Snickerdoodle Zucchini Bread

There’s something magical about the scent of cinnamon swirling through the kitchen, dancing hand-in-hand with the gentle aroma of baked zucchini. This Snickerdoodle Zucchini Bread is more than just a loaf—it’s a warm hug from the oven, a tender reminder that comfort can come in simple, sweet bites. With a soft crumb, spiced heart, and that iconic cinnamon-sugar crust, this bread beautifully marries nostalgia with the bounty of late-summer gardens.

Whether you’re looking for a breakfast treat, a charming brunch centerpiece, or a cozy dessert by the fire, this recipe delivers in every way. It’s the kind of bread that disappears fast—and gets requested even faster.

Why You’ll Love This Recipe

This isn’t your average zucchini bread. Here’s why this snickerdoodle version deserves a permanent place in your recipe box:

✨ A Cinnamon-Sugar Crown: That snickerdoodle topping caramelizes as it bakes, creating a golden, crackly crust that’s beautifully sweet and aromatic. Each bite has the perfect mix of softness and crunch.

🥒 Zucchini in Disguise: Don’t worry if you’re not a veggie lover. The zucchini melts into the batter, making the bread extra moist without a trace of veggie taste. It’s the secret star of the show.

🍞 Soft, Spiced, and Moist: The blend of cinnamon and allspice infuses the loaf with cozy warmth, while the grated zucchini keeps it tender and lush.

⏱️ Easy to Make: No mixer required, no complicated steps. This is a recipe you can return to again and again with success every time.

🎁 Share-Worthy: Make two loaves—one to keep, and one to gift. It’s a perfect homemade gesture that feels personal and heartfelt.

Prep & Cooking Time

This recipe is beginner-friendly and comes together in under an hour and a half, from start to finish.

Preparation Time: 20 minutes
Cooking Time: 50–60 minutes
Total Time: 1 hour 20 minutes

Ingredients

Let’s take a closer look at what makes this bread so special. Gather these pantry staples and one fresh zucchini, and you’re good to go:

Wet Ingredients
• 1 cup vegetable oil
• 3 large eggs
• 1 3/4 cups granulated sugar
• 1 teaspoon vanilla extract

Dry Ingredients
• 3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground allspice
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt

Add-In
• 2 cups grated zucchini (about 1 large zucchini, unpeeled)

Topping
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon

Step-by-Step

Instructions

1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease and flour two standard loaf pans (8×4 or 9×5 inches). Set aside.

2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the oil, eggs, sugar, and vanilla until the mixture is smooth and slightly glossy. This creamy base will carry the richness of the bread.

3. Combine the Dry Ingredients:
In a separate bowl, sift or whisk the flour, cinnamon, allspice, baking soda, baking powder, and salt. This ensures the spices and leavening agents are evenly dispersed.

4. Create the Batter:
Gradually add the dry mixture into the wet ingredients, stirring gently until fully combined. The batter will be thick, but don’t worry—it’s supposed to be. Fold in the grated zucchini last, mixing until evenly incorporated.

5. Make the Topping:
In a small bowl, stir together the 1/2 cup sugar and 1 teaspoon cinnamon until combined. This sweet mixture will create the iconic snickerdoodle crunch on top.

6. Assemble the Loaves:
Pour half of the batter evenly between the two pans. Sprinkle half of the cinnamon-sugar topping over each. Add the remaining batter and finish with the rest of the topping.

7. Bake to Perfection:
Bake the loaves for 45 to 55 minutes, or until a knife or toothpick inserted in the center comes out clean. Your kitchen will smell absolutely divine by this point.

8. Cool and Slice:
Let the loaves cool in the pans for about 10–15 minutes before transferring to a wire rack. Allow to cool completely before slicing—if you can resist!

How to Serve

This bread shines on its own, but you can dress it up or pair it with all kinds of delights:

🧈 Toasted with Butter: A warm slice with a pat of salted butter is simple heaven.

☕ With Coffee or Tea: The sweetness and spice are perfect with a bold morning brew or calming herbal tea.

🍦 As Dessert: Add a scoop of vanilla ice cream or a drizzle of cream cheese glaze for a decadent dessert.

🎉 For Brunch Boards: Serve with fruit, muffins, and spreads for a crowd-pleasing brunch spread.

🎁 As a Gift: Wrap a loaf in parchment and twine, and you’ve got a beautiful homemade present for holidays, teachers, or new neighbors.

Tips & Variations

🥥 Swap Oils: Use coconut oil or half butter for a subtle flavor twist.
🌰 Add Nuts: Stir in 1/2 cup chopped walnuts or pecans for crunch.
🍫 Add Chocolate Chips: A handful of white or dark chocolate chips takes this bread into dessert territory.
🥣 Go Gluten-Free: Use a 1-to-1 gluten-free flour blend and check your baking powder/soda for gluten-free certification.
🥄 Mini Loaves or Muffins: Use mini pans or a muffin tin for personal-sized portions; reduce baking time to 20–25 minutes.

Storage Instructions

Room Temperature: Wrap tightly in plastic wrap or foil and store at room temp for up to 4 days.
Refrigerator: Keep in the fridge for up to 7 days—just warm slices in the microwave before serving.
Freezer: This bread freezes beautifully. Wrap in foil and place in a freezer bag. Freeze for up to 3 months. Thaw overnight and reheat for best texture.

Frequently Asked Questions

Can I peel the zucchini?
You don’t have to! The peel is tender and disappears into the bread. But if you prefer, you can peel it.

Can I make this recipe into muffins?
Absolutely! Just divide the batter into a lined muffin tin and bake for 20–25 minutes at 350°F.

Can I use brown sugar instead of white?
Yes. Brown sugar will give a deeper molasses flavor and even more moisture.

What if I don’t have allspice?
Try using nutmeg or a little extra cinnamon instead. It won’t be quite the same, but still delicious!

Why is my zucchini bread soggy?
Make sure not to overmix and always test doneness with a toothpick. If your zucchini is very watery, blot it lightly before mixing it into the batter.

Final Thoughts

Snickerdoodle Zucchini Bread is one of those rare recipes that checks every box: it’s easy, impressive, cozy, sweet, and packed with love. Whether you’re baking for yourself, your family, or a room full of brunch guests, this bread will bring smiles and sighs of joy.

Bake it once, and like all the best things in life, you’ll come back to it again and again.

Nutritional Information

⏰ Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 1 hour 20 minutes
🔥 Kcal: 110 kcal per slice (approximate)
🍽️ Servings: 2 loaves

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