Name: The Best Snickerdoodle Zucchini Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 medium zucchini, grated (about 1 cup); 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar, packed; 1/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup sour cream or plain yogurt; 1/4 cup milk; 1 teaspoon ground cinnamon (for topping); 3 tablespoons granulated sugar (for topping)

The Best Snickerdoodle Zucchini Bread a moist and spiced zucchini bread with a snickerdoodle twist, combining cinnamon-sugar coating with the goodness of zucchini for a delightful, flavorful treat.

Why You’ll Love This Recipe

I love this recipe because it takes the classic zucchini bread and gives it a fun, irresistible snickerdoodle twist! The warm cinnamon flavor in the bread combined with a sweet, cinnamon-sugar topping makes it a true treat for any occasion. Plus, the grated zucchini keeps the bread wonderfully moist, and it’s a great way to sneak in some extra veggies. Whether I’m enjoying it for breakfast, as an afternoon snack, or for dessert, this bread always hits the spot. It’s a perfect balance of spice and sweetness, making it a crowd-pleaser for sure!

Ingredients

1 medium zucchini, grated (about 1 cup)

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 cup unsalted butter, softened

1/2 cup brown sugar, packed

1/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream or plain yogurt

1/4 cup milk

1 teaspoon ground cinnamon (for topping)

3 tablespoons granulated sugar (for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal.

Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture.

In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream (or yogurt) and milk. Mix until just combined.

Gently fold in the grated zucchini, making sure it is evenly distributed in the batter.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

In a small bowl, combine the cinnamon and sugar for the topping. Sprinkle it evenly over the batter.

Bake for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

Servings: 12 slices

Prep Time: 15 minutes

Cooking Time: 60 minutes

Total Time: 1 hour 15 minutes

Calories: 250 kcal per slice

Variations

Gluten-Free: I can substitute the all-purpose flour with a gluten-free flour blend if I need a gluten-free version of this bread.

Nuts or Chocolate Chips: For added texture, I can fold in some chopped nuts like walnuts or add a handful of chocolate chips to the batter.

Spices: If I’m in the mood for extra spice, I can add a pinch of nutmeg or ginger to the batter to give it a warm, cozy kick.

Storage/Reheating

This snickerdoodle zucchini bread stores really well! I like to keep it in an airtight container at room temperature for up to 3 days. For longer storage, I wrap it tightly in plastic wrap and freeze it for up to 3 months. To reheat, I just pop a slice in the microwave for about 15-20 seconds, or I can warm it up in the oven at 350°F (175°C) for about 10 minutes.

Related Recipes:

Snickerdoodle Zucchini Bread with Coconut Oil

FAQs

How can I prevent my zucchini bread from being too soggy?

I make sure to squeeze out any excess moisture from the grated zucchini before adding it to the batter. This helps prevent the bread from becoming too wet and soggy during baking.

Can I use yogurt instead of sour cream?

Yes! I can swap sour cream for plain yogurt in this recipe without changing the texture or flavor too much. I usually choose yogurt if I want a slightly tangier flavor.

Can I use a different sugar for the topping?

If I prefer, I can use coconut sugar or even maple sugar for the topping instead of regular granulated sugar. It will give a slightly different flavor, but it’ll still be delicious!

How can I make this recipe dairy-free?

To make this bread dairy-free, I can replace the butter with a dairy-free margarine or coconut oil and use a plant-based yogurt and milk. It’s an easy swap and the bread will still turn out great.

How do I know when my zucchini bread is done baking?

I always test the bread by inserting a toothpick into the center of the loaf. If it comes out clean, the bread is done. If it comes out with wet batter, I let it bake for a few more minutes.

Conclusion

This Snickerdoodle Zucchini Bread has become one of my go-to recipes for a sweet and satisfying treat. It’s moist, flavorful, and the cinnamon-sugar topping gives it that signature snickerdoodle twist I absolutely love. Whether I’m making it for a special occasion or just for a simple snack, this bread never disappoints. The zucchini keeps it light and moist while the cinnamon and sugar bring the perfect sweetness. It’s one of those recipes I’ll keep making time and time again!

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