Print

The Ultimate Moist Snickerdoodle Zucchini Bread with Cinnamon Swirl

Close-up of a freshly baked snickerdoodle zucchini bread loaf showing the moist interior with green zucchini flecks.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake this **Best Snickerdoodle Zucchini Bread Recipe** that tastes just like your favorite cookie in a soft, moist loaf. It is a simple, comforting way to use up summer zucchini.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar, divided
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups shredded zucchini, squeezed dry
  • 1/2 cup milk
  • For the Cinnamon Swirl Topping:
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon all-purpose flour

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 2 teaspoons of cinnamon. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter and 1 1/2 cups of the granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Alternate adding the dry ingredient mixture and the milk to the wet ingredients, beginning and ending with the dry mixture. Mix only until just combined. Do not overmix.
  5. Gently fold in the squeezed, shredded zucchini until evenly distributed in the batter.
  6. Prepare the cinnamon swirl topping: In a small bowl, combine the brown sugar, 1 tablespoon of cinnamon, and 1 tablespoon of flour. Mix well.
  7. Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Top with the remaining batter, and then sprinkle the rest of the cinnamon sugar mixture over the top layer.
  8. 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.
  9. Let the loaf cool in the pan for 15 minutes before carefully removing it to a wire rack to cool completely before slicing.

Notes

  • Squeeze the moisture from your shredded zucchini using a clean kitchen towel or paper towels. Removing excess water keeps your loaf from becoming gummy.
  • For a stronger Snickerdoodle flavor, you can roll the top of the loaf in the remaining 1/4 cup of granulated sugar before baking.
  • This **Moist Zucchini Loaf** freezes well. Wrap cooled slices tightly in plastic wrap and then foil.

Nutrition

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