If you’re looking for a delightful twist on classic zucchini bread, you’re going to fall head over heels for this Snickerdoodle Zucchini Bread Recipe. Imagine the warm aromas of cinnamon and nutmeg mingling with tender zucchini, creating a loaf that’s soft, moist, and perfectly spiced. It’s sweet without being overpowering and carries just the right amount of cinnamon-sugar crunch on top to make every bite a pure joy. This recipe transforms humble ingredients into a comforting treat that feels like a cozy hug from the inside out.

Snickerdoodle Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are refreshingly simple yet essential for building every luscious layer of your Snickerdoodle Zucchini Bread Recipe. Each element plays a special role, from the soft butter that adds richness to the grated zucchini that keeps the bread irresistibly moist and tender.

  • 2 cups all-purpose flour: Provides the perfect structure for a soft but firm bread.
  • 1 teaspoon baking soda: Helps the bread rise and keeps it light.
  • 1/2 teaspoon baking powder: Adds an extra lift for fluffiness.
  • 1/2 teaspoon salt: Balances the sweetness and enhances flavor.
  • 1 1/2 teaspoons ground cinnamon: Brings warm spiciness that defines the snickerdoodle character.
  • 1/4 teaspoon ground nutmeg: Adds subtle depth and complexity.
  • 1/2 cup unsalted butter (softened): Contributes richness and tenderness to the crumb.
  • 3/4 cup granulated sugar: Sweetens without overwhelming, helping create a caramelized crust.
  • 1/4 cup brown sugar (packed): Adds moistness and a hint of molasses flavor.
  • 2 large eggs: Bind and enrich the bread.
  • 1 teaspoon vanilla extract: Lifts the flavor, adding warmth and sweetness.
  • 1 1/2 cups finely grated zucchini (squeezed to remove excess moisture): Keeps the bread moist while adding a gentle vegetable note.
  • 1/4 cup sour cream or Greek yogurt: Adds tanginess and extra moistness.
  • For the cinnamon-sugar topping: 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon, combined to form a sweet, slightly crunchy crust.

How to Make Snickerdoodle Zucchini Bread Recipe

Step 1: Prepare Your Pan and Dry Ingredients

Start by preheating your oven to 350°F or 175°C to ensure it’s perfectly hot when your batter is ready. Grease and flour a 9×5-inch loaf pan or line it with parchment paper to keep your bread from sticking and make cleanup effortless. Next, whisk together the dry ingredients—flour, baking soda, baking powder, salt, cinnamon, and nutmeg—in a medium bowl. This blend infuses every bite with classic snickerdoodle spice.

Step 2: Cream Butter and Sugars

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. This step is crucial—it aerates your butter and sugars, creating a tender crumb and rich flavor base for the bread. The brown sugar also adds a wonderful depth that fits perfectly with the zucchini and spices.

Step 3: Beat in Eggs, Vanilla, and Sour Cream

Beat in the eggs one by one to ensure they incorporate smoothly into the mixture, enhancing the bread’s structure and richness. Stir in the vanilla extract and sour cream or Greek yogurt—these ingredients bring a lovely tang and a moist, tender crumb that you will notice with every slice.

Step 4: Fold in the Zucchini and Dry Ingredients

Gently fold the finely grated, well-drained zucchini into the wet mixture, distributing it evenly without losing the batter’s lightness. Then, add the mixed dry ingredients gradually, stirring just until combined. Overmixing can make the bread tough, so be gentle and stop when you no longer see flour streaks.

Step 5: Add the Cinnamon-Sugar Topping and Bake

Pour the batter into your prepared loaf pan, smoothing the top for an even rise. Sprinkle the cinnamon-sugar topping evenly over the batter; this little touch adds a crispy, sweet finish reminiscent of classic snickerdoodle cookies. Bake in your preheated oven for 50 to 60 minutes. It’s done when a toothpick inserted in the center comes out clean, signaling a perfect bake.

Step 6: Cool and Enjoy

Let your zucchini bread cool in the pan for about 10 minutes to firm up, then transfer it to a wire rack to cool completely. This step ensures the bread finishes setting so your slices are perfect every time.

How to Serve Snickerdoodle Zucchini Bread Recipe

Snickerdoodle Zucchini Bread Recipe - Recipe Image

Garnishes

Try a light dusting of powdered sugar or a drizzle of honey to bring a little sparkle to your slices. If you want to amp up the snickerdoodle vibe, a smear of cream cheese frosting or a dollop of sweet butter complements that cinnamon-sugar crust beautifully.

Side Dishes

This bread pairs wonderfully with a hot cup of chai tea or freshly brewed coffee. For a heartier breakfast or brunch, serve it alongside scrambled eggs or a bowl of fresh fruit. The sweet, spiced notes balance savory sides and enrich the overall meal experience.

Creative Ways to Present

For entertaining, slice the bread and arrange it on a decorative platter with small ramekins of flavored butters, jams, or nut butters. You can also cut the loaf into bite-sized cubes and toast them lightly for a crunchy snack that guests can dip into yogurt or melted chocolate.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover Snickerdoodle Zucchini Bread Recipe tightly in plastic wrap or store it in an airtight container at room temperature. It stays fresh and delicious for up to 3 days, maintaining its moistness and fragrant spices.

Freezing

This bread freezes beautifully! Wrap it securely in plastic wrap and then in foil to protect against freezer burn. Freeze for up to two months, and you’ll have a tasty slice ready anytime you want a cozy homemade treat.

Reheating

To enjoy your zucchini bread warm, unwrap the portion you want and heat it in the microwave for about 15-20 seconds or in a toaster oven until just warmed through. This revives the soft texture and brings out all those lovely snickerdoodle aromas.

FAQs

Can I use zucchini with skins on?

Absolutely! Leaving the skins on adds a hint of color and extra nutrients without changing the texture much since you grate the zucchini finely. Just make sure to remove excess moisture before adding it to the batter.

Is it necessary to squeeze moisture from the zucchini?

Yes, squeezing out extra moisture is very important to prevent your bread from becoming soggy. Using a clean kitchen towel or cheesecloth works great to achieve the right consistency for perfect baking.

Can I add nuts to the Snickerdoodle Zucchini Bread Recipe?

Definitely! Adding about 1/2 cup of chopped walnuts or pecans is a fantastic way to introduce a little crunch and nutty flavor that complements the warm spices wonderfully.

What if I don’t have sour cream? Can I use something else?

If you don’t have sour cream, Greek yogurt is an excellent substitute that keeps the bread moist and tangy. You can also use buttermilk, but reduce the amount slightly to keep the batter balanced.

How long should I bake the bread if I use a different size pan?

Baking times can vary with pan size. If you use a smaller or larger pan, start checking for doneness at around 40 minutes and then every 5 minutes after that. Always rely on the toothpick test to make sure it’s fully baked.

Final Thoughts

This Snickerdoodle Zucchini Bread Recipe is truly a keeper that combines the comforts of a classic cinnamon treat with the healthy boost of fresh zucchini. It’s perfect for sharing with friends or savoring a slice yourself alongside a favorite drink. Don’t hesitate to give it a try—you’ll have a new beloved recipe to turn to whenever you want something sweet, spicy, and utterly comforting. Happy baking!

Print
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Snickerdoodle Zucchini Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 169 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (8–10 slices)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Snickerdoodle Zucchini Bread recipe combines the classic warm spices of snickerdoodles with the moistness of grated zucchini, resulting in a soft, flavorful loaf perfect for breakfast or dessert. Enhanced by a cinnamon-sugar topping, this quick bread is easy to prepare and a delightful twist on traditional zucchini bread.


Ingredients

Scale

Main Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups finely grated zucchini, squeezed to remove excess moisture
  • 1/4 cup sour cream or Greek yogurt

Cinnamon-Sugar Topping

  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon


Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg. This ensures even distribution of the leavening agents and spices.
  3. Cream butter and sugars: In a large mixing bowl, use a mixer to cream the softened unsalted butter, granulated sugar, and packed brown sugar together until the mixture is light and fluffy, which takes about 2-3 minutes.
  4. Add eggs and flavorings: Beat in the eggs one at a time to maintain a smooth mixture. Then stir in the vanilla extract followed by the sour cream or Greek yogurt to add moisture and tenderness.
  5. Fold in zucchini and combine: Gently fold in the grated zucchini, making sure it is well incorporated. Add the dry ingredients to the wet mixture and stir just until combined. Avoid overmixing to keep the bread tender.
  6. Prepare topping: In a small bowl, mix the granulated sugar and ground cinnamon for the topping.
  7. Assemble and bake: Pour the batter evenly into the prepared loaf pan. Sprinkle the cinnamon-sugar topping evenly over the batter’s surface. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool down: Let the bread cool in the pan for 10 minutes. Then remove it from the pan and transfer to a wire rack to cool completely before slicing and serving.

Notes

  • For extra flavor and texture, stir in 1/2 cup chopped walnuts or pecans into the batter before baking.
  • This bread freezes well—wrap tightly in plastic wrap and then foil, and freeze for up to 2 months.
  • Be sure to squeeze excess moisture from the zucchini to prevent a soggy loaf.

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