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Cinnamon Roll Zucchini Bread

Cinnamon Roll Zucchini Bread
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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

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