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Cinnamon Roll Zucchini Bread

Cinnamon roll zucchini bread with a thick cinnamon swirl inside and a creamy cream cheese drizzle over the top. This sweet zucchini loaf bakes up tender and moist, then gets a smooth frosting-like ribbon for 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: 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 Dutch oven

Method
 

Prep the pan and dry ingredients
  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.
Make the batter and cinnamon filling
  1. Beat granulated sugar, eggs, melted butter, sour cream, and vanilla extract until smooth, then stir in the grated squeezed zucchini.
  2. Fold the dry ingredients into the wet ingredients until just combined.
  3. Mix brown sugar, cinnamon, and melted butter to form the cinnamon filling.
Swirl and bake
  1. Pour half the batter into the pan, spoon the cinnamon filling over the top, and swirl gently to make a visible cinnamon ribbon.
  2. Add the remaining batter on top, then swirl again so the cinnamon swirl runs through the loaf.
  3. Bake at 350°F for 55–65 minutes, until a toothpick comes out clean (no wet batter).
  4. Cool the loaf for 15 minutes, until it is warm but not hot to the touch.
Frost and finish
  1. Beat the softened cream cheese drizzle ingredients until smooth.
  2. Drizzle generously over the cooled loaf for a thick, creamy cinnamon-roll finish.

Notes

For the best texture, squeeze the grated zucchini very dry so the quick bread bakes through without turning gummy. Store tightly covered in the refrigerator for up to 4 days; rewarm slices in the microwave for 10–15 seconds. Freezing is yes—freeze without the drizzle (or freeze slices cooled completely) for up to 2 months. If you want a lower-sugar option, use a 1:1 powdered sugar substitute for the drizzle and keep the loaf batter sugar as written.