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Cinnamon Roll Zucchini Bread

Cinnamon roll zucchini bread with a thick cinnamon swirl inside a tender sweet zucchini loaf, baked until set and finished with a cream cheese drizzle. This cinnamon roll flavored bread combines grated, squeezed-dry zucchini for moist texture and an easy ribbon swirl in one loaf pan.
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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: 420
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 melted and cooled slightly
  • 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 melted for filling
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 and bake the loaf
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan so the batter releases cleanly after baking.
  2. Whisk all-purpose flour, baking soda, baking powder, and salt together in a bowl until evenly combined.
  3. Beat granulated sugar, eggs, melted butter, sour cream, and vanilla extract, then stir in grated squeezed dry zucchini.
  4. Fold the dry ingredients into the wet ingredients just until no dry streaks remain, keeping the batter thick.
  5. Mix brown sugar, cinnamon, and melted butter into a clumpy cinnamon filling for a visible swirl.
  6. Pour half the batter into the pan, spoon the cinnamon filling on top, and swirl it lightly with a figure-eight motion.
  7. Add the remaining batter over the swirl, then swirl again until the cinnamon ribbon is layered through the loaf.
  8. Bake at 350°F for 55–65 minutes, until a toothpick comes out clean, then remove the pan and let it rest 15 minutes to set.
Cream cheese drizzle
  1. Beat softened cream cheese, powdered sugar, milk, and vanilla until smooth, then drizzle generously over the cooled loaf for a glossy finish.

Notes

For the cleanest cinnamon swirl, keep the zucchini well squeezed so the batter stays thick and bakes without excess moisture. Store the loaf covered in the refrigerator up to 4 days; freeze slices up to 2 months (drizzle after thawing for best texture). For a dairy-light option, use lactose-free cream cheese and sour cream to keep the frosting creamy and the loaf moist.