If you’re searching for a delightful twist on traditional zucchini bread, you’re going to adore this Snickerdoodle Zucchini Bread Recipe. It brilliantly combines the soft, moist texture of zucchini bread with the warm, cinnamon-sugar magic of classic snickerdoodles, resulting in a loaf that feels like a cozy hug in every bite. Whether you’re baking for breakfast, a snack, or dessert, this bread brings a comforting spice and a subtle sweetness that’s truly irresistible.
Ingredients You’ll Need
This Snickerdoodle Zucchini Bread Recipe calls for simple pantry staples and fresh zucchini, each playing a crucial role in creating the perfect balance of flavor and texture. These ingredients come together effortlessly to make a loaf that’s moist, tender, and infused with just the right amount of cinnamon warmth.
- 2 cups all-purpose flour: The backbone that provides structure and keeps the bread tender without being dense.
- 1 teaspoon baking soda: Helps the bread rise beautifully, giving it a light crumb.
- 1 teaspoon ground cinnamon: Adds that signature snickerdoodle spice warmth throughout the bread.
- ½ teaspoon salt: Enhances the natural sweetness and balances the flavors.
- 2 large eggs: Bind everything together and add moisture for richness.
- 1 cup granulated sugar: Sweetens the bread perfectly without overpowering the zucchini’s freshness.
- ¼ cup vegetable oil: Keeps the bread moist and tender with no greasy aftertaste.
- 1 teaspoon vanilla extract: Elevates the flavor, adding warmth and depth.
- 1 ½ cups grated zucchini: The star ingredient that makes this bread moist, healthy, and subtly green.
- 1 tablespoon cinnamon-sugar: The magical topping that adds a crunchy, sugary finish reminiscent of a classic snickerdoodle cookie.
How to Make Snickerdoodle Zucchini Bread Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). While it heats up, grease a 9×5-inch loaf pan and line it with parchment paper or lightly flour it to ensure your bread doesn’t stick. A well-prepared pan helps the bread release perfectly without crumbling.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. This step ensures the spices and leavening agents are evenly distributed throughout the flour, which leads to consistent flavor and rise in every slice.
Step 3: Beat the Wet Ingredients
In a separate large bowl, beat the eggs and granulated sugar until the mixture is well combined and slightly fluffy. Then, add the vegetable oil and vanilla extract, mixing until the batter becomes smooth and glossy. This wet mixture is the heart of your bread, offering moisture and sweetness.
Step 4: Incorporate the Zucchini
Gently stir in the grated zucchini into your wet mixture. The zucchini adds moisture and a subtle earthiness that pairs wonderfully with the cinnamon and vanilla.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet bowl, folding carefully until just combined. Be cautious not to overmix, as this can make the bread tough rather than tender and light.
Step 6: Transfer and Top Your Batter
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Sprinkle the cinnamon-sugar topping evenly over the batter to create that crunchy, sweet crust that brings all the snickerdoodle vibes to life.
Step 7: Bake to Perfection
Bake the bread for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. As it bakes, your kitchen will fill with the comforting aroma of cinnamon and vanilla that makes this bread so special.
Step 8: Cool and Enjoy
Once baked, let your bread cool in the pan for about 10 minutes before transferring it to a wire rack. Cooling completely helps the bread set perfectly so it slices clean and delicious every time.
How to Serve Snickerdoodle Zucchini Bread Recipe
Garnishes
For an extra touch of indulgence, try topping your slices with a light spread of cream cheese or a dollop of Greek yogurt. A sprinkle of extra cinnamon-sugar or a drizzle of honey can also complement the spices beautifully.
Side Dishes
This bread pairs wonderfully with a hot cup of coffee or chai tea, making it an ideal companion for lazy weekend mornings or afternoon breaks. For a heartier treat, serve alongside fresh fruit or a creamy brie cheese plate to balance the sweetness.
Creative Ways to Present
Slice the bread thickly and serve warm with a smear of butter, or cut into small cubes for a fun snack platter. You could even toast slices lightly to revive that cinnamon-sugar crust along with a soft, warm crumb inside.
Make Ahead and Storage
Storing Leftovers
Keep your Snickerdoodle Zucchini Bread wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to three days to maintain freshness and moisture.
Freezing
To enjoy later, wrap slices individually in plastic wrap and place them in a freezer bag. Frozen bread lasts up to three months and thaws quickly at room temperature or by popping the slices directly into the toaster.
Reheating
Warm your slices in the microwave for about 15 seconds or toast lightly to regain that freshly baked texture and bring out the cinnamon aroma, making each bite just like the first.
FAQs
Can I use other types of zucchini for this Snickerdoodle Zucchini Bread Recipe?
Absolutely! Any fresh zucchini you have on hand will work great. Just be sure to grate it finely and gently squeeze out excess moisture if it seems very watery to keep the bread from becoming soggy.
Is it possible to make this bread gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend designed for 1:1 replacement. Keep an eye on texture since gluten-free flours can affect moisture, but this recipe adapts well!
Can I add nuts or chocolate chips to this recipe?
Definitely! Adding chopped walnuts, pecans, or even cinnamon chips can add a lovely crunch and depth of flavor to your Snickerdoodle Zucchini Bread Recipe without overpowering the delicate spice notes.
How do I know when the bread is fully baked?
The best test is inserting a toothpick or skewer into the center of the loaf. If it comes out clean or with only a few moist crumbs, it’s perfect. If it’s wet with batter, give it more time and check in a few minutes.
Can I substitute vegetable oil with another type of fat?
You can use melted coconut oil or a mild-flavored oil like canola, but avoid butter as it changes the texture and moisture level slightly. Vegetable oil ensures the bread stays moist without adding extra flavor.
Final Thoughts
This Snickerdoodle Zucchini Bread Recipe has quickly become one of my absolute favorites to bake and share. Its perfect balance of sweet cinnamon spice and fresh zucchini moisture makes it a cozy treat that feels like both dessert and breakfast. I can’t wait for you to try it yourself and see how it brings such warmth and joy to your kitchen!
Print
Snickerdoodle Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10-12 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Snickerdoodle Zucchini Bread combines the classic spicy sweetness of snickerdoodle cookies with moist, tender zucchini bread. Flavored with cinnamon and vanilla, this loaf is a delightful treat that balances warmth and freshness, perfect for breakfast or a cozy snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup granulated sugar
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini)
Topping
- 1 tablespoon cinnamon-sugar (for topping)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan to prepare it for the batter.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt to evenly distribute the leavening agents and spices.
- Combine wet ingredients: In a separate large bowl, beat the eggs and granulated sugar until well combined and slightly thickened. Add the vegetable oil and vanilla extract, mixing until you get a smooth mixture.
- Add zucchini: Stir in the grated zucchini carefully, ensuring it is evenly distributed throughout the wet mixture to keep the bread moist and tender.
- Incorporate dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overmixing which can toughen the bread.
- Prepare batter for baking: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
- Add topping: In a small bowl, combine cinnamon and sugar then sprinkle this cinnamon-sugar mixture evenly over the batter for a sweet and crunchy topping.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center of the loaf comes out clean, indicating that the bread is cooked through.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Make sure to squeeze excess moisture from the grated zucchini if it’s very watery to prevent soggy bread.
- You can substitute vegetable oil with melted coconut oil or butter for a richer flavor.
- The cinnamon-sugar topping adds a nice crunch but can be omitted if preferred.
- Bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
