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Homemade cinnamon roll zucchini bread with cream cheese glaze

Cinnamon Roll Zucchini Bread Recipe

This Cinnamon Roll Zucchini Bread combines the moist crumb of zucchini bread with sweet cinnamon swirls and a dreamy cream cheese glaze. A bakery-style quick bread made simple with everyday ingredients.
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Course: Breakfast, Dessert, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Cooling: 10 minutes
Total Time: 1 hour 25 minutes
Servings: 10 slices
Calories: 290kcal
Cost: $8

Equipment

  • 9x5-inch loaf pan
  • Box grater
  • Mixing bowls
  • Wire rack
  • Spatula

Ingredients

Bread Base

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 ¼ cups granulated sugar
  • 1 ½ cups zucchini shredded

Cinnamon Swirl

  • ⅓ cup brown sugar
  • 2 teaspoon ground cinnamon
  • 2 tablespoon butter melted

Cream Cheese Glaze

  • 4 oz cream cheese softened
  • 1 cup powdered sugar
  • 2-3 tablespoon milk
  • ½ teaspoon vanilla extract

Instructions

  • Set oven to 350°F (175°C), grease and line loaf pan.
  • Shred zucchini with box grater, no peeling needed.
  • Combine brown sugar, cinnamon, and butter.
  • Whisk flour, baking soda, salt.
  • Beat oil, eggs, sugar, and vanilla.
  • Fold wet into dry, stir in zucchini.
  • Add half batter, half swirl, repeat, then swirl with knife.
  • 55–65 minutes until toothpick comes out with crumbs.
  • Rest in pan 10 minutes, then move to wire rack.
  • Whisk cream cheese, sugar, milk, vanilla; drizzle on cooled loaf.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 85g | Calories: 290kcal | Carbohydrates: 38g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 40mg | Sodium: 220mg | Potassium: 130mg | Fiber: 1g | Sugar: 24g | Vitamin A: 150IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg