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Irresistible Snickerdoodle Zucchini Bread with Cinnamon Swirl

Close-up of a slice of snickerdoodle zucchini bread showing the moist crumb and cinnamon swirl.
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You need to try this moist zucchini bread recipe that tastes just like your favorite snickerdoodle cookies. It features a tender crumb and a warm cinnamon sugar swirl, making it a perfect treat for breakfast or dessert.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini, squeezed dry
  • 1/2 cup granulated sugar for topping
  • 1 tablespoon ground cinnamon for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, and 1 teaspoon of cinnamon. Set this dry mixture aside.
  3. In a large bowl, whisk together the 1 cup granulated sugar, brown sugar, and vegetable oil until combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix the batter.
  6. Gently fold in the squeezed, shredded zucchini until it is evenly distributed throughout the batter.
  7. In a small bowl, mix the 1/2 cup topping sugar with the 1 tablespoon topping cinnamon.
  8. Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Pour the remaining batter on top, and then sprinkle the rest of the cinnamon-sugar mixture over the top layer.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent the loaf with foil after 40 minutes.
  10. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • Squeeze as much moisture as you can from the shredded zucchini using a clean kitchen towel or paper towels. This step is key for a non-soggy loaf.
  • Cream of tartar provides the slight tang characteristic of true snickerdoodle cookies. Do not skip it if you want that authentic flavor.
  • This bread freezes well once completely cooled. Wrap tightly in plastic wrap and then foil.

Nutrition

Find it online: https://magazinemeal.com/snickerdoodle-zucchini-bread-recipe/