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Cinnamon Roll Zucchini Bread

Cinnamon roll zucchini bread with a thick cinnamon swirl and creamy cream cheese drizzle. A sweet zucchini loaf bakes up tender and moist, then gets a quick frosting drizzle over the cooled loaf.
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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
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 0.5 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Prep the loaf pan and dry ingredients
  1. Preheat oven to 350°F and grease a 9x5 loaf pan, keeping the pan ready for batter. Set it aside so the next steps can move quickly.
  2. Whisk all-purpose flour, baking soda, baking powder, and salt together in a bowl until evenly mixed. The dry ingredients should look uniform with no visible clumps.
Make the zucchini batter and filling
  1. Beat granulated sugar, eggs, melted butter, sour cream, and vanilla extract until smooth. The mixture should look thicker and cohesive before zucchini goes in.
  2. Stir in grated squeezed zucchini so the batter turns speckled and moist. Mix just until zucchini is evenly incorporated.
  3. Fold the dry ingredients into the wet mixture until just combined. Stop mixing as soon as you no longer see dry flour for a tender loaf.
  4. Mix brown sugar, cinnamon, and melted butter together for the cinnamon filling. It should form a thick, spreadable mixture.
Swirl and bake
  1. Pour half the batter into the prepared loaf pan and spoon the cinnamon filling on top. Aim for a continuous layer so the swirl stays thick.
  2. Swirl the cinnamon filling through the batter with a gentle motion, then add remaining batter on top. Repeat the swirl so both layers show a cinnamon pattern at the cut end.
  3. Bake at 350°F for 55–65 minutes until a toothpick comes out clean. The loaf should be set through the center with a light golden top.
  4. Cool the loaf for 15 minutes before frosting. Letting it cool prevents the drizzle from melting off completely.
Cream cheese drizzle
  1. Beat cream cheese drizzle ingredients (cream cheese, powdered sugar, milk, and vanilla) until smooth. The mixture should pour in thick ribbons when lifted.
  2. Drizzle generously over the cooled loaf. Finish with visible streaks so the cinnamon swirl stays the star underneath.

Notes

For the best swirl, keep the zucchini well squeezed so the batter doesn’t turn watery—patting it extra dry makes a noticeable difference in texture. Store airtight in the refrigerator up to 4 days; warm slices in the microwave for 10–20 seconds. Freezing is yes: wrap slices well and freeze up to 2 months, thaw in the fridge overnight. For a lighter option, swap 1:1 all-purpose flour for whole wheat pastry flour (texture stays tender) and use low-fat cream cheese for a slightly lower richness in the drizzle.