If you’ve ever wished you could capture the soul-warming magic of snickerdoodle cookies in a moist, tender loaf, Snickerdoodle Zucchini Bread is your dream come true. This irresistible treat combines the homey spice of cinnamon and nutmeg with the garden-fresh goodness of zucchini, all crowned with a sparkling cinnamon-sugar crust. It’s the kind of recipe that makes your kitchen smell like a cozy bakery and has everyone begging for just one more slice. Whether you’re baking for breakfast, snack time, or dessert, this bread is a guaranteed crowd-pleaser.

Snickerdoodle Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how this short list of pantry staples and fresh zucchini transforms into a loaf bursting with flavor and nostalgia. Each ingredient plays a starring role in the taste, texture, and signature cinnamon swirl of this Snickerdoodle Zucchini Bread.

All-purpose flour: The foundation that gives the bread structure and a soft crumb.
Baking powder & baking soda: Partners in leavening that ensure your loaf rises beautifully.
Salt: A pinch sharpens the sweetness and balances the spices.
Ground cinnamon & nutmeg: These warming spices create that unmistakable snickerdoodle aroma and flavor.
Granulated sugar: Sweetens the loaf and creates a crackly cinnamon-sugar topping.
Unsalted butter (melted): Adds richness and keeps the crumb tender.
Large eggs: Bind everything together and give the bread lift.
Vanilla extract: Infuses the loaf with classic snickerdoodle notes.
Finely grated zucchini (do not drain): The secret to extra moisture and a delicate, almost melt-in-your-mouth texture.
Sour cream or plain Greek yogurt: Offers a subtle tang and helps the bread stay soft for days.
For the cinnamon sugar topping – granulated sugar & ground cinnamon: This sprinkle is the finishing touch that gives the bread its iconic snickerdoodle sparkle and crunch.

How to Make Snickerdoodle Zucchini Bread

Step 1: Prep the Pan and Preheat the Oven

Start by preheating your oven to 350°F (175°C). Grease and flour a standard 9×5-inch loaf pan, or line it with parchment paper for easy lifting later. A well-prepared pan ensures your Snickerdoodle Zucchini Bread slips out with no sticking, so you get perfect slices every time.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This step evenly distributes the leaveners and spices, so every bite is laced with cozy flavors and the bread rises evenly in the oven.

Step 3: Combine Wet Ingredients

In a large bowl, whisk together the granulated sugar, melted butter, eggs, and vanilla extract until everything is smooth and glossy. Stir in the grated zucchini and sour cream (or Greek yogurt). The zucchini melts right into the batter, keeping things extra moist and tender.

Step 4: Bring It All Together

Gradually fold the dry ingredients into the wet mixture. Use a gentle hand and mix just until you no longer see streaks of flour. Overmixing can make the bread tough, so stop as soon as the batter comes together for the softest Snickerdoodle Zucchini Bread.

Step 5: Add the Cinnamon Sugar Topping

Pour the batter into your prepared loaf pan and smooth the top. In a small bowl, stir together the cinnamon and sugar for the topping, then sprinkle it generously over the batter. This is what gives the bread its signature crackly, fragrant crust.

Step 6: Bake and Cool

Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay). Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Waiting is the hardest part, but it helps the flavors settle and makes slicing a breeze.

How to Serve Snickerdoodle Zucchini Bread

Garnishes

A warm slice of Snickerdoodle Zucchini Bread is delightful on its own, but a little extra love never hurts! Try a pat of butter, a drizzle of honey, or even a dusting of powdered sugar. For a special touch, add a dollop of whipped cream or a spoonful of vanilla Greek yogurt alongside each slice.

Side Dishes

This bread pairs perfectly with a hot cup of coffee or chai tea for a cozy breakfast or afternoon treat. If you’re making it part of a brunch spread, serve it alongside fresh fruit, scrambled eggs, or a savory breakfast casserole to balance the sweetness.

Creative Ways to Present

For a fun twist, cut the loaf into thick slices and toast them until golden, then spread with cream cheese or nut butter. You can also cube the bread and use it as the base for an indulgent bread pudding or French toast casserole. Individual mini loaves or muffins make adorable, giftable versions for sharing the Snickerdoodle Zucchini Bread love.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Snickerdoodle Zucchini Bread wrapped tightly in plastic wrap or stored in an airtight container at room temperature. It stays moist and flavorful for up to 3 days, making it a perfect make-ahead treat for busy mornings or snack attacks.

Freezing

This bread freezes beautifully! Once completely cooled, wrap the loaf or individual slices in plastic wrap and then aluminum foil. Tuck them into a freezer bag and freeze for up to 3 months. Thaw at room temperature or reheat gently for that fresh-baked taste anytime.

Reheating

To bring back that just-baked warmth, pop a slice in the microwave for 10 to 15 seconds, or toast in a toaster oven until heated through. A quick reheat revives the cinnamon aroma and makes the cinnamon sugar topping even more irresistible.

FAQs

Can I use whole wheat flour instead of all-purpose?

Yes, you can swap in whole wheat flour for up to half of the all-purpose flour to add a nutty flavor and extra fiber. Just know it may make the bread a little denser, so keep an eye on the texture and add an extra tablespoon of yogurt if needed.

Do I need to peel the zucchini?

No peeling required! The zucchini skin is tender and practically disappears when grated, so you get the moisture and nutrition without any extra work. Just give the zucchini a good wash before grating.

Can I make this Snickerdoodle Zucchini Bread gluten-free?

Absolutely! Use a good-quality 1:1 gluten-free baking flour blend in place of the all-purpose flour. The texture will still be deliciously moist and tender, just check for doneness a few minutes earlier than the stated bake time.

What’s the best way to grate zucchini for this recipe?

Use the fine holes on a box grater or a food processor with a fine shredding disc. The finer the zucchini is grated, the more seamlessly it blends into the batter, giving your Snickerdoodle Zucchini Bread its signature soft texture.

Can I double the recipe to make two loaves?

Yes, this recipe doubles beautifully! Just use two loaf pans and rotate them halfway through baking for even results. It’s perfect if you want one loaf to enjoy now and another to freeze or gift to a lucky friend.

Final Thoughts

If you’re looking for a new twist on classic comfort baking, you can’t go wrong with Snickerdoodle Zucchini Bread. It’s a cozy, cinnamon-swirled treat that’s as welcome at the breakfast table as it is for dessert. Give it a try, and don’t be surprised if it becomes a staple in your kitchen all year round!

Snickerdoodle Zucchini Bread Recipe

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4.7 from 11 reviews

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

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Description

This Snickerdoodle Zucchini Bread is a moist and flavorful quick bread that combines the warm spices of cinnamon and nutmeg with the subtle freshness of grated zucchini. Topped with a cinnamon sugar sprinkle, this bread is perfect for breakfast, a snack, or even a light dessert. Its tender crumb and delicate sweetness make it a delightful twist on traditional zucchini bread, ideal for those who love the classic snickerdoodle flavor in a comforting loaf.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

Wet Ingredients

1 cup granulated sugar
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups finely grated zucchini (do not drain)
1/4 cup sour cream or plain Greek yogurt

Topping

1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon

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Instructions

Prepare Pan and Preheat: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined to ensure even distribution of spices and leavening agents.
Combine Wet Ingredients: In a large bowl, whisk the granulated sugar, melted unsalted butter, eggs, and vanilla extract until smooth and fully incorporated. Stir in the finely grated zucchini along with the sour cream or Greek yogurt for moisture and tang.
Combine Wet and Dry: Gradually fold the dry ingredient mixture into the wet ingredients, mixing gently just until combined. Avoid overmixing the batter to maintain a tender crumb.
Prepare for Baking: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula for even rising.
Add Topping: In a small bowl, mix together the tablespoon of granulated sugar with 1/2 teaspoon ground cinnamon. Sprinkle this cinnamon sugar mixture evenly over the surface of the batter for a sweet, crunchy topping.
Bake: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
Cool: Allow the bread to cool in the pan for about 10 minutes to set, then transfer it to a wire rack to cool completely before slicing to maintain texture and prevent crumbling.

Notes

For extra moisture and a slight tang, Greek yogurt can replace sour cream without altering the texture.
This bread freezes well; wrap it tightly in plastic wrap and store in an airtight container for up to 3 months.
Serve warm with a pat of butter or an extra sprinkle of cinnamon sugar for added indulgence.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American