This Snickerdoodle Zucchini Bread combines the moist, tender texture of zucchini bread with the warm, cinnamon-sugar topping reminiscent of classic snickerdoodle cookies. The zucchini adds natural moisture without overpowering the flavor, making it a perfect treat for breakfast, snack time, or dessert.
The irresistible cinnamon-sugar crust complements the soft interior, creating a satisfying contrast in every bite. Serve it fresh from the oven or enjoy it the next day after the flavors have melded even more. This quick bread is sure to become a family favorite!
Why You’ll Love This Recipe
Moist and Tender: Thanks to the grated zucchini, this bread is incredibly moist without being overly dense.
Irresistible Topping: The crunchy cinnamon-sugar topping is reminiscent of your favorite snickerdoodle cookies.
Easy to Make: Simple, pantry-staple ingredients make this recipe accessible for bakers of all levels.
Healthy-ish: The zucchini adds nutrients and fiber, making it a slightly healthier treat.
Versatile: Great for breakfast, an afternoon pick-me-up, or a comforting dessert.
Key Ingredients
Zucchini: The star ingredient! It keeps the bread moist while adding subtle sweetness. Make sure to squeeze out excess moisture to avoid a soggy loaf.
Granulated Sugar and Brown Sugar: The combination of sugars gives the bread the perfect balance of sweetness and depth. Brown sugar adds a slight caramel-like richness.
Vegetable Oil: Keeps the bread moist and tender. You can substitute with melted butter or coconut oil for different flavor profiles.
Eggs: Provide structure and help the bread rise beautifully.
Vanilla Extract: Adds warmth and enhances the overall flavor of the bread.
All-Purpose Flour: The base for the bread, ensuring a sturdy yet soft texture.
Cinnamon: The key spice that gives the bread its signature snickerdoodle flavor.
Cinnamon-Sugar Topping: This simple topping elevates the bread with a crunchy, sweet crust that’s truly irresistible.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Ingredients
For the Bread:
2 cups grated zucchini
3/4 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
For the Topping:
2 tablespoons granulated sugar
1 teaspoon cinnamon
Directions
Step 1: Prepare the Zucchini
Grate the Zucchini:
Wash and dry the zucchini.
Trim off the ends and grate using a box grater or food processor.
You’ll need about 2 cups of grated zucchini for this recipe.
Drain Excess Moisture:
Place the grated zucchini in a clean kitchen towel or cheesecloth.
Squeeze out as much moisture as possible to avoid a soggy bread texture.
Step 2: Make the Batter
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan with oil or margarine, then lightly flour it or line with parchment paper.
Mix Wet Ingredients:
In a large bowl, whisk together:
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
Add 2 large eggs and 2 teaspoons vanilla extract, whisking until smooth and well combined.
Add Zucchini:
Stir the grated zucchini into the wet ingredients until evenly distributed.
Combine Dry Ingredients:
In a separate bowl, whisk together:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture.
Stir until just combined—avoid overmixing to keep the bread light and tender.
Step 3: Prepare the Topping
Mix Topping Ingredients:
In a small bowl, combine:
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Step 4: Assemble and Bake
Pour Batter into Pan:
Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
Add Topping:
Sprinkle the cinnamon-sugar mixture evenly over the top of the batter.
This topping will bake into a crunchy, sweet crust reminiscent of snickerdoodle cookies.
Bake:
Place the pan in the preheated oven.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
If the top starts browning too quickly, loosely tent with aluminum foil.
Step 5: Cool and Serve
Cool in Pan:
Let the bread cool in the pan for 10-15 minutes.
This resting time helps it set and makes removal easier.
Transfer to Wire Rack:
Carefully lift the bread out of the pan (use the parchment paper if lined) and transfer it to a wire rack.
Cool completely to prevent the bottom from becoming soggy.
Slice and Serve:
Once fully cooled, slice with a serrated knife.
Serve as is, or enjoy with a spread of butter or cream cheese for an extra treat.
Serving Suggestions
Breakfast Treat: Pair a slice with a cup of coffee or tea for a cozy morning start.
Snack Time: Serve with a dollop of whipped cream or a spread of cream cheese for a mid-afternoon indulgence.
Dessert: Add a drizzle of vanilla glaze or a scoop of vanilla ice cream for an extra special treat.
Gift Idea: Wrap it in parchment and a ribbon for a thoughtful homemade gift.
Storage Tips
At Room Temperature
Store the bread in an airtight container or tightly wrapped in plastic wrap.
It will stay fresh for up to 3 days at room temperature.
In the Refrigerator
If you want to extend its freshness, refrigerate the bread in an airtight container for up to 5 days.
Bring it to room temperature before serving, or warm it slightly in the microwave.
Freezing
Wrap the cooled loaf tightly in plastic wrap, then in aluminum foil, or place in a freezer-safe bag.
Freeze for up to 3 months.
To thaw, let it sit at room temperature for several hours or overnight.
Variations
Nutty Addition: Add 1/2 cup chopped walnuts or pecans for extra crunch.
Chocolate Lover’s Twist: Mix in 1/2 cup mini chocolate chips for a chocolatey surprise.
Cranberry Spice: Fold in 1/2 cup dried cranberries or raisins for a tangy-sweet touch.
Gluten-Free: Use a 1:1 gluten-free flour blend for a gluten-free version.
Extra Zucchini: If you have more zucchini to use, make muffins instead! Simply reduce the baking time to 20-25 minutes.
Conclusion
This Snickerdoodle Zucchini Bread is a must-try for anyone who loves cozy, cinnamon-spiced treats. With its moist texture, sweet topping, and simple preparation, it’s perfect for any time of year. Whether you’re sharing with friends or enjoying it yourself, this bread is sure to be a new favorite. Don’t forget to double the recipe—you’ll want seconds!
Snickerdoodle Zucchini Bread
Ingredients
- 2 cups grated zucchini excess moisture squeezed out
- ¾ cup granulated sugar for bread
- ½ cup brown sugar packed
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon for bread
- 2 tablespoons granulated sugar for topping
- 1 teaspoon cinnamon for topping
Instructions
- Grate zucchini using a box grater or food processor to yield 2 cups. Squeeze out excess moisture using a clean kitchen towel or cheesecloth to prevent a soggy bread texture.
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan. In a large bowl, whisk together granulated sugar, brown sugar, and oil. Add eggs and vanilla extract, mixing until smooth. Stir in the grated zucchini.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon. Gradually add dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- In a small bowl, mix granulated sugar and cinnamon. Set aside for sprinkling over the batter.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the cinnamon-sugar topping evenly over the batter. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
- Cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. Slice and serve with butter or cream cheese for extra flavor.
