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Cinnamon Roll Zucchini Bread with Cream Cheese Drizzle

Cinnamon roll zucchini bread with cream cheese drizzle is a bakery-style loaf that bakes up moist and tender with cinnamon-sugar swirls. A simple cream cheese glaze adds a thick, pourable finish after the bread cools completely.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Zucchini Bread
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 2 cup shredded zucchini excess moisture squeezed out
  • 0.5 cup unsalted butter softened
  • 0.5 cup light brown sugar
  • 0.25 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 0.5 cup sour cream
Cinnamon Swirl
  • 0.33 cup brown sugar
  • 1.5 tsp ground cinnamon
  • 2 tbsp melted butter
Cream Cheese Drizzle
  • 4 oz cream cheese softened
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep the oven and loaf pan
  1. Preheat the oven to 350°F (175°C). Set out a 9×5-inch loaf pan.
  2. Grease the loaf pan and line it with parchment paper. Make sure the paper extends up the sides for easy lifting.
Make the batter
  1. Whisk together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. Mix until the dry spices are evenly distributed.
  2. Beat unsalted butter and both sugars until fluffy. This should look lighter in color and smoother in texture.
  3. Beat in the eggs one at a time, then mix in vanilla extract and sour cream. Stop once the batter looks uniform.
  4. Fold in the shredded zucchini, squeezing out excess moisture beforehand. Fold gently to keep the batter airy.
  5. Stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
Add the cinnamon swirl
  1. Mix brown sugar, ground cinnamon, and melted butter in a small bowl. Stir until the mixture looks like wet crumbs.
  2. Pour half the batter into the loaf pan, sprinkle with half the cinnamon mixture, and repeat with remaining batter. Swirl gently with a knife to create ribbons.
Bake
  1. Bake at 350°F (175°C) for 55–65 minutes. The loaf is done when a toothpick inserted into the center comes out clean.
Finish and serve
  1. Cool completely before glazing. This helps the drizzle set instead of soaking in.
  2. Whisk cream cheese, powdered sugar, milk, and vanilla extract until smooth, then drizzle generously over the loaf. Slice and serve.

Notes

Pro tip: squeeze the shredded zucchini well (and blot if needed) so the loaf bakes up tender, not wet. Store covered in the refrigerator for up to 4 days; freeze wrapped slices for up to 2 months. For a lighter option, use low-fat cream cheese in the drizzle and reduce milk by 1 tbsp if it looks too thin.