Cinnamon Roll Zucchini Bread
A delightful twist on traditional zucchini bread, combining the moist texture of zucchini with warm cinnamon flavors for a perfect breakfast or snack.
Ingredients
Dry Ingredients
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar for batter
Wet Ingredients
- 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
Cinnamon Filling and Glaze
- 1/4 cup sugar for filling
- 1 tablespoon ground cinnamon
- 1 cup powdered sugar for glaze
- 2 tablespoons milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and 1 cup sugar. Set aside.
- In another bowl, combine the grated zucchini, vegetable oil, eggs, and vanilla extract. Mix well until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just mixed.
- In a small bowl, mix melted butter, 1/4 cup sugar, and ground cinnamon until smooth.
Baking
- Pour half of the batter into the prepared loaf pan. Spread half of the cinnamon filling over the batter and gently swirl it.
- Pour the remaining batter on top, add the rest of the cinnamon filling, and swirl again.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Finishing Touch
- 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 smooth. Drizzle over the cooled bread.
Notes
Store the bread wrapped in plastic or in an airtight container for up to 3 days. For longer storage, freeze for up to 2 months. Make sure to press the grated zucchini to remove excess water for best results. Consider adding nuts or chocolate chips for variation.