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Cinnamon Roll Zucchini Bread

Cinnamon roll zucchini bread with a thick cinnamon swirl inside and a cream cheese drizzle over top. This sweet zucchini loaf bakes up tender and moist, with a cinnamon roll flavor in quick-bread form.
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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: 360
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
 

Prep and bake
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan, so the batter won’t stick. You should see a thin, even coating across the pan.
  2. Whisk all-purpose flour, baking soda, baking powder, and salt together in a mixing bowl until evenly combined. The mixture should look uniform in color with no pale streaks.
  3. Beat granulated sugar, eggs, melted butter, sour cream, and vanilla extract until smooth and cohesive. The batter should look glossy and thick enough to hold briefly on the beater.
  4. Stir in grated and squeezed dry zucchini until it’s evenly dispersed through the batter. There should be no dry zucchini clumps.
  5. Fold the dry ingredients into the wet mixture until just combined. Stop as soon as you no longer see flour pockets for a tender crumb.
  6. Mix the brown sugar, cinnamon, and melted butter together to form a thick, crumbly filling. The cinnamon should look evenly mixed throughout.
  7. Pour half the batter into the loaf pan and spoon the cinnamon filling over it, then swirl to distribute. Use a gentle twisting motion and a visible spiral trail.
  8. Add the remaining batter and swirl again on top to create a second cinnamon layer. Aim for marbling so the swirl is visible at the sliced end.
  9. Bake at 350°F for 55–65 minutes, until a toothpick comes out clean. The loaf should be deep golden and spring back lightly when touched.
  10. Cool the loaf for 15 minutes before frosting. The top should firm up enough to hold the drizzle.
Make the drizzle
  1. Beat the softened cream cheese, powdered sugar, milk, and vanilla until smooth and pourable. It should ribbon from a spoon without lumps.
  2. Drizzle generously over the cooled loaf. Let the icing fall in streaks so it pools slightly on the ridges.

Notes

For the most tender crumb, squeeze the grated zucchini very dry before mixing—excess moisture can turn the center gummy. Store covered in the refrigerator for up to 4 days; warm individual slices in the microwave for 10–20 seconds to revive softness. Freezing is yes: wrap tightly and freeze up to 2 months, then thaw overnight in the fridge. For a lighter option, you can swap sour cream for plain Greek yogurt (same amount) to keep it moist with slightly higher protein.