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.
Have you tried making the bread as muffins?
I haven’t but I bet they would be fabulous!
Hi, I see 1/2 tsp. of allspice but I don’t see where it’s added?
You can add it to the rest of the dry ingredients. I adjusted the recipe to make it more clear. Thanks for the question. I appreciate it!
Thank you very much I did figurie it out by re-reading the recipe. I just put them in the oven I will come back and let you know how they were
Stacey, these breads are/were delicious. I gave one to my sons family and I split the other one with my brother and his wife. Yum, yum……
Wow!! So glad I found this recipe. I’ve made it twice with fresh zucchini from the garden and the family went absolutely nuts. I did make a few tweaks based on preference. Instead of vegetable oil, I used coconut oil (as I didn’t have vegetable oil on hand). I subbed 3 cups flour for 1.5 cups sprouted wheat, 1/2 cup bran, and 1 cup unbleached flour. My family loves bran muffins and hearty breads, so I took a chance and tried it. Absolutely amazing. Not dry at all!! My husband also loves nuts so I added some pecan chips and a little dark chocolate chips for my son. I skipped the mid-layer sugar/cinnamon sprinkle because I added the chocolate chips. However, the sugar on top MAKES this bread. Do not skip that, it’s absolutely wonderful. This is my knew “go to” recipe. Soooo good!
So glad you loved it and I love your substitutions!
WOWWW this is SWEET! I haven’t tasted the baked product yet but a finger lick out of the bowl (because why not) left a very lingering sweet taste. Also the topping of a full half cup sugar and tsp of cinnamon…I cut it in half and still had plenty left over. Maybe I’m conservative on my sugar scale but in case you are subbing applesauce for oil or just would rather not have something so sweet, I’d recommend cutting the sugar a bit. Other than that I can report back on the finished product. The balance of the rest of the flavors tasted GREAT so I’m excited to see what comes out of the oven!
Do you squeeze the zucchini before adding to the batter or leave it wet?
I have t tried to make this yet but I’m going to! I just wanted to say thank you for you putting the ingredients an how much underneath the directions as you go!!! I hate always having to scroll back up to see how much of what I need then go all the way back down to the directions. So thank you because this way is amazing!!
You are so welcome. I am glad you find the that addition to the recipe card helpful 🙂
Me toooo! Thanks for doing that it saved a lot of time!
How many servings is the recipe? You list the nutritional information for 1 slice but now how many slices are estimated in a loaf
I would say 8-12 slices depending on how thick you like them.
Hope you enjoy!