Description
This snickerdoodle zucchini bread is soft, moist, and swirled with warm cinnamon sugar in every bite. It’s the kind of recipe that disappears fast—perfect for summer baking when zucchini is everywhere.
Ingredients
Scale
- 1 ½ cups grated zucchini (excess moisture squeezed out)
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup sugar (for swirl)
- 1 tbsp cinnamon (for swirl)
Instructions
- Preheat oven to 350°F and grease a loaf pan.
- Whisk flour, baking soda, salt, and cinnamon together.
- Mix granulated sugar, brown sugar, oil, eggs, and vanilla.
- Fold grated zucchini into wet mixture.
- Gently combine wet and dry ingredients.
- Mix cinnamon and sugar for the swirl.
- Layer batter in pan, adding cinnamon sugar swirl between layers.
- Bake for 50–55 minutes.
- Cool completely before slicing.
Notes
Squeeze zucchini dry, don’t overmix the batter, and let the bread cool fully before slicing for best texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: snickerdoodle zucchini bread, zucchini bread, cinnamon swirl bread, viral pinterest recipe