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Snickerdoodle Zucchini Bread

Snickerdoodle Zucchini Bread

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!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 2
Calories: 250
Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and lightly dust it with flour to prevent sticking.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon until well combined.
  3. In another bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth. Stir in the grated zucchini.
  4. 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.
  5. 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.
  6. 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.
  7. 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.