Name: Irresistible Snickerdoodle Zucchini Bread Recipe to Try
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups grated zucchini (no need to peel, squeeze out excess moisture); ½ cup unsalted butter, melted; 1 cup granulated sugar; ½ cup brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 2 teaspoons ground cinnamon; ¼ teaspoon ground nutmeg; 1 tablespoon granulated sugar; ½ teaspoon ground cinnamon

Why You’ll Love This Recipe

I love how this bread turns simple pantry ingredients and fresh zucchini into something special. The cinnamon-sugar topping bakes into a sweet crust that contrasts perfectly with the moist interior. It’s easy to make, doesn’t require a mixer, and works as breakfast, snack, or dessert. It freezes beautifully and fills my kitchen with the most delicious scent while it bakes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Grated zucchini (lightly packed, unpeeled, and squeezed of excess moisture)
Unsalted butter, melted and cooled
Granulated sugar
Brown sugar
Eggs
Vanilla extract
All-purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon
Ground nutmeg (optional)
Cinnamon sugar (for topping)

Directions

I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, I whisk together the melted butter, granulated sugar, and brown sugar until smooth.
I add in the eggs and vanilla extract, mixing well to combine.
I stir in the grated zucchini.
In a separate bowl, I whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
I fold the dry ingredients into the wet ingredients just until combined—being careful not to overmix.
I pour the batter into the prepared loaf pan and smooth the top.
I sprinkle cinnamon sugar generously over the top of the batter.
I bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
I let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes one 9×5-inch loaf and yields about 8–10 slices. It takes approximately 15 minutes to prep and 50–60 minutes to bake, with a total time just over an hour.

Variations

When I want to change things up, I add a handful of chopped walnuts or pecans for crunch, or stir in some chocolate chips to make it extra indulgent. I’ve also made it with half whole wheat flour for a slightly heartier texture. Sometimes I double the cinnamon sugar and swirl half into the middle of the batter for even more snickerdoodle flavor.

Storage/Reheating

I store the cooled bread in an airtight container or tightly wrapped at room temperature for up to 3 days. For longer storage, I keep it in the fridge for up to a week. It freezes well—I wrap individual slices and pop them in the toaster or microwave for a quick, cozy snack.

FAQs

Do I need to peel the zucchini first?

No, I don’t peel it. The skin is thin and softens while baking, plus it adds a bit of color and nutrition.

How do I keep the bread from getting soggy?

I make sure to squeeze out the excess moisture from the grated zucchini using a clean towel or paper towels. It helps keep the texture light and tender.

Can I use oil instead of butter?

Yes, I sometimes use vegetable oil or coconut oil instead of butter. The bread stays just as moist and delicious.

Can I turn this into muffins?

Absolutely. I divide the batter into muffin tins and bake at 350°F for about 20–25 minutes, or until a toothpick comes out clean.

Is this bread overly sweet?

It’s perfectly balanced. The batter itself isn’t overly sugary, and the cinnamon sugar topping adds just the right amount of sweetness and crunch.

Conclusion

This snickerdoodle zucchini bread is one of my favorite treats to make when I want something easy, cozy, and full of flavor. The cinnamon sugar topping and moist crumb make every slice irresistible. Whether I’m enjoying it with my morning coffee or sneaking a piece for dessert, it’s a recipe I come back to again and again.