Best Snickerdoodle Zucchini Bread Recipe
There’s something incredibly comforting about combining warm cinnamon, tender zucchini, and a crunchy snickerdoodle topping into one perfect loaf. This Snickerdoodle Zucchini Bread gives you everything you love about the classic cookie, but in soft, moist, bakery-style bread form. It’s cozy, flavorful, and always a crowd-pleaser.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon nutmeg (optional)
Wet Ingredients
- 2 large eggs
- ½ cup vegetable oil or melted butter
- ⅓ cup sour cream or Greek yogurt
- 2 teaspoons vanilla extract
- 1 ½ cups grated zucchini (lightly squeezed, not fully drained)
Cinnamon Sugar Mixture
- ¼ cup granulated sugar
- 1 ½ tablespoons ground cinnamon
Instructions
Step 1: Prepare the Zucchini
- Grate the zucchini using the medium holes of your grater.
- Lightly squeeze out extra moisture, but keep some for softness.
Step 2: Mix the Dry Ingredients
- In a bowl, whisk together:
- Flour
- Sugar
- Baking soda
- Baking powder
- Cinnamon
- Salt
- Nutmeg
Step 3: Mix the Wet Ingredients
- In another bowl, whisk together:
- Eggs
- Oil
- Sour cream
- Vanilla
- Stir in the grated zucchini.
Step 4: Make the Batter
- Combine the wet ingredients with the dry ingredients.
- Mix gently until just combined (do not overmix).
Step 5: Layer with Cinnamon Sugar
- Mix cinnamon and sugar in a small bowl.
- Grease a 9×5-inch loaf pan.
- Pour in half the batter.
- Sprinkle a thick layer of cinnamon sugar.
- Add the remaining batter.
- Top with the rest of the cinnamon sugar.
Step 6: Bake
- Bake at 350°F (175°C) for 50–60 minutes.
- If browning too quickly, tent with foil during the last 15 minutes.
Step 7: Cool
- Cool in the pan for 10 minutes.
- Transfer to a rack to finish cooling completely.
Tips for Perfect Snickerdoodle Zucchini Bread
- Lightly squeeze the zucchini, but don’t dry it out.
- Sour cream adds extra richness and moisture.
- Avoid overmixing to prevent a dense loaf.
- Let the loaf cool fully so the swirl and topping set.
- Use freshly grated zucchini for the best texture.
Variations
- Snickerdoodle Muffins
Bake in a muffin tin for 18–22 minutes. - Add-ins
White chocolate chips, pecans, or cinnamon chips. - Healthier Version
- Replace half the oil with applesauce
- Swap half the flour with whole wheat
- Use coconut sugar
- Extra Cinnamon Kick
Add 1 more teaspoon of cinnamon to the batter.
Serving Ideas
- Enjoy warm with butter.
- Serve with tea or coffee.
- Add a cream cheese glaze for dessert.
- Pair with vanilla ice cream for a cozy treat.
Storage & Freezing
- Room Temperature: 3–4 days in an airtight container.
- Refrigerator: Up to 1 week.
- Freezer: 3 months when wrapped well.
- To Thaw: Let sit at room temperature.
Final Thoughts
This Snickerdoodle Zucchini Bread has everything you love about cinnamon-sugar desserts wrapped into a moist, tender, perfectly sweet loaf. It’s simple, comforting, and always a hit whether you’re baking for your family, gifting to a friend, or stocking your freezer for later. If you’d like, I can also create a short recipe card or Pinterest description for this!
Best Snickerdoodle Zucchini Bread
Ingredients
- Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon nutmeg optional
- Wet Ingredients
- 2 large eggs
- ½ cup vegetable oil or melted butter
- ⅓ cup sour cream or Greek yogurt
- 2 teaspoons vanilla extract
- 1 ½ cups grated zucchini lightly squeezed (not fully drained)
- Cinnamon Sugar Mixture
- ¼ cup granulated sugar
- 1 ½ tablespoons ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Grate the zucchini and lightly squeeze out excess moisture, keeping it slightly damp.
- Whisk together the flour, sugar, baking soda, baking powder, cinnamon, salt, and nutmeg.
- In another bowl, whisk the eggs, oil, sour cream, and vanilla until smooth.
- Stir the zucchini into the wet mixture.
- Add the dry ingredients to the wet mixture and gently mix until just combined.
- Mix the cinnamon and sugar together in a small bowl.
- Pour half the batter into the loaf pan, sprinkle a thick layer of cinnamon sugar, add the remaining batter, and top with the rest of the cinnamon sugar.
- Bake for 50–60 minutes, or until a toothpick comes out clean. Tent with foil if the top browns too quickly.
- Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Notes
Do not oversqueeze the zucchini—moisture keeps the bread soft.
Sour cream adds richness and tenderness.
Mix gently to avoid a dense loaf.
Cooling fully helps the cinnamon-sugar swirl set.
