Description
A moist zucchini bread infused with a cinnamon roll twist, featuring a delightful swirl of cinnamon filling and topped with a sweet glaze. Perfect for using up extra zucchini and satisfying your sweet tooth.
Ingredients
Scale
- For the Bread:
- 2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup sugar
- 1 cup grated fresh zucchini
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- For the Cinnamon Filling:
- 3 tbsp butter, melted
- 1/4 cup sugar
- 1 tbsp ground cinnamon
- For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, mix the dry ingredients: flour, baking soda, baking powder, and salt.
- In another bowl, mix the wet ingredients: sugar, grated zucchini, vegetable oil, eggs, and vanilla extract until well blended.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
- Prepare the cinnamon filling by mixing the melted butter, sugar, and ground cinnamon.
- Pour half of the batter into the loaf pan, drizzle half of the cinnamon filling over the batter, and swirl with a knife. Repeat with the remaining batter and cinnamon filling.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the glaze by whisking together powdered sugar and milk until smooth.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Drizzle the glaze over the cooled bread.
Notes
- Avoid overmixing the batter to prevent a tough texture.
- For added flavor, consider incorporating nuts or chocolate chips into the batter.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert/Bread
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 280 kcal
- Sugar: 28g
- Fat: 12g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g