Cinnamon Roll Zucchini Bread

Cinnamon Roll Zucchini Bread Recipe

Cinnamon Roll Zucchini Bread is a delightful twist on traditional zucchini bread. This recipe combines the moist, tender texture of zucchini with the warm flavors of cinnamon, making it a perfect treat for breakfast or a snack. You’ll find this bread to be not only delicious but also a great way to sneak in some veggies!

Why Make This Recipe

This recipe is a great choice for several reasons. First, it’s a wonderful way to use up any extra zucchini you may have, especially during the summer months. Second, the combination of zucchini and cinnamon creates a sweet and comforting flavor profile that everyone will love. Finally, it’s simple to prepare and uses ingredients you likely already have in your kitchen.

How to Make Cinnamon Roll Zucchini Bread

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

Directions:

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure the bread doesn’t stick and bakes evenly.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and 1 cup sugar. Set this mixture aside for later.
In another bowl, combine the freshly grated zucchini (make sure to press out excess water), vegetable oil, eggs, and vanilla extract. Mix well until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just mixed. Be careful not to overmix; this keeps the bread tender.
In a small bowl, mix melted butter, 1/4 cup sugar, and ground cinnamon until smooth. This will be your cinnamon filling.
Pour half of the batter into the prepared loaf pan. Spread half of the cinnamon filling over the batter, then gently swirl it using a knife or skewer.
Pour the remaining batter on top, add the rest of the cinnamon filling, and swirl again for a marbled effect.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before moving it to a wire rack to cool completely.
In a small bowl, mix powdered sugar and milk until you have a smooth glaze. Drizzle this over the cooled bread for extra sweetness.

How to Serve Cinnamon Roll Zucchini Bread

Cinnamon Roll Zucchini Bread is delicious on its own, but you can also serve it warm with a pat of butter. It pairs well with a cup of coffee or tea, making it a great choice for breakfast or a mid-afternoon snack.

How to Store Cinnamon Roll Zucchini Bread

To store the bread, wrap it tightly in plastic wrap or place it in an airtight container. Keep it at room temperature for up to 3 days. For longer storage, you can freeze the bread by wrapping it well and placing it in the freezer for up to 2 months.

Tips to Make Cinnamon Roll Zucchini Bread

Make sure to press the grated zucchini to remove excess water. This helps the bread bake properly and prevents it from becoming too soggy.
Don’t overmix when combining the wet and dry ingredients; this keeps the bread light and fluffy.
For an extra touch, you can sprinkle some chopped nuts or chocolate chips into the batter for added flavor.

Variation

You can add nuts, such as walnuts or pecans, to the batter for added texture. If you love a bit of chocolate, consider adding chocolate chips to make a chocolate cinnamon roll version!

FAQs

1. Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini. Make sure to thaw it and press out any excess water before adding it to the batter.

2. How can I make this recipe healthier?
You can replace half of the all-purpose flour with whole wheat flour and use less sugar. You can also substitute applesauce for the vegetable oil.