Snickerdoodle Zucchini Bread

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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!

 

 

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114 Comments

  1. 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?

  2. I will try this as a savoury loaf leaving out the sugar and spice and adding grated cheese. Hello from Sandie in Australia.

  3. 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.

  4. 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!

  5. Christie, when you call for 2 cups zucchini, do you squeeze out the moisture before adding to batter?
    Thank you

  6. 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!

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