Snickerdoodle Zucchini Bread is a wonderful mix of two favorites: the soft, moist texture of zucchini bread with the sweet, cinnamon-sugar flavor of classic snickerdoodle cookies. This bread has a cozy aroma that fills the kitchen with warm spices and a hint of sweetness, making it perfect for any time of day. You get little bursts of tender zucchini throughout, which keeps the bread moist and adds a nice, fresh touch.
I love how this bread manages to sneak in some veggies without losing any of that sweet, cinnamon taste that everyone loves. When I make it, I find that using fresh zucchini and plenty of cinnamon sugar on top gives it just the right balance of moistness and crunch. It’s great as an afternoon snack or a comforting breakfast treat alongside your morning coffee or tea.
One of my favorite things about this bread is how it brings back memories of cozy family times in the kitchen, baking together and smelling that irresistible cinnamon scent. It’s a simple but satisfying recipe that I always enjoy sharing with friends and family, and it’s easy enough to whip up on a weekend when you want something sweet but not too heavy.
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds moisture and a subtle veggie flavor. I like to grate it finely and gently squeeze out excess water to keep the bread moist but not soggy. If zucchini isn’t available, grated yellow squash works well too.
Butter & Sugar: Butter gives richness and helps with the tender crumb. You can swap butter for coconut oil or a neutral oil if needed. For sugar, granulated sugar works best; brown sugar would add a deeper, caramel note but might change the texture slightly.
Sour Cream or Greek Yogurt: These add tang and moisture. If you prefer dairy-free, try plain dairy-free yogurt or buttermilk substitute using plant milk plus vinegar.
Cinnamon & Cinnamon Sugar Topping: Cinnamon is key to the snickerdoodle flavor. For an extra touch, cinnamon sugar on top forms a lovely crunchy crust. You can skip the topping, but I love the texture contrast it gives.
How Do You Fold in Zucchini Without Overmixing?
Overmixing can make quick breads tough. After combining wet and dry ingredients, gently folding in zucchini keeps the bread tender.
- Use a spatula, scoop from the bottom up, folding the batter over the zucchini gently.
- Stop as soon as zucchini is evenly mixed in; some streaks of flour are okay.
- This helps keep the air in the batter, making the bread lighter and softer.
Equipment You’ll Need
- 9×5 inch loaf pan – I prefer this size because it gives the bread a nice, even shape and cooks through evenly.
- Mixing bowls – one medium and one large for combining ingredients easily.
- Whisk or spatula – works well for blending dry ingredients and gently folding in the zucchini.
- Measuring cups and spoons – for accuracy in ingredients.
- Grater – a fine grater helps you shred the zucchini quickly and evenly.
Flavor Variations & Add-Ins
- Swap zucchini for shredded apples or carrots for a different twist and added sweetness or crunch.
- Add chocolate chips or chopped nuts into the batter for extra texture and flavor.
- Use brown sugar instead of white for a richer, caramel-y taste.
- Sprinkle with a glaze or dust with powdered sugar before serving for a sweet finishing touch.
How to Make Snickerdoodle Zucchini Bread?
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream or Greek yogurt
- 1 1/2 cups grated zucchini (about 1 medium zucchini), lightly packed
- For the cinnamon sugar topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Time You’ll Need:
This recipe takes about 15 minutes to prepare and 55 to 65 minutes to bake. Plus, you’ll want to let the bread cool for 10 minutes in the pan and then completely on a rack before slicing and serving.
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan well and set it aside while you prepare the batter.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. This helps spread all the leavening evenly in the batter.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes a couple of minutes with a mixer or whisk.
4. Add Eggs and Vanilla:
Add the eggs one at a time, mixing well after each. Stir in the vanilla extract to bring that warm snickerdoodle flavor.
5. Mix in Sour Cream:
Blend in the sour cream or Greek yogurt gently until everything is well combined. This keeps the bread moist and tender.
6. Combine All Ingredients:
Gradually add your dry ingredients to the wet ingredients, stirring just until combined. Don’t overmix, or the bread might turn out tough.
7. Add Zucchini:
Gently fold in the grated zucchini, spreading it evenly throughout the batter without overworking it.
8. Prepare the Topping and Bake:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. In a small bowl, mix the 2 tablespoons sugar with 1 teaspoon cinnamon, then sprinkle this cinnamon sugar evenly over the batter. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool and Serve:
Allow the bread to cool in the pan for about 10 minutes. Then transfer it onto a wire rack to cool completely. Slice and enjoy your warm or room-temperature snickerdoodle zucchini bread!
Can I Use Frozen Zucchini for This Bread?
Yes, you can use frozen zucchini, but make sure to thaw and squeeze out as much moisture as possible before adding it to the batter. Extra water can make the bread soggy and affect baking time.
How Should I Store Leftover Snickerdoodle Zucchini Bread?
Store 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 at room temperature before serving.
Can I Substitute Sour Cream with Something Else?
Absolutely! Greek yogurt is a perfect substitute for sour cream. If you need a dairy-free option, plain dairy-free yogurt or a mix of plant-based milk and vinegar can work well too.
Is There a Way to Make This Bread Healthier?
You can reduce sugar slightly or replace half the all-purpose flour with whole wheat flour. Just keep in mind it might slightly affect the texture and sweetness but will add more fiber and nutrients.
