Cinnamon Roll Zucchini Bread
Cinnamon roll zucchini bread is your new favorite quick bread. Learn how to bake this sweet and soft delight.
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Equipment
- 2 Small mixing bowls
Ingredients
- 1 cup Sugar
- 1/2 cup Coconut oil
- 2 Eggs
- 2 tsp Vanilla extract
- 1¾ cups Flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Sea salt
- 1½ cups Zucchini, shredded and drained
- 2 tsp Cinnamon
- 1/2 cup Brown sugar
- 1/4 cup Butter, melted
- 1/2 cup Powdered sugar
- 1-2 tbsp Heavy cream
Instructions
- Preheat the oven to 350℉.
- In the large mixing bowl, combine:1 cup Sugar1/2 cup Coconut oil2 Eggs2 tsp Vanilla extract1¾ cups Flour1 tsp Baking powder1/2 tsp Baking soda1/2 tsp Sea salt
- Gently fold the shredded zucchini into the batter.
- In the small mixing bowl, combine the melted butter, brown sugar, and cinnamon.
- Grease the bread pan and pour 1/3 of the batter from the large bowl into the breadpan.
- Pour half of the cinnamon sugar mixture into the bread pan and lightly spread to create a cinnamon sugar layer.
- Pour another 1/3 of the batter into the bread pan and then pour the remainder of the cinnamon sugar on top of the batter. Spread again to create a thin layer.
- Pour the remaining batter on top, spreading to cover the cinnamon sugar layer.
- Bake in the preheated oven for one hour or until a toothpick inserted in the middle comes out clean.
- Remove to a cooling rack and allow to cool for at least 30 minutes before icing.
- In a small mixing bowl, combine the powdered sugar and heavy cream.
- Remove the cinnamon roll zucchini bread from the bread pan and drizzle the icing over the top.
Nutrition
Serving: 1sliceCalories: 280kcal
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