Snickerdoodle Zucchini Bread

This is the ultimate Snickerdoodle Zucchini Bread made with swirls of cinnamon sugar and grated zucchini in a hour! It's moist and light, and the perfect way to use up all the green squash you have in the summer.

Course Dessert

Cuisine American

Keyword bread, snickerdoodle, sweet bread, zucchini

Prep Time 15

Cook Time 45

Servings

Calories 190kcal

Author Jesseca

Ingredients

For the Bread:

1/2 cup granulated sugar
1/3 cup oil
2 large eggs
1 teaspoons vanilla extract
1½ cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon baking powder
1½ cups shredded zucchini

For the Cinnamon-Sugar Swirl:

1/4 cup granulated sugar
1 tablespoon cinnamon

Instructions

For the Bread:

Preheat the oven to 350°F (175°C). Grease a loaf pan with butter or non-stick cooking spray.
In a large mixing bowl, combine 1/2 cup of sugar and oil. Stir together. Crack the eggs into the bowl with the vanilla extract. Use a whisk or a fork to mix everything together until well combined and smooth.
To the same bowl, add the flour, baking soda, 1/2 teaspoon cinnamon, salt, and baking powder. Stir the mixture with a spoon or spatula until all the dry ingredients are fully incorporated. The batter should be thick and smooth.
Grate the zucchini using a box grater or food processor. Fold the grated zucchini into the batter until evenly distributed.

For the Cinnamon-Sugar Swirl:

In a small bowl, combine 1/4 cup of sugar with 1 tablespoon of ground cinnamon. Stir until mixed.
Pour half of the batter into the greased loaf pan. Spread it out evenly with a spoon or spatula. Sprinkle half of the cinnamon-sugar mixture over the batter in the pan.
Pour the rest of the batter into the loaf pan, on top of the cinnamon-sugar layer. Spread it out evenly. Sprinkle the remaining cinnamon-sugar mixture over the top of the batter.
Use a knife or skewer to gently swirl the batter in the pan. This creates a marbled effect with the cinnamon-sugar.
Bake for 40-55 minutes. At the 40-minute mark, check for doneness by inserting a knife or skewer into the center of the bread. If it comes out clean or with just a few crumbs, the bread is done. If the top of the bread starts to brown too quickly, cover it loosely with aluminum foil and continue baking.
Once done, remove the loaf pan from the oven and let it cool on a wire rack for about 10-15 minutes. Carefully remove the bread from the pan and let it cool completely before slicing.

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