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Moist Snickerdoodle Zucchini Bread with Cinnamon Swirl

Close-up of a slice of snickerdoodle zucchini bread showing a rich cinnamon swirl pattern inside.
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Create a moist, tender loaf that tastes just like your favorite snickerdoodle cookies. This easy recipe combines warm cinnamon sugar with fresh zucchini for a comforting sweet bread perfect 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
  • 1/4 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded zucchini, squeezed dry
  • 1/2 cup milk
  • For the Cinnamon Swirl Topping:
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step incorporates air, which helps with the final texture.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  5. In a small bowl, stir together the milk and the squeezed, dry zucchini.
  6. Alternate adding the dry ingredient mixture and the zucchini-milk mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined. Do not overmix the batter; overmixing develops gluten and makes the bread tough.
  7. Prepare the cinnamon swirl topping by mixing the 1/4 cup sugar and 1 tablespoon cinnamon in a small bowl.
  8. 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. You can gently swirl it with a knife if you want a more defined swirl.
  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 aluminum foil for the last 15 minutes of baking.
  10. Let the loaf cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • Squeezing the moisture from your shredded zucchini is a key step. Use a clean kitchen towel or paper towels to press out as much liquid as possible to prevent a gummy bread texture.
  • Cream of tartar is essential here; it reacts with the baking soda to give the bread a slight tang, mimicking the classic snickerdoodle cookie flavor.
  • For a bakery-style crackly top, ensure your butter and eggs are at room temperature before mixing.

Nutrition

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