Cozy Snickerdoodle Zucchini Bread Recipe That Wows Every Time

My grandma’s secret zucchini bread recipe turns classic snickerdoodle flavors into a moist, unexpected delight.

Sweet cinnamon swirls through tender crumbs packed with garden-fresh vegetables.

Unexpected combinations always spark kitchen magic and conversation.

Summer’s abundant zucchini finds its perfect match in this clever quick bread.

Warm spices dance alongside green goodness, creating something both familiar and surprising.

Bakers looking for a playful twist will adore this ingenious mashup.

Zucchini Bread With Snickerdoodle Swirl

• Boost Veggie Intake: Sneakily incorporate zucchini into a delightful sweet bread, making it an excellent way to add nutrition for picky eaters who avoid vegetables.
• Quick and Easy Prep: Whip up this bread in under 30 minutes of active cooking time, with simple mixing techniques that require minimal baking skills and basic kitchen tools.
• Crowd-Pleasing Comfort: Combines the classic cinnamon-sugar flavors of snickerdoodle cookies with the moist texture of zucchini bread, creating a universally appealing dessert that works for breakfast, snack, or potluck gatherings.
• Versatile Make-Ahead Option: Stores well at room temperature for 3-4 days or freezes beautifully, allowing busy home cooks to prepare in advance and enjoy fresh bread throughout the week with minimal effort.

Snickerdoodle Zucchini Bread What You’ll Use

• All-Purpose Flour: The foundation of the bread, providing structure and texture.
• Baking Soda, Baking Powder: Essential leavening agents that help the bread rise and become light.
• Salt: Enhances overall flavor and balances sweetness.
• Ground Cinnamon, Ground Nutmeg: Warm spices that give the bread its signature snickerdoodle flavor profile.

• Granulated Sugar, Brown Sugar: Add sweetness and help create a moist, tender crumb.
• Eggs: Bind ingredients together and provide structure.
• Melted Butter or Oil: Adds moisture and rich flavor to the bread.
• Milk or Buttermilk: Keeps the bread tender and adds subtle tang.
• Vanilla Extract: Provides depth and enhances overall flavor.

• Zucchini: Adds moisture, nutrition, and subtle green color to the bread, making it extra soft and tender. Fresh zucchini works best when grated and excess moisture is removed.

• Granulated Sugar, Ground Cinnamon: Creates a sweet, crispy cinnamon-sugar crust that adds texture and classic snickerdoodle flavor.

Zucchini Bread Instructions with Snickerdoodle Flavor

Step 1: Warm Up the Oven

Crank your oven to a toasty 350°F.

Grab a 9×5-inch loaf pan and give it a generous coating of grease to prevent sticking.

Step 2: Create Dry Ingredient Magic

• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Ground cinnamon
• Ground nutmeg

Step 3: Blend Wet Ingredient Goodness

• Granulated sugar
• Brown sugar
• Eggs
• Melted butter
• Milk
• Vanilla extract

Step 4: Welcome the Zucchini

Fold shredded zucchini into your wet ingredient mixture, mixing until beautifully combined.

Step 5: Unite Wet and Dry Worlds

Gently fold dry ingredients into wet ingredients.

Stir just until everything comes together – no overmixing allowed!

Step 6: Craft Cinnamon-Sugar Sprinkle

Mix granulated sugar and cinnamon in a small bowl for that irresistible topping.

Step 7: Layer Your Bread

Pour half the batter into your prepared pan.

Sprinkle half the cinnamon-sugar mixture.

Add remaining batter and top with the rest of the cinnamon-sugar.

Step 8: Bake to Perfection

Slide the pan into the oven and bake for 50-60 minutes.

Your bread is ready when a toothpick comes out clean from the center.

Step 9: Cool and Slice

Let the bread rest in the pan for 10 minutes.

Transfer to a wire rack, slice, and savor every delicious bite!

Zucchini Bread Tips with Cinnamon-Sugar Swirl Fun

• Gently press shredded zucchini with paper towels to remove excess water, preventing soggy bread and ensuring a perfectly moist texture.
• Replace all-purpose flour with whole wheat or gluten-free flour alternatives to accommodate different dietary needs without compromising taste.
• Adjust cinnamon and nutmeg quantities to match your preferred flavor intensity, creating a personalized spice profile for the bread.
• Lightly coat shredded zucchini in a tablespoon of flour before adding to batter, helping it distribute evenly and preventing settling at the bottom of the loaf.
• Wrap the cooled bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or freeze for longer preservation.

Keep Snickerdoodle Zucchini Bread Fresh

• Store leftover Snickerdoodle Zucchini Bread wrapped tightly in plastic wrap or placed in an airtight container in the refrigerator for up to 5 days.
• Wrap the bread securely in plastic wrap, then aluminum foil, and freeze for 2-3 months. Thaw overnight in the refrigerator before serving.
• Keep bread at room temperature for 1-2 days in a sealed container, ensuring it stays away from direct sunlight and heat sources.
• Warm individual slices in the microwave for 10-15 seconds or toast briefly in a toaster oven until heated through, maintaining the bread's soft texture and delicious cinnamon flavor.

Snickerdoodle Zucchini Bread Snack Pairings

• Pair with Creamy Vanilla Latte: Brew a smooth, rich vanilla latte that complements the warm cinnamon notes of the zucchini bread. The creamy texture and subtle sweetness enhance the bread's spicy undertones.
• Serve Alongside Maple Pecan Butter: Whip soft butter with pure maple syrup and chopped pecans to create a luxurious spread. The nutty, sweet butter elevates each slice of the bread with decadent flavor complexity.
• Match with Spiced Chai Tea: Steep a fragrant chai tea that mirrors the bread's warm spices like cinnamon and nutmeg. The aromatic blend provides a comforting beverage that perfectly balances the zucchini bread's sweetness.
• Enjoy with Cream Cheese Frosting Drizzle: Create a light cream cheese glaze with powdered sugar and vanilla extract. Drizzle over the bread for an extra layer of indulgent, tangy sweetness that adds moisture and richness.

Zucchini Bread with Snickerdoodle Adjustments

• Gluten-Free Snickerdoodle Zucchini Bread: Replace wheat flour with almond flour or gluten-free blend to accommodate celiac or gluten-sensitive individuals.
• Vegan Zucchini Bread: Substitute eggs with flax eggs, use coconut oil instead of butter, and select plant-based milk to create a dairy-free version.
• Low-Sugar Snickerdoodle Bread: Reduce sugar content by using monk fruit sweetener or stevia, and incorporate applesauce to maintain moisture and sweetness.
• Keto-Friendly Zucchini Bread: Swap regular flour with coconut or almond flour, use sugar-free sweeteners, and add extra nuts for healthy fats and protein.

FAQs

• What makes zucchini good in bread?

Zucchini adds moisture, natural sweetness, and extra nutrients to baked goods. It helps create a tender texture without changing the bread’s flavor significantly, making it a sneaky way to include vegetables in a delicious treat.

• Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute up to half of the all-purpose flour with whole wheat flour. This will give the bread a slightly denser texture and add more fiber, but keep in mind it might slightly change the final taste and consistency.

• How do I prevent my zucchini bread from becoming too wet?

Always squeeze out excess moisture from shredded zucchini using a clean kitchen towel or paper towels. This prevents the bread from becoming soggy and ensures a perfect, moist texture without being overly wet.

• Is it necessary to peel the zucchini before shredding?

No, you don’t need to peel the zucchini. The skin adds color, nutrients, and helps maintain moisture in the bread. Just wash the zucchini thoroughly before shredding to remove any dirt.

Snickerdoodle Zucchini Bread Recipe

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4.7 from 13 reviews

• Total Time: 1 hour 5 minutes
• Yield: 12 1x

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Description

Sweet zucchini mingles with classic snickerdoodle flavor in this irresistible quick bread that bridges comfort and creativity. Cinnamon-sugar warmth and moist crumb invite bakers to savor each delightful slice with pure pleasure.

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Ingredients

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Main Ingredients:

• 1 1/2 cups shredded zucchini
• 2 cups all-purpose flour
• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup unsalted butter, melted

Liquid and Moisture Ingredients:

• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/2 cup oil (alternative to butter)

Dry and Spice Ingredients:

• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg

Cinnamon-Sugar Topping:

• 1/4 cup granulated sugar
• 1 teaspoon cinnamon

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Instructions

1. Prepare the oven environment by heating to 350°F (175°C) and coating a 9×5-inch loaf pan with a thin protective layer of grease.
2. Create a harmonious dry ingredient blend by whisking flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg in a spacious mixing bowl.
3. Craft a smooth wet ingredient emulsion by vigorously beating granulated sugar, brown sugar, eggs, melted butter, milk, and vanilla extract until the mixture achieves a uniform consistency.
4. Incorporate shredded zucchini into the wet ingredient mixture, stirring gently to distribute evenly throughout the liquid base.
5. Merge dry and wet ingredients by carefully folding the flour mixture into the zucchini batter, ensuring minimal stirring to maintain a tender bread texture.
6. Develop a fragrant cinnamon-sugar coating by thoroughly combining granulated sugar and ground cinnamon in a separate small vessel.
7. Layer the bread batter strategically by pouring half the mixture into the prepared pan, sprinkling a generous portion of cinnamon-sugar, then adding the remaining batter and topping with the final cinnamon-sugar dusting.
8. Transform the raw batter into a delectable treat by baking for 50-60 minutes, monitoring for a clean toothpick test that indicates perfect internal doneness.
9. Allow the freshly baked bread to rest in the pan for 10 minutes, then transition to a wire rack for complete cooling before slicing and serving.

Notes

• Grate zucchini on the large holes of a box grater to ensure moisture and texture without making the bread too wet.
• Squeeze excess liquid from zucchini using a clean kitchen towel to prevent soggy bread and maintain perfect consistency.
• Swap all-purpose flour with gluten-free blend for celiac-friendly version, keeping the same measurements.
• Add chopped nuts like pecans or walnuts for extra crunch and nutty flavor without altering the bread’s fundamental texture.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 202
• Sugar: 16 g
• Sodium: 168 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 37 mg