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.
I freeze a lot of zucchini. When you freeze it it has a ton of moisture after thawing. What WAS 2 cups is smaller. Do I drain the water and use the original 2 cups, or add more thawed zucchini?
I will try this as a savoury loaf leaving out the sugar and spice and adding grated cheese. Hello from Sandie in Australia.
Let me know how it turned out Sandie!!
Made the two loaves of bread yesterday and it is delicious! I figured it had to be with that name.It was so easy to make also.Thank you for sharing your recipe.
Thank you for trying it!! I am so glad to hear that you liked it!!!
I made this today. It turned out super delicious! I didn’t squeeze the moisture out of the zucchini 1st. Made for nice moist bread. Yum! Thanks for sharing your recipe, Christy!
I am so glad you liked it!!!! I hope you have a great day!!
Sound’s Great we will try ASAP, an let you know how it turns out. Thank you for sharing !!!!!!!!!
Thank you Margie, I can’t wait to hear what you think!!!
Christie, when you call for 2 cups zucchini, do you squeeze out the moisture before adding to batter?
Thank you
Sounds delicious! Do you need to squeeze the moisture from the zucchini after you shred it? I know some recipes say you should do that. Thanks!