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–+ servings
Cinnamon Roll Zucchini Bread

Cinnamon Roll Zucchini Bread: Sweet, Moist, and Irresistible

Discover the delightful Cinnamon Roll Zucchini Bread, combining the comforting aroma of cinnamon rolls with the moist goodness of zucchini bread.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups All-Purpose Flour Use gluten-free flour blend for a gluten-free version.
  • 1 teaspoon Baking Soda Acts as a leavening agent for rise.
  • 1 teaspoon Baking Powder Adds additional leavening for a light texture.
  • 1 teaspoon Salt Enhances flavor; can substitute with sea salt.
  • 1 cup Sugar Adds sweetness; use coconut sugar for a healthier alternative.
  • 1.5 cups Grated Zucchini Ensure it's well-drained before use.
  • 0.5 cups Vegetable Oil Substitute with melted coconut oil for a different flavor.
  • 2 medium Eggs Replace with 1/4 cup applesauce for a vegan option.
  • 1 teaspoon Vanilla Extract Pure vanilla is preferred, but imitation can be used.
For the Cinnamon Filling
  • 0.25 cups Butter Replace with vegan butter for a dairy-free version.
  • 1 tablespoon Ground Cinnamon Delivers the classic cinnamon roll flavor.
  • 0.5 cups Sugar Choose brown sugar for a deeper flavor.
For the Glaze
  • 1 cup Powdered Sugar Can use alternative sweetener for lower sugar content.
  • 2 tablespoons Milk Use plant-based milk for a dairy-free version.

Equipment

  • 9x5 inch loaf pan
  • Mixing Bowls
  • Whisk
  • Spatula
  • knife

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it with butter or cooking spray, then dusting with flour.
  2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and sugar until well combined.
  3. In a separate bowl, mix the grated zucchini, vegetable oil, eggs, and vanilla extract until smooth.
  4. Gently fold the wet mixture into the dry ingredients with a spatula until just combined.
  5. In a small bowl, mix melted butter, sugar, and ground cinnamon until it forms a smooth paste.
  6. Pour half of the batter into the greased loaf pan and add half of the cinnamon filling on top, swirling gently.
  7. Pour the remaining batter over the first layer, add the rest of the cinnamon filling, and swirl again.
  8. Bake for 50–60 minutes until golden brown, and a toothpick inserted comes out clean.
  9. Cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
  10. Whisk together powdered sugar and milk for the glaze, then drizzle over the cooled bread.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 37gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Avoid overmixing and ensure well-drained zucchini for best results. Store leftovers in an airtight container for up to 4 days.

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