Description
Enjoy a delightful twist on classic zucchini bread with this Cinnamon Roll Zucchini Bread recipe. Combining the moistness of freshly grated zucchini with a sweet cinnamon swirl and a smooth glaze, this loaf is perfect for breakfast, snacks, or dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
Wet Ingredients
- 1 cup freshly grated zucchini, pressed to remove excess water
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Cinnamon Filling
- 3 tablespoons butter, melted
- 1/4 cup sugar
- 1 tablespoon ground cinnamon
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat and Prepare Pan: 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.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and 1 cup sugar. Set aside this mixture so it’s ready to combine with the wet ingredients.
- Mix Wet Ingredients: In another bowl, combine the freshly grated zucchini (pressed to remove excess water), vegetable oil, eggs, and vanilla extract. Mix these thoroughly until smooth and well blended to create the wet base.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined. Avoid overmixing to keep the bread tender.
- Prepare Cinnamon Filling: In a small bowl, mix melted butter, 1/4 cup sugar, and ground cinnamon until smooth. This mixture will create the delicious cinnamon swirl inside the bread.
- Layer Batter and Filling: Pour half of the batter into the prepared loaf pan. Spoon half of the cinnamon filling evenly over the batter and use a knife or skewer to gently swirl it through.
- Add Remaining Batter and Filling: Pour the remaining batter on top and repeat the process by adding the remaining cinnamon filling and swirling again for marbled effect.
- Bake: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. This ensures the bread is fully cooked but moist.
- Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps the bread set and makes slicing easier.
- Prepare and Add Glaze: In a small bowl, whisk together powdered sugar and milk until smooth to create the glaze. Drizzle this glaze over the cooled bread for added sweetness and moisture.
Notes
- Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months to maintain freshness.
- For a gluten-free version, substitute the regular flour with a gluten-free flour blend suitable for baking.
- To make this recipe vegan, use plant-based milk in the glaze and replace eggs with applesauce or mashed banana as an egg substitute.
Nutrition
- Serving Size: 1 slice (approx. 1/8th of loaf)
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
