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Cozy Snickerdoodle Zucchini Bread Recipe with Cinnamon Sugar Swirl Perfect for Fall

snickerdoodle zucchini bread - featured image
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A moist and tender zucchini bread with a unique cinnamon sugar swirl that delivers cozy snickerdoodle flavors, perfect for fall mornings or afternoon tea.

Ingredients

Scale
  • 2 cups grated zucchini (about 2 medium zucchinis, fresh and unpeeled)
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (optional)
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened (or coconut oil for dairy-free)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup plain Greek yogurt (or dairy-free yogurt alternative)
  • ¼ cup granulated sugar (for cinnamon sugar swirl)
  • 2 teaspoons ground cinnamon (for cinnamon sugar swirl)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and line it with parchment paper.
  2. Wash and dry zucchinis. Grate using a box grater or food processor. Place grated zucchini in a clean kitchen towel and gently squeeze out excess moisture.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. In another bowl, cream softened butter with 1 cup granulated sugar until light and fluffy, about 2-3 minutes.
  5. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  6. Alternately add the dry ingredient mixture and Greek yogurt to the butter-sugar mixture, starting and ending with dry ingredients. Stir gently until just combined.
  7. Fold grated zucchini into the batter until evenly distributed.
  8. In a small bowl, mix ¼ cup granulated sugar with 2 teaspoons ground cinnamon for the swirl.
  9. Pour half the batter into the prepared loaf pan. Sprinkle half the cinnamon sugar mixture evenly over the batter. Add remaining batter on top, then sprinkle the rest of the cinnamon sugar. Use a knife or skewer to gently swirl the cinnamon sugar through the batter without fully mixing.
  10. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if top browns too fast.
  11. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use firm zucchinis to avoid excess water; gently squeeze out moisture after grating. For gluten-free, substitute flour with almond flour blend (texture will be denser). For dairy-free, use coconut oil and dairy-free yogurt. Swirl cinnamon sugar gently to keep pockets distinct. If zucchini is very juicy, reduce yogurt by 1 tablespoon. Baking times may vary; start checking at 50 minutes. Leftover zucchini can be frozen for future use.

Nutrition

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

Find it online: https://coracooks.com/cozy-snickerdoodle-zucchini-bread-recipe-with-cinnamon-sugar-swirl-perfect-for-fall/