Delicious Cinnamon Roll Zucchini Bread

Nyla here from Grill Drip, and I’m SO excited to share this recipe with you. We’re about to dive into the delicious magic of cinnamon roll zucchini bread! This isn’t your average bread; it’s a flavor explosion that will turn any meal into a special occasion.

I’m always trying to push comfort food boundaries. I want meals that are bold, satisfying, and don’t take all day to make. That’s how this cinnamon roll zucchini bread was born! Get ready to do a happy dance, because this recipe is about to become your new favorite!

Okay, let’s rewind for a sec. Picture this: It’s a late night, and I’m craving something sweet but also want to use up the mountain of zucchini from my garden. You know how it is! I started thinking, what if I combined the warm, comforting flavors of cinnamon rolls with the moistness of zucchini bread?

The idea of combining these two classics was too exciting to ignore! I immediately started experimenting, tweaking my favorite zucchini bread recipe and dreaming up a cinnamon swirl that would make it sing. I wanted something that wasn’t just sweet, but also had those warm, spiced notes that make you feel all cozy inside.

The first attempt was good, but not quite there. The cinnamon swirl sank to the bottom! But I wasn’t about to give up. I adjusted the batter, added a touch more flour to the swirl, and BAM! The next loaf was a masterpiece. The cinnamon swirl stayed perfectly suspended in the bread, creating a beautiful and delicious treat.

The aroma that filled my kitchen was heavenly. It was a mix of warm cinnamon, sweet sugar, and that subtle earthy scent of zucchini. I could hardly wait for it to cool before slicing into it. And when I did? Absolute perfection!

The cinnamon roll zucchini bread was moist, tender, and bursting with flavor. The cinnamon swirl added the perfect amount of sweetness and spice. It was like eating a cinnamon roll and zucchini bread all in one bite! I knew I had created something truly special.

I couldn’t wait to share my creation with my friends and family. The reactions were priceless. Eyes widening, satisfied moans, and requests for the recipe before they even finished their slice! That’s when I knew this cinnamon roll zucchini bread was a winner.

This cinnamon roll zucchini bread recipe is a testament to my belief that comfort food can be both exciting and easy to make. It’s a bold flavor adventure that anyone can tackle, even on a busy weeknight. So, are you ready to join me in the kitchen and create some delicious magic? Let’s do this!

INGREDIENTS You Need

This cinnamon roll zucchini bread ingredient list is all about bold flavors that actually work together! No fancy stuff, just good ol’ pantry staples with a couple of flavor boosters thrown in for good measure. You can grab everything you need during your normal shopping trip.

Here’s what you’ll need to create this masterpiece:

For the Zucchini Bread:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 3/4 cup vegetable oil
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 2 cups shredded zucchini (don’t squeeze out the moisture!)

For the Cinnamon Swirl:

• 1/2 cup granulated sugar
• 2 tablespoons ground cinnamon
• 2 tablespoons all-purpose flour
• 1/4 cup melted butter

Optional Cream Cheese Frosting:

• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk

No worries if you don’t have nutmeg on hand. I’ve skipped it before in my cinnamon roll zucchini bread, and it still tastes incredible! You could also substitute with a pinch of ground cloves for a different kind of warmth.

This cinnamon roll zucchini bread gets its amazing taste from the fresh zucchini. Make sure to use zucchini that feels firm and heavy for its size. Also, don’t peel it! The peel adds a nice touch of color and extra nutrients.

Here’s my cinnamon roll zucchini bread secret that takes it from good to incredible: a pinch of cardamom in the cinnamon swirl. It adds a warm, citrusy note that complements the cinnamon perfectly. Try it, you won’t regret it!

For busy weeknights, you can shred the zucchini ahead of time and store it in an airtight container in the fridge. It’ll save you a few precious minutes when you’re ready to bake! You can also mix the dry ingredients for the zucchini bread in advance and store it in a ziplock bag.

I love adding extra cinnamon to my cinnamon roll zucchini bread for that extra kick. Feel free to adjust the amount to your liking. If you’re a true cinnamon fanatic like me, go wild! I find that a good quality cinnamon makes all the difference.

To keep your zucchini fresh longer, store it in a plastic bag in the crisper drawer of your refrigerator. It should last for about a week. And if you have too much zucchini, shred it and freeze it for later use in breads, muffins, or even soups!

Let’s Make Some!

Alright, fellow food lovers, it’s time to get our hands dirty and make some cinnamon roll zucchini bread! Don’t worry, this recipe is super straightforward, and I’ll be with you every step of the way. Get ready for some delicious magic!

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This is important so your cinnamon roll zucchini bread doesn’t stick!
2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. This ensures all the dry ingredients are evenly distributed.
3. In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract. Make sure everything is well combined. This is where the magic starts happening!
4. Add the wet ingredients to the dry ingredients and mix until just combined. Don’t overmix! Overmixing can lead to a tough bread.
5. Gently fold in the shredded zucchini. Make sure it’s evenly distributed throughout the batter.
6. Now, let’s make the cinnamon swirl! In a small bowl, combine the sugar, cinnamon, and flour. This mixture will create that delicious, gooey swirl in your bread.
7. Pour half of the zucchini bread batter into the prepared loaf pan. Spread it evenly.
8. Sprinkle the cinnamon swirl mixture evenly over the batter in the pan.
9. Pour the remaining zucchini bread batter over the cinnamon swirl layer.
10. Drizzle the melted butter over the top layer of batter. This will help create a beautiful, golden crust.
11. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. In my kitchen, this cinnamon roll zucchini bread usually takes about 55 minutes. But every oven is different, so keep an eye on it!
12. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This will prevent it from sticking and breaking.
13. While your cinnamon roll zucchini bread is doing its thing, get ready for some amazing aromas! Your kitchen should smell absolutely incredible right now!
14. Once the bread is completely cool, you can frost it with cream cheese frosting, if desired. (Recipe below!)
15. For the optional cream cheese frosting: In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
16. Gradually add the powdered sugar and vanilla extract, beating until smooth. Add milk, one tablespoon at a time, until you reach your desired consistency.
17. Spread the frosting evenly over the cooled bread.
18. Slice, serve, and enjoy your amazing cinnamon roll zucchini bread!

Don’t worry if your cinnamon roll zucchini bread looks a little rustic. That just adds to its charm! And even if the cinnamon swirl sinks a little, it will still taste amazing. Remember, it’s all about the flavor!

For a fun twist, try adding chocolate chips to the zucchini bread batter. Chocolate and cinnamon are a match made in heaven!

How to Serve Up This!

People literally do happy dances when this cinnamon roll zucchini bread hits the table with a dollop of whipped cream and a sprinkle of cinnamon. It’s the perfect way to make any breakfast, brunch, or dessert feel extra special.

This cinnamon roll zucchini bread is perfect for those weeknight dinners that need to be special! Serve it warm with a scoop of vanilla ice cream for a comforting and satisfying dessert.

I love to enjoy this cinnamon roll zucchini bread with a cup of hot coffee or tea. The warm spices and sweet flavors complement each other perfectly. It’s the ultimate cozy treat!

For a brunch gathering, slice the bread and arrange it on a platter with fresh berries and a side of maple syrup. It looks beautiful and tastes even better!

If you’re feeling adventurous, try toasting a slice of the cinnamon roll zucchini bread and spreading it with cream cheese. It’s like a cinnamon roll bagel, but even more delicious!

Got leftovers? (If so, you have more self-control than I do!) Transform them into French toast! Dip the slices in an egg mixture and cook them in a pan until golden brown. Serve with maple syrup and fresh fruit.

I’ve also experimented with making cinnamon roll zucchini bread muffins. Just pour the batter into muffin tins and bake for about 20 minutes. They’re perfect for on-the-go breakfasts or snacks.

Another fun variation is to add a streusel topping to the bread before baking. Combine flour, sugar, butter, and cinnamon, then sprinkle it over the batter. It adds a nice crunch and extra sweetness.

This cinnamon roll zucchini bread reminds me of another bold flavor favorite: pumpkin chai cinnamon rolls. The warm spices and comforting flavors are very similar. Both make for a delicious treat.

My family goes crazy for this bread! Especially when I add a generous layer of cream cheese frosting. It’s the perfect touch of sweetness and tanginess.

FAQs:

Got questions? I’ve got answers! Here are some frequently asked questions about making cinnamon roll zucchini bread.

Will kitchen newbies succeed with this cinnamon roll zucchini bread?

Absolutely! This recipe is super easy to follow, even if you’re new to baking. Just follow the steps and don’t be afraid to experiment.

What if I mess up my cinnamon roll zucchini bread? (Spoiler: it’ll still taste incredible!)

Don’t worry about perfection! Even if the swirl sinks or the bread is a little lopsided, it will still taste amazing. Baking is all about learning and having fun.

How can I prep this cinnamon roll zucchini bread for busy weeknights?

You can shred the zucchini ahead of time and store it in the fridge. You can also mix the dry ingredients in advance. It’ll save you time when you’re ready to bake.

Can I freeze this cinnamon roll zucchini bread?

Yes! Wrap it tightly in plastic wrap and then in foil. It will last for up to 3 months in the freezer. Thaw it overnight in the refrigerator before serving.

What if I don’t have zucchini?

While zucchini is the star of the show, you can substitute it with grated carrots or applesauce in a pinch. But I highly recommend sticking with zucchini for the best flavor and texture.

Can I make this cinnamon roll zucchini bread gluten-free?

Yes, you can! Just substitute the all-purpose flour with a gluten-free flour blend. Make sure to add a binder like xanthan gum to help with the texture.

Why did my cinnamon swirl sink to the bottom?

This can happen if the batter is too wet or the cinnamon swirl mixture is too heavy. Make sure to use the correct measurements and add a little flour to the swirl mixture to help it stay suspended.

Can I add nuts to this cinnamon roll zucchini bread?

Absolutely! Chopped walnuts or pecans would be a delicious addition. Just fold them into the zucchini bread batter before baking. Oh goodness!! I’m making zuccinni bread and forgot the cinnamon … It happens! But thankfully, we have a delicious cinnamon swirl in this recipe to make up for it.

Does this bread taste like zucchini?

Not really! The zucchini adds moisture and a subtle sweetness, but the cinnamon and other spices mask any strong zucchini flavor. Even people who don’t like zucchini will love this bread! Another way to mask that zucchini taste is Zucchini Bread with Cream cheese Swirl.

CONCLUSION:

This cinnamon roll zucchini bread brings me so much joy because it’s a perfect blend of comfort and flavor. It’s a reminder that the best things in life are often the result of happy accidents and kitchen creativity.

My cinnamon roll zucchini bread Flavor Secrets:

1. A pinch of cardamom in the cinnamon swirl: It adds a warm, citrusy note that takes the flavor to the next level.
2. Don’t squeeze out the moisture from the zucchini: The moisture is what makes the bread so tender and delicious.
3. Use good quality cinnamon: It makes a huge difference in the overall flavor of the bread.

Here are a few other delicious cinnamon roll zucchini bread variations I’ve tested:

• Chocolate Chip Cinnamon Roll Zucchini Bread: Add chocolate chips to the batter for a decadent twist.
• Walnut Cinnamon Roll Zucchini Bread: Fold in chopped walnuts for a nutty crunch.
• Apple Cinnamon Roll Zucchini Bread: Substitute some of the zucchini with grated apples for a fall-inspired flavor.

The chocolate chip version is perfect for a dessert treat, while the walnut version is great for a hearty breakfast. The apple version is ideal for a cozy autumn brunch.

I want to encourage you to trust your taste buds and get creative in the kitchen. Don’t be afraid to experiment and add your own personal touch to this recipe. After all, that’s how the best flavor adventures are born!

I’m so excited for you to try this recipe and create your own delicious memories. Get ready to experience the magic of cinnamon roll zucchini bread! I have another similar recipe you might enjoy: pumpkin zucchini bread!

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cinnamon roll zucchini bread

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Pin Recipe

This Cinnamon Roll Zucchini Bread combines the comforting flavors of cinnamon rolls with the moistness of zucchini bread. Swirls of cinnamon sugar fill each slice for a delightful treat!

• Author: Nyla
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 80 minutes
• Yield: 1 loaf
• Category: Dessert
• Method: Baked
• Cuisine: American

Ingredients

Scale 1x2x3x

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 3/4 cups granulated sugar
• 3/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups grated zucchini, excess moisture squeezed out
• For the Cinnamon Swirl:
• 1/2 cup granulated sugar
• 2 tablespoons ground cinnamon
• 2 tablespoons melted butter

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, combine sugar, oil, eggs, and vanilla extract. Beat until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Fold in the grated zucchini.
6. In a small bowl, combine the cinnamon swirl ingredients: sugar, cinnamon, and melted butter.
7. Pour half of the zucchini bread batter into the prepared loaf pan.
8. Sprinkle the cinnamon sugar mixture evenly over the batter.
9. Pour the remaining zucchini bread batter over the cinnamon sugar layer.
10. Gently swirl a knife or skewer through the batter to create a marbled effect.
11. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
12. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For extra flavor, add chopped walnuts or pecans to the batter or sprinkle on top before baking. Serve warm or at room temperature with a dollop of cream cheese frosting for an even more decadent treat!