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Cinnamon Roll Zucchini Bread

Cinnamon roll zucchini bread is a sweet zucchini loaf with a thick cinnamon swirl baked inside and a cream cheese drizzle over the top. Grated zucchini keeps it moist while the swirl creates a bakery-style spiral when you slice.
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Prep Time 20 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup granulated sugar
  • 2 eggs
  • 0.33 cup melted butter
  • 0.33 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup zucchini, grated and squeezed dry
Cinnamon Filling
  • 0.25 cup brown sugar
  • 1.5 tbsp cinnamon
  • 1 tbsp melted butter
Cream Cheese Drizzle
  • 4 oz cream cheese softened
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 0.5 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Bake the zucchini bread
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, baking soda, baking powder, and salt together.
  3. Beat granulated sugar, eggs, melted butter, sour cream, and vanilla extract until smooth, then stir in grated zucchini that’s squeezed dry.
  4. Fold the dry ingredients into the wet mixture until just combined, stopping as soon as no dry streaks remain.
  5. Mix the cinnamon filling ingredients—brown sugar, cinnamon, and melted butter—until evenly combined and thick.
  6. Pour half the batter into the loaf pan, spoon cinnamon filling over the top, and swirl to start the spiral.
  7. Add the remaining batter, swirl again with the remaining cinnamon filling, and smooth the top lightly.
  8. Bake at 350°F for 55–65 minutes until a toothpick inserted in the center comes out clean, with the loaf top lightly browned.
  9. Cool the loaf for 15 minutes before frosting, until it is firm enough to drizzle without running off.
Make and drizzle the cream cheese
  1. Beat cream cheese drizzle ingredients—cream cheese, powdered sugar, milk, and vanilla—until smooth, thick, and pourable.
  2. Drizzle generously over the cooled loaf, letting it set into a glossy ribbon on top.

Notes

Pro tip: after grating zucchini, squeeze it very dry so the loaf bakes through instead of turning gummy. Store covered in the refrigerator up to 4 days; warm slices briefly before serving. Freezing is yes—freeze whole or sliced for up to 2 months, thaw overnight in the fridge. For a lighter option, use reduced-fat cream cheese for the drizzle while keeping the swirl and bake time the same.