Ummm. So this cake. I took a basic zucchini loaf cake recipe and turned it into awesome-ness by adding cinnamon bun flavoring, a layer of brown sugar and cinnamon and then iced it after baking with a vanilla icing. The zucchini helps to keep the cake moist and is a great way to sneak those veggies in! No one will probably even know there’s zucchini in this bread!
I have the most AMAZING friends! They are always dropping off fruits and nuts for me to bake with. I of course, always try and get them some of the desserts I have made with whatever they have given me to bake with as a way to say thanks. And these huge zucchinis are from my friend Regina from work. She dropped off four large zucchinis and a bunch of farm fresh eggs. I am so spoiled!
Since it it zucchini season, if you have an abundance of zucchini in your garden and are looking for ways to use it up, definitely make this loaf cake!
And that cinnamon roll flavor I was talking about? We achieve that by adding Cinnamon Bun Flavoring from Amoretti, a brown-sugar cinnamon middle swirl and top the cake off with a vanilla glaze!
If you don’t have this flavoring and still want to make this zucchini loaf cake, check the recipe for a substitute for the flavoring.
Zucchini Cinnamon Roll Loaf Cake
Print RecipeIngredients
- CAKE:
- 1 cup white granulated sugar
- 1/2 cup canola oil
- 2 eggs, room temperature
- 1-1/2 tablespoons Amoretti Cinnamon Bun Flavoring (or 1 tablespoon vanilla and 1/2 teaspoon ground cinnamon)
- 1-3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 cups finely grated zucchini (not peeled or drained of their moisture)
- BROWN SUGAR-CINNAMON LAYER:
- 1/4 cup brown sugar, packed
- 1 tablespoon flour
- 1 teaspoon cinnamon
- VANILLA GLAZE:
- 2 tablespoons melted butter
- 2 cups powdered sugar
- 1 tablespoon corn syrup
- 1/2 tablespoon vanilla extract
- 1-2 tablespoons warm water
Instructions
Preheat oven to 350-degrees and line a 9-inch x 5-inch loaf pan with foil and spray the bottom and sides with baking spray. Set aside.
PREPARE CAKE BATTER: In the bowl of a stand mixer, affixed with the paddle attachment, add the sugar, canola oil and eggs and mix until combined. Add the cinnamon bun flavoring (or listed substitute). Mix on medium speed until ingredients are incorporated. Change the mixer to low speed and add the flour, baking powder, baking soda, salt, nutmeg and cinnamon. Mix until barely combined.
Remove the bowl from the mixer and fold in the zucchini. Set aside and prepare the middle layer.
BROWN SUGAR-CINNAMON LAYER: In a small bowl, mix together the brown sugar, flour and cinnamon.
ASSEMBLE CAKE: Pour half of the batter into the prepared loaf cake pan. Add the brown sugar mixture evenly on top. Gently pour remaining batter on top of the brown sugar mixture, making sure to cover the mixture completely.
Bake cake in 350-degree oven for 60-65 minutes, or until a toothpick inserted in the middle comes out without raw batter on it. Allow cake to cool and set in the pan. Once cake has cooled completely, prepare the glaze.
VANILLA GLAZE: In a medium sized bowl, add the melted butter, powdered sugar, corn syrup, vanilla extract and water. Mix until combined. Add additional increments of powdered sugar or water to reach desired consistency (more sugar for a thicker glaze and more water if you like a light, thin glaze). Allow glaze to set for 1-2 hours before cutting into desired sized slices.
Notes
Store in an airtight container at room temperature. Cake stays fresh for 4-5 days.
XOXO,
Kelly
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3 Comments
thegardeningfoodie
July 6, 2020 at 1:33 AMKelly, I love the twist you put on this zucchini loaf. It must taste so good with the cinnamon roll filling. This will make such a yum breakfast 🙂
Katherine | Love In My Oven
July 8, 2020 at 1:18 PMLooks sooo good Kelly. That cinnamon filling would make zucchini bread SO much better! And it’s already delicious!!
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September 28, 2020 at 4:12 PM[…] Zucchini Cinnamon Roll Loaf Cake from Kelly Lynns Sweets and Treats […]