The Best Snickerdoodle Zucchini Bread Recipe

The Best Snickerdoodle Zucchini Bread combines the classic, comforting flavors of snickerdoodle cookies with the moist, tender texture of zucchini bread.

This unique twist on zucchini bread features a cinnamon-sugar swirl, making each slice full of warm, spiced flavor and a touch of sweetness. With the added moisture from the zucchini, this bread is soft and irresistible. It’s perfect for breakfast, dessert, or a sweet snack, and it’s an easy way to incorporate vegetables into your baking!

Kitchen Equipment Needed

• Loaf pan (9×5-inch)
• Mixing bowls
• Grater (for zucchini)
• Measuring cups and spoons
• Whisk or spoon for mixing
• Spatula
• Cooling rack

Ingredients Overview

• Zucchini: Adds moisture to the bread, making it tender and soft without overpowering the flavor.
• Cinnamon and sugar: A classic snickerdoodle combination that creates a delicious cinnamon-sugar swirl in the bread.
• Flour and baking soda: Provide structure and help the bread rise.
• Butter and eggs: Contribute to the richness and texture of the bread.

Ingredients

For the Bread

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini (about 1 medium zucchini, with excess moisture squeezed out)
• 1/4 cup milk

For the Cinnamon-Sugar Swirl

• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

Directions

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Prepare the Zucchini
   Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth, and squeeze out any excess moisture. Set aside.
3. Mix the Dry Ingredients
   In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
4. Make the Batter
   In a large bowl, cream together the softened butter and sugar using an electric mixer or whisk until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Combine Wet and Dry Ingredients
   Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined. Be careful not to overmix. Stir in the grated zucchini until evenly incorporated.
6. Prepare the Cinnamon-Sugar Swirl
   In a small bowl, mix together the cinnamon and sugar for the swirl. Set aside.
7. Assemble the Bread
   Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture over the batter. Add the remaining batter on top and swirl the cinnamon-sugar mixture gently with a knife or skewer to create a marbled effect.
8. Bake the Bread
   Bake the bread in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the bread starts to brown too quickly, cover it loosely with aluminum foil and continue baking.
9. Cool and Serve
   Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing.

Prep Time

15 minutes

Cook Time

55-65 minutes

Total Time

1 hour 20 minutes

Nutrition (per serving, ~10 servings)

• Calories: ~250
• Fat: ~12g
• Carbohydrates: ~35g
• Protein: ~3g

Expert Tips

• Grating the Zucchini: Make sure to squeeze out as much moisture from the zucchini as possible to avoid a soggy bread.
• Add-ins: Feel free to add nuts like chopped walnuts or chocolate chips to the batter for extra texture and flavor.
• Storage: Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. It also freezes well for up to 2 months.

FAQs

Can I use frozen zucchini?
Yes, you can use frozen zucchini, but make sure to thaw and drain it thoroughly to remove excess moisture before using.

Can I use a different type of flour?
You can use whole wheat flour or gluten-free flour blends as a substitute, but the texture and taste may vary slightly.

Can I make mini loaves instead of one large loaf?
Yes, you can divide the batter into mini loaf pans. Adjust the baking time to about 25-30 minutes, checking for doneness with a toothpick.

Storing & Freezing

• Storing: Store leftover zucchini bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• Freezing: Wrap the bread tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving.

Substitutions & Variations

• Vegan Version: Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg), and use non-dairy milk and vegan butter.
• Spiced Version: Add extra spices like nutmeg or allspice for a different flavor profile.

The Best Snickerdoodle Zucchini Bread Recipe

The Best Snickerdoodle Zucchini Bread combines the classic, comforting flavors of snickerdoodle cookies with the moist, tender texture of zucchini bread.

Print Recipe Pin Recipe

Equipment

• - Loaf pan (9x5 inch)
• Mixing bowls
• - Grater (for zucchini)
• Measuring cups and spoons
• - Whisk or spoon for mixing
• Spatula
• - Cooling rack

Ingredients

  

• #### For the Bread
• - 2 cups all-purpose flour
• - 1 teaspoon baking soda
• - 1/2 teaspoon ground cinnamon
• - 1/4 teaspoon salt
• - 1/2 cup unsalted butter softened
• - 1 cup granulated sugar
• - 2 large eggs
• - 1 teaspoon vanilla extract
• - 1 1/2 cups grated zucchini about 1 medium zucchini, with excess moisture squeezed out
• - 1/4 cup milk
• #### For the Cinnamon-Sugar Swirl
• - 2 tablespoons granulated sugar
• - 1 teaspoon ground cinnamon

Instructions

 

• **Preheat the Oven**
• Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
• **Prepare the Zucchini**
• Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth, and squeeze out any excess moisture. Set aside.
• **Mix the Dry Ingredients**
• In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
• **Make the Batter**
• In a large bowl, cream together the softened butter and sugar using an electric mixer or whisk until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
• **Combine Wet and Dry Ingredients**
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined. Be careful not to overmix. Stir in the grated zucchini until evenly incorporated.
• **Prepare the Cinnamon-Sugar Swirl**
• In a small bowl, mix together the cinnamon and sugar for the swirl. Set aside.
• **Assemble the Bread**
• Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture over the batter. Add the remaining batter on top and swirl the cinnamon-sugar mixture gently with a knife or skewer to create a marbled effect.
• **Bake the Bread**
• Bake the bread in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the bread starts to brown too quickly, cover it loosely with aluminum foil and continue baking.
• **Cool and Serve**
• Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing.