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The Ultimate Moist Snickerdoodle Zucchini Bread with Cinnamon Swirl

A loaf of snickerdoodle zucchini bread, partially sliced, showing a prominent cinnamon swirl inside.
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You can create a wonderfully moist and tender loaf that tastes just like your favorite snickerdoodle cookies. This easy quick bread recipe uses up summer zucchini and features a delicious cinnamon swirl for bakery style results.

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 1/2 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 Topping:
  • 1/4 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, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together the 2 cups of flour, baking soda, cream of tartar, salt, 1 teaspoon cinnamon, and nutmeg. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and 1 cup of the granulated sugar until the mixture is light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the squeezed, shredded zucchini and the sour cream until evenly distributed throughout the batter.
  7. Prepare the cinnamon swirl topping: In a small bowl, mix the brown sugar, 1 tablespoon cinnamon, and 1 tablespoon flour until crumbly.
  8. Pour half of the batter into your prepared loaf pan. Sprinkle half of the cinnamon swirl mixture evenly over the batter.
  9. Top with the remaining batter, then sprinkle the rest of the cinnamon swirl mixture over the top layer. Use a knife to gently swirl the topping into the top layer of the batter.
  10. 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.
  11. Let the bread cool in the pan for 15 minutes before carefully lifting it out onto a wire rack to cool completely before slicing.

Notes

  • Squeezing the moisture from your shredded zucchini is key to achieving a truly moist zucchini bread texture without a soggy center. Use a clean kitchen towel or paper towels to press out as much liquid as possible.
  • The cream of tartar is essential for that classic snickerdoodle tang; do not skip it if you want the authentic cookie flavor in your loaf.
  • For a bakery style finish, you can sprinkle the remaining 1/2 cup of granulated sugar over the top of the loaf before baking.

Nutrition

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