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Cozy Snickerdoodle Zucchini Bread Recipe with Cinnamon Swirl

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A warm, tender zucchini bread with a cinnamon brown sugar swirl that combines the nostalgic flavors of snickerdoodle cookies with moist zucchini for a cozy treat perfect for fall mornings or holiday brunches.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons cinnamon, divided (1 tsp in batter, 1 tsp in swirl)
  • ¾ cup (packed, 150g) brown sugar, split between batter and swirl
  • ¼ cup (50g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 180g) grated zucchini, squeezed dry
  • Cinnamon sugar swirl: ¼ cup brown sugar mixed with 1 teaspoon cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch (23×13 cm) loaf pan or line it with parchment paper.
  2. Shred the zucchini using a grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon. Set aside.
  4. In a separate bowl, beat the brown sugar and granulated sugar with vegetable oil until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Fold in the grated zucchini evenly.
  6. In a small bowl, mix ¼ cup brown sugar with 1 teaspoon cinnamon to make the cinnamon sugar swirl.
  7. Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture over it. Add the remaining batter on top, then sprinkle the rest of the cinnamon sugar. Use a knife or skewer to gently swirl through the batter to create a marbled effect.
  8. Bake for 55-65 minutes, starting to check at 55 minutes with a toothpick inserted in the center. It should come out with a few moist crumbs but no wet batter. Tent with foil if browning too fast.
  9. Let the bread cool in the pan for 15 minutes before transferring to a wire rack. Slice once cooled and serve warm or at room temperature.

Notes

Squeeze zucchini well to avoid soggy bread but retain some moisture for softness. Do not overmix batter to keep bread tender. Use gentle swirling motions for distinct cinnamon ribbons. Tent with foil if browning too fast. Use room temperature eggs and oil for smooth batter. Let bread cool before slicing to prevent crumbling.

Nutrition

Keywords: snickerdoodle zucchini bread, cinnamon swirl bread, zucchini bread recipe, cozy bread, fall baking, cinnamon sugar bread

Find it online: https://prismtaste.com/cozy-snickerdoodle-zucchini-bread-recipe-with-cinnamon-swirl-easy-and-best/