This easy snickerdoodle zucchini bread recipe makes two loaves of snickerdoodle bread. Each slice is moist, tasty, cinnamon-sweet, and oh-so filling.
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!
- Vegetable oil (I like to use coconut oil, unrefined if you like the coconut taste and refined if you don’t)
- Granulated sugar
- Vanilla extract
- All-purpose flour (you can use almond or coconut flour too if you like. Will be a bit more dense)
- Baking soda
- Baking powder
How to Make Snickerdoodle Zucchini Bread
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.
In a separate bowl, combine the flour, cinnamon, baking soda, baking powder, and salt, and whisk to combine.
Pour the flour mixture into the egg mixture and beat again until fully mixed. The batter will be thick.
Shred your zucchini with one of these shredders, add to mixture and beat once more until incorporated.
In a small bowl, combine the topping ingredients.
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.
Enjoy this easy-to-make and yummy to taste snickerdoodle zucchini bread.
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.
- 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!
- 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
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 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.