Snickerdoodle Zucchini Bread
This easy Snickerdoodle Zucchini Bread is a lower-carb version of the classic Snickerdoodle Swirl Bread. It relies on simple, everyday ingredients and can be tweaked based on what’s in your kitchen. It may be made with a vegetable, but don’t let that fool you! Each slice is moist, tasty, cinnamon-sweet, and oh-so filling.
A Quick Look At The Recipe
- Recipe Name: Snickerdoodle Zucchini Bread
- Serves: 2 loaves
- Main Ingredients: vegetable oil, eggs, granulated sugar, vanilla extract, all-purpose flour, cinnamon, allspice, baking soda
- Why You'll Love It: This easy snickerdoodle zucchini bread recipe makes two loaves of snickerdoodle bread. Each slice is moist, tasty, cinnamon-sweet, and oh-so filling.
Loaves of Cinnamon-Sweet Goodness
Zucchini is that crazy veggie everyone grows, knowing full well it will multiply like fishes and loaves come harvest time and leave us all scrambling for new ways to use it up! If you find yourself drowning in zucchini, you’re in for something special.
This snickerdoodle zucchini bread is pretty simple and straightforward, and the recipe makes two loaves. It’s cinnamony, sweet, dense, and moist, and tastes just like a snickerdoodle cookie! If your family balks at the name, drop the “zucchini” and call it “snickerdoodle bread.” They won’t tell the difference, and it’s all in how you present it anyway!
If you can limit yourself to one slice (kudos to you!), it can be a treat if you want snickerdoodle bread with fewer carbs than a typical recipe.
What Folks Are Saying
“Just made this and it is DELICIOUS! I have lots of zucchini, so I made another batch and added pecans to the cinnamon sugar mixture, it is in the oven now!!! Can’t wait to taste it!” – Janice
Ingredients
- Coconut oil (unrefined if you like the coconut taste and refined if you don’t – vegetable oil works too!)
- Eggs
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Cinnamon
- Baking soda
- Baking powder
- Zucchini
Tips Before You Start Baking
- To give the snickerdoodle zucchini bread a lighter, more cake-like texture, substitute the baking powder for cream of tartar. You can also add ¼ teaspoon to your topping ingredients.
- I really like using coconut oil in this recipe because of its light, sweet taste. I also find that it really helps make this bread taste like a snickerdoodle cookie!
- To reduce the sugar content even more, use sugar substitutes instead of regular sugar.
- If you want, adapt this recipe and bake your bread in a smaller loaf pan or muffin pan. Your cooking time will reduce to about 25 minutes for both, but double-check at the 20-minute mark.
- If you want to up the cinnamon taste, fold 1 ½ cups of cinnamon chips into the batter after you add the grated zucchini.
How to Make Snickerdoodle Zucchini Bread
1. Preheat the Oven
Preheat your oven to 350°F. Then grease and flour two standard-sized loaf pans and set them aside.
2. Make the Batter
In a large bowl, beat the oil, eggs, sugar, and vanilla extract until well combined.
Now in a separate bowl, combine the flour, cinnamon, baking soda, baking powder, and salt, and whisk well to combine. Mix the wet and dry until combined and the batter is thick.
4. Shred & Mix in Zucchini
Shred your zucchini with a grater, then add it to the mixture, and beat once more until fully incorporated.
5. Make the Topping
In a small bowl, mix together your topping ingredients.
6. Assemble
Next, pour half of your batter into the prepared pans and sprinkle half of the cinnamon sugar mixture over the top. Then cover with the rest of the batter and finish it off with the remaining cinnamon and sugar.
7. Bake
Bake at 350°F for 45-50 minutes. To check if it’s done, stick a knife in the center. If it comes out clean, you’re good to go!
8. Cool & Serve
Let the bread cool before you slice it up. Enjoy your yummy snickerdoodle zucchini bread!
Storage
When stored in an airtight container in the fridge, snickerdoodle bread lasts at least 1 week. It also freezes well for up to 4 months. Just make sure you store slices in a freezer-safe container or double-wrapped to avoid freezer burn.
Snickerdoodle Zucchini Bread FAQs
Yes, you can absolutely make this zucchini bread gluten-free. I’d recommend swapping the regular flour for almond or coconut flour. Just keep in mind the texture will be a little denser than the original, but honestly, it’s still delicious! For more gluten-free baking, check out my Gluten-Free Banana Nut Muffins!
Nope, you can skip the peeling! The skin is so thin that it blends right into the bread once it’s baked. I never bother peeling mine, and honestly, you can’t even tell the difference.
This usually happens when the bread is underbaked or when the oven door is opened too early. Make sure you wait until at least the 40-minute mark before checking on it, and always do the knife test before pulling it out of the oven.
More Delicious Ways to Use Up Zucchini
If you’ve got more zucchini to spare, don’t let it go to waste! Try my other zucchini bread recipe, stuffed zucchini boats, low-carb baked zucchini fries, or make a big bowl of zucchini and squash.
Did your family even notice the zucchini? Tell me all about it in the comments and leave a star rating while you’re at it!
Ingredients
- 1 cup vegetable oil
- 3 eggs
- 1 ¾ cups granulated sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- ½ teaspoon allspice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 cups zucchini about 1 large zucchini, grated
Topping
- ½ cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Grease and flour two standard-sized loaf pans, then set them aside.
- In a large bowl, beat the oil, eggs, sugar, and vanilla extract until well combined.1 cup vegetable oil, 3 eggs, 1 ¾ cups granulated sugar, 1 teaspoon vanilla extract
- In a separate bowl, combine the flour, cinnamon, allspice, baking soda, baking powder, and salt, and whisk to combine.3 cups all-purpose flour, 2 teaspoons cinnamon, ½ teaspoon allspice, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon salt
- Pour the flour mixture into the egg mixture and beat again until fully mixed. The batter will be thick. Add zucchini and beat once more until incorporated.2 cups zucchini
- In a small bowl, combine the topping ingredients.1 teaspoon cinnamon, ½ cup granulated sugar
- Pour half the batter into the prepared pans and sprinkle with ½ of the cinnamon sugar mixture.
- Cover with the remaining batter and sprinkle with the remaining cinnamon and sugar.
- Bake at 350°F for 45-50 minutes, or until a knife inserted in the center comes out clean. Allow the bread to cool before slicing.
Love in every bite. TY for sharing. <3 U.
🙂 Thank you Barbara!!
Delicious!!! I did substitute brown sugar with cinnamon for the topping and 1 tablespoon vanilla in the batter to give it a bit more flavour the 2nd time I made it. Everyone in the family loves this recipe
I’ll be shopping tomorrow for the zucchini and making this ASAP!! Looks so wonderful that I had to pin it and share it on my facebook page – need to share the love with everyone!!!
Thank you so much Susan!! I hope you get the chance to try it soon, I can’t wait to hear what you think!!
Hi, I don’t see any “green flecks” in the photos. Was the zucchini peeled before grating? Thank you!
yes ma’am, you nailed it!
I made this recipe tonight. Already tried a piece. Delicious!! I’m bringing the second loaf to work with me tomorrow. Thank you Christy for sharing this recipe. It’s a keeper!
I am so glad you liked it Nancy!!!
For low carb in sweet bread’s, try using hazelnut flour.
I know this is an older post but I have two questions… 1) have you ever tried to cut this recipe in half? If so, one egg or two? And 2) this looks like it might make great muffins or even mini-muffins, any idea how long I should bake them for?
I was wondering the same thing!
Trying muffins as we ‘speak’
We made this recipe for the first time 2 weeks ago, and we are making it for the 3rd time already! Love it! We have only made it into muffins. I usually bake them around 17-18 minutes. I use my cookies scoop to put one scoop of batter in the muffin tins, sprinkle them with some of the cinnamon and sugar mixture, scoop a second scoop of batter in and sprinkle them again. The kids can’t get enough of them, and I think they are delicious too! Thanks for the recipe. 🙂
You are so welcome! I am so glad your family is enjoying these as muffins. YUM!
Thank you for the recipe. Can this bread be froze and the topping still be crunchy on top when it thaws ?
Thank you
I haven’t tried freezing it yet but I think it would freeze well. I don’t know about the topping though, I think it would be good and crumbly but maybe not crunchy, please report back if you try it!
I always use cinnamon sugar on MY zuc bread recipe and freeze it. It freezes fine.
My first thought was where’s the coffee! Can’t wait to make this next weekend!
I like the way you think Jennifer!!
This is my Favorite zucchini bread so far! And I have shared it with my family, which was a mistake, since they want more!
So good with coffee. And if you are looking to eat healthy, this is a sugar filled treat, with added veggies.
So, everything in moderation, and you will be fine!
Thank you so much!
Looks so good, any way to make it low carb?
If you can figure out how to make this recipe low carb and low sugar, please let me know.
Thank you so much!
I’m afraid y’all are picking the most difficult type of recipe to do this with. Sweet Breads are pretty much the opposite of low carb. Even low carb versions will end up being pretty carby. You’ll need to experiment with a lot of variables, including coconut flour or other forms of flour, different sweeteners (Granulated Splenda is still kinda carby, but Swerve is pretty expensive and really concentrated), and it’s kinda like taking this initial recipe idea and using it as an inspiration to develop an entirely different recipe from scratch.
I do have a whole section of low carb recipes on SouthernPlate, though, and I highly recommend the Low Carb Chocolate Mousse – it is TO DIE FOR! 😀
I am not sure why people find a recipe and right away want to change it…and drastically! If you want low sugar, no carb, etc., there are hundreds of recipes out there. How about trying this one first…then start doing your little tweeks.
🙂 I sure like you Patricia!!!
Can I make the recipe on a bread machine please
Hi Thelma, I have never used this recipe in a bread machine so unfortunately I can’t comment on whether it would work out the same. I do know that bread maker’s often produce a more compressed bread and a bit heavier. If you do try it please let me know how it turns out.
Hi Thelma, Thank you for your comment. I have never made this in a bread machine so I can’t speak to whether this recipe would work in a bread machine. Really appreciate you asking the question. Have a lovely day.
Looks Yummy!! Can you use self rising flour in this recipe?
I’m sure you could but I haven’t tried it so it may not rise as high or rise a little too much ;). Please report back!
Just made the snickerdoodle zucchini bread delicious thank you fir the recipe
This recipe is fantastic. I did do 1 1/4c white sugar & 1/2 c brown sugar in the bread mix just because I love brown sugar. It was heavenly. Great recipe for yummy quick bread!
Can you use a gluten free flower ?
I’m sure you could but you’ll need to experiment with it and possibly adjust the leaveners. It will most likely take some trial and error but if you’re committed to it I’m sure you can come up with a modified recipe that works. 😀