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Cinnamon Roll Zucchini Bread

Cinnamon roll zucchini bread with a thick cinnamon swirl inside a tender sweet zucchini loaf, then finished with a cream cheese drizzle. It’s the cinnamon roll reimagined as an easy quick bread: bake until the center sets, cool, and drizzle for a glossy top.
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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: 320
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
  • 1 9x5 loaf pan

Method
 

Bake the cinnamon swirl zucchini loaf
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan, leaving no dry spots on the corners for easy release.
  2. Whisk all-purpose flour, baking soda, baking powder, and salt together in a mixing bowl until evenly combined.
  3. Beat granulated sugar and eggs, then beat in melted butter, sour cream, and vanilla extract until smooth, glossy, and thick.
  4. Stir in zucchini, grated and squeezed dry until the batter looks evenly speckled without excess water.
  5. Fold the dry ingredients into the wet ingredients just until combined, stopping as soon as no dry streaks remain for a tender crumb.
  6. Mix brown sugar, cinnamon, and melted butter for the cinnamon filling until it forms a thick, spreadable paste.
  7. Pour half the batter into the loaf pan, spoon the cinnamon filling over the top, and swirl gently with a knife or skewer so it streaks through.
  8. Add the remaining batter, then swirl again to create a thicker cinnamon roll ribbon through the center.
  9. Bake at 350°F for 55–65 minutes until a toothpick comes out clean or with a few moist crumbs, then cool 15 minutes in the pan.
Make and drizzle the cream cheese frosting
  1. Beat cream cheese softened with powdered sugar until smooth and free of lumps.
  2. Beat in milk and vanilla until the drizzle is pourable, then drizzle generously over the cooled loaf with a slow zigzag for an even coat.

Notes

Squeeze the grated zucchini firmly so the loaf bakes up tender instead of gummy; if it feels wet, press it again. Store tightly covered in the fridge for up to 4 days, or freeze sliced portions for up to 2 months. For a lighter option, use low-fat sour cream and reduced-fat cream cheese—texture stays moist and the swirl remains intact.