Cinnamon Roll Zucchini Bread

Cinnamon Roll Zucchini Bread is the ultimate mashup of cozy cinnamon rolls and moist zucchini bread. Swirled with cinnamon sugar and finished with a sweet glaze, this loaf is perfect for breakfast, brunch, or a sweet snack!

Cinnamon Roll Zucchini Bread

Servings: 10 slices
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Estimated Calories: 260 per slice

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs
• 1/2 cup vegetable oil
• 1/4 cup unsalted butter, melted
• 1/4 cup milk
• 2 teaspoons vanilla extract
• 1 1/2 cups finely shredded zucchini (about 1 medium zucchini, squeezed dry)

Cinnamon Swirl

• 1/3 cup light brown sugar, packed
• 2 teaspoons ground cinnamon

Glaze

• 1/2 cup powdered sugar
• 1–2 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F. Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, whisk together granulated sugar, brown sugar, eggs, oil, melted butter, milk, and vanilla until smooth.
4. Stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
5. Fold in the shredded zucchini.
6. In a small bowl, mix together the brown sugar and cinnamon for the swirl.
7. Pour half the batter into the prepared loaf pan. Sprinkle half the cinnamon swirl mixture over the batter. Add the remaining batter, then top with the rest of the cinnamon swirl.
8. Use a knife to gently swirl the cinnamon mixture into the batter.
9. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
10. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11. For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled bread.
12. Slice and enjoy!

Tips & FAQ

• Can I use yellow squash instead of zucchini? Yes, it works just as well!
• How do I store this bread? Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• Can I freeze it? Absolutely—wrap tightly and freeze for up to 2 months.

Love sweet breads? Check out our Baked Goods for more delicious ideas!