The Best Snickerdoodle Zucchini Bread Recipe

This Snickerdoodle Zucchini Bread is the perfect fusion of a classic snickerdoodle cookie and moist zucchini bread. Packed with warm cinnamon, a hint of nutmeg, and topped with a crunchy cinnamon-sugar crust, it’s a delightful treat for breakfast, dessert, or anytime in between. Plus, it’s a clever way to sneak some veggies into your day!

Kitchen Equipment Needed

• Mixing bowls
• Whisk
• Hand or stand mixer
• Measuring cups and spoons
• Box grater (for zucchini)
• Loaf pan (9×5 inch recommended)
• Parchment paper or non-stick spray

Ingredients Overview

• Zucchini: Provides moisture and subtle flavor without being overpowering. No need to peel—just grate and use.
• All-Purpose Flour: Forms the base of the bread, giving it structure.
• Cinnamon and Nutmeg: Key spices to capture the snickerdoodle flavor.
• Butter and Oil: A mix of both ensures a moist, tender crumb.
• Granulated Sugar and Brown Sugar: Create sweetness and depth of flavor.
• Eggs: Bind the ingredients together and add richness.
• Baking Powder and Baking Soda: Help the bread rise.
• Cinnamon-Sugar Topping: Adds the iconic snickerdoodle crust on top.

Step-by-Step Instructions

1. Prep and Preheat

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×5-inch loaf pan or line it with parchment paper.

2. Grate the Zucchini

1. Grate 1½ cups of zucchini using a box grater.
2. Lightly pat it dry with a paper towel to remove excess moisture.

3. Mix the Wet Ingredients

1. In a large mixing bowl, beat ½ cup softened butter, ¼ cup oil, 1 cup granulated sugar, and ½ cup brown sugar until creamy.
2. Add 2 large eggs, one at a time, and 1 teaspoon vanilla extract. Mix until smooth.

4. Combine the Dry Ingredients

1. In another bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon salt.

5. Combine Wet and Dry

1. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
2. Fold in the grated zucchini gently.

6. Add the Topping

1. In a small bowl, mix 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon.
2. Pour the batter into the prepared loaf pan and sprinkle the cinnamon-sugar mixture evenly over the top.

7. Bake

1. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
2. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Recipe Tips

• Don’t overmix the batter to keep the bread tender.
• Lightly pat the zucchini dry but don’t squeeze out all the moisture—it helps keep the bread moist.
• Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.

What to Serve With This Recipe

• A smear of cream cheese or butter makes a lovely addition.
• Pair it with a cup of coffee, tea, or a glass of cold milk.

Frequently Asked Questions

Can I freeze zucchini bread?
Yes, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.

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

Do I have to peel the zucchini?
No, the skin is thin and adds extra nutrients.

Ingredients

• 1½ cups grated zucchini
• ½ cup unsalted butter, softened
• ¼ cup vegetable oil
• 1 cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 2 tbsp granulated sugar (for topping)
• 1 tsp ground cinnamon (for topping)

Instructions

1. Preheat oven to 350°F and prepare a loaf pan.
2. Grate zucchini and lightly pat dry.
3. Cream butter, oil, sugars, eggs, and vanilla in a large bowl.
4. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
5. Gradually add dry ingredients to wet ingredients and mix until combined. Fold in zucchini.
6. Pour batter into the loaf pan and sprinkle with cinnamon-sugar topping.
7. Bake for 50–60 minutes. Cool before slicing and serving.

This Snickerdoodle Zucchini Bread will quickly become a family favorite, combining the best of cozy, spiced flavors with a moist, delicious loaf. Enjoy! 🥒✨

Snickerdoodle Zucchini Bread

This Snickerdoodle Zucchini Bread is the perfect fusion of a classic snickerdoodle cookie and moist zucchini bread. Packed with warm cinnamon, a hint of nutmeg, and topped with a crunchy cinnamon-sugar crust, it’s a delightful treat for breakfast, dessert, or anytime in between. Plus, it's a clever way to sneak some veggies into your day!

Print Recipe Pin Recipe

Equipment

• Kitchen Equipment Needed:
• Mixing bowls 
• Whisk
• Hand or stand mixer
• Measuring cups and spoons
• Box grater (for zucchini)
• Loaf pan (9x5 inch recommended)
• Parchment paper or non-stick spray

Ingredients

  

• 1½ cups grated zucchini
• ½ cup unsalted butter softened
• ¼ cup vegetable oil
• 1 cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 2 tbsp granulated sugar for topping
• 1 tsp ground cinnamon for topping

Instructions

 

• Preheat oven to 350°F and prepare a loaf pan.
• Grate zucchini and lightly pat dry.
• Cream butter, oil, sugars, eggs, and vanilla in a large bowl.
• Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
• Gradually add dry ingredients to wet ingredients and mix until combined. Fold in zucchini.
• Pour batter into the loaf pan and sprinkle with cinnamon-sugar topping.
• Bake for 50–60 minutes. Cool before slicing and serving.
• This Snickerdoodle Zucchini Bread will quickly become a family favorite, combining the best of cozy, spiced flavors with a moist, delicious loaf. Enjoy!