Cinnamon Roll Zucchini Bread: A Must-Try Sweet Delight!
Cinnamon Roll Zucchini Bread is a sweet twist on a veggie bake that combines the flavors of cinnamon and zucchini in a moist, delicious loaf.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- 2 eggs
- ½ cup vegetable oil
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 ½ cups shredded zucchini (squeezed dry)
- ¼ cup milk
- For the Cinnamon Swirl: ⅓ cup brown sugar
- 1 tbsp ground cinnamon
- 2 tbsp melted butter
- For the Icing: ½ cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
Instructions
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Separately, beat eggs, sugar, oil, milk, and vanilla, then stir in the zucchini.
- Fold the dry ingredients into the wet just until combined. Pour half the batter into a greased loaf pan, swirl in half the cinnamon mix, then repeat.
- Bake at 350°F (175°C) for 50–60 minutes until the top is golden and set.
- While the loaf cools, whisk up the icing and drizzle over the top.
- Let it set for a few minutes, then slice and enjoy.
Notes
- Ensure the zucchini is squeezed dry to avoid excess moisture.
- Adjust the amount of cinnamon in the swirl to taste.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: ~20g
- Sodium: ~200mg
- Fat: ~12g
- Saturated Fat: ~1.5g
- Unsaturated Fat: ~10g
- Trans Fat: 0g
- Carbohydrates: ~40g
- Fiber: ~1g
- Protein: ~4g
- Cholesterol: ~30mg
Find it online: https://www.homeydishes.com/cinnamon-roll-zucchini-bread-recipe/