Description
This Cinnamon Roll Zucchini Bread is a moist, flavorful loaf that perfectly balances the fresh moisture of shredded zucchini with the warm, cozy cinnamon swirl reminiscent of classic cinnamon rolls. With tender crumb and a slight crumbly bite, it’s an easy-to-make, versatile bread that’s sweet enough for dessert yet wholesome enough for breakfast or a snack, featuring simple pantry ingredients and fresh produce in a delightful treat your whole family will love.
Ingredients
Scale
Main Ingredients
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 2 cups all-purpose flour (or gluten-free flour blend for GF version)
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt
Cinnamon Swirl
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Optional Add-ins and Variations
- ½ cup chopped walnuts or pecans (optional)
- ½ cup chocolate chips (semi-sweet or white, optional)
- Pinch of nutmeg or cloves for extra spice (optional)
Instructions
- Prepare the zucchini: Start by shredding fresh zucchini using a box grater or food processor. Gently squeeze out any excess moisture with a clean kitchen towel to ensure the bread stays moist but not soggy.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and any additional spices you wish to add like nutmeg or cloves.
- Combine wet ingredients: In a separate bowl, beat together the eggs, granulated sugar, brown sugar, vegetable oil, vanilla extract, and sour cream or Greek yogurt until the mixture is smooth and creamy.
- Blend wet and dry: Gradually fold the dry ingredients into the wet mixture. Be careful not to overmix to maintain a tender bread texture.
- Add zucchini: Fold the shredded zucchini evenly into the batter, ensuring the moisture and fresh veggie flavor are distributed throughout.
- Create cinnamon swirl: Mix together the cinnamon and granulated sugar for the swirl. Sprinkle half of this mixture into the bottom of your prepared loaf pan. Pour half the batter over it, then sprinkle the remaining cinnamon sugar on top. Pour the rest of the batter over that and use a knife or skewer to gently swirl the cinnamon sugar through the batter for that signature cinnamon roll effect.
- Bake and cool: Bake in a preheated oven at 350°F (175°C) for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Don’t over-shred zucchini: keep shreds medium-sized to retain texture.
- Drain zucchini thoroughly to avoid a soggy bread.
- Use room temperature ingredients for an even batter and perfect crumb.
- Swirl gently to keep a defined cinnamon roll pattern without overmixing.
- Start checking for doneness around 50 minutes to prevent overbaking.
- Cool bread fully before slicing for clean, intact slices.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of loaf)
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cinnamon roll zucchini bread, zucchini bread, cinnamon swirl bread, moist zucchini bread, easy zucchini bread, cinnamon bread, breakfast bread, snack bread
