Name: Cinnamon Roll Zucchini Bread
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 2 cups Flour; 1/2 teaspoon Baking Soda; 1/2 teaspoon Baking Powder; 1/4 teaspoon Salt; 1 cup Sugar; 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); 1/4 cup Sugar; 1 tablespoon Ground Cinnamon; 1 cup Powdered Sugar; 2 tablespoons Milk

Jump to Recipe

If you’re a fan of classic cinnamon rolls and crave an easy, irresistible homemade treat, you’re going to fall in love with Cinnamon Roll Zucchini Bread. Imagine the crave-worthy swirls of cinnamon sugar you find in your favorite breakfast treat, combined with the tender, moist crumb of zucchini bread. It’s a match made in baking heaven! I’ll never forget the first time my kids tried this — the loaf disappeared in record time, and even the most veggie-suspicious member of the family asked for seconds. This recipe is special because it’s simple to prepare, versatile enough for breakfast or dessert, and hides a sneaky serving of veggies so well that no one will know they’re there. If you’ve already enjoyed my ever-popular Banana Bread, you’ll find this recipe just as crowd-pleasing — maybe even more so, thanks to the gooey cinnamon filling and sweet vanilla glaze. So, roll up your sleeves, gather your ingredients, and treat your family to this easy, delightful loaf.

What is Cinnamon Roll Zucchini Bread?

You might be wondering, “Cinnamon roll…zucchini…bread? Did I read that right?” Oh yes, you did! This whimsical recipe is exactly what it sounds like — a soft, fragrant zucchini bread, lovingly swirled with the same cinnamon sugar magic you find in a classic cinnamon roll. Why the playful name? Because why not mash up two of life’s coziest flavors into one unforgettable loaf? They say the way to a man’s heart is through his stomach, but honestly, who could resist a bite of this? Give Cinnamon Roll Zucchini Bread a try, and don’t be surprised if your kitchen becomes everyone’s favorite hangout.

Why You’ll Love This

What sets this recipe apart is its blend of comfort, savings, and pure flavor. First, the highlight: you get the fragrant, gooey, cinnamon sugar swirls of a cinnamon roll, but in the simplified, less-fussy format of a quick bread. You’ll also love how thrifty this recipe is — it uses everyday pantry staples, stretches your summer zucchini harvest, and skips the high price tag of bakery treats. And let’s not forget the flavorful vanilla glaze, mingling with real melted butter and those irresistible cinnamon ribbons. If you enjoy my Pumpkin Streusel Bread, you’ll appreciate how this recipe marries convenience with bold taste. Go on, give it a whirl — your taste buds and your wallet will both thank you.

How to Make

Quick Overview

Cinnamon Roll Zucchini Bread is delightfully simple, offering you the cozy comfort of cinnamon rolls with half the work. It features a lush, moist crumb, gooey cinnamon sugar layers, and a sweet vanilla glaze — but comes together in about 15 minutes of hands-on prep. Pop it in the oven while you make your morning coffee or wrap up evening chores, and enjoy freshly baked goodness with barely any effort.

A moist loaf of cinnamon roll zucchini bread with visible cinnamon swirls and drizzled glaze on top.

Ingredients

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1 cup freshly grated zucchini (pressed to remove excess water)
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

For the cinnamon filling:

3 tablespoons butter, melted
1/4 cup sugar
1 tablespoon ground cinnamon

For the glaze:

1 cup powdered sugar
2 tablespoons milk

Step-by-Step

Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper or grease it lightly.
Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
Combine Wet Ingredients:
In a separate bowl, beat the sugar, eggs, vegetable oil, vanilla, and grated zucchini until well-blended.
Assemble the Batter:
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
Prepare the Cinnamon Filling:
In a small bowl, mix the melted butter, sugar, and cinnamon.
Layer the Batter and Cinnamon Swirl:
Pour half of the batter into the prepared loaf pan. Drizzle or dollop half the cinnamon filling and gently swirl it with a knife. Add the remaining batter, then repeat the cinnamon swirl on top.
Bake:
Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Loosely cover with foil after 30 minutes if the top browns too quickly.
Cool and Glaze:
Let the bread cool in the pan for 10 minutes, then remove to a wire rack. Meanwhile, whisk together powdered sugar and milk until smooth. Drizzle the glaze over the cooled bread.
Slice and Enjoy:
Slice thickly and serve, warm or at room temperature.

What to Serve Cinnamon Roll Zucchini Bread With

This bread shines on its own, but it’s also a great partner for your favorite morning coffee or a hot cup of tea. Serve it alongside scrambled eggs or yogurt parfaits for a balanced brunch. For dessert, pair with vanilla bean ice cream or a dollop of whipped cream. Hosting a cozy get-together? Add fresh berries, stewed apples, or a fruit salad to elevate your spread. The sweet spice of the bread complements creamy drinks like chai lattes or hot cocoa for the perfect afternoon pick-me-up.

Top Tips for Perfecting

Zucchini Prep:
Grate zucchini finely and squeeze out excess liquid — too much moisture will make your bread gummy.
Don’t Overmix:
Fold ingredients just until combined to keep the loaf tender.
Adjust Swirl:
Love more cinnamon? Double the swirl filling or add a touch of ground nutmeg for extra warmth.
Ingredient Swaps:
Sub applesauce or Greek yogurt for oil for a lighter version, or use gluten-free flour if needed.
Prevent Overbaking:
Begin testing for doneness at 45 minutes. Loaf breads can quickly become dry if overbaked.
Glaze Alternatives:
For a tangy twist, swap milk in the glaze for lemon juice, or add a splash of maple syrup.

Storing and Reheating Tips

Room Temperature:
Once completely cooled, store the bread in an airtight container at room temp for up to 2 days.
Refrigerator:
To extend freshness, refrigerate wrapped bread for up to 5 days. Bring to room temp or gently warm a slice in the microwave before eating.
Freezer:
Wrap individual slices (or the whole loaf) tightly in plastic wrap and freeze for up to 2 months. Thaw overnight at room temp or reheat in the oven at 325°F for 10 minutes.
Glaze Storage:
For the crispiest glaze, add it after defrosting, not before freezing.

FAQs

Can I make this bread gluten-free?
Absolutely! Use your favorite gluten-free all-purpose flour blend. Just be mindful that texture may change slightly.

Do I have to peel the zucchini?
No need! The peel is tender and full of nutrients. Just wash well and grate.

Can I make muffins instead of a loaf?
Yes — just divide the batter among lined muffin cups and reduce baking time to about 20-25 minutes.

Is this bread very sweet?
It’s sweet but well-balanced by the cinnamon swirl. If you prefer less sweetness, reduce the sugar in the batter by 1/4 cup.

What if I don’t have powdered sugar for the glaze?
A simple dusting of cinnamon and sugar on top works, or you can skip the glaze altogether — it will still taste amazing!

Conclusion

Cinnamon Roll Zucchini Bread is the best of both worlds — swirled, spiced, and deliciously moist, with a surprise secret ingredient to boot. Whether you enjoy it for breakfast, as a snack, or for dessert, it’s guaranteed to delight both young and old. The quick prep, easy ingredient list, and wonderful flavor make it a must-try (and a must-share!). If you enjoyed this recipe, explore the rest of my quick breads for more ways to bring joy to your kitchen, one slice at a time. Happy baking!