If you’re looking for a delightful twist on traditional zucchini bread, our Cinnamon Roll Zucchini Bread recipe is the perfect choice. Combining the moist and tender texture of classic zucchini bread with the irresistible sweetness of a cinnamon swirl and a light glaze, this bread is sure to become a family favorite. Ideal for breakfast, a snack, or even a sweet treat, this recipe is as delicious as it is easy to make.
Ingredients:
For the Bread:
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1 cup grated fresh zucchini
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
For the Cinnamon Filling:
3 tablespoons butter, melted
1/4 cup sugar
1 tablespoon ground cinnamon
For the Glaze:
1 cup powdered sugar
2 tablespoons milk
Directions
Preheat the Oven: Start by preheating your oven to 375°F (190°C). Grease a loaf pan to prevent the bread from sticking.
Prepare the Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set this mixture aside for later.
Mix the Wet Ingredients: In a separate bowl, combine the sugar, grated zucchini, vegetable oil, eggs, and vanilla extract until well mixed.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid over-mixing to keep the bread tender.
Layer the Batter: Pour half of the batter into the prepared loaf pan. In a small bowl, mix together the melted butter, sugar, and ground cinnamon to create the cinnamon filling. Drizzle this mixture over the batter in the pan. Top with the remaining zucchini batter.
Bake: Place the loaf pan in the oven and bake for 45-50 minutes. The bread is done when a toothpick inserted into the center comes out clean.
Prepare the Glaze: While the bread cools, whisk together the powdered sugar and milk to make the glaze.
Glaze the Bread: Drizzle the glaze over the cooled bread for a sweet finishing touch.
Serving Tips:
Room Temperature: Serve the Cinnamon Roll Zucchini Bread at room temperature for the best flavor and texture. The glaze adds a lovely sweetness that complements the cinnamon swirl perfectly.
Toasting: For a warm, slightly crisp edge, try toasting individual slices in a toaster or under the broiler for a minute or two. This can enhance the bread’s flavor and add a delightful crunch.
Pairings: This bread pairs wonderfully with a cup of coffee or tea. It can also be enjoyed with a dollop of cream cheese or a smear of butter for added richness.
Garnishes: Consider adding fresh fruit or a sprinkle of additional cinnamon sugar on top of the glaze for an extra touch of flavor and presentation.
Storage Tips:
Room Temperature: Store the Cinnamon Roll Zucchini Bread in an airtight container or wrap it tightly with plastic wrap. It will stay fresh at room temperature for up to 3-4 days.
Refrigeration: If you want to extend the shelf life, you can store the bread in the refrigerator. Wrapped properly, it can last for up to a week. However, refrigeration may slightly alter the bread’s texture.
Freezing: For longer storage, freeze the bread. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. It can be frozen for up to 3 months. To enjoy, thaw the bread at room temperature or warm it in the oven at 350°F (175°C) for about 10-15 minutes.
Slicing: If you plan to freeze the bread, consider slicing it before freezing. This allows you to easily take out individual slices as needed, reducing the need to thaw the entire loaf.
Glaze Storage: If you have leftover glaze, store it in an airtight container in the refrigerator. Rewhisk before using, as it may thicken when chilled.
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FAQs:
Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini, but be sure to thaw and drain it thoroughly before adding it to the batter. Excess moisture from frozen zucchini can affect the texture of the bread, so squeezing out as much liquid as possible is important.
Can I substitute the vegetable oil with a different type of oil or fat?
Absolutely! You can substitute vegetable oil with canola oil, melted coconut oil, or even unsalted butter if you prefer. Each option will slightly alter the flavor and texture of the bread, but all should work well.
How can I make this recipe gluten-free?
To make this Cinnamon Roll Zucchini Bread gluten-free, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Be sure to check that all other ingredients, like baking powder and baking soda, are gluten-free.
Can I add nuts or chocolate chips to the batter?
Yes, you can customize your bread by adding nuts or chocolate chips. Fold in about 1/2 cup of chopped nuts (like walnuts or pecans) or chocolate chips into the batter before baking. This will add extra texture and flavor to your bread.
Conclusion:
This Cinnamon Roll Zucchini Bread marries the wholesome goodness of zucchini bread with the comforting flavors of cinnamon rolls. The result is a moist, flavorful bread with a sweet cinnamon swirl that’s enhanced by a delicate glaze. Perfect for any time of day, it’s a great way to enjoy a classic treat with a nutritious twist. Whether you’re serving it at breakfast or as an afternoon snack, this bread is sure to impress!
📖 Recipe:
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Cinnamon Roll Zucchini Bread
- Total Time: 65 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Enjoy the perfect blend of flavors with this Cinnamon Roll Zucchini Bread recipe. Moist and flavorful, this zucchini bread features a sweet cinnamon swirl and a light glaze, making it a delicious treat for breakfast or dessert. Easy to make and irresistibly tasty, it’s a wonderful twist on a classic favorite that will have everyone coming back for more.
Ingredients
For the Bread:
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1 cup grated fresh zucchini
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
For the Cinnamon Filling:
3 tablespoons butter, melted
1/4 cup sugar
1 tablespoon ground cinnamon
For the Glaze:
1 cup powdered sugar
2 tablespoons milk
Instructions
- Preheat the oven to 375°F (190°C) and grease a loaf pan.
- In a large bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
- In another bowl, mix the sugar, grated zucchini, vegetable oil, eggs, and vanilla extract.
- Gradually add the dry ingredients into the wet ingredients and stir until just combined.
- Pour half of the batter into the prepared loaf pan.
- In a small bowl, mix together the melted butter, sugar, and ground cinnamon for the filling.
- Drizzle the cinnamon mixture over the batter in the pan and then top with the remaining zucchini batter.
- Bake for 45-50 minutes, or until a toothpick inserted into the bread comes out clean.
- While the bread is cooling, prepare the glaze by mixing the powdered sugar and milk.
- Drizzle the glaze over the bread.
Notes
For best results, ensure the zucchini is well-drained if using frozen zucchini.
Feel free to add nuts or chocolate chips to the batter for extra texture and flavor.
Store leftovers in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread, Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 287 kcal
