Snickerdoodle Zucchini Bread

As an Amazon Associate I earn from qualifying purchases.

This easy snickerdoodle zucchini bread recipe makes two loaves of snickerdoodle bread. Each slice is moist, tasty, cinnamon-sweet, and oh-so filling.

Snickerdoodle Zucchini Bread

Zucchini is a difficult word to spell, let me just start with that. It’s that crazy veggie that everyone grows, knowing full well it will multiply like fishes and loaves come harvest time and we’ll have it running out our ears, which causes us to run for more zucchini recipes. Well boy howdy, I’m here to be your best friend!

This snickerdoodle zucchini bread is pretty simple and straightforward and the recipe makes two loaves. It’s cinnamony, sweet, dense, and moist. If your family balks at the name, just drop the “zucchini” and call it “snickerdoodle bread”. It’s all in how you present it.

If you can limit yourself to one slice, it can be a treat if you want a snickerdoodle bread that has lower carbs than a typical recipe. 

While we’re on the topic of zucchini recipes, check out my other zucchini bread recipe, stuffed zucchini boats, low-carb baked zucchini fries, or make a big bowl of zucchini and squash. Now let’s get baking!

Recipe Ingredients

  • Vegetable oil (I like to use coconut oil, unrefined if you like the coconut taste and refined if you don’t)
  • Eggs
  • Granulated sugar
  • Vanilla extract
  • All-purpose flour (you can use almond or coconut flour too if you like.  Will be a bit more dense)
  • Cinnamon
  • Baking soda
  • Baking powder
  • Salt
  • Zucchini

Helpful Kitchen Tools

loaf of snickerdoodle zucchini bread

How to Make Snickerdoodle Zucchini Bread

  1. Preheat oven to 350 degrees. Grease and flour two standard-sized loaf pans and set them aside.
  2. In a large bowl, beat the oil, eggs, sugar, and vanilla extract until well combined.
  3. In a separate bowl, combine the flour, cinnamon, baking soda, baking powder, and salt, and whisk to combine.
  4. Pour the flour mixture into the egg mixture and beat again until fully mixed. The batter will be thick.
  5. Shred your zucchini with one of these shredders, add to mixture and beat once more until incorporated.
  6. In a small bowl, combine the topping ingredients.
  7. Pour half the batter into the prepared pans and sprinkle with 1/2 of the cinnamon sugar mixture.
  8. Cover with the remaining batter and sprinkle with the remaining cinnamon and sugar.
  9. Bake at 350 degrees for 45-50 minutes or until a knife inserted in the center comes out clean. Allow the bread to cool before slicing. The serving size is 1 slice.
Enjoy this easy-to-make and yummy to taste snickerdoodle zucchini bread.

sliced snickerdoodle zucchini bread

 
Storage

This may be one of the best parts, but when stored in an airtight container in the fridge, snickerdoodle bread will last for at least a week. It also freezes so well, for up to 4 months. Just make sure you store slices in a freezer-safe container or double-wrapped to avoid freezer burn. This is another option I like for an airtight containers. 

sliced snickerdoodle zucchini bread

Recipe Notes

  • Substitute the baking powder for cream of tartar to give the snickerdoodle zucchini bread a lighter and more cake-like texture. You can also add 1/4 teaspoon to your topping ingredients.
  • You can use almond or coconut flour too to make it gluten free.
  • To decrease the sugar content even more you can use Swerve or other sugar substitutes instead of regular sugar.
  • As you probably know by now, I’m a big fan of coconut oil. In this instance, its light and sweet taste really help make this bread taste like a snickerdoodle cookie.
  • 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 of the bread, fold 1 1/2 cups of cinnamon chips into the batter after you add the grated zucchini.

You might also enjoy these recipes!

Strawberry Bread With Pecans

How To Make Banana Bread

Monkey Bread Muffins

Cinnamon Apple Bread (Loaded With Crunch)

Apple Spice Muffins by Mama

Berry Crisp Recipe Low Carb & Delicious

Snickerdoodle Zucchini Bread

This easy snickerdoodle zucchini bread recipe makes two loaves of snickerdoodle bread. Each slice is moist, tasty, cinnamon-sweet, and oh-so filling.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Appetizer, Snack
Cuisine: American
Keyword: bread
Servings: 2 loaves
Calories: 110kcal

Ingredients

  • 1 cup vegetable oil
  • 3 eggs
  • 1 3/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups zucchini about 1 large zucchini, grated

Topping

  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon

Instructions

  • Preheat oven to 350 degrees. Grease and flour two standard-sized loaf pans and 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 3/4 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, 1/2 teaspoon allspice, 1 teaspoon baking soda, 1/2 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, 1/2 cup granulated sugar
  • Pour half the batter into the prepared pans and sprinkle with 1/2 of the cinnamon sugar mixture.
  • Cover with the remaining batter and sprinkle with the remaining cinnamon and sugar.
  • Bake at 350 degrees for 45-50 minutes or until a knife inserted in the center comes out clean. Allow the bread to cool before slicing. The serving size is 1 slice.

Nutrition

Serving: 1slice | Calories: 110kcal | Carbohydrates: 15g | Protein: 1.2g | Fat: 5g | Fiber: 0.5g | Sugar: 9.5g
Tried this recipe?Mention @southernplate or tag #southernplate!

 

 

Similar Posts

114 Comments

    1. 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

  1. 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!!!

  2. 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!

    1. 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?

      1. 5 stars
        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. 🙂

  3. Thank you for the recipe. Can this bread be froze and the topping still be crunchy on top when it thaws ?
    Thank you

    1. 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!

      1. 5 stars
        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!

    1. If you can figure out how to make this recipe low carb and low sugar, please let me know.
      Thank you so much!

      1. 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! 😀

        1. 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.

          1. 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.

          2. 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.

    1. 5 stars
      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!

        1. 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. 😀

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe or Post Rating