Cinnamon Roll Zucchini Bread

 

Ingredients:

 2 cups all-purpose flour

1/2 teaspoon baking soda

 1/2 teaspoon baking powder

 1/4 teaspoon salt

1 cup granulated sugar

1 cup grated fresh zucchini

 1/4 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

For the cinnamon filling:

3 tablespoons melted butter

 1/4 cup granulated sugar

 1 tablespoon ground cinnamon

For the glaze:

1 cup powdered sugar

2 tablespoons milk

➤ Step By Step:

Start by preheating your oven to 375°F (190°C). Make sure to grease a loaf pan so your bread doesn’t stick.

In a large bowl, mix the flour, baking soda, baking powder, and salt. Set that aside for now.

In another bowl, combine the sugar, grated zucchini, vegetable oil, eggs, and vanilla extract. Stir until well mixed.

Now, gradually add the dry ingredients from the first bowl into the wet mixture. Just stir until everything is combined; don’t overdo it.

Pour half of your batter into the prepared loaf pan.

In a small bowl, mix the melted butter, sugar, and ground cinnamon to create the filling. Drizzle this over the batter in the pan.

Next, spoon the remaining batter on top of the cinnamon filling.

Bake your creation for about 45-50 minutes. You’ll know it’s done when a toothpick comes out clean after being inserted into the bread.

While the bread cools, mix the powdered sugar and milk to make the glaze.

Finally, drizzle the glaze over the cooled bread before slicing and serving.

Getting my hair down tomorrow and wanted to bring Brittney a few slices.