The Best Snickerdoodle Zucchini Bread Recipe is a wonderful twist on classic zucchini bread, filled with warm cinnamon sugar flavors that remind me of cozy snickerdoodle cookies. It’s moist from the fresh zucchini but also has that sweet, spicy kick from cinnamon and sugar, making every slice feel like a little treat. The aroma alone will have you looking forward to breakfast or snack time!
I love making this bread when zucchini is in season because it’s such a simple way to use up all those fresh veggies from the garden or farmer’s market. One of my favorite parts is rolling the dough in cinnamon sugar before baking to get that perfect snickerdoodle crunch on the outside. It’s a nice little surprise that makes this bread stand out from the usual zucchini loaf.
Whether you’re enjoying it with a cup of coffee in the morning or as a sweet afternoon pick-me-up, this snickerdoodle zucchini bread feels like a warm hug in every bite. I like to slice it thick and even toast it lightly for a bit of extra crispiness. Trust me, once you give it a try, it’s going to become a favorite in your recipe rotation too!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds moisture and a subtle veggie taste. I like to grate it finely and gently squeeze out some water to avoid soggy bread. If you don’t have zucchini, grated zucchini’s cousin, yellow squash, can work too.
All-Purpose Flour: This is the base for the bread’s structure. You can swap half of it with whole wheat flour for a nuttier flavor and extra fiber, but the bread might be a bit denser.
Cream of Tartar & Baking Soda: These give the bread a light rise and a slight tang that mimics snickerdoodle cookies. If you don’t have cream of tartar, add 1 ½ tsp baking powder instead and skip the baking soda.
Butter: Softened butter creates a tender crumb and rich flavor. For a lighter option, melted coconut oil or vegetable oil works and keeps the bread moist.
Cinnamon & Cinnamon Sugar: The star of the snickerdoodle flavor! Use good-quality ground cinnamon. For the topping, mix cinnamon and sugar well so it evenly coats the bread’s surface for that sweet, slightly crunchy finish.
How Can I Keep My Zucchini Bread Moist but Not Soggy?
Balancing moisture in zucchini bread is key. Here’s how you can keep it moist yet not turn soggy:
- Grate the zucchini finely: This helps it mix well and bake evenly.
- Squeeze out excess water: Use a clean kitchen towel or paper towels to press out some moisture, but don’t remove it all. A little keeps the bread tender.
- Don’t overmix the batter: Stir just until the wet and dry ingredients come together. Overmixing can cause a tough texture and uneven baking.
- Check baking times: Oven temps vary, so start checking at 50 minutes with a toothpick. It should come out mostly clean with just a few moist crumbs.
- Cool in pan briefly: Let the bread cool for 10 minutes before removing it from the pan. This helps it set without becoming soggy from trapped steam.
Following these steps, you’ll get a moist, tender loaf with a perfect crumb and that delightful snickerdoodle crunch on top!
Equipment You’ll Need
- 9×5 inch loaf pan – I like using this size because it gives the bread a good shape and even baking.
- Grater – makes quick work of shredding zucchini; a finer grate helps keep the bread tender.
- Mixing bowls – a medium bowl for dry ingredients and a large one for mixing wet ingredients with the butter and eggs.
- Electric mixer or whisk – helps cream the butter and sugar smoothly for a light, fluffy texture.
- Measuring cups and spoons – for accurate measurement of ingredients, especially the cinnamon and sugar.
- Spatula – to fold in the zucchini gently and spread the batter evenly in the pan.
- Toothpick or cake tester – to check if the bread is baked through.
Flavor Variations & Add-Ins
- Chocolate chips: Stir in a handful of chocolate chips for a sweet surprise in every bite—perfect for chocolate lovers.
- Nuts: Add chopped walnuts or pecans for crunch and added flavor—great with the cinnamon sugar topping.
- Spices: Mix in nutmeg, ginger, or allspice to give your bread a warm, cozy spice blend.
- Fruity twist: Fold in raisins or dried cranberries for extra sweetness and texture.
The Best Snickerdoodle Zucchini Bread Recipe
Ingredients You’ll Need:
Main Ingredients:
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cream of tartar
- ¾ tsp salt
- 2 tsp ground cinnamon
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup milk (any kind)
Cinnamon Sugar Topping:
- 2 tbsp granulated sugar
- 1 ½ tsp ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 50-60 minutes to bake. Once baked, allow 10 minutes to cool in the pan and then more until completely cooled before slicing. So, plan for about 1 hour and 20 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5 inch loaf pan, or line it with parchment paper for easy cleanup.
2. Grate the Zucchini:
Using a grater, shred the zucchini. Gently squeeze out some of the excess moisture but keep it fairly moist—that moisture will keep your bread soft and tender.
3. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cream of tartar, salt, and cinnamon until well combined.
4. Cream Butter and Sugar:
In a large bowl, use an electric mixer or a whisk to cream the softened butter and granulated sugar until the mixture is light and fluffy.
5. Add Eggs and Vanilla:
Beat in the eggs one at a time, making sure each is fully mixed before adding the next. Then mix in the vanilla extract.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients and mix until just combined. Avoid overmixing to keep the bread tender.
7. Fold in the Zucchini:
Gently fold in the grated zucchini until evenly distributed throughout the batter.
8. Prepare the Cinnamon Sugar Topping:
In a small bowl, mix together the granulated sugar and cinnamon for the topping.
9. Pour Batter and Add Topping:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Evenly sprinkle the cinnamon sugar mixture over the top and gently press it in so it sticks.
10. Bake the Bread:
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
11. Cool and Serve:
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing. Serve with your favorite coffee or tea and enjoy the tender, cinnamon-sugar crunch of this delightful zucchini bread!
Can I Use Frozen Zucchini for This Bread?
Yes, you can! Just make sure to thaw the zucchini completely and squeeze out as much moisture as possible before adding it to the batter to avoid a soggy loaf.
Can I Substitute Milk with a Non-Dairy Alternative?
Absolutely! Almond, soy, oat, or any other plant-based milk works well and won’t affect the flavor much. Just use the same amount as called for in the recipe.
How Should I Store Leftover Zucchini Bread?
Store leftover zucchini bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. You can also freeze slices wrapped tightly in plastic wrap for up to 3 months.
Can I Add Nuts or Chocolate Chips to the Bread?
Definitely! Fold in about ½ cup of chopped nuts or chocolate chips with the zucchini for extra texture and flavor. Just be sure not to overload the batter so it bakes evenly.
