Snickerdoodle Zucchini Bread Recipe
There’s something absolutely magical about the moment warm spices meet seasonal produce, and this Snickerdoodle Zucchini Bread proves it with every moist, cinnamon-swirled slice. Imagine your kitchen filling with the aroma of buttery snickerdoodle cookies—all softened by ribbons of tender zucchini. This loaf bakes up golden and cozy, with a crackly cinnamon-sugar crust on top and a soft, perfectly sweet crumb inside. It’s one of those irresistible bakes you’ll want to share with everyone… or maybe keep to yourself (I won’t judge). If you’re ready to take your classic zucchini bread game to a delicious new level, this recipe will become your go-to!
Ingredients You’ll Need
The magic of Snickerdoodle Zucchini Bread comes from a handful of super accessible ingredients that work together to deliver familiar flavors in a totally fresh way. Each one contributes something essential—whether it’s warmth from the spices, tenderness from the zucchini, or that irresistible sweet crunch on top.
- All-purpose flour: The base of the loaf, giving structure while staying tender.
- Ground cinnamon: Brings unmistakable warmth and that signature snickerdoodle flavor.
- Ground nutmeg: Just a whisper adds depth and highlights the cinnamon beautifully.
- Baking soda & baking powder: This duo ensures your bread rises high and stays fluffy.
- Salt: Enhances all the sweet and warm notes—don’t leave it out!
- Unsalted butter (softened): Provides a rich, moist crumb and classic snickerdoodle taste.
- Granulated & brown sugar: The combo adds caramel tones and helps create that crackly top crust.
- Large eggs: Bind everything together and add richness.
- Vanilla extract: Rounds out the spice and gives true cookie flavor vibes.
- Finely grated zucchini (excess moisture squeezed out): Secret weapon for unmatched moisture—just right for a supple loaf.
- Sour cream: Lends lovely tang and extra softness to every slice.
- Sugar + cinnamon (for topping): Delivers that signature snickerdoodle crunch with every bite.
How to Make Snickerdoodle Zucchini Bread
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350°F—this ensures your Snickerdoodle Zucchini Bread bakes evenly right from the start. Grease a 9×5-inch loaf pan or, for super easy cleanup, line it with parchment paper. A prepared pan is your secret to a loaf that comes out perfectly every time.
Step 2: Whisk Together the Dry Ingredients
Grab a medium bowl and whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. This blends the leaveners and spices evenly, so every bite of your bread is packed with warm, fragrant flavor.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture turns light and fluffy. This step adds air, ensuring a tender, cake-like crumb in your Snickerdoodle Zucchini Bread.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract to infuse that signature cookie essence and bring the wet ingredients together for a silky-smooth batter base.
Step 5: Fold in Zucchini and Sour Cream
It’s time to add your finely grated zucchini (make sure it’s well-drained!) and sour cream. Mix gently until they’re just combined with the wet ingredients; the zucchini will melt right in, promising extra-moist slices without any veggie taste.
Step 6: Combine Wet and Dry Mixtures
Add the dry ingredients to the wet mixture in two or three batches, stirring gently and only until just blended. This keeps your Snickerdoodle Zucchini Bread soft and tender, with no tough bites from over-mixing.
Step 7: Prep, Sprinkle, and Bake
Pour your thick, aromatic batter into the loaf pan and smooth the top. In a small bowl, mix the cinnamon and sugar topping, then shower it generously over the batter for that signature snickerdoodle crunch. Bake for 50 to 60 minutes, or until a toothpick in the center comes out clean.
Step 8: Cool and Slice
Let the loaf cool in the pan for 10 minutes (the hardest part is waiting!), then carefully transfer to a wire rack to cool completely. Slicing too soon can make your bread gummy, so patience pays off here—your reward is moist, spiced perfection.
How to Serve Snickerdoodle Zucchini Bread
Garnishes
There’s no need to get fancy, but a light dusting of powdered sugar or a dollop of whipped cream makes each slice of Snickerdoodle Zucchini Bread feel extra special. If you’re feeling festive, a sprinkle of extra cinnamon or some finely chopped toasted walnuts add lovely visual flair and a hint of crunch.
Side Dishes
Pairing this bread with fresh fruit balances its sweetness beautifully, while a hot mug of chai, coffee, or spiced tea magnifies all those cozy, aromatic notes. For brunch spreads, set out creamy Greek yogurt or soft cheeses alongside—it’s a match made in flavor heaven!
Creative Ways to Present
Give your Snickerdoodle Zucchini Bread a little glow-up! Try cutting thick slices and grilling them lightly for crisp edges, then serve with vanilla ice cream for an unexpected dessert. For a crowd, slice and arrange the loaf on a pretty platter, fanned with berries and a few cinnamon sticks for a “wow” factor.
Make Ahead and Storage
Storing Leftovers
Once your loaf has cooled, wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to three days. This keeps your Snickerdoodle Zucchini Bread moist and fresh, perfect for quick breakfast bites or afternoon snacks.
Freezing
Snickerdoodle Zucchini Bread freezes like a dream! Simply wrap the cooled loaf (or individual slices) in plastic wrap and then foil, popping them into a zip-top freezer bag. It keeps beautifully for up to three months—just bring to room temperature before enjoying.
Reheating
To revive that fresh-baked warmth, microwave a slice for about 10 seconds, or pop it in a toaster oven until just heated through. The cinnamon aroma returns and the crumb stays gorgeously soft, just like day one.
FAQs
Can I use whole wheat flour instead of all-purpose?
Absolutely! You can swap in up to half whole wheat flour for a heartier texture and an extra nutritional boost. Just note that the loaf may be a tad denser, so consider adding a tablespoon or two of extra sour cream to keep things tender.
Do I have to peel the zucchini?
Not at all—leaving the peel on saves time and adds tiny flecks of color to the loaf. Just make sure to wash and dry your zucchini well before grating, and be diligent about squeezing out excess moisture for the perfect crumb.
Can I make this Snickerdoodle Zucchini Bread dairy-free?
You sure can! Substitute plant-based butter for regular butter and use a thick, unsweetened non-dairy yogurt in place of sour cream. The results are still incredibly moist and flavorful.
How can I tell when the bread is done baking?
Start checking at 50 minutes by inserting a toothpick or cake tester into the center of the loaf. If it comes out mostly clean (a few moist crumbs are fine), your Snickerdoodle Zucchini Bread is ready! Overbaking can dry it out, so keep an eye on it in the last 10 minutes.
What mix-ins can I add for variety?
Half a cup of chopped walnuts, pecans, or white chocolate chips can be stirred into the batter before baking. These add fun texture and even more flavor—just don’t overload, or the loaf may not bake evenly.
Final Thoughts
If you’re ready to shake up your baking with something irresistibly cozy, you can’t go wrong with Snickerdoodle Zucchini Bread. Simple steps, familiar ingredients, and that classic cinnamon-sugar magic—it’s a loaf that always brings joy. Give it a whirl, share a slice, and let those snickerdoodle memories take on a delicious new twist!
Print
Snickerdoodle Zucchini Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Diet: Vegetarian
Description
Delight in the cozy flavors of fall with this Snickerdoodle Zucchini Bread recipe. Moist and warmly spiced, it’s a delightful twist on classic zucchini bread, perfect for snacking or as a dessert.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated zucchini (excess moisture squeezed out)
- 1/2 cup sour cream
For Topping:
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and grease a 9×5-inch loaf pan or line with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
- Beat Wet Ingredients: In a large bowl, beat butter, granulated sugar, and brown sugar until fluffy. Add eggs one at a time, then stir in vanilla.
- Incorporate Zucchini and Sour Cream: Mix in zucchini and sour cream until combined.
- Combine Wet and Dry: Gradually add dry ingredients to wet mixture, stirring until just combined.
- Add Topping and Bake: Pour batter into pan, sprinkle cinnamon sugar on top, and bake for 50-60 minutes.
- Cool and Serve: Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Remember to squeeze excess moisture from zucchini for the best texture.
- Enhance with nuts or white chocolate chips for added flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
