Cinnamon Roll Zucchini Bread

Yes, the zucchini crop continues. Today I tried a sweet treat; a zucchini quick bead twist. As the bread bakes, it will create swirls of cinnamon sugar throughout.  By the way, Barry says "it's the best zucchini bread ever." Yum!

Cinnamon Roll Zucchini Bread   Makes 1 regular loaf or 3 smaller

Bread

1/4 cup (1/2 stick) unsalted butter, room temperature

3/4 cup granulated sugar

2 teaspoons vanilla

2 eggs

3/4 cup sour cream

1 cup shredded zucchini (seeds removed)

1 3/4 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

Cinnamon Swirl Layer

2 1/2 tablespoons granulated sugar

2 1/2 tablespoons packed brown sugar

2 teaspoons ground cinnamon (preferably high oil cinnamon)

1 tablespoon water

Vanilla Icing  (I did double the amounts in order to top 3 smaller loaves)

1/2 cup powdered sugar

1 teaspoon vanilla

1 to 2 teaspoons milk

1. Preheat oven to 350°. Spray a non-stick  9x5-inch bread pan with pan release or several smaller ones. (I used three 3x5½-inch baking pans.)
2. In a large mixing bowl, beat the butter, sugar and vanilla until creamy.  
   
3. Add the eggs, one at a time, beating well after each addition.  
   
4. Add the sour cream and mix well.  
5. Stir in the shredded zucchini.  
   
6. In a separate medium bowl, combine the flour, baking powder, baking soda and salt.
   
7. Add dry ingredients to wet and stir together until just combined.   
8. Spread half of the batter into prepared bread pan.  
9. Stir together all of the cinnamon swirl layer ingredients and spread over batter, leaving a small border around the edge.
   
   
   
   
10. Top with remaining bread batter and spread out evenly.
11. Bake in preheated oven for 45 to 50 minutes; 30 to 35 minutes for small loaves or until a toothpick inserted in the center comes out clean, or an instant read thermometer registers 200 to 209° (the most accurate way to test for doneness. Remove from oven and cool in pan 10 minutes, then remove from pan and cool completely then top with vanilla icing.

    

    In addition to checking the internal temperature, I ran a knife around the edges of each pan so the bread would be easy to release.

12. For the Vanilla Icing: Combine powdered sugar, vanilla and 1 teaspoon of milk and stir together until smooth.  If it's too thick, add a little more milk. Pour over cooled bread.   
    

Recipe without photos . . .

Cinnamon Roll Zucchini Bread    Makes 1 regular loaf or 3 smaller

Bread

1/4 cup (1/2 stick) unsalted butter, room temperature

3/4 cup granulated sugar

2 teaspoons vanilla

2 eggs

3/4 cup sour cream 

1 cup shredded zucchini (seeds removed)

1 3/4 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

Cinnamon Swirl Layer 

2 1/2 tablespoons granulated sugar

2 1/2 tablespoons packed brown sugar

2 teaspoons ground cinnamon (preferably high oil cinnamon)

1 tablespoon water

Vanilla Icing (I did double the amounts in order to top 3 smaller loaves)

1/2 cup powdered sugar

1 teaspoon vanilla

1 to 2 teaspoons milk

1. Preheat oven to 350°. Spray a non-stick  9x5-inch bread pan with pan release or several smaller ones. (I used three 3x5½-inch baking pans.)
2. In a large mixing bowl, beat the butter, sugar and vanilla until creamy.  
3. Add the eggs, one at a time, beating well after each addition.  
4. Add the sour cream and mix well.  
5. Stir in the shredded zucchini.  
6. In a separate medium bowl, combine the flour, baking powder, baking soda and salt.  
7. Add dry ingredients to wet and stir together until just combined.   
8. Spread half of the batter into prepared bread pan.  
9. Stir together all of the cinnamon swirl layer ingredients and spread over batter, leaving a small border around the edge.  
10. Top with remaining bread batter and spread out evenly.
11. Bake in preheated oven for 45 to 50 minutes; 30 to 35 minutes for small loaves or until a toothpick inserted in the center comes out clean, or an instant read thermometer registers 200 to 209° (the most accurate way to test for doneness. Remove from oven and cool in pan 10 minutes, then remove from pan and cool completely then top with vanilla icing.
12. For the Vanilla Icing: Combine powdered sugar, vanilla and 1 teaspoon of milk and stir together until smooth.  If it's too thick, add a little more milk. Pour over cooled bread.