Description
A moist zucchini bread with a homemade cinnamon roll filling. The dual-layer batter balances zucchini’s natural sweetness with buttery-spiced swirls, ensuring tender, flavorful slices. Perfect for breakfast or snacks with a 5-day shelf life.
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar (white or brown)
1 cup grated zucchini (pressed)
3/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup softened butter (for filling)
1/2 cup packed brown sugar (for filling)
1 teaspoon ground cinnamon (for filling)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
Combine flour, baking soda, baking powder, salt, and 1 cup sugar in a large mixing bowl. Whisk evenly for 30 seconds.
Add pressed zucchini shreds to the dry mixture. Press to remove excess moisture before incorporating.
Transfer the zucchini mixture to a separate bowl. Add vegetable oil, eggs, and vanilla extract. Use a hand mixer to beat for 2 minutes on medium speed.
Prepare the filling by mixing softened butter, brown sugar, and cinnamon until smooth. Store in a piping bag or small spoon for layering.
Pour half the zucchini batter into the prepared pan. Spread the cinnamon filling evenly over the batter. Add the remaining batter to cover the filling. Bake for 55-60 minutes until golden and a toothpick inserted near the center comes out clean.
Cool completely in the pan before slicing to ensure layers set properly.
Notes
Substitute 1 cup zucchini with 1 cup grated pumpkin for seasonal variation.
Use 1/3 cup maple syrup instead of oil for reduced oil content and extra sweetness.
Allow the loaf to cool before slicing to maintain layer structure.
Store in an airtight container at room temperature for up to 5 days, or freeze for 2-3 months.
- Prep Time: 15
- Cook Time: 55
- Category: Bread recipes
- Method: Baking
- Cuisine: American