Snickerdoodle Zucchini Bread is a delicious twist on classic zucchini bread, featuring the warm, cinnamon-sugar flavors of snickerdoodle cookies. This moist and tender loaf is packed with freshly grated zucchini, which keeps it incredibly soft while adding a subtle natural sweetness. The signature snickerdoodle topping—a crispy cinnamon-sugar crust—elevates this bread, making it a perfect treat for breakfast, an afternoon snack, or even dessert.
Why You’ll Love This Recipe
- Ultra-moist texture – Thanks to zucchini, this bread stays soft and tender.
- Warm cinnamon-sugar topping – Creates a crispy, flavorful crust just like a snickerdoodle cookie.
- Easy to make – Simple ingredients and quick prep time make this a go-to recipe.
- Great way to use up zucchini – A perfect solution for summer zucchini abundance.
- Freezes well – Make extra loaves and store them for later.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Granulated sugar
- Brown sugar
- Eggs
- Vegetable oil (or melted butter)
- Vanilla extract
- Grated zucchini (excess moisture squeezed out)
- Milk
- Cinnamon-sugar mixture (for topping)
Directions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth.
- Stir the grated zucchini into the wet mixture.
- Gradually add the dry ingredients, alternating with milk, and mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Sprinkle the cinnamon-sugar mixture evenly over the batter.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Servings and Timing
- Servings: 8-10 slices
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: About 1 hour 15 minutes
Variations
- Add nuts – Stir in chopped walnuts or pecans for extra crunch.
- Chocolate twist – Mix in chocolate chips for a sweeter version.
- Gluten-free option – Use a gluten-free all-purpose flour blend.
- Make muffins – Pour batter into a muffin tin and bake for 18-22 minutes.
- Dairy-free version – Swap milk for almond or oat milk.
Storage/Reheating
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keep in the fridge for up to a week.
- Freezing: Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm a slice in the microwave for 15-20 seconds for a fresh-out-of-the-oven taste.
FAQs
Can I make this bread without squeezing out the zucchini?
It’s best to remove excess moisture to prevent the bread from becoming too wet.
Can I use whole wheat flour instead of all-purpose flour?
Yes, but it may result in a denser texture. Try using half whole wheat and half all-purpose flour.
What’s the best way to grate zucchini for this recipe?
Use the small holes of a box grater for finely shredded zucchini.
Do I need to peel the zucchini?
No, the skin is thin and blends seamlessly into the bread.
Can I reduce the sugar in this recipe?
Yes, you can slightly reduce the sugar, but it may affect the texture and sweetness.
How do I make the cinnamon-sugar topping stick better?
Lightly press the topping into the batter before baking.
Can I make this recipe into mini loaves?
Yes! Bake mini loaves for about 25-30 minutes.
How do I know when the bread is fully baked?
Insert a toothpick in the center—if it comes out clean, the bread is done.
What can I serve with Snickerdoodle Zucchini Bread?
Enjoy it with coffee, tea, or a spread of butter or cream cheese.
Can I double the recipe?
Absolutely! Bake two loaves and freeze one for later.
Conclusion
This Snickerdoodle Zucchini Bread is a delightful way to enjoy the cozy flavors of cinnamon-sugar while sneaking in some extra veggies. With its soft texture, warm spices, and crispy topping, this bread is sure to become a household favorite. Whether you enjoy it fresh out of the oven or toasted with butter, it’s a must-try recipe for any time of the year!
Print
The Best Snickerdoodle Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 2 loaves 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Snickerdoodle Zucchini Bread is a delightful twist on traditional zucchini bread, featuring a moist texture infused with cinnamon and a signature snickerdoodle flavor. Topped with a crunchy cinnamon-sugar crust, it’s perfect for breakfast, dessert, or a snack.
Ingredients
For the Bread:
- 1 cup coconut oil, melted (or vegetable oil)
- 3 large eggs
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar (or substitute with baking powder)
- 1 teaspoon salt
- 2 cups grated zucchini (do not drain)
For the Cinnamon-Sugar Topping:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cream of tartar (optional)
Instructions
-
Preheat Oven: Set your oven to 350°F (175°C). Grease and flour two standard 8.5 x 4.5-inch loaf pans.
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Prepare the Batter:
- In a large bowl, beat together the melted coconut oil, eggs, sugar, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, cinnamon, baking soda, cream of tartar, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. The batter will be thick.
- Fold in the grated zucchini until evenly distributed.
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Prepare the Topping: In a small bowl, mix together the sugar, cinnamon, and cream of tartar (if using) for the topping.
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Assemble the Loaves:
- Divide half of the batter evenly between the two prepared loaf pans.
- Sprinkle each with 2 tablespoons of the cinnamon-sugar topping.
- Add the remaining batter on top, spreading it evenly.
- Sprinkle the remaining cinnamon-sugar mixture over the top of each loaf.
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Bake: Place the pans in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
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Cool: Allow the loaves to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Storage: Once cooled, wrap the loaves in plastic wrap or store in an airtight container. They can be kept at room temperature for up to 3 days or refrigerated for up to a week.
- Freezing: This bread freezes well. Wrap tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
- Variations: For a different flavor profile, consider adding ½ cup of chopped nuts or raisins to the batter.
- Cream of Tartar: This ingredient gives the bread a traditional snickerdoodle tang. If unavailable, substitute with an equal amount of baking powder.
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