Snickerdoodle Zucchini Bread is a deliciously spiced quick bread that brings the cozy flavor of a snickerdoodle cookie into a moist, tender loaf—complete with a signature cinnamon-sugar crust. With hidden vegetables and warm spice, it’s a comforting bake that makes perfect use of summer zucchini or adds charm to fall mornings.

Why You’ll Love This Recipe

This bread has everything you want in a comforting bake: a soft, moist crumb, a golden cinnamon-sugar topping, and the added goodness of fresh zucchini. It’s the perfect hybrid between a classic snickerdoodle cookie and a spiced zucchini loaf. It keeps well, freezes beautifully, and makes a great gift, snack, or breakfast with coffee or tea.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 cups grated zucchini (excess moisture lightly squeezed out)
3 eggs
1 cup vegetable oil
2 1/4 cups granulated sugar (reserve 1/4 cup for topping)
3 cups all-purpose flour
1 tsp vanilla extract
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp allspice
3 tsp ground cinnamon (1 tsp reserved for topping)
1 tsp salt

directions

Preheat the oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans.
In a large bowl, beat together the eggs, oil, 2 cups of the sugar, and vanilla extract until well combined.
Stir in the grated zucchini until evenly incorporated.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, allspice, and 2 teaspoons of the cinnamon.
Gradually stir the dry ingredients into the wet mixture, mixing just until moistened. Do not overmix.
Divide the batter evenly between the two prepared loaf pans.
In a small bowl, combine the remaining 1/4 cup sugar and 1 teaspoon cinnamon. Sprinkle this cinnamon-sugar mixture evenly over the tops of both loaves.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

Servings: 20 slices (2 loaves)
Prep Time: 15 minutes
Baking Time: 55 minutes
Total Time: 1 hour 10 minutes
Calories per serving: 290 kcal

Variations

Nutty Addition: Fold in 1 cup of chopped walnuts or pecans for added texture.
Chocolate Chip Twist: Add 3/4 cup mini chocolate chips for a sweet variation.
Healthier Version: Substitute half of the oil with applesauce and reduce sugar slightly.
Gluten-Free Option: Use a 1:1 gluten-free flour blend to make the loaves gluten-free.
Mini Loaves: Divide into mini loaf pans for shorter baking time and easy gifting.

storage/reheating

Store the cooled loaves tightly wrapped or in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week. To freeze, wrap each loaf in plastic wrap and foil; freeze for up to 3 months. Thaw overnight at room temperature before slicing.

FAQs

Do I need to peel the zucchini?

No, the peel is soft and adds nutrients and color. Simply wash and grate.

How do I squeeze out the moisture from the zucchini?

Place the grated zucchini in a clean kitchen towel or cheesecloth and gently squeeze over the sink to release excess water.

Can I use brown sugar instead of white sugar?

You can substitute part of the white sugar with brown sugar for a slightly deeper flavor.

Can I bake this in one large pan instead?

It’s best baked in two standard loaf pans for even cooking. One large pan may require longer baking time and can affect texture.

How do I keep the cinnamon-sugar topping from sinking?

Sprinkling it just before baking ensures it forms a crust rather than absorbing into the batter.

Can I make muffins from this recipe?

Yes! Fill muffin tins 3/4 full and bake at 350°F (175°C) for 18–22 minutes.

Is this bread overly sweet?

It’s sweet and flavorful but balanced by the zucchini and warm spice. You can reduce the sugar by 1/4 cup if desired.

Can I use other spices?

Yes, nutmeg or cloves can be added for variation. Use sparingly to avoid overpowering the flavor.

Can I make it dairy-free?

Yes, this recipe is naturally dairy-free if your sugar is vegan. Just be sure to use dairy-free add-ins if modifying.

How do I know when it’s done baking?

Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, the bread is ready.

Conclusion

Snickerdoodle Zucchini Bread is the perfect combination of nostalgic cookie flavor and moist quick bread comfort. With its cinnamon-sugar crust and tender spiced interior, this recipe transforms everyday ingredients into a delightful, cozy bake. Whether you’re using up garden zucchini or just craving something sweet and homey, this loaf is a satisfying and versatile treat.