A moist, cinnamon-sugar twist on classic zucchini bread with all the cozy flavors of a snickerdoodle cookie in every bite.

For the Bread:

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

For the Cinnamon-Sugar Topping:

1 tablespoon granulated sugar

½ teaspoon ground cinnamon

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Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

In a large bowl, mix eggs, both sugars, oil, and vanilla until well combined.

Fold in the grated zucchini.

Gradually add the dry ingredients to the wet ingredients, stirring just until combined — do not overmix.

Pour batter into the prepared loaf pan.

In a small bowl, mix cinnamon and sugar topping, then sprinkle evenly over the batter.

Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.

Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Squeeze out excess moisture from zucchini with a clean towel for best texture.

Add ½ cup chopped walnuts or pecans for crunch.

Swap all-purpose flour with a 1:1 gluten-free blend for a GF version.

Store at room temperature for up to 3 days or freeze slices for later.