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