If you’ve ever dreamed of combining the soft, moist delight of zucchini bread with the irresistible swirl of cinnamon roll goodness, then Cinnamon Roll Zucchini Bread is the perfect treat for you. This cozy, spiced bread brings together fresh zucchini’s subtle earthiness and the sweet, comforting flavor of cinnamon swirls, creating a texture and taste that’s simply unforgettable. Whether for breakfast, snack time, or dessert, this recipe is a delicious way to enjoy a healthy twist on a classic favorite.

Why You’ll Love This Recipe

Moist and Flavorful: Thanks to the zucchini, this bread stays wonderfully moist without feeling heavy or greasy.
Perfect Cinnamon Swirls: The cinnamon-sugar ribbon inside delivers that signature cinnamon roll taste in every bite.
Great for Any Occasion: Serve it for breakfast, afternoon tea, or as a sweet snack, and it sure impresses!
Uses Fresh Ingredients: The zucchini adds natural moisture and nutrients, making it a bit healthier than your average sweet bread.
Easy to Customize: You can tweak the sweetness or add nuts and fruits to suit your preferences effortlessly.

Ingredients You’ll Need

This Cinnamon Roll Zucchini Bread recipe uses simple, wholesome ingredients, each bringing something special to the table — from moisture and sweetness to that irresistible cinnamon flavor and tender crumb.

Grated zucchini: Fresh and shredded finely to keep the bread moist and soft without overwhelming the flavor.
All-purpose flour: Provides the perfect structure for this tender bread.
Baking soda and baking powder: Help the bread rise beautifully with a light crumb.
Ground cinnamon: Key to achieving that warming, classic cinnamon roll flavor in each swirl.
Sugar and brown sugar: Both add sweetness and a subtle caramel note that complements the zucchini.
Eggs: Bind the batter together, contributing to texture and richness.
Vegetable oil or melted butter: Adds moisture and tenderness throughout.
Vanilla extract: Enhances the flavors with a sweet, aromatic touch.
Cream cheese (optional for frosting): For an indulgent topping that echoes classic cinnamon roll appeal.

Variations for Cinnamon Roll Zucchini Bread

One of the best things about this Cinnamon Roll Zucchini Bread is how easy it is to adapt. Whether you want to make it gluten-free, add a crunchy texture, or boost natural sweetness, these variations make it all possible and fun.

Nutty addition: Add chopped walnuts or pecans to the batter for a delightful crunch and nutty flavor.
Gluten-free version: Substitute regular flour for a gluten-free blend while maintaining moisture and texture.
Vegan option: Use flax eggs and coconut oil, plus a dairy-free frosting alternative for a plant-based treat.
Fruit infusion: Toss in blueberries or raisins to add bursts of natural sweetness throughout the bread.
Spice it up: Sprinkle in nutmeg or ground ginger alongside cinnamon for a more complex warm spice profile.

Why Cinnamon Roll Zucchini Bread Is a Must-Try Treat

How to Make Cinnamon Roll Zucchini Bread

Step 1: Prepare the zucchini and dry ingredients

Start by grating fresh zucchini and then gently squeezing out excess moisture with a clean kitchen towel. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt to ensure your dry ingredients are evenly combined.

Step 2: Mix the wet ingredients

In a separate bowl, beat the eggs with sugar, brown sugar, oil, and vanilla extract until smooth and creamy. This mixture will create the perfect base for a moist and sweet bread.

Step 3: Combine wet and dry mixtures

Slowly fold the dry ingredients into the wet mixture until just combined, then gently mix in the grated zucchini. Avoid overmixing to keep the bread texture tender and soft.

Step 4: Prepare the cinnamon swirl

Mix cinnamon and sugar to sprinkle over the batter in the pan. Layer the batter with alternating sprinkles or spoon the cinnamon sugar in ribbons, then gently swirl with a knife to create those signature cinnamon roll patterns.

Step 5: Bake and cool

Pour the batter into a greased loaf pan and bake in a preheated oven at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted comes out clean. Allow the bread to cool completely before slicing.

Pro Tips for Making Cinnamon Roll Zucchini Bread

Drain zucchini well: To avoid soggy bread, press out as much liquid as you can after grating.
Use room temperature eggs: They mix better with the batter and improve texture.
Don’t over-swirled cinnamon: Too much mixing will blend the cinnamon sugar into the batter, losing the signature swirl effect.
Check doneness carefully: Insert a toothpick at the thickest part to avoid underbaking the center.
Cool completely: This helps the bread set properly and makes slicing easier without crumbling.

How to Serve Cinnamon Roll Zucchini Bread

Garnishes

Top warm slices with a simple cream cheese glaze or a dusting of powdered sugar to enhance sweetness and presentation. A sprinkle of chopped nuts adds a satisfying crunch, complementing the soft bread texture.

Side Dishes

This bread pairs beautifully with a hot cup of coffee, chai tea, or even a cold glass of milk. For a more substantial breakfast, serve alongside scrambled eggs or fresh fruit salad to balance the richness.

Creative Ways to Present

Cut into thick slices and stack them with layers of whipped cream for a deconstructed cinnamon roll dessert. Alternatively, toast the slices and spread a cheesy cream cheese frosting for an irresistible treat any time of day.

Make Ahead and Storage

Storing Leftovers

Wrap leftover bread tightly in plastic wrap or store in an airtight container to keep it fresh. It will stay moist and delicious at room temperature for up to 3 days or in the fridge for about a week.

Freezing

This Cinnamon Roll Zucchini Bread freezes wonderfully. Wrap individual slices or the whole loaf tightly in plastic and foil, then place in a freezer bag. Freeze for up to 3 months for best taste.

Reheating

Thaw frozen slices overnight in the fridge or at room temperature, then warm in a toaster or oven to refresh the soft texture and enhance the cinnamon aroma before serving.

FAQs

Can I use frozen zucchini for this recipe?

Yes, you can, but make sure to thaw and drain the zucchini thoroughly to remove excess moisture, or your bread may turn out too wet.

Is this bread suitable for kids?

Absolutely! The natural sweetness with mild spices makes it a family-friendly snack or breakfast option that kids tend to love.

Can I skip the cinnamon swirl?

You can omit the swirl, but it’s a key feature that defines this recipe’s unique charm, so it’s worth the little extra effort.

How do I make the cream cheese frosting?

Mix softened cream cheese with powdered sugar and a splash of vanilla extract until smooth and creamy, then spread over cooled bread for a classic finishing touch.

Is this bread healthy?

While indulgent and sweet, the addition of zucchini adds fiber and moisture, making this a better choice compared to many traditional sweet breads.

Final Thoughts

With its perfect blend of moist texture, warm cinnamon swirls, and fresh zucchini goodness, Cinnamon Roll Zucchini Bread is a delightful treat you’ll want to make over and over. Whether you’re sharing with friends or simply treating yourself, this recipe promises comfort, flavor, and a touch of homemade magic in every bite. So grab your grater and get baking — your soon-to-be favorite bread awaits!

Cinnamon Roll Zucchini Bread

Print Recipe

Cinnamon Roll Zucchini Bread combines the moist, tender texture of zucchini bread with the warm, sweet cinnamon swirls of a classic cinnamon roll. This flavorful, spiced bread is perfect for breakfast, snacks, or dessert, offering a healthier twist with fresh zucchini and wholesome ingredients. Easy to customize and wonderfully moist, it’s an irresistible homemade treat sure to delight the whole family.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf (about 10-12 slices) 1x
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free (if gluten-free flour is used)

Ingredients

Scale

Main Ingredients

1 ¾ cups all-purpose flour (or gluten-free blend for gluten-free version)
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ teaspoons ground cinnamon
¼ teaspoon salt
1 cup grated zucchini, excess moisture squeezed out
2 large room temperature eggs
¾ cup granulated sugar
¼ cup brown sugar, packed
½ cup vegetable oil or melted butter
1 teaspoon vanilla extract

Cinnamon Swirl

½ cup granulated sugar
1 tablespoon ground cinnamon

Optional Cream Cheese Frosting

4 oz cream cheese, softened
½ cup powdered sugar
¼ teaspoon vanilla extract

Optional Additions and Variations

½ cup chopped walnuts or pecans (for nutty addition)
½ cup blueberries or raisins (for fruit infusion)
Additional spices: ¼ teaspoon nutmeg or ground ginger (to spice it up)
For vegan option: flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), coconut oil instead of butter, and dairy-free frosting alternative

Instructions

Prepare the zucchini and dry ingredients: Grate fresh zucchini finely. Place grated zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible to prevent soggy bread. In a large bowl, whisk together the flour (or gluten-free flour), baking soda, baking powder, cinnamon, and salt until evenly combined.
Mix the wet ingredients: In a separate bowl, beat the room temperature eggs with granulated sugar, brown sugar, oil (or melted butter), and vanilla extract until the mixture is smooth and creamy, providing the perfect sweet and moist base.
Combine wet and dry mixtures: Slowly fold the dry ingredients into the wet ingredients until just combined. Gently fold in the drained grated zucchini, taking care not to overmix to ensure a tender, soft bread texture. If using optional nuts or fruits, fold them in now.
Prepare the cinnamon swirl: Mix together sugar and cinnamon for the swirl. Pour half of the batter into a greased loaf pan, sprinkle half of the cinnamon sugar evenly over it, then add the remaining batter on top. Sprinkle the remaining cinnamon sugar and use a knife to gently swirl through the batter, creating signature cinnamon roll patterns without over-mixing.
Bake and cool: Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow the bread to cool completely in the pan before slicing.
Make the optional cream cheese frosting: While the bread cools, blend softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Spread over cooled bread slices before serving, if desired.

Notes

Drain zucchini thoroughly to avoid soggy bread.
Use room temperature eggs for better texture and mixing.
Do not over-swirl the cinnamon sugar to maintain distinct swirls.
Check doneness by inserting a toothpick in the thickest part of the bread.
Cool bread completely before slicing for cleaner cuts and better texture.
Leftovers can be stored at room temperature for up to 3 days or refrigerated for a week.
Freeze wrapped slices or whole loaf for up to 3 months.
Thaw frozen bread overnight before reheating for best results.

Nutrition

Serving Size: 1 slice (1/12th of loaf)
Calories: 210 kcal
Sugar: 18 g
Sodium: 150 mg
Fat: 10 g
Saturated Fat: 2 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 40 mg

Keywords: Cinnamon roll zucchini bread, moist zucchini bread, cinnamon swirl bread, healthy zucchini bread, spiced bread, breakfast bread, snack bread