Cinnamon roll zucchini bread is a delightful twist on classic zucchini bread, combining the moist, veggie-packed loaf with the sweet, spiced swirl of a cinnamon roll. This recipe marries the best of both worlds: the subtle earthiness of shredded zucchini and the irresistible flavor of cinnamon and brown sugar. Perfect for breakfast, brunch, or as a comforting snack, it’s a crowd-pleaser that uses up summer squash and satisfies any sweet tooth.
Ingredients
- 2 cups finely shredded zucchini (about 2 small or 1 large zucchini, squeezed dry)
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 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
- 1/4 cup whole milk or buttermilk
- 1/2 cup chopped walnuts or pecans (optional)
For the Cinnamon Swirl:
- 1/3 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Cream Cheese Glaze:
- 2 ounces cream cheese, softened
- 1 tablespoon unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk, as needed
Instructions
- Prepare for baking: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, or line with parchment paper for easy removal.
- Make the cinnamon swirl: In a small bowl, stir together 1/3 cup brown sugar, 2 teaspoons cinnamon, and 2 tablespoons melted butter. Set aside.
- Prepare the zucchini: Wash and trim the zucchini, then grate using the large holes of a box grater. Place shredded zucchini in a clean kitchen towel or paper towels and squeeze firmly to remove excess moisture. Measure out 2 cups after squeezing dry.
- 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, beat the eggs with the granulated sugar and 1/2 cup brown sugar until well combined. Whisk in the oil, applesauce, vanilla, and milk (or buttermilk).
- Combine wet and dry: Add the dry ingredients to the wet mixture and stir gently with a spatula until just combined. Do not overmix; a few streaks of flour are fine. Fold in the squeezed zucchini and nuts, if using.
- Layer in the cinnamon swirl: Pour half the batter into the prepared loaf pan and spread evenly. Drizzle or dollop half of the cinnamon swirl mixture over the batter and gently swirl with a knife. Add the remaining batter, then top with the rest of the cinnamon swirl. Swirl again for a marbled effect.
- Bake: Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 40 minutes.
- Cool: Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before glazing.
- Make the cream cheese glaze: Beat the softened cream cheese and butter together until smooth. Add powdered sugar and vanilla, beating until creamy. Add milk, 1 tablespoon at a time, until the glaze is thick but pourable.
- Glaze and serve: Drizzle the glaze over the cooled bread. Slice and enjoy!
Tips
- Substitutions: You can use whole wheat flour for half of the all-purpose flour for added nutrition. Swap applesauce for plain Greek yogurt if desired.
- Don’t skip squeezing the zucchini: Removing excess water is essential for a moist but not soggy loaf. Too much moisture will cause the bread to sink or become gummy.
- Mix gently: Overmixing the batter can lead to a dense bread. Stir until just combined and no more.
- Allergy friendly: For a dairy-free version, use plant-based milk and skip the cream cheese glaze or use a dairy-free cream cheese.
Serving Suggestions
- Serve warm or at room temperature for breakfast with a hot cup of coffee or tea.
- Pair slices with fresh fruit and yogurt for a balanced brunch spread.
- Enjoy as a sweet snack or dessert, lightly toasted with a pat of butter.
- For gatherings, slice into cubes and serve as part of a brunch board with other pastries and fruit.
Variations
- Chocolate chip cinnamon roll zucchini bread: Fold 1/2 cup chocolate chips into the batter for a richer, sweeter loaf.
- Carrot-zucchini blend: Replace 1 cup of zucchini with 1 cup finely grated carrot for a colorful, slightly sweeter bread.
- Lemon zest twist: Add 1–2 teaspoons of lemon zest to the batter and glaze for a bright, citrusy flavor.
- Mini loaves or muffins: Divide the batter among mini loaf pans or muffin tins. Adjust baking time to 20–25 minutes for muffins, or 30–35 minutes for mini loaves.
Storage and Reheating
- Room temperature: Store cooled, glazed bread in an airtight container at room temperature for up to 2 days. Place parchment paper between slices to prevent sticking.
- Refrigeration: For longer storage (up to 5 days), refrigerate the bread in a sealed container. Bring to room temperature or gently warm before serving for best texture.
- Freezing: Freeze unglazed (or glazed, if desired) bread, tightly wrapped in plastic wrap and foil, for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature. Add glaze after thawing if freezing unglazed.
- Reheating: Warm individual slices in the microwave for 10–15 seconds or in a toaster oven at 300°F for 5–7 minutes for a just-baked taste.
Frequently Asked Questions
- Can I make this bread gluten-free?
- Yes, you can substitute a 1:1 gluten-free flour blend designed for baking in place of all-purpose flour. Make sure your blend includes xanthan gum for proper texture. Check other ingredients for gluten if you have sensitivities.
- How do I know when zucchini bread is done baking?
- The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter). Baking times can vary, so start checking at 55 minutes. If the top browns too fast, cover loosely with foil.
- Can I use frozen zucchini?
- Yes, you can use frozen shredded zucchini. Thaw completely, then squeeze out as much liquid as possible before measuring and adding to the batter. Frozen zucchini may be slightly softer, but it works well in quick breads.
- Is it necessary to peel the zucchini?
- No, peeling is not necessary. The skin is thin, tender, and adds color and nutrients. Just wash the zucchini well before grating.
- Can I double the recipe and freeze one loaf?
- Absolutely. This recipe doubles well; bake in two standard loaf pans. Cool completely, then wrap and freeze one loaf (preferably before glazing) for up to 3 months. Glaze after thawing for best results.
- What if I don’t have applesauce?
- You can substitute equal amounts of plain yogurt, sour cream, or mashed ripe banana for the applesauce. Each will slightly affect the flavor and texture, but all work well to keep the bread moist.