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cinnamon roll zucchini bread

Overhead view of a sliced cinnamon roll zucchini bread loaf
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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!

Ingredients

Scale
  • 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

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!

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