Snickerdoodle Zucchini Bread: The Perfect Way to Use Summer Zucchini
Prep Time: 15 minutes | Cook Time: 55 minutes | Serves: 10-12
Get ready to fall in love with the most incredible snickerdoodle zucchini bread that combines the beloved flavors of classic snickerdoodle cookies with the moist, tender texture of homemade zucchini bread. This healthy zucchini bread recipe transforms summer’s abundant zucchini harvest into a sweet, cinnamon-sugar masterpiece that’s perfect for breakfast, snacking, or dessert.
Why This Snickerdoodle Zucchini Bread is a Game-Changer
This isn’t your ordinary zucchini bread recipe. The magic happens when warm cinnamon and sugar create that signature snickerdoodle flavor profile, while fresh zucchini adds incredible moisture without any veggie taste. The result? A moist zucchini bread that stays fresh for days and gets even better as the flavors meld together.
What Makes This Recipe Special:
- Hidden vegetables: Kids (and adults!) won’t even know there’s zucchini inside
- Incredible moisture: Stays soft and tender for days
- Cinnamon-sugar perfection: Classic snickerdoodle flavors in bread form
- Uses up garden zucchini: Perfect way to use abundant summer harvest
- Freezer-friendly: Make ahead for easy breakfast options
📌 Your future self will thank you — save this recipe now so you can make it again and again!
Snickerdoodle Zucchini Bread
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper for easy removal.
- Grate zucchini using box grater or food processor. Place in clean kitchen towel and squeeze out excess moisture. Set aside.
- In medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In large bowl, whisk together oil, sugar, eggs, and vanilla until smooth and well combined.
- Add dry ingredients to wet ingredients, stirring just until combined. Fold in squeezed zucchini until evenly distributed.
- In small bowl, mix together swirl ingredients: 1/3 cup sugar and 2 tsp cinnamon.
- Pour half the batter into prepared pan. Sprinkle with half the cinnamon sugar mixture. Add remaining batter and top with remaining cinnamon sugar.
- Use knife to gently swirl cinnamon sugar through batter. Mix topping ingredients and sprinkle over top.
- Bake 50-55 minutes until toothpick inserted in center comes out clean or with just a few moist crumbs. Cool in pan 10 minutes, then turn out onto wire rack.
Notes
Detailed Ingredients for Perfect Snickerdoodle Zucchini Bread
For the Bread:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/3 cup vegetable oil (or melted butter)
- 2 large eggs, room temperature
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 1/2 cups finely shredded zucchini (about 1 medium zucchini)
For the Cinnamon Sugar Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon butter, melted
Pro Ingredient Tips:
- Zucchini prep: No need to peel! Just wash, dry, and shred with skin on
- Don’t drain the zucchini: The moisture is what makes this bread so tender
- Room temperature eggs: Mix better and create a more uniform texture
- Fresh spices matter: Use fresh cinnamon for the best flavor
Step-by-Step Instructions
Preparation (10 minutes):
- Preheat and prep: Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
- Prepare zucchini: Wash and shred zucchini using the large holes of a box grater. No need to drain—keep all that moisture!
- Make cinnamon sugar topping: In a small bowl, mix together 2 tablespoons sugar and 1 teaspoon cinnamon. Set aside.
Mix the Batter (8 minutes):
- Combine dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, and nutmeg.
- Mix wet ingredients: In a separate bowl, whisk together oil, eggs, applesauce, and vanilla until well combined.
- Add zucchini: Stir shredded zucchini into the wet ingredients.
- Combine wet and dry: Pour wet ingredients into dry ingredients and gently fold together until just combined. Don’t overmix—a few lumps are okay!
Bake to Perfection (55 minutes):
- Fill the pan: Pour batter into prepared loaf pan and smooth the top gently.
- Add topping: Brush melted butter over the top of the batter, then sprinkle with cinnamon sugar mixture.
- Bake: Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool properly: Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Expert Tips for Zucchini Bread Success
Zucchini Preparation:
- Size matters: Finely shredded zucchini distributes better throughout the bread
- Keep the moisture: Don’t squeeze out the liquid—it’s your secret to moist bread
- Any variety works: Regular, yellow, or even small zucchini all work perfectly
Baking Perfection:
- Don’t overbake: The bread continues cooking as it cools
- Test for doneness: Toothpick should have a few moist crumbs, not wet batter
- Even browning: Tent with foil if top browns too quickly
Texture Tips:
- Room temperature ingredients: Ensures even mixing and better texture
- Gentle mixing: Overmixing develops gluten and creates tough bread
- Proper cooling: Let cool completely before slicing for clean cuts
Nutritional Information (Per Slice)
- Calories: 195
- Protein: 3g
- Carbohydrates: 38g
- Fat: 4g
- Fiber: 2g
- Vitamin A: 8% Daily Value
- Potassium: 6% Daily Value
Serving Suggestions and Pairings
This cinnamon zucchini bread is delicious enjoyed:
For Breakfast:
- Toasted with butter and a sprinkle of cinnamon
- With cream cheese and a drizzle of honey
- Alongside your morning coffee or tea
As a Snack:
- Plain at room temperature for the best flavor
- With a glass of cold milk
- Packed in lunch boxes for an afternoon treat
For Dessert:
- Warmed slightly with vanilla ice cream
- With whipped cream and fresh berries
- Drizzled with simple vanilla glaze
Storage and Freezing Tips
Storage:
- Room temperature: Wrap tightly and store for up to 4 days
- Refrigerator: Up to 1 week in airtight container
- Slice before storing: Makes it easy to grab individual portions
Freezing:
- Whole loaf: Wrap tightly in plastic wrap, then foil. Freeze up to 3 months
- Individual slices: Freeze separately on baking sheet, then transfer to freezer bags
- Thawing: Thaw overnight at room temperature or toast frozen slices directly
Frequently Asked Questions
Can I taste the zucchini in the bread?
Not at all! The zucchini adds moisture and tenderness but doesn’t contribute any vegetable flavor. It’s completely masked by the sweet cinnamon-sugar taste.
What if my zucchini is very watery?
That’s perfect! The extra moisture will make your bread even more tender. Don’t drain it—embrace that natural moisture.
Can I use yellow squash instead?
Absolutely! Yellow squash works just as well as zucchini and provides the same moisture and neutral flavor.
Why is my bread dense?
Dense bread usually results from overmixing the batter or measuring flour incorrectly. Gently fold ingredients until just combined, and spoon flour into measuring cups.
Can I reduce the sugar?
You can reduce the granulated sugar by up to 1/4 cup, but this may affect the moisture and texture slightly.
How do I know when it’s done?
The top should be golden brown and spring back lightly when touched. A toothpick should come out with a few moist crumbs.
Recipe Variations to Try
Flavor Additions:
- Chocolate chips: Fold in 1/2 cup mini chocolate chips
- Nuts: Add 1/2 cup chopped walnuts or pecans
- Dried fruit: Try 1/3 cup dried cranberries or raisins
Spice Variations:
- Pumpkin spice: Replace cinnamon with pumpkin pie spice blend
- Cardamom twist: Add 1/4 teaspoon ground cardamom
- Orange zest: Add 1 tablespoon fresh orange zest
Healthier Options:
- Whole wheat: Replace half the flour with whole wheat flour
- Greek yogurt: Substitute applesauce with Greek yogurt
- Coconut oil: Use melted coconut oil instead of vegetable oil
Troubleshooting Common Issues
Bread Sinks in Middle:
- Cause: Usually from opening oven door too early or expired baking soda
- Solution: Test baking soda freshness and avoid opening oven for first 45 minutes
Top Browns Too Quickly:
- Cause: Oven runs hot or rack positioned too high
- Solution: Tent with foil and move to lower rack
Bread is Too Dry:
- Cause: Overbaking or not enough zucchini moisture
- Solution: Check for doneness earlier and ensure zucchini is freshly shredded
Conclusion
This snickerdoodle zucchini bread proves that vegetables and dessert can be the perfect combination. With its tender crumb, warm cinnamon flavor, and incredible staying power, it’s destined to become your go-to recipe for using up summer zucchini. The best part? Nobody will ever guess there are vegetables hiding inside this sweet, cinnamon-sugar delight.
Whether you’re dealing with an abundant garden harvest, looking for a healthy breakfast option that tastes like dessert, or simply want to try a unique twist on classic zucchini bread, this recipe delivers on all fronts. The snickerdoodle flavors transform humble zucchini into something truly special, while the moist texture ensures every slice is as good as the first.
Make this recipe your own by experimenting with the suggested variations, or stick to the classic version that perfectly balances sweet cinnamon flavors with the subtle goodness of fresh zucchini. Either way, you’ll have a loaf of bread that disappears quickly and leaves everyone asking for the recipe.
Did you try this snickerdoodle zucchini bread? We’d love to hear about your experience! Share your photos and tell us your favorite way to enjoy this delicious bread.
