Description
A unique blend of cinnamon rolls and zucchini bread, this Cinnamon Roll Zucchini Bread offers a moist, comforting texture with delicious cinnamon-sugar swirls and a sweet glaze.
Ingredients
- 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
- 1 tablespoon ground cinnamon
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and sugar. Set aside.
3. In another bowl, combine the grated zucchini, vegetable oil, eggs, and vanilla extract. Mix until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. In a small bowl, mix the melted butter, sugar, and ground cinnamon until smooth to create the filling.
6. Pour half of the batter into the prepared loaf pan. Spoon half of the cinnamon filling over it and swirl gently.
7. Add the remaining batter, top with the rest of the filling, and swirl again.
8. Bake for 50–60 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.
9. In a small bowl, whisk together the powdered sugar and milk until smooth, then drizzle over the cooled bread.
Notes
Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
For a gluten-free version, substitute flour with a gluten-free blend.
For a vegan version, use plant-based milk and replace eggs with applesauce or mashed banana.
- Prep Time: 20
- Cook Time: 60
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 4
- Cholesterol: 50