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Cozy Snickerdoodle Zucchini Bread Recipe with Easy Cinnamon Sugar Swirl

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A cozy and flavorful zucchini bread with a snickerdoodle twist and a cinnamon sugar swirl, perfect for warm mornings or afternoon snacks.

Ingredients

Scale
  • 2 cups all-purpose flour (about 240g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (optional)
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened (use dairy-free butter if needed)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
  • ½ cup sour cream or Greek yogurt
  • ¼ cup granulated sugar (for cinnamon sugar swirl)
  • 1 tablespoon ground cinnamon (for cinnamon sugar swirl)
  • 2 tablespoons unsalted butter, melted (for cinnamon sugar swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour your 9×5-inch loaf pan or line it with parchment paper.
  2. Grate the zucchini finely and squeeze out excess moisture using a clean kitchen towel.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg (if using), and salt.
  4. In another bowl, beat the softened butter and 1 cup granulated sugar until light and fluffy, about 3-4 minutes.
  5. Beat in the eggs one at a time, then mix in the vanilla extract.
  6. Stir in the sour cream or Greek yogurt and the grated zucchini until just combined.
  7. Gradually fold the dry ingredient mixture into the wet ingredients, being careful not to overmix.
  8. In a small bowl, mix together ¼ cup sugar and 1 tablespoon cinnamon for the swirl.
  9. Brush the melted butter over the bottom of the loaf pan, then sprinkle half of the cinnamon sugar mixture evenly over the butter.
  10. Pour half the batter into the loaf pan. Sprinkle the remaining cinnamon sugar over the batter, then top with the rest of the batter.
  11. Use a knife or skewer to gently swirl the cinnamon sugar through the batter.
  12. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if the top browns too quickly.
  13. Let the bread cool in the pan for about 15 minutes, then transfer to a cooling rack to cool completely.

Notes

Squeeze excess moisture from zucchini to avoid soggy bread. Use room temperature eggs and butter for best texture. Swirl cinnamon sugar gently to avoid flattening the loaf. Start checking doneness at 50 minutes to prevent overbaking. The bread freezes well once cooled.

Nutrition

Keywords: snickerdoodle, zucchini bread, cinnamon sugar swirl, cozy bread, easy zucchini bread, moist zucchini bread, cinnamon bread

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