If you’re looking for a sweet twist on your usual baking, this snickerdoodle zucchini bread recipe might just be your new favorite. It takes two beloved classics and brings them together in a way that’s so comforting you’ll want to enjoy a slice with your morning coffee.
Solves hiding zucchini in baked goods while delivering moist crumb, using simple pantry staples, easy portions, and a versatile snack option for busy mornings.
I used to struggle with using up all the zucchini from my garden. You know how it is; you think you’ve cut enough, and suddenly you’ve got way too much. This recipe helps me tackle that challenge while satisfying my sweet tooth at the same time. No more soggy bread or wasted veggies!
What I love about this recipe is how easy it is to whip up. You only need about 20 minutes to prepare it, and then it bakes for about an hour. Using both butter and oil helps to keep the bread moist while bringing out the warm cinnamon flavor. Plus, that delightful swirl of cinnamon sugar just makes it look so pretty!
If you want to try something else yummy with zucchini, give my chocolate zucchini bread a go. It’s another way to keep your baking fun and delicious!
Why You Will Love This Recipe
- Moist and Sweet This snickerdoodle zucchini bread is incredibly moist thanks to the combination of butter and oil, making each slice a sweet delight.
- Delightful Cinnamon Swirl The cinnamon sugar swirl adds a playful texture and flavor, bringing that classic snickerdoodle essence right to your mouth in every bite.
- Convenient Preparation With no yeast needed, this recipe is easy to whip up, letting you enjoy a delicious baked treat without the fuss of yeast-based bread.
- Great Storage Options You can keep this bread wrapped for up to three days at room temperature or freeze it for later, so you always have a tasty snack on hand.
Delicious Snickerdoodle Zucchini Bread
- Prep Time: 20 minutes
- Cool Time: 0 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 slices 1x
- Category: dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious Snickerdoodle Zucchini Bread with a sweet cinnamon sugar topping, perfect for a healthy dessert or snack.
Ingredients
- 1/4 cup unsalted butter, melted
- 1/3 cup neutral oil (like grapeseed or vegetable oil)
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon milk
- 11/2 teaspoon vanilla extract
- 11/2 teaspoon baking powder
- 1/21/2 teaspoon baking soda
- 1/41/2 teaspoon cream of tartar, optional
- 21/2 teaspoons cinnamon
- 1/21/2 teaspoon kosher salt
- 2 cups all-purpose flour
- 2 cups shredded zucchini, grated
- 1/2 cup granulated sugar (for cinnamon sugar)
- 11/2 teaspoon cinnamon (for cinnamon sugar)
- 1 tablespoon butter (for topping)
Instructions
- Mix Ingredients Smoothly: Start by blending 1/4 cup melted unsalted butter, 1/3 cup neutral oil, and 1 cup granulated sugar in a mixing bowl until creamy. You want it to be light and fluffy, smelling sweet and buttery. Avoid overmixing to prevent a dense texture later.
- Add Eggs & Zucchini: Gently fold in 2 large eggs and 2 cups shredded zucchini. The mixture will take on a lovely green hue and should look well-combined yet slightly chunky. Do not drain the zucchini, as its moisture is vital for a moist bread.
- Mix Dry Ingredients Carefully: In a separate bowl, whisk together 2 cups all-purpose flour, 11/2 teaspoon baking powder, 1/21/2 teaspoon baking soda, and 1/21/2 teaspoon kosher salt. Once evenly blended, add this dry mix to the wet ingredients. Mix gently; a few lumps are perfectly fine.
- Create Cinnamon Sugar Blend: In a small bowl, combine 1/2 cup granulated sugar with 11/2 teaspoon cinnamon for the cinnamon sugar topping.
- Pour & Swirl Batter: Pour half of the batter into your prepared loaf pan. Sprinkle some of the cinnamon sugar blend on top. Add the remaining batter and create a light swirl using a butter knife, ensuring not to over-swirl to maintain layers.
- Bake & Cool Down: Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean. This will take about 50-60 minutes. Allow the loaf to cool in the pan for a few minutes before transferring it to a cooling rack to prevent breakage.
- Slice & Enjoy Responsibly: After the bread has cooled sufficiently, slice it and enjoy it. Try pairing a slice with a hot cup of tea or coffee, and sprinkle additional cinnamon sugar if desired.
Notes
- Storage Tips: Keep wrapped in aluminum foil for up to 3 days at room temperature, 1 week refrigerated, or freeze for up to 3 months.
- Expert Tips: Ensure the zucchini retains its moisture during mixing to prevent dry bread. If the bread turns out too dense, gently mixing helps lighten it. If the cinnamon sugar topping burns, lower the oven temperature slightly and check for doneness earlier.
- Reheating Instructions: To reheat, place slices in a preheated oven at 350 degrees F for about 10 minutes until warmed through.
- Serving Suggestions: Serve with a dollop of cream cheese frosting, or top with a sprinkle of extra cinnamon sugar after slicing.
- Recipe Variations: You can incorporate chocolate chips for a sweeter twist or replace half of the zucchini with grated apple for added sweetness. Adding walnuts or pecans can provide extra crunch.
- Ingredient Notes: Use fresh, firm zucchini for best results, and do not peel it before grating. If desired, nuts or cinnamon chips can be added for extra flavor. Ensure that the flour is measured correctly to avoid density issues in the bread.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Recipe Tips
- If the bread turns out too dense, mixing the batter gently can help lighten it. Aim for no more than 10-12 folds when combining.
- When the snickerdoodle zucchini bread feels dry, checking the baking time with a toothpick can help determine its doneness. Aim for 50-60 minutes.
- If you’re using an 8 x 4 inch loaf pan, consider reducing the baking time by about 10-15 minutes to prevent overbaking.
- For extra flavor, brushing the bread with melted butter right after it comes out of the oven really makes the cinnamon sugar stick well.
- If the cinnamon sugar topping is burning, lowering the oven temperature by 25°F and watching closely can help maintain that perfect topping.
Serving Suggestions
Pair slices of snickerdoodle zucchini bread with a dollop of cream cheese frosting for added richness. Enjoy it alongside a hot cup of tea or coffee, enhancing the experience with a sprinkle of cinnamon sugar.
This bread also makes a delightful addition to breakfast or holiday gatherings, providing a unique twist on traditional pastries. Use it as a base for French toast or serve as a flavorful dessert option during festive occasions.
Recipe variations
- You can use coconut oil instead of neutral oil for a different flavor profile.
- Add 2 teaspoons of vanilla extract for extra sweetness or experiment with almond extract for a unique twist.
- Either chocolate chips or dried cranberries can give your bread a delightful surprise.
- If you want to make a larger batch, use 3 cups of flour and 3 cups of shredded zucchini for a loaf that serves more.
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How to Store?
To keep your snickerdoodle zucchini bread fresh, follow these storage tips:
Room Temperature: Wrap the bread in aluminum foil and store at room temperature for up to 3 days. Check for moisture loss.
Refrigeration: Store the bread in an airtight container in the refrigerator for up to 1 week. This helps maintain freshness.
Freezing: Wrap the bread tightly in plastic wrap or aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Other Recipes You’ll Love
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