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Moist Snickerdoodle Zucchini Bread Recipe with Easy Cinnamon Sugar Swirl

Moist Snickerdoodle Zucchini Bread - featured image
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A moist and tender zucchini bread with a warm cinnamon sugar swirl that adds a sweet, snickerdoodle cookie flavor. Perfect for breakfast, snacks, or potlucks, this recipe sneaks veggies into dessert with a comforting twist.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour (or 1:1 gluten-free baking flour for gluten-free option)
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ cup (115g) unsalted butter, softened (or coconut oil for dairy-free)
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 ½ cups (150g) grated zucchini, squeezed dry
  • ¼ cup (60ml) whole milk or almond milk
  • ⅓ cup (67g) granulated sugar (for cinnamon sugar swirl)
  • 1 tbsp ground cinnamon (for cinnamon sugar swirl)
  • Optional: pinch of nutmeg or allspice (for cinnamon sugar swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line with parchment paper.
  2. Grate 1 ½ cups zucchini and squeeze out excess moisture using a towel or cheesecloth. Set aside.
  3. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
  4. In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 3 minutes.
  5. Beat in eggs one at a time, then stir in vanilla extract.
  6. Gradually add dry ingredients to wet mixture, alternating with milk, starting and ending with dry ingredients. Mix gently until combined.
  7. Fold grated zucchini into the batter gently.
  8. In a small bowl, mix granulated sugar, cinnamon, and optional nutmeg or allspice for the cinnamon sugar swirl.
  9. Pour half the batter into the prepared pan and smooth out. Sprinkle half the cinnamon sugar mixture evenly over the batter.
  10. Add remaining batter on top, then sprinkle the rest of the cinnamon sugar. Use a knife or skewer to gently swirl through the layers.
  11. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if top browns too quickly.
  12. Cool bread in the pan for 15 minutes, then transfer to a cooling rack to cool completely.

Notes

Squeeze zucchini dry to avoid soggy bread. Use room temperature eggs and butter for better texture. Swirl cinnamon sugar gently to create a beautiful pattern without blending it too much. Tent with foil if top browns too fast. Can substitute gluten-free flour and dairy-free ingredients for dietary needs. Muffin variation: bake at 350°F for 20-25 minutes.

Nutrition

Keywords: zucchini bread, snickerdoodle, cinnamon sugar swirl, moist bread, easy zucchini recipe, fall baking, quick bread, vegetarian, gluten-free option

Find it online: https://freshforkful.com/moist-snickerdoodle-zucchini-bread-recipe-with-easy-cinnamon-sugar-swirl/