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Cinnamon Roll Zucchini Bread

Cinnamon Roll Zucchini Bread
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Cinnamon Roll Zucchini Bread is a moist and flavorful quick bread that marries the tender texture of zucchini bread with the warm, sweet cinnamon swirl of a classic cinnamon roll. Perfect for breakfast, snacks, or dessert, this easy-to-make treat offers a healthy twist by incorporating fresh zucchini, balanced with rich cinnamon flavors and an optional cream cheese frosting for extra indulgence.

Ingredients

Scale

Main Ingredients

  • 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup melted butter or oil
  • 1 teaspoon vanilla extract

Cinnamon Swirl

  • 3 tablespoons brown sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon melted butter

Optional Cream Cheese Frosting

  • 4 ounces cream cheese, softened
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Prepare the Zucchini: Grate fresh zucchini and gently squeeze out the excess moisture using a clean kitchen towel or cheesecloth to prevent the bread from becoming soggy while maintaining moisture.
  2. Mix Dry Ingredients: In a large bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Whisk these together to ensure a consistent rise and well-distributed spice in the bread.
  3. Combine Wet Ingredients: In a separate bowl, beat eggs with brown sugar, melted butter (or oil), and vanilla extract until the mixture is smooth, adding richness and sweetness to the bread base.
  4. Blend Wet and Dry Ingredients: Gently fold the dry ingredients into the wet mixture, careful not to overmix. Then stir in the grated zucchini, ensuring it is evenly distributed without deflating the batter.
  5. Create the Cinnamon Swirl: Mix cinnamon with brown sugar and melted butter to create the swirl mixture. Pour half of the batter into a greased loaf pan, spread the cinnamon mixture evenly, then pour the remaining batter on top. Use a knife to gently swirl through the batter for the signature cinnamon roll look.
  6. Bake to Perfection: Bake at 350°F (175°C) for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool slightly before removing it from the pan to stabilize the loaf.
  7. Optional Cream Cheese Frosting: Whip softened cream cheese with powdered sugar and vanilla extract until smooth. Spread the frosting over the cooled bread for a rich, creamy finish reminiscent of classic cinnamon rolls.

Notes

  • Don’t skip draining zucchini: removing excess water prevents sogginess.
  • Use fresh ground cinnamon for the best aroma and flavor impact.
  • Bring eggs and butter to room temperature for better mixing and even baking.
  • Swirl gently to keep the distinctive cinnamon pattern without flattening it.
  • Start testing for doneness at 50 minutes to avoid over-baking and dryness.

Nutrition

Keywords: cinnamon roll, zucchini bread, quick bread, moist bread, cinnamon swirl, healthy baking, breakfast bread, snack, dessert

Find it online: https://jamescookes.com/cinnamon-roll-zucchini-bread/