Cinnamon Roll Zucchini Bread

From: Jenn@eatcakefordinner


1/4 c. unsalted butter, room temperature

3/4 c. sugar

2 tsp. vanilla

2 eggs

3/4 c. non-fat plain Greek Yogurt

1 c. shredded zucchini (I peel half of mine)

1 3/4 c. all-purpose flour

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt


Cinnamon Swirl Layer

2 1/2 Tbl. sugar

2 1/2 Tbl. brown sugar

2 tsp. cinnamon

1 Tbl. water


Vanilla Icing

1/2 c. powdered sugar

1 tsp. vanilla

1-2 tsp. milk


Preheat oven to 350 degrees.  Line a 9x5-inch bread pan with parchment paper, leaving a slight overhang, and spray with cooking spray; set aside.  In a large bowl, beat the butter, sugar and vanilla using an electric mixer until creamy.  Add the eggs, one at a time, beating well after each addition.  Add the yogurt and mix well.  Stir in the shredded zucchini.  In a separate medium bowl, combine the flour, baking powder, baking soda and salt.  Add dry ingredients to wet and stir together until just combined.   


Spread half of the batter into prepared bread pan.  Stir together all of the cinnamon swirl layer ingredients and spread over batter, leaving a small border around the edge.  Top with remaining bread batter and spread out evenly. Bake in preheated oven for 46-50 minutes or until a toothpick inserted in the center comes out clean.  As the bread bakes, it will create swirls of cinnamon sugar throughout.  Remove from oven and cool in pan 10 minutes, then remove from pan and cool completely then top with vanilla icing.


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 tiny bit more milk.  Pour over cooled bread.