Snickerdoodle Zucchini Bread Recipe is one of those unexpected combos that just works. You get the cozy cinnamon-sugar vibe of a snickerdoodle cookie mixed with the moist, tender texture of zucchini bread. If you’ve ever wondered how to sneak some veggies into your sweet treats without anyone batting an eye, this recipe has your name on it.
Why You Should Try Snickerdoodle Zucchini Bread
Have you ever thought about zucchini in your dessert? I know it sounds odd at first, but zucchini adds moisture without overpowering the flavor. Pairing it with snickerdoodle spices cinnamon and a little nutmeg makes the bread taste like a warm hug on a chilly day. Plus, it’s a great way to use up zucchini from your garden or the farmer’s market.
This bread is perfect for breakfast, snack time, or even dessert. It’s not too sweet, and the cinnamon sugar topping makes every bite a little crunchy and extra special. Trust me, once you try it, you’ll find yourself baking it again and again.
Variations I’ve Tried And Loved
I like to switch things up now and then. Here are a few versions I’ve experimented with:
- Add walnuts or pecans for a nice crunch and some healthy fats.
- Swap white sugar for brown sugar in the batter for a deeper, caramel-like flavor.
- Mix in chocolate chips if you want to get a little indulgent.
- Use coconut oil instead of butter for a subtle tropical twist.
- Try adding a teaspoon of ginger for a slight spicy kick that complements the cinnamon.

Snickerdoodle Zucchini Bread
Ingredients
Instructions
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the dry ingredients to the wet mixture alternately with the grated zucchini, mixing just until combined.
- Pour the batter into the prepared loaf pan and sprinkle the cinnamon sugar mix evenly over the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Serving The Snickerdoodle Zucchini Bread
I love this bread warm with a pat of butter melting on top. It also pairs beautifully with a cup of coffee or tea for a cozy afternoon snack. If you want to get fancy, serve slices with a dollop of whipped cream or cream cheese frosting. It’s a simple upgrade that makes it feel like a special treat.
Tips for Snickerdoodle Zucchini Bread Recipe
- Make sure to squeeze out excess moisture from the shredded zucchini. Too much water can make the bread soggy.
- Don’t overmix the batter. Stir just until combined to keep the bread tender.
- If you want a more pronounced snickerdoodle flavor, add a little extra cinnamon to the topping.
- Use fresh spices for the best flavor punch.
- Let the bread cool completely before slicing if you want clean, neat slices.
Leftovers and Storage
Wrap the bread tightly in plastic wrap or store it in an airtight container. It keeps well at room temperature for up to three days. If you want it to last longer, pop it in the fridge for up to a week. You can also freeze slices individually wrapped for quick grabs later on.
Common Mistakes to Avoid
- Using too much zucchini without draining it properly can make the bread too wet.
- Overbaking can dry it out, so keep an eye on it towards the end.
- Skipping the cinnamon sugar topping means missing out on that signature snickerdoodle crunch.
- Mixing the batter too much can lead to a dense loaf instead of a fluffy one.
Nutrition Facts (per serving)
- Calories: 280 kcal
- Carbohydrates: 42 g
- Protein: 4 g
- Fat: 9 g
- Fiber: 2 g
- Sugar: 25 g