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.
Looks delicious, but I'[m surprised it doesn’t have cream of tartar in it since it is called snickerdoodle zucchini bread.
Hi I just made this and it turned out delicious! I have 1 question though how long can I wait to have it out for family to grab before storing in the fridge?
Hi Forestrooney, I would say get it in the fridge after a few hours, but other sites say a few days.
My topping did not turn out crunchy. The granulated sugar in the topping was still granulated after cooking which then made it really messy to eat. It still tasted fantastic. But, what did I do wrong?
It’s really hard to say without me being right there looking over your shoulder when you are making the recipe. Possibly the heat wasn’t high enough as all ovens are a little different in their temperature settings. I am so glad it tasted wonderful though!
I’ve used this recipe so many times, it’s definitely become a family favorite. It turns out great every time and it’s so simple.
Hi Mary, that is so wonderful to hear. Thank you so much for your comment and rating. It really truly means the world to us at Southern Plate!
I made this last night. Not my favorite. Sorry.
Its a denser, drier batter normal zucchini bread, reacts, looks, and taste like more of a cake.
I added loaf coconut dates and flax seed just see what happen. Actually that was better flavor however dense drier more cake like.
Was it bad…no. Was it great…no.
Will I make again…probably not.
Glad see some people like it. Each own.
I recommend wringing/squeezing as much water out of the zucchini as possible. I do this for all my zucchini bread recipes and it makes the bread much better. Major kudos for thinking to combine snickerdoodles with zucchini bread.
Thanks Ray and very good tip!
This is absolutely delicious. It’s exactly what I need for the end of summer when I’m having a hard time eating all of the zucchini coming out of my garden. Once I’m done with all the zucchini, I’m planning on trying this recipe with the brown bananas that always seem to be on my counter. Thank you for this delicious recipe!
Who doesn’t love a good Snickerdoodle? And I just love the zucchini as well. Thank you for letting me know you thought it was delicious. Warms my heart!