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

Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with nonstick cooking spray or butter, or line it with parchment paper.
In a large mixing bowl, whisk together the 1/2 cup sugar, oil, eggs, and vanilla until smooth and well combined.
Add the flour, baking soda, baking powder, cinnamon, and salt. Stir just until no dry streaks remain. Be careful not to overmix.
Fold the shredded zucchini into the batter until evenly distributed.
In a small bowl, stir together the granulated sugar and cinnamon.
Spread half of the batter evenly into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture over the batter.
Carefully spread the remaining batter over the cinnamon sugar layer, then sprinkle the remaining cinnamon sugar evenly over the top.
Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top begins browning too quickly, loosely tent the loaf with foil during the last 10 to 15 minutes of baking.
Let the bread cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.

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