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Snickerdoodle Zucchini Bread

Moist, tender zucchini bread with warm cinnamon sugar swirls and a crispy snickerdoodle topping. The perfect way to use up summer zucchini in a deliciously spiced quick bread!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Baked Goods, Quick Bread
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

Zucchini Bread
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups grated zucchini excess moisture squeezed out
Cinnamon Sugar Swirl
  • 1/3 cup granulated sugar for swirl
  • 2 tsp ground cinnamon for swirl
Topping
  • 2 tbsp granulated sugar for topping
  • 1 tsp ground cinnamon for topping

Equipment

  • 9x5 inch loaf pan
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Box grater or food processor

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper for easy removal.
  2. Grate zucchini using box grater or food processor. Place in clean kitchen towel and squeeze out excess moisture. Set aside.
  3. In medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
  4. In large bowl, whisk together oil, sugar, eggs, and vanilla until smooth and well combined.
  5. Add dry ingredients to wet ingredients, stirring just until combined. Fold in squeezed zucchini until evenly distributed.
  6. In small bowl, mix together swirl ingredients: 1/3 cup sugar and 2 tsp cinnamon.
  7. Pour half the batter into prepared pan. Sprinkle with half the cinnamon sugar mixture. Add remaining batter and top with remaining cinnamon sugar.
  8. Use knife to gently swirl cinnamon sugar through batter. Mix topping ingredients and sprinkle over top.
  9. Bake 50-55 minutes until toothpick inserted in center comes out clean or with just a few moist crumbs. Cool in pan 10 minutes, then turn out onto wire rack.

Notes

Squeeze excess moisture from zucchini to prevent soggy bread. Don't overmix batter to keep bread tender. Store covered at room temperature for 3 days or freeze for up to 3 months. For extra richness, substitute melted butter for half the oil. Can add 1/2 cup chopped walnuts or pecans for crunch.