If you love the warm cinnamon-sugar flavors of a classic snickerdoodle cookie, you’re going to fall head over heels for Snickerdoodle Zucchini Bread. This recipe combines the soft, moist texture of zucchini bread with a sweet snickerdoodle topping that makes every bite taste like comfort. Perfect for breakfast, dessert, or even a snack, this bread is a delicious way to sneak in some veggies while satisfying your sweet tooth.

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Why You’ll Love This Snickerdoodle Zucchini Bread

• Moist and tender thanks to freshly grated zucchini.
• Cinnamon-sugar topping for that signature snickerdoodle flavor.
• Easy to make with simple pantry ingredients.
• Freezer-friendly so you can enjoy it anytime.

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Ingredients You’ll Need

For the Zucchini Bread:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• ½ cup vegetable oil (or melted butter)
• 2 large eggs
• 2 tsp vanilla extract
• 1 ½ cups grated zucchini (drained of excess moisture)

For the Snickerdoodle Topping:

• 2 tbsp granulated sugar
• 1 tsp ground cinnamon

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Step-by-Step Instructions

Step 1: Prepare Your Zucchini

• Wash and grate zucchini using a box grater.
• Place the grated zucchini in a clean towel and squeeze out excess water.

Step 2: Mix the Dry Ingredients

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

Step 3: Mix the Wet Ingredients

• In a large bowl, whisk together the sugars, oil, eggs, and vanilla extract until smooth.
• Stir in the grated zucchini.

Step 4: Combine and Pour

• Add dry ingredients into the wet mixture, stirring until just combined.
• Pour batter into a greased 9×5-inch loaf pan.

Step 5: Add the Snickerdoodle Topping

• Mix sugar and cinnamon in a small bowl.
• Sprinkle evenly over the top of the batter.

Step 6: Bake

• Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick comes out clean.
• Let cool before slicing.

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Tips for the Best Results

• Don’t skip draining the zucchini – too much moisture will make the bread soggy.
• For extra flavor, swirl some of the cinnamon-sugar mixture into the batter before baking.
• Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

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Nutritional Information (Per Slice, 10 Servings)

Nutrient	Amount
Calories	245
Carbohydrates	33 g
Protein	3 g
Fat	11 g
Saturated Fat	2 g
Cholesterol	30 mg
Sodium	180 mg
Fiber	1 g
Sugar	19 g

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Final Thoughts

This Snickerdoodle Zucchini Bread is the perfect mix of cozy flavors and wholesome ingredients. Whether you serve it warm with a cup of coffee in the morning or as a sweet after-dinner treat, it’s sure to become a family favorite.