond or oat milk for a dairy-free version.

Equipment

  • Loaf pan
  • mixing bowls
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare a 9x5-inch loaf pan by buttering and dusting with flour.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and sugar until uniform.
  3. In a separate bowl, mix the grated zucchini, vegetable oil, eggs, and vanilla extract until well blended.
  4. Gently fold the wet ingredients into the dry ingredients until just combined.
  5. Mix melted butter, sugar, and ground cinnamon in a small bowl for the cinnamon filling.
  6. In the prepared pan, layer half of the batter, drizzle with half of the cinnamon filling, add remaining batter, and swirl with the rest of the filling.
  7. Bake for 50-60 minutes, checking with a toothpick for doneness.
  8. Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack.
  9. Mix powdered sugar with a splash of milk to create a glaze, adjusting consistency as desired.
  10. Once cooled, drizzle the glaze over the bread, slice, and serve.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 150IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Grate and drain zucchini to avoid sogginess, be careful not to overmix the batter, and allow the bread to cool completely before glazing.

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