Go Back

Snickerdoodle Zucchini Bread

Combining the comforting elements of snickerdoodle cookies with the moisture of zucchini, this delightful bread is perfect for brunch, snacks, or dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Brunch, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup grated zucchini (about 1 medium zucchini) Grate finely for better moisture release.
  • 1 cup granulated sugar
  • 1/2 cup brown sugar (packed)
  • 1/2 cup unsalted butter, softened
  • 2 large eggs Can substitute with applesauce or flax eggs.
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour Can substitute half with whole wheat flour for a healthier version.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon Use fresh for best flavor.
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts or pecans (optional) Consider swapping with chocolate chips.
Topping
  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  4. In a separate bowl, mix together the flour, baking soda, baking powder, ground cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix!
  6. Gently fold in the grated zucchini and chopped nuts (if using).
  7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Topping
  1. In a small bowl, mix together a tablespoon of sugar with an extra half teaspoon of cinnamon, then sprinkle it over the top of the batter.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Once baked, allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Reheat in the microwave for a few seconds to enjoy the flavors again. Don’t skip the cinnamon topping for signature flavor!