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Cinnamon Roll Zucchini Bread

Cinnamon Roll Zucchini Bread
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Indulge in the delightful flavors of Cinnamon Roll Zucchini Bread, a moist and sweet treat that’s perfect for breakfast or dessert. This unique recipe combines the fluffy texture of zucchini bread with gooey cinnamon swirls, all topped with a luscious vanilla glaze. Not only is it easy to make, but it’s also customizable—add nuts or dried fruits for an extra twist! The addition of freshly grated zucchini keeps the bread moist and delicious while adding a nutritious boost. Whether you’re hosting brunch or enjoying a quiet moment at home, this Cinnamon Roll Zucchini Bread will impress with its inviting aroma and warm flavors.

Ingredients

Scale
  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1 cup freshly grated zucchini (pressed to remove excess water)
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons butter (melted)
  • 1/4 cup sugar (for cinnamon swirl)
  • 1 tablespoon ground cinnamon
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons milk (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper or grease it lightly.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.
  3. In a separate bowl, beat together the sugar, eggs, vegetable oil, vanilla extract, and freshly grated zucchini until everything is blended smoothly.
  4. Gradually add the dry ingredients into the wet mixture. Stir gently until just combined; be careful not to overmix.
  5. In a small bowl, mix the melted butter with sugar and ground cinnamon until you have a smooth paste.
  6. Pour half of your batter into the prepared loaf pan. Drizzle half of the cinnamon filling over it. Use a knife to gently swirl it in. Add the remaining batter on top of this layer followed by another swirl of cinnamon filling.
  7. Place in your preheated oven and bake for 45-55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. If needed, cover loosely with foil after about 30 minutes if the top browns too quickly.
  8. Let your bread cool in the pan for about 10 minutes before transferring it to a wire rack. Whisk together powdered sugar and milk until smooth; drizzle this glaze over your cooled bread.
  9. Slice thickly and serve warm or at room temperature for maximum enjoyment!

Nutrition

Find it online: https://dailyrecipetime.com/cinnamon-roll-zucchini-bread/