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 love nuts in my sweet breads. Would pecans or walnuts work best with this one?
I think either would work Beverly, just use which ever you like best or have the most of 🙂
I made this recipe for the first time the other day and it was so good I’m making it again today. Delicious!
Christy:
I don’t have allspice. Can I substitute something else in its place. Also when do I add it in the recipe. Gonna try to make this later today. It looks yummy. Thank you for all you do.
I used nutmeg instead
I make this often! Thanks for another great recipe! I read in another comment that somebody asked if this freezes well. It sure does. 🙂 Both my zucchini bread recipes make 2 loaves. I usually serve one & freeze one. This one thawed out just fine & was still crispy on the top.
Thank you so much Linda!!! I am so glad you are enjoying it and appreciate you letting others know that it does freeze well!!
I’d bet that shredded carrots instead of the zuchini would be great too. Can’t wait to try both ways. As a diabetic I feel for the person with the low carb request, but I have found that if you are virtuous with everything else a little cake won’t hurt. And a small piece of something super delicious is more satisfying than a whole box of diet “treats”
I bet that would work Maria, let me know when you give it a try how it turns out!!
This is wonderful! Thanks!
I made this for my bunco group and they all loved it.
It is so moist and delicious , I also make a chocolate zucchini
bread the we all like. I freeze them and had good results.
I make a lot of different kind zucchini breads/muffins and my family loves this one the most! But do you think this could be make ahead and frozen? Thanks