A sneaky way to add some veggies to your day while satisfying your sweet tooth. Warm spices, tender texture, and a drizzle of icing make them irresistible.

Cinnamon Roll Zucchini Muffins are a delicious twist on classic zucchini bread. They bring all the warm, cozy flavors of a cinnamon roll into a soft, perfectly spiced muffin. The secret is a buttery cinnamon swirl baked into every bite, adding rich flavor and a hint of indulgence. Perfect for breakfast, a snack, or a sweet treat, these muffins are a fun way to switch things up while making the most of summer’s zucchini!

Ingredients

Muffins:

1 cup shredded zucchini (squeeze out excess moisture)

1/2 cup melted unsalted butter

3/4 cup granulated sugar

1 teaspoon vanilla

1 large egg

1.5 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

Cinnamon Swirl:

1/4 cup melted butter

1/4 cup brown sugar

1 teaspoon ground cinnamon

Cream Cheese Glaze:

1/2 cup powdered sugar

1 tablespoon cream cheese, softened

1/2 teaspoon vanilla extract

2-3 tablespoons milk

Equipment Needed

Muffin Tin

Muffin Liners and Cooking Spray

Large Bowl for mixing batter

small bowl for mixing the cinnamon swirl and cream cheese frosting

Wire Rack for Cooling

Paper Towels for draining the zucchini

Steps to Drain Zucchini Using a Paper Towel:

1. Grate the Zucchini

   • Use a box grater or food processor to shred the zucchini.

2. Spread It Out

   • Lay a few layers of paper towels on a plate or clean surface.
   • Evenly spread the grated zucchini on top.

3. Press and Absorb

   • Place another layer of paper towels over the zucchini.
   • Press down firmly with your hands or the bottom of a bowl to soak up excess moisture.

Instructions:

1. Preheat oven to 350°F.  Line or grease a muffin tin.
2. Whisk together melted butter, sugar, vanilla, and egg in a bowl.
3. Stir in the shredded zucchini.
4. Whisk flour, baking powder, baking soda, salt, and cinnamon in another bowl.
5. Gradually mix dry ingredients into wet ingredients until just combined.
6. In a small bowl, mix the cinnamon swirl ingredients.
7. Fill muffin cups halfway with batter, add a teaspoon of cinnamon swirl, then top with more batter. Swirl with a toothpick.
8. Bake for 18-22 minutes or until a toothpick inserted comes out clean.
9. While the muffins cool, whisk and glaze ingredients until smooth. Drizzle over cooled muffins.

Print

Cinnamon Roll Zucchini Muffins

Satisfy your sweet tooth with these cinnamon roll zucchini muffins. Spices, tender texture, and a drizzle of icing make them irresistible.

Course Breakfast

Cuisine American

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 1 hour

Ingredients

• 1 cup shredded zucchini drained
• 1/2 cup melted butter
• 3/4 cup granulated sugar
• 1 teaspoon vanilla
• 1 egg
• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

Cinnamon Swirl

• 1/4 cup melted butter
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon

Cream Cheese Glaze

• 1/2 cup powdered sugar
• 1 tbsp cream cheese
• 1/2 teaspoon vanilla extract
• 2-3 tbsp milk

Instructions

1. Preheat oven to 350°F.  Line or grease a muffin tin.

2. Whisk together melted butter, sugar, vanilla, and egg in a bowl.

3. Stir in the shredded zucchini.

4. Whisk flour, baking powder, baking soda, salt, and cinnamon in another bowl.

5. Gradually mix dry ingredients into wet ingredients until just combined.

6. In a small bowl, mix the cinnamon swirl ingredients.

7. Fill muffin cups halfway with batter, add a teaspoon of cinnamon swirl, then top with more batter. Swirl with a toothpick.

8. Bake for 18-22 minutes or until a toothpick inserted comes out clean.

9. While the muffins cool, whisk and glaze ingredients until smooth. Drizzle over cooled muffins.

Storage:

Store leftover muffins in an airtight container at room temperature for 3 days.  You can also freeze them.  I would avoid storing in the fridge so they don’t dry out.

You should try these cinnamon roll zucchini muffins because they combine the warm, gooey flavors of a classic cinnamon roll with a muffin’s light, moist texture—plus a hidden serving of veggies! They’re perfect for breakfast on busy mornings, a cozy weekend brunch, or a sweet afternoon pick-me-up with coffee. Whether you’re sneaking more vegetables into your diet or craving a homemade treat that feels indulgent but isn’t too heavy, these muffins are a must-bake. They also make a great back-to-school snack or a thoughtful homemade gift for friends and family!

If you like this recipe, you should also try:

Olive Oil Chocolate Chip Muffins

Cinnamon Roll Pumpkin Muffins

Cinnamon Roll Applesauce Muffins

Did you make this zucchini muffin recipe?  I would love to hear how it turned out for you!  Please comment below this blog post or tag me on social media and let me know how this recipe worked out for you!  You can find me on Facebook, Instagram, Twitter, and Pinterest.