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Cinnamon Roll Zucchini Bread

Cinnamon roll zucchini bread that bakes into a tender sweet zucchini loaf with a thick cinnamon swirl inside and a cream cheese drizzle on top. This cinnamon swirl loaf delivers cinnamon-roll flavor in quick-bread form, sliceable after a short cooling rest.
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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
 

Prep and dry mix
  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 until evenly combined.
Make batter and add zucchini
  1. Beat granulated sugar and eggs, then beat in melted butter, sour cream, and vanilla extract until smooth.
  2. Stir in grated zucchini and squeeze-dry zucchini so the batter looks thick and glossy with no excess liquid.
  3. Fold the dry ingredients into the wet ingredients just until no dry streaks remain, keeping the batter slightly thick.
Swirl the cinnamon filling
  1. Mix brown sugar, cinnamon, and melted butter together until it forms a crumbly cinnamon paste.
  2. Pour half the batter into the loaf pan and spoon the cinnamon filling over, then swirl gently with a knife or skewer so ribbons form.
  3. Add the remaining batter on top and swirl again, keeping the cinnamon layer visible in the slices.
Bake, cool, and drizzle
  1. Bake at 350°F for 55–65 minutes until a toothpick comes out clean.
  2. Cool the loaf for 15 minutes so the cinnamon swirl sets and the drizzle won’t melt.
  3. Beat cream cheese drizzle ingredients—cream cheese, powdered sugar, milk, and vanilla—until smooth.
  4. Drizzle the cream cheese frosting generously over the cooled loaf for a thick, glossy top.

Notes

For the cleanest cinnamon ribbons, squeeze the zucchini very dry before adding it—too much moisture can make the swirl sink. Store covered in the refrigerator up to 4 days; freeze sliced loaf for up to 2 months (thaw overnight in the fridge). For a lighter option, use low-fat sour cream and reduced-fat cream cheese to cut calories while keeping the swirl intact.