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Tender Snickerdoodle Zucchini Bread Recipe with Brown Sugar Cinnamon Swirl

snickerdoodle zucchini bread - featured image
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A tender, moist zucchini bread with a cozy snickerdoodle-inspired brown sugar cinnamon swirl that melts in your mouth. Perfect for a quick, comforting treat that’s a crowd-pleaser.

Ingredients

Scale
  • 2 cups (about 240g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 2 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil or melted butter
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (about 225g) grated zucchini, squeezed dry
  • For the brown sugar cinnamon swirl:
  • ½ cup (100g) packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon unsalted butter, melted

Instructions

  1. Grate about 1 ½ cups of zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
  2. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. In a separate bowl, beat the eggs with granulated sugar and brown sugar until combined and slightly fluffy (about 2 minutes). Add vegetable oil and vanilla extract, mixing well.
  5. Gradually fold the dry ingredients into the wet mixture using a rubber spatula until just combined.
  6. Gently fold in the grated zucchini.
  7. In a small bowl, mix the brown sugar, cinnamon, and melted butter for the swirl until crumbly but moist.
  8. Pour half of the batter into the prepared pan and smooth the surface. Sprinkle half of the cinnamon swirl mixture evenly on top. Add the remaining batter, then top with the rest of the cinnamon swirl. Use a butter knife or skewer to gently swirl the cinnamon mixture through the batter.
  9. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  10. Let the bread cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Squeeze zucchini dry to avoid soggy bread. Do not overmix batter to keep bread tender. Tent with foil if top browns too quickly. Cool completely before slicing for best swirl definition. For gluten-free, substitute flour with almond or gluten-free blend. For dairy-free, use coconut oil and vegan butter.

Nutrition

Keywords: zucchini bread, snickerdoodle, cinnamon swirl, quick bread, brown sugar, moist bread, easy baking, comfort food

Find it online: https://tastypierecipes.com/tender-snickerdoodle-zucchini-bread-recipe-with-brown-sugar-cinnamon-swirl-easy-and-perfect/