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Snickerdoodle Zucchini Bread

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A soft and moist zucchini bread with warm cinnamon spice and a crackly sugar crust—just like your favorite snickerdoodle cookie, but in cozy loaf form.

Ingredients

Units Scale
  • 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 cinnamon (1 tsp reserved for topping)
  • 1 tsp salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans.
  2. In a large bowl, beat eggs, oil, 2 cups of the sugar, and vanilla until well combined.
  3. Stir in the grated zucchini.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, salt, allspice, and 2 tsp of the cinnamon.
  5. Gradually add the dry ingredients to the wet mixture, stirring just until moistened.
  6. Divide the batter evenly between the prepared loaf pans.
  7. Mix the remaining 1/4 cup sugar with 1 tsp cinnamon and sprinkle evenly over both loaves.
  8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool in pans for 10 minutes, then remove and transfer to a wire rack to cool completely.

Notes

  • Lightly squeeze excess moisture from zucchini to prevent soggy bread.
  • Use a toothpick test to ensure doneness—insert in center and check for clean removal.
  • Freezes well—wrap tightly and store up to 3 months.

Nutrition

Find it online: https://yumfoodusa.com/snickerdoodle-zucchini-bread/