Moist cinnamon roll zucchini bread with a gooey cinnamon sugar swirl and sweet vanilla icing.

Scale

¼ cup unsalted butter, softened

¾ cup granulated sugar

2 teaspoons vanilla extract

2 large eggs

2 cups grated zucchini

1½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

⅓ cup brown sugar

1 teaspoon ground cinnamon

½ cup powdered sugar

1 teaspoon milk

¼ teaspoon vanilla extract

1. Preheat oven to 350°F and grease loaf pan

2. Cream butter and sugar until fluffy

3. Add eggs and vanilla and mix well

4. Stir in grated zucchini

5. Mix dry ingredients separately

6. Combine wet and dry ingredients gently

7. Layer batter and cinnamon mixture

8. Swirl with knife

9. Bake 45–55 minutes

10. Cool and drizzle icing

Do not overmix batter

Let bread cool before icing

Store in airtight container