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Cinnamon Roll Zucchini Bread

Cinnamon Roll Zucchini Bread
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Cinnamon Roll Zucchini Bread is a moist and tender quick bread that perfectly blends the sweet, spiced comfort of cinnamon rolls with nutritious zucchini. Featuring cinnamon sugar swirls and a luscious cream cheese glaze, this recipe turns simple pantry staples and fresh zucchini into a versatile and delicious treat ideal for breakfast, snacks, or dessert.

Ingredients

Scale

Main Ingredients

  • 1 ½ cups grated zucchini (squeezed to remove excess moisture)
  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 cup brown sugar
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 large eggs
  • ½ cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract

Cinnamon Swirl

  • ½ cup granulated sugar
  • 2 teaspoons ground cinnamon

Cream Cheese Glaze

  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1–2 tablespoons milk (to reach desired consistency)

Instructions

  1. Prepare the Zucchini: Grate fresh zucchini using large holes of a box grater or a food processor grating attachment. Gently squeeze out excess moisture using a clean kitchen towel to ensure the bread remains moist but not wet, which is crucial for the perfect texture.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, baking soda, and baking powder thoroughly. This ensures even distribution of ingredients for balanced flavor in every bite.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs, oil or melted butter, and vanilla extract until smooth. This mixture adds richness and moisture to the bread.
  4. Bring it Together: Slowly fold the dry ingredient mixture into the wet ingredients, then gently fold in the grated zucchini. Avoid overmixing to maintain a tender and soft crumb.
  5. Add the Cinnamon Swirl: Mix the granulated sugar and cinnamon in a small bowl. Pour half of the batter into a greased loaf pan, sprinkle the cinnamon sugar mixture evenly over it, then pour the remaining batter on top. Use a knife to gently swirl the layers for a beautiful cinnamon roll effect.
  6. Bake Until Golden: Preheat the oven to 350°F (175°C). Bake the bread for 50-60 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.
  7. Prepare the Cream Cheese Glaze: While the bread cools, beat together softened cream cheese, powdered sugar, and a splash of milk until smooth and spreadable, creating a luscious finishing glaze.
  8. Glaze and Serve: Spread the cream cheese glaze generously over the warm bread, letting it melt into every swirl. Slice and enjoy immediately!

Notes

  • Use fresh zucchini for the best moisture and flavor; avoid frozen zucchini.
  • Do not overmix the batter; fold ingredients just until combined to keep the bread soft and fluffy.
  • Swirl the cinnamon sugar gently but visibly to create distinct cinnamon layers.
  • Test doneness with a toothpick inserted at 50 minutes to avoid overbaking and drying out.
  • Allow the bread to cool completely before glazing for a thicker glaze texture.

Nutrition

Keywords: Cinnamon roll zucchini bread, zucchini bread, cinnamon swirl bread, cream cheese glaze, moist zucchini bread, sweet quick bread, cinnamon bread

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