Name: Snickerdoodle Zucchini Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 ½ cups grated zucchini (moisture squeezed out); 1 ½ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ½ cup granulated sugar; ¼ cup brown sugar; 2 large eggs; 1/3 cup vegetable oil or melted butter; 1 teaspoon vanilla extract; 1 tablespoon granulated sugar; ½ teaspoon ground cinnamon

Why You’ll Love This Recipe

I love how this bread stays incredibly moist thanks to the shredded zucchini, while the cinnamon-sugar coating gives it a beautiful golden crust. It’s simple to make, freezer-friendly, and works just as well for breakfast as it does for an afternoon treat. Whether I’m sharing it with friends or keeping a loaf for myself, it always gets rave reviews.

Ingredients

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

All-purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon
Nutmeg (optional)
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Neutral oil (like vegetable or canola)
Shredded zucchini (excess moisture squeezed out)
Cinnamon-sugar mixture for topping

Directions

I preheat the oven and grease or line a loaf pan with parchment paper.
In a large bowl, I whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In another bowl, I combine the sugar, eggs, vanilla, and oil, mixing until smooth.
I stir the shredded zucchini into the wet mixture, then fold the dry ingredients in just until combined—being careful not to overmix.
I pour the batter into the prepared loaf pan and generously sprinkle the cinnamon-sugar topping over the top.
I bake until a toothpick inserted in the center comes out clean, usually around an hour.
I let it cool in the pan briefly before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes one 9×5-inch loaf and serves about 8 to 10 slices. It typically takes around 15 minutes of prep time and about 55–65 minutes to bake.

Variations

Sometimes I add chopped walnuts or pecans for crunch, or chocolate chips when I want a sweeter version. If I’m going for a healthier twist, I swap half the flour for whole wheat and reduce the sugar slightly. A swirl of cream cheese filling also makes it extra indulgent.

Storage/Reheating

I store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it or freeze individual slices wrapped in foil. To reheat, I toast a slice lightly or warm it in the microwave for 10–15 seconds.

FAQs

Do I need to peel the zucchini?

No, I don’t peel it. The skin is tender and adds color, plus it’s packed with nutrients.

How do I prevent soggy bread?

I always squeeze the moisture out of the shredded zucchini using a clean towel or paper towels. This helps the bread bake evenly and keeps the texture just right.

Can I make this recipe into muffins?

Yes, I often turn it into muffins by dividing the batter into a lined muffin tin and baking for about 20–25 minutes.

Can I use applesauce instead of oil?

Yes, I’ve swapped part or all of the oil for unsweetened applesauce for a lighter version. It makes the bread a bit denser but still tasty.

Is this bread overly sweet?

Not at all. I find the sweetness balanced, especially with the cinnamon-sugar topping. If I want it less sweet, I reduce the sugar by ¼ cup and it still works great.

Conclusion

Snickerdoodle zucchini bread is a comforting, cozy treat that’s easy to make and packed with flavor. I love how it combines the nostalgic charm of snickerdoodles with the wholesome goodness of zucchini. Whether I’m baking for myself or gifting a loaf to someone else, it’s a recipe I keep coming back to.