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Ultimate Moist Snickerdoodle Zucchini Bread with Cinnamon Swirl

A close-up of a golden brown snickerdoodle zucchini bread loaf with a cinnamon swirl and sugary topping.
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Bake this incredibly moist and tender quick bread that perfectly blends the tangy, spiced flavor of a snickerdoodle cookie with the softness of zucchini bread. This recipe is simple to follow and great for using up summer zucchini.

Ingredients

Scale
  • 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 (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar, divided
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini, squeezed dry
  • 1/2 cup sour cream or plain Greek yogurt
  • For the Cinnamon Swirl: 1/2 cup packed light brown sugar
  • For the Cinnamon Swirl: 1 tablespoon ground cinnamon
  • For the Topping: 1 tablespoon granulated sugar
  • For the Topping: 1 teaspoon ground cinnamon

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, cinnamon, and nutmeg. Set this dry mixture aside.
  3. In a large bowl, beat the softened butter and 1 1/2 cups of the granulated sugar with an electric mixer until the mixture is light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Gently fold in the squeezed, shredded zucchini and the sour cream until evenly distributed throughout the batter.
  6. Prepare the cinnamon swirl: In a small bowl, mix the brown sugar and 1 tablespoon of cinnamon until crumbly.
  7. Pour half of the batter into the prepared loaf pan. Sprinkle the entire cinnamon swirl mixture evenly over the batter. Top with the remaining batter.
  8. In a very small bowl, mix the remaining 1 tablespoon of granulated sugar and 1 teaspoon of cinnamon for the topping. Sprinkle this mixture over the top of the loaf batter.
  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 removing it to a wire rack to cool completely before slicing.

Notes

  • Squeeze as much liquid as possible from your shredded zucchini using paper towels or a clean kitchen cloth to prevent a soggy loaf.
  • Cream of tartar is essential; it provides the signature slight tang found in true snickerdoodle cookies.
  • This bread tastes even better the next day once the spices have fully settled into the moist crumb.
  • For a bakery-style finish, you can add a simple glaze made from powdered sugar and milk after the loaf cools.

Nutrition

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