Snickerdoodle Zucchini Bread Recipe: Moist and Cinnamon-Spiced
Snickerdoodle Zucchini Bread combines the warm cinnamon-sugar flavors of a classic snickerdoodle cookie with moist, tender zucchini bread. This easy recipe takes about 10 minutes to prepare and 50–55 minutes to bake, creating a deliciously spiced loaf with a crunchy cinnamon topping. Perfect for breakfast, snacks, or dessert, this bread is a great way to use fresh zucchini!
Ingredients
For the Bread:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (moisture squeezed out)
For the Cinnamon-Sugar Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and lightly dust it with flour to prevent sticking.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon until well combined.
For another sweet and spiced treat, check out Salted Caramel Kentucky Butter Cake.
Step 3: Combine Wet Ingredients
In another bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth. Stir in the grated zucchini.
Step 4: Mix the Batter
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the bread dense.
Step 5: Add the Cinnamon-Sugar Topping
Pour the batter into the prepared loaf pan. In a small bowl, mix the cinnamon and sugar for the topping, then sprinkle it evenly over the batter.
Step 6: Bake the Bread
Place the pan in the oven and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, loosely cover it with foil during the last 10 minutes of baking.
Step 7: Cool and Serve
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
For another no-fail dessert, try No-Bake Lemon Éclair Cake.
Tips for the Best Snickerdoodle Zucchini Bread
- Squeeze out zucchini moisture – Too much water can make the bread soggy.
- Use fresh zucchini – It blends well into the batter and adds natural moisture.
- Don’t overmix the batter – Stir just until the ingredients come together.
- Store properly – Wrap in plastic or store in an airtight container to keep it fresh.
Why You’ll Love This Recipe
Snickerdoodle Zucchini Bread is soft, moist, and filled with cinnamon-sugar goodness. It’s a great way to use up extra zucchini while enjoying a comforting, homemade baked treat.
Nutritional Information (Per Serving)
- Calories: 250
- Protein: 4g
- Carbohydrates: 35g
- Fat: 10g
- Fiber: 2g
- Sugar: 18g
Values are approximate and may vary based on ingredients used.
Make-Ahead and Storage Tips
- Make Ahead: This bread tastes even better the next day as the flavors develop.
- Storage: Keep in an airtight container at room temperature for up to 3 days.
- Freezing: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Conclusion
Snickerdoodle Zucchini Bread is the perfect blend of warm cinnamon flavors and moist zucchini goodness. With its crunchy cinnamon-sugar topping, this bread is a must-try for anyone who loves classic snickerdoodle cookies or spiced baked goods. Bake a loaf today and enjoy a delicious slice of homemade comfort!
Snickerdoodle Zucchini Bread
Ingredients
- For the Bread:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated zucchini moisture squeezed out
- For the Cinnamon-Sugar Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and lightly dust it with flour to prevent sticking.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon until well combined.
- In another bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth. Stir in the grated zucchini.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the bread dense.
- Pour the batter into the prepared loaf pan. In a small bowl, mix the cinnamon and sugar for the topping, then sprinkle it evenly over the batter.
- Place the pan in the oven and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, loosely cover it with foil during the last 10 minutes of baking.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Make Ahead: This bread tastes even better the next day as the flavors develop.
- Storage: Keep in an airtight container at room temperature for up to 3 days.
- Freezing: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
