If you’re searching for a cozy treat that’s bursting with flavor, look no further than Snickerdoodle Zucchini Bread! This irresistible loaf combines the nostalgic, cinnamon-sugar magic of snickerdoodle cookies with the light, moist texture you only get from the addition of fresh zucchini. Each slice is tender, swirled with warming spices, and finished with a sparkling cinnamon-sugar crust that’s absolutely impossible to resist. Whether you enjoy it for breakfast, as an afternoon snack, or a sweet ending to your day, this bread brings so much comfort and joy in every bite.

Snickerdoodle Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Snickerdoodle Zucchini Bread is how every ingredient serves a purpose—delivering that soft crumb, rich aroma, and signature cinnamon flair. Here’s exactly what you’ll need, plus why each one works its magic in this recipe:

All-purpose flour: The trusty foundation that provides the perfect structure for a quick bread that’s sturdy but still tender.
Baking powder: Helps the loaf rise beautifully, ensuring lightness in every slice.
Baking soda: Teams up with the baking powder for extra lift and balanced crumb.
Cinnamon: This classic cozy spice infuses the bread with that unmistakable snickerdoodle warmth.
Nutmeg: Just a touch deepens the overall aroma and flavor, so don’t skip it!
Salt: Enhances all the flavors and keeps the sweetness in check.
Granulated sugar: Sweetens the bread and gives the topping its classic snickerdoodle crunch.
Light brown sugar: Lends a hint of caramel richness and extra moisture for a melt-in-your-mouth crumb.
Eggs: Bind everything together and add richness so your bread slices beautifully.
Vegetable oil: Keeps the loaf incredibly soft and moist without weighing it down.
Sour cream: Adds tang and tenderness, locking in that bakery-style texture.
Vanilla extract: Invites an extra layer of coziness and homemade flavor.
Finely grated zucchini (squeezed dry): The star secret! It melts seamlessly into the batter, adding unbeatable moisture without a trace of veggie taste.
Granulated sugar + cinnamon (for topping): Sprinkled on top, this creates that golden snickerdoodle crust everyone loves.

How to Make Snickerdoodle Zucchini Bread

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F and greasing a standard 9×5-inch loaf pan. This ensures your Snickerdoodle Zucchini Bread will bake evenly and release easily for picture-perfect slices. Lining the pan with parchment can add an extra layer of insurance if you’re a bit nervous about sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together your all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This not only evenly distributes those all-important leaveners and spices, but it also ensures you won’t find any hidden pockets of flour later. The cinnamon and nutmeg will already start filling your kitchen with cozy aromas.

Step 3: Combine the Wet Ingredients

In a large mixing bowl, use a hand mixer or sturdy whisk to beat together the granulated sugar, light brown sugar, eggs, oil, sour cream, and vanilla. Once everything is blended and smooth, you’ll notice a gorgeous golden color and a creamy base that sets this bread apart from others.

Step 4: Bring It All Together

Gradually add your bowl of dry ingredients into the wet, stirring just until everything is combined. Overmixing can make the loaf dense, so it’s fine if you see a few tiny streaks of flour at this stage—the batter will come together perfectly in the next step.

Step 5: Fold in the Zucchini

Gently stir in the finely grated, squeezed-dry zucchini. It disappears into the batter, leaving behind only its wonderful moisture and a super tender crumb. This step is where the zucchini works its magic, helping the bread stay moist for days while letting the cinnamon-sugar flavors shine.

Step 6: Fill the Pan and Add the Topping

Pour your batter into the prepared loaf pan and smooth the top with a spatula. In a small bowl, mix together ¼ cup granulated sugar and 1 tablespoon cinnamon, then shower it generously over the top of the batter. This is what gives the finished loaf that authentic snickerdoodle sparkle and crispness.

Step 7: Bake to Perfection

Slide the pan into your preheated oven and bake for 55 to 65 minutes. Your kitchen will start to smell crazy good as the cinnamon sugar creates that snappy top crust. Start testing for doneness at 55 minutes: if a toothpick or cake tester comes out clean or with just a few moist crumbs, you’re good to go. Let the bread cool in the pan for 10 minutes before transferring to a wire rack so it sets up nicely and doesn’t crumble.

How to Serve Snickerdoodle Zucchini Bread

Garnishes

For a pretty finish, dust your loaf with a pinch of extra cinnamon sugar right before serving, or add a drizzle of simple vanilla glaze if you’re feeling decadent. A few toasted walnut halves or a sprinkle of powdered sugar can also dress it up for brunch with friends or a holiday table.

Side Dishes

Snickerdoodle Zucchini Bread is right at home next to a fresh fruit salad, creamy Greek yogurt, or a hot mug of coffee or chai. You could also pair it with scrambled eggs or a savory frittata for a balanced breakfast that’s both sweet and hearty.

Creative Ways to Present

If you want to truly wow, slice the bread thick and toast lightly so the top gets extra crisp, then serve with whipped cinnamon butter or cream cheese. Cubes of the bread also make unique (and irresistible) additions to dessert boards or can be used for a fun French toast breakfast bake! Mini loaves or muffins are great for gifting.

Make Ahead and Storage

Storing Leftovers

Once your Snickerdoodle Zucchini Bread is completely cool, wrap it tightly in plastic wrap or foil and store at room temperature for up to three days. The loaf stays soft and delicious thanks to the zucchini, and the cinnamon crust stays surprisingly crisp!

Freezing

For longer storage, this bread freezes beautifully. Wrap the whole loaf or individual slices in a layer of plastic wrap followed by foil or a freezer bag. It’ll keep well for up to two months. When you’re craving a slice, just thaw at room temperature or pop straight into the toaster for a warm treat.

Reheating

To refresh that just-baked flavor, gently warm slices in the microwave for 10–15 seconds or toast in a toaster oven. This perks up the crumb and brings the cinnamon-sugar aroma right back to life—just like it’s fresh from the oven.

FAQs

Can I make Snickerdoodle Zucchini Bread gluten-free?

Absolutely! You can swap in your favorite all-purpose gluten-free flour blend (make sure it has xanthan gum or add some yourself). Expect a slightly different texture but all the same great flavors.

What’s the best way to squeeze excess moisture from zucchini?

After grating, gather the zucchini in a clean kitchen towel or several layers of paper towels and wring out firmly over the sink. This prevents sogginess and helps the bread bake up perfectly.

Can I add nuts or chocolate chips?

Definitely! A handful of chopped walnuts or pecans adds crunch, while mini chocolate chips bring an extra pop of sweetness. Stir them in along with the zucchini for a fun twist on classic Snickerdoodle Zucchini Bread.

Do I need to peel the zucchini?

No peeling necessary! The green skin of zucchini is tender and adds a touch of color. Just make sure to wash it well and trim the ends before grating.

Can I make this recipe into muffins instead?

Yes, this batter works perfectly for muffins! Divide among standard muffin cups (fill about ⅔ full), sprinkle on the cinnamon-sugar topping, and bake at 350°F for around 18–22 minutes.

Final Thoughts

There’s just something magical about a loaf of Snickerdoodle Zucchini Bread cooling on the counter—the spicy cinnamon scent, the promise of a tender crumb, and the crackly sugar top. Whether you’re baking for your family or treating yourself, this homey recipe is sure to become a go-to favorite. Give it a try and prepare to fall in love with every bite!

Snickerdoodle Zucchini Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 15 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 1 loaf (8–10 slices) 1x
Diet: Vegetarian

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Description

This Snickerdoodle Zucchini Bread is a delightful twist on traditional zucchini bread, infused with warm cinnamon flavors and topped with a sweet cinnamon sugar crust. Moist and flavorful, this bread is perfect for breakfast or as a snack.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon salt

Wet Ingredients:

1 cup granulated sugar
½ cup light brown sugar
2 large eggs
½ cup vegetable oil
½ cup sour cream
2 teaspoons vanilla extract
1 ½ cups finely grated zucchini (squeezed dry)

Topping:

¼ cup granulated sugar + 1 tablespoon cinnamon

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Instructions

Preheat the Oven: Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Prepare Wet Ingredients: In a large bowl, beat the granulated sugar, brown sugar, eggs, vegetable oil, sour cream, and vanilla extract until smooth.
Combine Ingredients: Gradually mix in the dry ingredients until just combined. Fold in the grated zucchini.
Fill Pan and Add Topping: Pour the batter into the prepared loaf pan and smooth the top. Mix the topping sugar and cinnamon, then sprinkle it generously over the batter.
Bake: Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.