The Best Snickerdoodle Zucchini Bread Recipe is a fun twist on classic zucchini bread that adds a cozy snickerdoodle cinnamon sugar crust. This bread is soft and moist from the zucchini, with just the right amount of cinnamon and sugar to remind you of those favorite snickerdoodle cookies. It’s a perfect treat when you want something sweet but not too heavy.
I love making this bread because it feels like getting a little hug in every bite. The secret is in the cinnamon sugar topping — it crisps up slightly as it bakes and gives the bread that extra little crunch and sweetness on top. Whenever I bake this, the whole kitchen smells amazing, and it’s always a crowd-pleaser when I bring it to gatherings or share with friends.
My favorite way to enjoy this zucchini bread is warm, fresh from the oven, maybe with a smear of butter or cream cheese. It’s great for breakfast, snack time, or even a simple dessert. Plus, baking with zucchini sneaks in some extra veggies without anyone noticing, which makes me feel pretty happy about feeding my family something delicious and a little bit nutritious.
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds moisture and a mild veggie flavor. Be sure to squeeze out excess water to avoid soggy bread. If you don’t have zucchini, finely grated zucchini can be swapped for grated yellow squash.
Cinnamon & Nutmeg: Ground cinnamon is the star spice here, giving that classic snickerdoodle flavor. Nutmeg is optional but adds warm depth. If you prefer, allspice or pumpkin pie spice can be used instead.
Sour Cream or Greek Yogurt: This keeps the bread tender and moist. Greek yogurt is a great tangy substitute if you want a lighter option or don’t have sour cream.
Snickerdoodle Topping: The cinnamon sugar mix sprinkled on top creates a crisp, sweet crust. You can adjust the sugar amount if you want it sweeter or less crusty.
How Do You Keep Zucchini Bread Moist Without Getting Soggy?
The key to moist but not soggy zucchini bread is properly prepping the zucchini and mixing correctly.
- Grate the zucchini finely and place it in a clean kitchen towel or paper towels.
- Squeeze firmly to remove extra moisture before folding it into the batter.
- Avoid overmixing the batter once the dry ingredients are added to prevent dense bread.
- Adding sour cream or Greek yogurt helps keep the bread tender without excess wetness.
Finally, bake until a toothpick inserted comes out clean and the top is golden brown. This ensures the bread cooks through while staying soft inside.
Equipment You’ll Need
- 9×5 inch loaf pan – I recommend this size to help the bread bake evenly and hold the batter well.
- Mixing bowls – you’ll use a medium bowl for the dry ingredients and a large one for wet ingredients, making mixing easier.
- Whisk or spoon – a whisk helps blend the spices and dry ingredients smoothly, while a spoon is good for folding in the zucchini.
- Stand mixer or hand mixer (optional) – speeds up mixing the sugar, oil, and eggs, but a sturdy spoon works fine too.
- Parchment paper (optional) – lining the pan makes removing the bread easier and keeps it neat.
Flavor Variations & Add-Ins
- Chopped nuts – add 1/2 cup of walnuts or pecans for extra crunch and richness.
- Chocolate chips – fold in 1/2 cup for fun, sweet bites in every slice.
- Apple cinnamon – swap out some zucchini for shredded apples and add a pinch of extra cinnamon for a fruity twist.
- Spiced up – add a pinch of ginger or cardamom to give a more aromatic flavor.
The Best Snickerdoodle Zucchini Bread Recipe
Ingredients You’ll Need:
For The Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups shredded zucchini (about 1 medium zucchini, squeezed of excess moisture)
- ½ cup sour cream or plain Greek yogurt
For The Snickerdoodle Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Time Needed:
This recipe takes about 15 minutes to prepare and around 55-65 minutes to bake. Allow an additional 15 minutes for cooling before slicing and serving. So, plan on about 1 hour and 30 minutes in total from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan well, and line it with parchment paper if you’d like an easier time removing the bread once baked.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until everything is well blended.
3. Combine Wet Ingredients:
In a large bowl, mix the granulated sugar and vegetable oil until combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Add Zucchini and Sour Cream:
Fold the shredded zucchini and sour cream (or Greek yogurt) gently into the wet mixture. Make sure the zucchini is well-drained to avoid a soggy loaf.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Take care not to overmix, as this keeps the bread tender.
6. Add Batter to Pan and Top:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. In a small bowl, mix the sugar and cinnamon for the topping, then sprinkle it evenly over the batter.
7. Bake the Bread:
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. The topping will turn a beautiful golden brown and develop a slight crispness.
8. Cool and Serve:
Let the bread cool in the pan for about 15 minutes. Then carefully remove it and transfer to a wire rack to cool completely before slicing. Enjoy warm or at room temperature, optionally with a spread of butter or cream cheese.
Can I Use Frozen Zucchini for This Bread?
Yes, you can use frozen zucchini, but be sure to thaw it completely and squeeze out as much moisture as possible before adding it to the batter. This helps prevent the bread from becoming too wet or dense.
Can I Substitute the Sour Cream?
Absolutely! Plain Greek yogurt works great as a substitute for sour cream and adds a nice tang while keeping the bread moist. You can also use buttermilk in a pinch, but reduce other liquids slightly if you do.
How Should I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Can I Add Nuts or Chocolate Chips?
Definitely! Stir in ½ cup of chopped walnuts, pecans, or chocolate chips to the batter before baking for an added texture and flavor twist.
