If a snickerdoodle cookie and a loaf of zucchini bread had a cozy, cinnamon-kissed baby… this would be it. 😍 This Snickerdoodle Zucchini Bread is ultra-moist thanks to the shredded zucchini, perfectly spiced with cinnamon and vanilla, and topped with that signature crackly cinnamon-sugar crust. It’s a total family favorite, sneaks in a veggie, and makes your kitchen smell amazing.
Whether you’re working through garden zucchini or just want a sweet snack with your afternoon coffee, this loaf is super simple, freezer-friendly, and 100% kid-approved. You can even bake it as muffins or mini loaves!
What You’ll Need
For the Bread:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups finely shredded zucchini (about 1 medium)
- Optional: ¼ teaspoon nutmeg or pinch of cloves for extra spice
For the Cinnamon Sugar Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Pro Tips for Zucchini Bread Success
🥒 Don’t peel the zucchini – just wash and grate. The peel adds color and fiber.
🧁 Squeeze out extra moisture with a clean towel to avoid soggy bread.
🍞 Sprinkle cinnamon sugar before baking for that crackly, snickerdoodle-style top.
👧 Let the kids help mix and sprinkle the topping—it’s a fun and easy baking project!
🥶 This freezes like a dream—make two and stash one for later!
Tools You’ll Need
- Mixing bowls
- Whisk or hand mixer
- Loaf pan (9×5 inch)
- Box grater or food processor
- Measuring cups and spoons
- Spatula or wooden spoon
- Clean kitchen towel or cheesecloth (for squeezing zucchini)
Substitutions & Variations
🌱 Make it whole wheat – sub half the flour with whole wheat flour
🌾 Gluten-free – use a 1:1 gluten-free baking flour
🧁 Muffin version – bake at 350°F for 18–22 minutes
🍫 Add-ins – stir in ½ cup chocolate chips, walnuts, or raisins
🫶 Dairy-free – use plant-based butter or coconut oil
Make-Ahead Tips
- Bread stays fresh at room temp for 2–3 days, or freeze for up to 2 months
- You can grate and prep zucchini the night before—just wrap and chill
- Make the cinnamon sugar topping in advance and store in a small jar
How to Make Snickerdoodle Zucchini Bread
Step 1: Prep and Grate Zucchini
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
- Grate zucchini, then squeeze out excess moisture using a clean towel. Set aside.
Step 2: Mix Wet Ingredients
- In a bowl, whisk together melted butter, sugar, egg, and vanilla until smooth.
- Stir in the shredded zucchini.
Step 3: Add Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Add dry ingredients to wet and stir until just combined—don’t overmix!
Step 4: Pour and Sprinkle
- Pour batter into prepared loaf pan.
- In a small bowl, mix 2 tbsp sugar + 1 tsp cinnamon, then sprinkle evenly on top of the batter.
Step 5: Bake and Cool
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Leftovers & Storage
- Store at room temp for 2–3 days, wrapped well or in an airtight container
- Refrigerate for up to 5 days for longer shelf life
- Freeze slices individually for easy grab-and-go snacks
Final Thoughts
Snickerdoodle Zucchini Bread is everything you love about cozy baking—warm spice, moist texture, and a sweet cinnamon crunch on top. It’s a perfect way to use up zucchini (even picky eaters won’t know it’s in there!) and makes for a sweet breakfast, snack, or dessert.
💬 I’d love to hear how yours turned out! Did you go classic or add a little chocolate? Let me know your family’s favorite twist in the comments! 🍞✨
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