Cinnamon roll zucchini bread is a delicious twist on two beloved classics: the cozy, aromatic flavors of cinnamon rolls and the moist, tender crumb of zucchini bread. The hidden vegetable adds incredible moisture without dominating the flavor, while a sweet cinnamon swirl and creamy glaze evoke the best parts of a cinnamon roll. This recipe is perfect for breakfast, snacking, or even dessert—and it’s a great way to use up extra zucchini from the garden.
Ingredients
- 2 cups grated zucchini (about 2 medium zucchini, squeezed dry)
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/4 cup unsweetened applesauce
- 2 teaspoons pure vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
- Cinnamon Swirl:
- 1/3 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons melted butter
- Cream Cheese Glaze:
- 2 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon milk (plus more as needed)
- 1/2 teaspoon vanilla extract
Instructions
- Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.
- Prepare the zucchini: Grate the zucchini using a box grater. Place in a clean towel or several paper towels and squeeze out as much moisture as possible. Set aside 2 cups of packed, drained zucchini.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix wet ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, eggs, oil, applesauce, and vanilla extract until smooth and well combined.
- Combine: Stir the dry ingredients into the wet ingredients until just combined—do not overmix. Gently fold in the drained zucchini and nuts (if using). The batter will be thick.
- Make the cinnamon swirl: In a small bowl, mix together 1/3 cup brown sugar, 2 teaspoons cinnamon, and melted butter until a thick paste forms.
- Layer the batter: Spread half the zucchini bread batter in the prepared loaf pan. Dollop half of the cinnamon swirl mixture over the batter and use a butter knife to gently swirl it in. Repeat with the remaining batter and swirl mixture, swirling again on top.
- Bake: Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent loosely with foil during the last 15 minutes.
- Cool: Allow the bread to cool in the pan for 10–15 minutes, then lift out using the parchment and cool completely on a wire rack.
- Prepare glaze: In a small bowl, beat the softened cream cheese, powdered sugar, milk, and vanilla until smooth and pourable. If too thick, add a few more drops of milk.
- Glaze and serve: Drizzle the glaze generously over the cooled bread. Let set for 10 minutes before slicing and serving.
Tips
- Don’t skip draining the zucchini! Excess water can make the bread gummy or prevent it from baking through. Squeeze well for best texture.
- Oil options: You can use melted coconut oil or a neutral oil like canola; olive oil adds a stronger flavor but works in a pinch.
- Make it dairy-free: Use a dairy-free cream cheese for the glaze or simply dust with powdered sugar if you prefer.
- Check for doneness: Oven times may vary. Insert a toothpick in the center—if it comes out wet, bake another 5–10 minutes, checking often.
Serving Suggestions
- Serve thick slices warm with a pat of butter for breakfast or brunch.
- Pair with a cup of coffee or chai latte for an afternoon treat.
- Top with extra chopped nuts or a sprinkle of cinnamon for a bakery-style look.
- For dessert, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Variations
- Chocolate chip cinnamon roll zucchini bread: Stir 1/2 cup mini chocolate chips into the batter before baking for extra indulgence.
- Gluten-free version: Substitute a 1:1 gluten-free all-purpose flour blend for the regular flour. Check that all other ingredients are gluten-free.
- Mini loaves or muffins: Divide batter among mini loaf pans or muffin tins. Reduce baking time to 20–25 minutes for muffins, 35–40 for mini loaves.
- Apple-cinnamon twist: Replace applesauce with finely grated apple for a fruitier flavor and added sweetness.
Storage and Reheating
- Counter: Store the cooled bread (unglazed or glazed) wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days.
- Refrigerator: For longer storage, refrigerate for up to 5 days. Let slices come to room temperature before serving, or microwave for 10–15 seconds for a fresh-baked feel.
- Freezer: Wrap the unglazed loaf or individual slices tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge, then glaze before serving.
Frequently Asked Questions
- Do I need to peel the zucchini?
No, you don’t need to peel zucchini for this recipe. The skin is thin, softens during baking, and adds color and nutrients. Just wash well before grating. - Can I use frozen zucchini?
Yes, you can use frozen grated zucchini. Thaw completely and squeeze out as much moisture as possible before measuring and adding to the batter. - Why did my bread sink in the middle?
This can happen if the batter is too wet, if it was underbaked, or if the oven temperature was too low. Always squeeze zucchini well and test for doneness with a toothpick before removing from the oven. - Can I reduce the sugar?
You can reduce the sugar by about 1/4 cup without significantly affecting texture, but the bread will be less sweet and the cinnamon roll flavor may be less pronounced. Do not reduce sugar too much, as it affects moisture and browning. - How do I keep the bread from sticking to the pan?
Grease the pan well and line with parchment, leaving some overhang for easy lifting. Let the bread cool for 10–15 minutes before removing—it will firm up as it cools. - Can I double the recipe?
Yes, you can double the recipe and bake in two loaf pans. Baking time may be the same, but check both loaves for doneness individually.