This Snickerdoodle Zucchini Bread is a delicious twist on classic zucchini bread—packed with cinnamon, sugar, and freshly grated zucchini! Easy to make and perfect for any time of the day!
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Don’t you just love a good quick bread? Not only are there so many flavor variations available, but by omitting the need for yeast, you can have quick breads oven ready in under 10 minutes! From my Southern Peach Bread, to my Blueberry Cream Cheese Bread and this Snickerdoodle Zucchini Bread, there are so many great options! This Snickerdoodle Bread recipe is a simple, fail-proof recipe that is packed with cinnamon warm spice, perfect moistness, and can be enjoyed any time of the day!
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Ingredient Notes
Below is a brief overview of each ingredient needed to make this easy Snickerdoodle Zucchini Bread. To see printable recipe card with full directions, scroll to the bottom or click the “jump to recipe” button at the top.
- Oil– I use vegetable oil, however, you can also use coconut oil or avocado oil.
- Eggs– you’ll need 3 large eggs at room temperature.
- Granulated Sugar– this adds the perfect amount of sweetness. You’ll need some for both the bread and the cinnamon sugar swirl.
- Vanilla Extract– use pure vanilla extract versus imitation for the most flavor addition. Feel free to increase the vanilla slightly for more flavor.
- Flour– all purpose flour is my go-to, however, you can also use almond flour or coconut flour. The end result may be a bit denser of a bread though.
- Spices– you’ll need ground cinnamon and nutmeg to provide the warmth throughout.
- Baking Powder/ Baking Soda/ Salt– combined, this gives the bread it’s rise. Ensure freshness by changing your baking soda and powder out every 6 months.
- Zucchini– the star ingredient! You’ll need to grate this and slightly squeeze out excess moisture. No need to fully eliminate moisture.
How to make Snickerdoodle Zucchini Bread
Preheat oven and prepare pans. Combine dry ingredients.
Combine wet ingredients in a large bowl.
Fold dry ingredients into wet mixture and stir until just combined.
Fold in the zucchini.
Pour batter evenly into two loaf pans. In a small bowl, combine cinnamon and sugar. Sprinkle cinnamon sugar mixture onto loaf pans evenly and bake in preheated oven for about 40 minutes (large loaves), 25 minutes (mini loaves), or 20-25 minutes (muffins). Remove from oven and enjoy!
Storage
If you have leftovers, it can be stored at room temperature up to 3 days or place in an airtight container in the refrigerator for up to 5 days. This bread also freezes well, for up to 4 months. Just make sure you store slices in a freezer-safe container or double wrap to avoid freezer burn. If frozen, allow to thaw for a few hours at room temperature. When serving, you can toast and spread some butter or cream cheese on the slice, or use the microwave in 10-29 second increments until heated through.
Recipe Tips
- To make this a gluten free option, use almond or coconut flour in place of the all-purpose flour.
- Cream of Tartar can be used in place of Baking Powder to give the bread a lighter, fluffier texture.
- Feel free to add in 1 cup chopped walnuts, pecans, raisins, chocolate chips, or cinnamon chips to add more flavor.
- This recipe can easily be adjusted to make 2 large loaves, 4 mini loaves, or into muffins. Just adjust the baking time.
- For an easy way to shred zucchini, I recommend using a box grater. If you want to use a food processor, that is a great option too, I tend to avoid that route as it uses more dishes and makes clean up a bit more elaborate.
Frequently Asked Questions
Can this bread be made gluten-free?
Absolutely! Simply use coconut flour or almond flour at a 1:1 ratio in place of the all purpose flour.
Can I add an icing?
Yes! Once cooled, you can drizzle an icing or cream cheese frosting on top of the breads just before serving.
Do you squeeze out the liquid from zucchini before making this bread?
Yes! By doing so, it reduces the risk of the bread having too much moisture and becoming soggy.
Do you need to peel zucchini for bread?
Nope! Simply wash the zucchini and grate with the skin still on. In fact, the skin offers added health benefits, so not only does it keep things easier, but it’s healthier.
What are the spices in Zucchini Bread?
Typically, cinnamon and nutmeg are the spices used. You can also add in cloves, all spice, pumpkin pie spice, or increase the amounts of the cinnamon/ nutmeg to warm it up even more!
More Quick Bread Recipes to try
Snickerdoodle Banana Bread– moist homemade banana bread with a delightful cinnamon sugar swirl and a crispy cinnamon sugar topping!
Easy Snickerdoodle Quick Bread– an easy quick bread that comes together using simple ingredients. With swirls of cinnamon sugar throughout and a crispy cinnamon sugar crust, this bread can be enjoyed anytime of the day!
Lemon Bread– a tasty treat that is perfect for breakfast or as a snack. Made with fresh lemon juice and zest, this quick bread is bursting with flavor and will leave you craving more.
Snickerdoodle Apple Bread– combines the flavors of snickerdoodle cookies and fresh apples in a warm and comforting quick bread. Moist and full of cinnamon-sugar flavor, this apple cinnamon bread is the perfect anytime treat!
Libby’s Pumpkin Bread– a quick and easy bread that combines all the Fall flavors into one tasty treat! Perfectly moist, sweet, and filled with just the right amount of pumpkin, this homemade bread is perfect any time of the day.
Love Zucchini? Check these out!
- Double Chocolate Zucchini Bread
- Cheesy Zucchini Casserole
- Chocolate Chip Zucchini Bread
- Chicken and Zucchini Casserole
- Lemon Garlic Chicken Zoodles
Whether you’re baking this snickerdoodle zucchini bread as a cozy weekend treat or sharing it with friends over coffee, it’s sure to become a family favorite. With its soft texture, warm cinnamon flavor, and that irresistible sugar-crusted top, this easy zucchini bread with a snickerdoodle twist is too good not to make again and again! Don’t forget to print the recipe, save it for later, and leave a comment and star rating below—I’d love to hear how it turned out for you!
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Easy Snickerdoodle Zucchini Bread Recipe
Ingredients
BREAD
- 1 cup oil
- 3 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 cups flour *all purpose
- 2 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 zucchinis *grated, medium size, try to squeeze out as much water as you can
CINNAMON SUGAR TOPPING
- ¼ cup sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees and spray 2 large loaf pans, 4 mini pans, or a muffin tray.
- In a large mixing bowl, combine the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In a small bowl, combine the oil, eggs, sugar, and vanilla.
- Combine the wet mixture into the dry mixture and stir to combine. *Batter will be very thick
- Fold in the zucchini and mix to combine.
- Pour batter evenly into prepared pans.
- In a small bowl, combine the sugar and cinnamon.
- Sprinkle mixture evenly on top of loaf pan(s).
- Place pans into preheated oven and bake for about 40 minutes if large loaves, 25 minutes if small loves, or about 20-25 minutes if muffins.
- Remove from oven and allow to cool slightly before slicing and enjoying!
Nutrition
Nana says
How much, in weight or cup measure, are two zucchinis? Zucchini varies so much in size! Thanks.
Kristin says
It should be about 2 cups once grated! Hope that helps! Enjoy and be sure to keep me posted!
Darren La Marca says
Hi there. Just finished making the loaf and it doesnt really seem like enough batter for two loaf pans, so I just added it all into one pan. What size did you use? Hopefully it works out…
Btw…you are missing a step after folding in zucchini to pour into pan(s).
Kristin says
Hi! Thanks for catching the missing step, just corrected that! As for loaf pan size, I use mini loaves or if making large loaf, I believe my pan is 8 inches. It should be great still making it into one loaf, you’ll just need to the cook time a bit! Hope you enjoy!
Beth says
Do you have a guess on how many cups of zucchini that would be? Because I have some large ones from the garden and am having trouble figuring out how much to use.
Kristin says
It comes to about 1 1/2 cups of zucchini once grated and excess water squeezed out! Hope that helps and hope you enjoy!