July 17, 2016

Cinnamon Roll Zucchini Bread

I turned one of our favorite Cinnamon Roll Quick Bread recipes in to a zucchini version.  When you have a lot of zucchini on hand, you have to find ways to incorporate it into almost everything you make :)

It turned out fantastic and it's delicious.  It's extremely moist and the cinnamon swirl is gooey and totally makes you think of a cinnamon roll quick bread when you eat it.  I left half of the peel on my zucchini, so you can see some green specks throughout, but if you were to peel your zucchini completely then no one would ever know the secret ingredient.  
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Cinnamon Roll Zucchini Bread
From: Jenn@eatcakefordinner

1/4 c. unsalted butter, room temperature
3/4 c. sugar
2 tsp. vanilla
2 eggs
3/4 c. non-fat plain Greek Yogurt
1 c. shredded zucchini (I peel half of mine)
1 3/4 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt

Cinnamon Swirl Layer
2 1/2 Tbl. sugar
2 1/2 Tbl. brown sugar
2 tsp. cinnamon
1 Tbl. water

Vanilla Icing
1/2 c. powdered sugar
1 tsp. vanilla
1-2 tsp. milk

Preheat oven to 350 degrees.  Line a 9x5-inch bread pan with parchment paper, leaving a slight overhang, and spray with cooking spray; set aside.  In a large bowl, beat the butter, sugar and vanilla using an electric mixer until creamy.  Add the eggs, one at a time, beating well after each addition.  Add the yogurt and mix well.  Stir in the shredded zucchini.  In a separate medium bowl, combine the flour, baking powder, baking soda and salt.  Add dry ingredients to wet and stir together until just combined.   

Spread half of the batter into prepared bread pan.  Stir together all of the cinnamon swirl layer ingredients and spread over batter, leaving a small border around the edge.  Top with remaining bread batter and spread out evenly. Bake in preheated oven for 46-50 minutes or until a toothpick inserted in the center comes out clean.  As the bread bakes, it will create swirls of cinnamon sugar throughout.  Remove from oven and cool in pan 10 minutes, then remove from pan and cool completely then top with vanilla icing.

For the Vanilla Icing:  Combine powdered sugar, vanilla and 1 teaspoon of milk and stir together until smooth.  If it's too thick, add a tiny bit more milk.  Pour over cooled bread.     



  1. Perfect! I have several zucchini picked over the weekend, needing to be used, and am already planning to bake tomorrow so I will add this to the list. I'm also adding zucchini sausage boats from Food Network website to my menu this week.

  2. Finally got this made today and as soon as the icing went on we all scarfed down half of it. The other half is going to a play date tomorrow. Thanks for the awesome recipe that helps get rid of some of our never ending zucchini crop.

    1. Oh yay, that is so good to hear. I made it again over the weekend, but tried one whole egg and one egg white and it was still moist, but a little less moist than two whole eggs. It was just as good too!

  3. I am a newbie baker, and I just made this recipe… And it is absolutely delightful! It is moist, flavorful and the Cinnamon blend adds a lovely touch. Warm thanks!