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Cinnamon Roll Zucchini Bread

Cinnamon roll zucchini bread with a thick cinnamon swirl and a creamy cream cheese drizzle. This sweet zucchini bread bakes into a moist loaf—slice it to reveal the spiral inside for a cinnamon swirl loaf look.
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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
  • 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 stand mixer

Method
 

Bake the zucchini bread
  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 in a bowl.
  3. Beat granulated sugar, eggs, melted butter, sour cream, and vanilla extract, then stir in grated squeezed zucchini.
  4. Fold the dry mixture into the wet mixture until just combined.
  5. Mix brown sugar, cinnamon, and melted butter together to make the cinnamon filling.
  6. Pour half the batter into the pan, spoon the cinnamon filling over, and swirl it through.
  7. Add the remaining batter to the pan and swirl again for a visible cinnamon swirl layer.
  8. Bake for 55–65 minutes at 350°F until a toothpick comes out clean.
  9. Cool the loaf for 15 minutes in the pan before frosting.
Make the cream cheese drizzle
  1. Beat the softened cream cheese until smooth.
  2. Beat in powdered sugar, milk, and vanilla until the drizzle is smooth.
  3. Drizzle the cream cheese mixture generously over the cooled loaf.

Notes

For the cleanest slices, cool the loaf at least 15 minutes, then drizzle; letting it cool to room temperature helps the cinnamon swirl set. Store covered in the refrigerator for up to 4 days; freeze slices for up to 2 months. Dietary swap: use a 1:1 gluten-free all-purpose flour blend for a gluten-free version (check baking time, since loaves can bake a few minutes longer).