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Cozy Snickerdoodle Zucchini Bread Recipe with Brown Sugar Cinnamon Swirl

snickerdoodle zucchini bread - featured image
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A tender zucchini-spiced quick bread with gooey brown sugar cinnamon swirl and a crunchy snickerdoodle topping, perfect for cozy breakfasts or snacks.

Ingredients

Scale
  • 2 cups all-purpose flour (about 240g)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/2 cup unsalted butter, softened (113g)
  • 1 cup granulated sugar (200g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded zucchini (about 1 medium zucchini, squeezed dry)
  • 1/2 cup sour cream or Greek yogurt
  • 1/2 cup packed brown sugar (100g)
  • 1 tablespoon ground cinnamon
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
  2. Shred 1 1/2 cups zucchini, then squeeze out excess moisture using a clean kitchen towel.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using).
  4. In a large bowl, cream softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  5. Beat in eggs one at a time, then mix in vanilla extract.
  6. Stir in sour cream (or Greek yogurt) and shredded zucchini until just combined.
  7. Fold dry ingredients into wet ingredients gently until no streaks remain.
  8. In a small bowl, mix brown sugar, cinnamon, and melted butter until crumbly but spreadable.
  9. Pour half the batter into the loaf pan and spread evenly. Dollop half the brown sugar cinnamon mixture over the batter and gently swirl with a knife or skewer.
  10. Repeat layering with remaining batter and swirl mixture, finishing with a swirl on top.
  11. Mix granulated sugar and cinnamon for the topping and sprinkle evenly over the loaf.
  12. Bake for 55-65 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 quickly.
  13. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze out excess moisture from zucchini to avoid soggy bread. Warm brown sugar mixture slightly if too thick to swirl. Tent with foil if top browns too fast. Use room temperature eggs and butter for best texture. Can substitute almond flour for gluten-free or use flax eggs and coconut oil for vegan version.

Nutrition

Keywords: zucchini bread, snickerdoodle, cinnamon swirl, quick bread, brown sugar, cozy bread, easy baking, moist zucchini bread

Find it online: https://bakebelle.com/cozy-snickerdoodle-zucchini-bread-recipe-with-brown-sugar-cinnamon-swirl-easy-and-delicious/