Apple Fritter Cinnamon Roll Bake Easy

Oh, friend, do I have a treat for you today! You know those endless summer zucchini hauls? The ones where you’re practically begging neighbors to take a few off your hands? Well, I’ve found the absolute best way to transform that garden abundance into pure magic. Forget plain old zucchini bread – we’re talking about my ultimate, most beloved recipe for Cinnamon Swirl Zucchini Bread.. This isn’t just a recipe; it’s a warm hug, a sweet memory, and frankly, my secret weapon against the dreaded “too much zucchini” problem. Every bite is soft, incredibly moist, and bursting with ribbons of sweet cinnamon sugar that make it feel like you’ve stumbled upon a secret coffee cake disguised as healthy-ish bread. Trust me, once you try this, you’ll never go back to the ordinary. It’s got that delightful crumb of a good quick bread, but with an unexpected burst of spice that just sings, making it truly special.

Cinnamon Swirl Zucchini Bread.

This incredibly moist and flavorful cinnamon swirl zucchini bread is the ultimate way to enjoy your summer zucchini bounty! A tender, spiced bread with a generous ribbon of cinnamon-sugar swirl and an optional vanilla glaze.

Prep Time:
20 minutes

Cook Time:
50-60 minutes

Total Time:
1 hour 20 minutes.

Yields:
1 Loaf (10-12 slices): 1 lb.

Ingredients

For the Zucchini Bread:

• 2 cups (240g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 cup (200g) granulated sugar
• ½ cup (100g) packed light brown sugar
• ½ cup (120ml) vegetable oil (or melted coconut oil)
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 cups (approx. 2 medium) shredded zucchini, lightly packed (do NOT squeeze out moisture)

For the Cinnamon Swirl:

• ¼ cup (50g) granulated sugar
• 1 tablespoon ground cinnamon
• 1 tablespoon all-purpose flour (helps prevent sinking)

For the Glaze (Optional):

• 1 cup (120g) powdered sugar
• 2-3 tablespoons milk (dairy or non-dairy)
• ½ teaspoon vanilla extract

Instructions

1. Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper for easy removal.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
3. Mix Wet Ingredients: In a separate medium bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined and smooth.
4. Combine: Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Don’t overmix! Fold in the shredded zucchini until evenly distributed.
5. Prepare Cinnamon Swirl: In a small bowl, mix together the ¼ cup granulated sugar, 1 tablespoon cinnamon, and 1 tablespoon flour.
6. Layer & Swirl: Pour half of the zucchini bread batter into the prepared loaf pan. Sprinkle half of the cinnamon swirl mixture evenly over the batter. Gently dollop the remaining zucchini bread batter over the cinnamon layer, then sprinkle with the remaining cinnamon swirl mixture. Take a butter knife or a skewer and gently swirl through the layers once or twice to create a pretty marbled effect. Be careful not to over-swirl!
7. Bake: Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean (a few moist crumbs are okay, but no wet batter). If the top starts to brown too quickly, you can loosely tent it with foil.
8. Cool & Glaze: Let the bread cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely. Once the bread is mostly cool, whisk together the powdered sugar, milk, and vanilla for the glaze. Drizzle generously over the top of the cooled bread.
9. Slice & Serve: Once the glaze is set, slice with a serrated knife and enjoy!

Notes

• Don’t Squeeze Zucchini: For this recipe, the moisture from the zucchini is key to a super moist bread, so don’t squeeze it out!
• Room Temperature Eggs: Using room temperature eggs helps them incorporate better into the batter, leading to a smoother, more uniform crumb.
• Storage: Store leftover bread at room temperature, tightly covered, for up to 3 days, or in the refrigerator for up to a week. It also freezes beautifully!

What Is Cinnamon Swirl Zucchini Bread?

Okay, so what exactly *is* this magical concoction? Think of it as your grandmother’s classic, comforting zucchini bread, but with a serious upgrade. It’s essentially a super moist, subtly spiced quick bread studded with fresh shredded zucchini, which, if you’re wondering, completely disappears into the background, leaving only moisture behind. The real star, though, is that glorious ribbon of cinnamon sugar that weaves its way through the entire loaf, transforming each slice into a taste of pure bliss. It’s not just a dusting on top; it’s baked right in, creating pockets of warm spice that perfectly complement the tender crumb. It’s essentially a hybrid between a traditional loaf cake and a cozy coffee cake, delivering the best of both worlds. The beauty of it is that it’s incredibly adaptable, approachable for even beginner bakers, and always a crowd-pleaser. It’s the kind of bake that makes your kitchen smell like fall, no matter the season!

Why You’ll Love This Recipe

Honestly, where do I even begin? This Cinnamon Swirl Zucchini Bread isn’t just good; it’s a game-changer. What I love most about this is how it manages to be both incredibly indulgent and secretly wholesome, thanks to all that lovely zucchini. It’s a trick I use all the time to get a little extra veggie goodness into our lives without anyone even noticing. My kids actually ask for this all the time, which, as any parent knows, is a monumental victory in itself!

• Flavor that Sings: The taste profile here is just incredible. You get the earthy, subtle sweetness of the zucchini, beautifully enhanced by warm cinnamon and a hint of nutmeg. But then, *bam!* You hit a pocket of that rich, buttery cinnamon-sugar swirl, and it’s like fireworks for your taste buds. It’s sweet, but not overly so, with just the right amount of spice to make it comforting and exciting all at once. It truly stands out from other zucchini bread recipes because of that dynamic swirl.
• Surprising Simplicity: Don’t let the stunning appearance fool you; this bread is ridiculously easy to make. It’s mostly a “wet ingredients into dry ingredients” kind of situation, and the swirl takes just an extra minute or two. You don’t need any fancy equipment, just a couple of bowls and a whisk. It’s a lifesaver on busy nights when you want something homemade but don’t have hours to spend in the kitchen. I always do this when I’m short on time but still want to impress!
• Budget-Friendly & Resourceful: This recipe makes excellent use of common pantry staples, and of course, that abundant summer zucchini. It’s a super cost-effective way to create something truly delicious and satisfying. No exotic ingredients required! It’s perfect for using up those big zucchinis from the garden or a farmer’s market haul.
• Versatility for Any Occasion: This cinnamon swirl zucchini bread truly shines at any time of day. It’s fantastic with your morning coffee, makes an elegant addition to a brunch spread, and trust me, a slice warmed up with a scoop of vanilla ice cream is an after-dinner dessert dream. It’s even perfect when you’re craving something sweet at 10 pm but don’t want to bake a whole cake. I’ve brought it to countless potlucks, and it always disappears in minutes – that’s how good it is!

How to Make Cinnamon Swirl Zucchini Bread

Quick Overview

Making this cinnamon swirl zucchini bread is a breeze, I promise! We’re talking minimal effort for maximum deliciousness. You’ll start by whisking your dry ingredients, then your wet, and bring them together before folding in that lovely zucchini. The magic happens when we layer in that irresistible cinnamon-sugar swirl, giving you those beautiful, fragrant ribbons throughout. It bakes up into a perfectly moist loaf with a golden-brown crust and a tender crumb every single time. It’s so simple, you’ll wonder why you haven’t been making it for years. The method is straightforward, designed to keep the bread incredibly moist and prevent any dryness, which is a common pitfall for some quick breads.

Ingredients

These are the goodies you’ll need to make this incredible bread come to life. Quality ingredients really do make a difference here, especially fresh zucchini!

For the Main Batter:

• 2 cups all-purpose flour: I always use unbleached for a slightly softer crumb, but regular works beautifully.
• 1 teaspoon baking soda & ½ teaspoon baking powder: Our leavening agents! They give the bread its lovely lift and tender texture. Make sure yours aren’t expired!
• 1 teaspoon ground cinnamon & ½ teaspoon ground nutmeg: These are the backbone of our spice profile. Use freshly ground nutmeg if you can, it makes a huge difference!
• ½ teaspoon salt: Balances the sweetness and enhances all the flavors. Don’t skip it!
• 1 cup granulated sugar & ½ cup packed light brown sugar: The combination of sugars gives us both sweetness and incredible moisture. Brown sugar adds a lovely caramel note.
• ½ cup vegetable oil: My go-to for super moist quick breads. You could also use melted coconut oil or a neutral-flavored oil.
• 2 large eggs: At room temperature, please! This helps them incorporate better into the batter.
• 1 teaspoon vanilla extract: A good quality vanilla makes everything taste better.
• 2 cups shredded zucchini: About 2 medium zucchini. I don’t squeeze out the moisture for this recipe; it keeps the bread extra moist!

For the Cinnamon Swirl:

• ¼ cup granulated sugar & 1 tablespoon ground cinnamon: The dynamic duo for our irresistible swirl.
• 1 tablespoon all-purpose flour: This is my little secret tip! Mixing a bit of flour into the cinnamon sugar helps prevent it from sinking completely to the bottom of the bread during baking, ensuring those beautiful ribbons.

For the Glaze:

• 1 cup powdered sugar: The base for our simple, sweet glaze.
• 2-3 tablespoons milk: Any milk works – dairy, almond, oat. Adjust for desired consistency.
• ½ teaspoon vanilla extract: A touch more vanilla just makes it perfect.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get that oven ready! Preheat your oven to 350°F (175°C). Then, grab a 9×5-inch loaf pan. I always grease mine really well with butter or cooking spray, then dust it lightly with flour. You can also line it with parchment paper, leaving an overhang on the sides – it makes pulling the finished loaf out a dream! This step is crucial; nobody wants a stuck loaf of bread.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together your flour, baking soda, baking powder, ground cinnamon, nutmeg, and salt. Whisking ensures everything is evenly distributed, so you don’t end up with a pocket of salt or too much leavening in one spot. This step truly matters for a uniform rise and flavor.

Step 3: Mix Wet Ingredients

Now for the wet stuff! In a separate, medium-sized bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. You want this mixture to be smooth and well combined. Making sure your eggs are at room temperature really helps them emulsify better with the oil and sugars, leading to a much smoother batter.

Step 4: Combine

Pour the wet ingredients into your bowl of dry ingredients. Using a spoon or a spatula, gently stir until *just* combined. And I mean *just* combined – a few lumps are totally fine! Overmixing is the enemy of tender quick breads; it develops the gluten too much, leading to a tough bread. Once it’s mostly mixed, fold in your shredded zucchini until it’s evenly distributed throughout the batter. Don’t squeeze the zucchini, all that moisture is going straight into your bread!

Step 5: Prepare Filling

In a small bowl, whisk together the ¼ cup granulated sugar, 1 tablespoon ground cinnamon, and 1 tablespoon all-purpose flour. That little bit of flour is my secret weapon; it helps the cinnamon sugar stay suspended in the bread, creating those beautiful swirls instead of sinking to the bottom. It’s a trick I learned after years of making swirled breads and realizing my cinnamon always vanished!

Step 6: Layer & Swirl

This is where the artistry happens! Spoon about half of your zucchini bread batter into the prepared loaf pan, spreading it out evenly. Then, sprinkle half of your cinnamon swirl mixture over this layer. Now, gently dollop the remaining zucchini bread batter over the cinnamon layer, trying your best to cover it without disturbing the layer too much. Finish by sprinkling the rest of the cinnamon swirl mixture on top. Grab a butter knife or a skewer and gently swirl it through the layers once or twice. You’re aiming for a beautiful marbled effect, not a completely mixed batter, so resist the urge to over-swirl!

Step 7: Bake

Pop your loaf pan into the preheated oven. Bake for about 50-60 minutes. You’ll know it’s done when the top is golden brown, maybe a little cracked, and a wooden skewer or toothpick inserted into the center comes out clean (a few moist crumbs are perfectly acceptable, but no wet batter!). Every oven is a little different, so keep an eye on it. If you notice the top browning too quickly, you can loosely tent it with a piece of aluminum foil to prevent over-browning. This is a critical step for that perfect tender crumb!

Step 8: Cool & Glaze

Once baked, let the bread cool in the pan for about 10-15 minutes. This allows it to set up and makes it easier to remove. Then, carefully lift it out (especially easy if you used parchment paper!) and transfer it to a wire rack to cool completely. While it’s cooling, whisk together your powdered sugar, milk, and vanilla extract for the glaze. I like a medium-thick glaze, so I adjust the milk a tablespoon at a time. Once the bread is mostly cool – not scorching hot, but still a little warm – drizzle that gorgeous glaze all over the top. It’ll set beautifully.

Step 9: Slice & Serve

After the glaze has had a chance to set up a bit (or you can just dig right in, I won’t tell!), grab a serrated knife. It’s the best tool for getting clean, beautiful slices of quick bread. This cinnamon swirl zucchini bread is absolutely divine served slightly warm, but it’s equally delicious at room temperature. The smell alone brings everyone to the kitchen, so be ready to share!

What to Serve It With

Oh, this cinnamon swirl zucchini bread is so wonderfully versatile, it’s truly happy wherever it lands! I’ve made this countless times, and it never fails to pair beautifully with so many things. It’s truly a chameleon of deliciousness.

For Breakfast: My absolute favorite way to enjoy a slice of this bread is slightly warmed, with a generous smear of cream cheese. Imagine that, alongside a steaming mug of strong coffee or a fragrant cup of Earl Grey tea. It’s the perfect start to a slow weekend morning, especially when you want something comforting and a little sweet. A side of fresh berries or sliced oranges would also be delightful for a pop of freshness.

For Brunch: Elevate your brunch spread by serving slices of this bread alongside a frittata or a light quiche. It adds that touch of homemade sweetness that everyone craves. It’s also fantastic with a simple fruit salad, some Greek yogurt, and a drizzle of honey. For beverages, mimosas or a sparkling elderflower spritz would be lovely complements.

As Dessert: If you’re feeling a little extra, warm a slice slightly and serve it with a scoop of really good vanilla bean ice cream. The warm bread, melting ice cream, and that cinnamon swirl create pure magic. A dusting of extra cinnamon on top or a tiny drizzle of caramel sauce wouldn’t hurt either! This is perfect when you’re craving something sweet at 10pm but don’t want to bake a whole cake.

For Cozy Snacks: A thick slice of this bread, especially on a chilly afternoon, is heavenly with a mug of chai tea or hot chocolate. It’s the ultimate comfort food, perfect for snuggling up with a good book. It’s also excellent packed in lunchboxes for a sweet treat that’s not overly indulgent. My kids specifically ask for this as an after-school snack, which means it’s always a winner!

Top Tips for Perfecting Your Cinnamon Swirl Zucchini Bread

I’ve made this Cinnamon Swirl Zucchini Bread dozens of times, and along the way, I’ve picked up a few little tricks that really make it shine. These are my go-to nuggets of wisdom to ensure your bread turns out absolutely perfect every single time. Trust me on this one, these tips are gold!

Zucchini Prep: The biggest question I get is always about the zucchini. For *this* recipe, I actually don’t squeeze out the moisture from the shredded zucchini. That natural moisture is key to achieving that incredibly tender and moist crumb we’re aiming for. If you squeeze it, your bread might end up a bit drier than intended. Just give it a coarse shred – a box grater works perfectly – and lightly pack it into your measuring cup. If you have extra-large, very watery zucchini, you *might* blot it gently, but usually, it’s not necessary. I learned this trick after years of making it and finding the squeezed versions were just… missing something.

Mixing Advice: When combining your wet and dry ingredients, remember this mantra: don’t overmix! Overmixing develops the gluten in the flour too much, leading to a tough, rubbery bread. You want to stir just until the flour streaks disappear – a few lumps are absolutely fine and even desirable. The less you mix, the more tender your bread will be. This is a common mistake I made early on, and it makes all the difference.

Swirl Customization: Want to play with that gorgeous swirl? You totally can! For a more intense cinnamon flavor, you can slightly increase the cinnamon in the swirl mixture. For a bolder visual, try dividing your batter into three layers instead of two, with two layers of cinnamon sugar in between. Or, for a truly decadent twist, consider replacing the cinnamon sugar swirl with a cream cheese swirl. Simply beat together 4 oz softened cream cheese, ¼ cup sugar, 1 egg yolk, and ½ tsp vanilla, then dollop and swirl. It’s an extra step but oh-so-worth-it!

Ingredient Swaps:

• Flour: You can experiment with using half whole wheat flour for a nuttier flavor and a slightly denser texture. I’ve tested this with half whole wheat and it works really well!
• Oil: If you’re out of vegetable oil, melted coconut oil (neutral flavor), or even applesauce (replace up to half the oil for a lower-fat option) can work. Just know that applesauce might alter the texture slightly, making it a bit more cake-like.
• Add-ins: Feel free to fold in ½ cup of chopped walnuts or pecans, chocolate chips, or even dried cranberries for extra flavor and texture. My family loves it with mini chocolate chips sometimes!
• Spices: If you don’t have nutmeg, allspice or ginger can be lovely substitutions or additions for a different spice profile.

Baking Tips:

• Oven Positioning: Always bake your quick breads on the middle rack of your oven for even heat distribution.
• Doneness Test: The toothpick test is your best friend. Insert a wooden skewer or toothpick into the very center of the loaf. If it comes out clean or with a few moist crumbs attached, it’s done. If it’s still wet, keep baking and check again in 5-minute increments.
• Golden Top: If your bread is browning too quickly on top before it’s cooked through, simply loosely tent it with aluminum foil. This protects the crust while allowing the interior to finish baking.

Glaze Variations: The simple vanilla glaze is classic, but you can definitely jazz it up! For a citrus kick, add a teaspoon of lemon or orange zest to the glaze. For an even richer experience, try a cream cheese glaze – just beat together 4 oz softened cream cheese, 2 cups powdered sugar, 2-3 tablespoons milk, and 1 tsp vanilla until smooth. This is perfect when you want an extra layer of decadence! You can also omit the glaze entirely for a slightly less sweet bread, or simply dust with powdered sugar. The bread is fantastic on its own!

Storing and Reheating Tips

You’ve put all that love into making this incredible cinnamon swirl zucchini bread, so let’s make sure it stays fresh and delicious for as long as possible! I’ve tested these methods extensively, and they’re foolproof.

Room Temperature: If you’re planning to devour this bread within a couple of days (and let’s be real, that’s usually the case at my house!), it’s perfectly happy stored at room temperature. Once it’s completely cool, wrap the loaf tightly in plastic wrap, or place it in an airtight container. It will stay wonderfully moist and fresh for about 2-3 days. I always do this when I know we’ll be nibbling on it throughout the week.

Refrigerator Storage: If you want to extend its life a bit longer, or if you live in a particularly warm climate, pop it in the fridge. Again, make sure it’s wrapped tightly in plastic wrap or stored in an airtight container. It’ll keep well in the refrigerator for up to one week. Chilled slices are surprisingly good too, especially on a hot day!

Freezer Instructions: This cinnamon swirl zucchini bread freezes beautifully, making it perfect for meal prep or having a treat on hand.

• To Freeze Whole: Once the bread is completely cool (and *before* glazing, if you plan to glaze it later!), wrap it tightly in plastic wrap, then an additional layer of aluminum foil. Label and date it. It will keep well in the freezer for up to 3 months.
• To Freeze Sliced: For easy grabbing, slice the cooled bread first. You can place parchment paper between slices to prevent sticking, then wrap the entire stack tightly in plastic wrap and foil.
• Thawing: To enjoy, simply unwrap the frozen bread and let it thaw at room temperature for a few hours. For a quicker thaw, you can gently warm individual slices in the microwave for 15-30 seconds, or in a toaster oven.

Glaze Timing Advice: If you plan to freeze your bread, I highly recommend waiting to apply the glaze until *after* it has thawed. This ensures the glaze remains smooth and shiny, rather than getting absorbed or becoming watery during the thawing process. If you’re storing at room temperature or in the fridge, glazing ahead of time is perfectly fine. The glaze might soften a bit, but it will still be delicious.

Frequently Asked Questions

Final Thoughts

So there you have it, my dear friend! My absolute favorite recipe for Cinnamon Swirl Zucchini Bread. It’s truly a recipe that brings joy to the kitchen and comfort to the soul. That perfect balance of tender, moist bread with those fragrant ribbons of cinnamon sugar is just something else. It’s truly special, and I promise it’s going to become a staple in your home just like it is in mine. Whether you’re drowning in garden zucchini or just craving a wonderfully spiced, cozy bake, this recipe is your answer. I really hope you give it a try – I can’t wait to hear how yours turns out! If you love quick breads and cozy flavors, you might also enjoy my Apple Cinnamon Bread or my super simple Banana Nut Bread recipes. Happy baking, and don’t forget to share your creations in the comments below!

apple fritter cinnamon roll

Apple Fritter Cinnamon Roll Bake is an easy apple brunch recipe that's like a monkey bread and a bubble-up bake all in one! Perfect for a delicious breakfast or dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 medium apples peeled, cored, and diced small (about 1.5 cups)
• 1 tablespoon brown sugar
• 0.5 teaspoon ground cinnamon
• 1 tablespoon water
• 1 can Pillsbury Grands! Cinnamon Rolls 5 rolls

Topping

• 5 tablespoons unsalted butter melted
• 0.33 cup packed brown sugar
• 1 tablespoon heavy whipping cream or milk optional, for glaze

Method

 

Preparation Steps

1. Preheat oven to 350°F. Spray a 9-inch pie plate or pan with nonstick cooking spray.
2. Place small diced apples, 1 tablespoon brown sugar, ground cinnamon, and 1 tablespoon of water in a small bowl. Stir. Cover loosely with plastic wrap and cook on high power for 2-3 minutes, or until apples are just slightly translucent. Drain well.
3. While the apples are cooking, cut each cinnamon roll into 6 pieces. They'll fall apart a little, that's okay. Sprinkle the pieces evenly in the prepared pan. Once the apples are done, drain them well and sprinkle them over the cinnamon roll pieces.
4. Stir the melted butter and 1/3 cup brown sugar together, then pour over the top of the apples and cinnamon rolls. Bake for 28-33 minutes or until cooked through in the center.
5. Just before serving, place the icing that came with the cinnamon rolls in a small bowl. Heat for about 10 seconds so it's pourable. Stir in heavy whipping cream (or milk) to make it more of a glaze, then pour over the top of the casserole. Serve warm or room temperature.
6. Store tightly covered in refrigerator for up to 2 days.

Notes

This easy casserole combines the flavors of apple fritters and cinnamon rolls for a delightful treat. Great for breakfast, brunch, or dessert.