Snickerdoodle Zucchini Bread
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Snickerdoodle Zucchini Bread is one of my favorite ways to use up summer zucchini, and after testing more loaves than I can count, this is the recipe I reach for every year. Instead of stirring cinnamon into the batter, I layer cinnamon sugar through the center and over the top so every bite tastes like a soft snickerdoodle cookie wrapped around incredibly moist zucchini bread.
Why This Snickerdoodle Zucchini Bread Works
- Layers of cinnamon sugar: Instead of mixing cinnamon into the batter, a layer in the center and another on top gives every slice that classic snickerdoodle flavor.
- Perfectly moist every time: Fresh shredded zucchini keeps the bread soft and tender for days without making it heavy or gummy.
- Perfect for zucchini season: Whether you’re harvesting from the garden or trying to use up a giant zucchini from a neighbor, this recipe is one you’ll make on repeat.
Every summer, it seems like someone leaves a bag of zucchini on my porch or my garden suddenly produces more than we can keep up with. While I love classic zucchini bread, I wanted something that felt a little more special.
This recipe became the answer. Instead of hiding the cinnamon inside the batter, I layer cinnamon sugar through the middle and over the top so every bite has that signature snickerdoodle flavor. It’s one of the first recipes my family asks for when zucchini season rolls around, and it disappears almost as quickly as I can bake it.
Zucchini Bread Ingredients
This recipe comes together with simple pantry staples and one fresh zucchini. Here’s what you need to know before you start baking:
- Granulated Sugar: Sweetens the bread and creates that signature snickerdoodle coating. For a richer flavor, you can replace up to half with light brown sugar.
- Oil: Oil keeps quick breads incredibly moist. I recommend a neutral-flavored oil like vegetable, avocado, or canola so the cinnamon flavor shines.
- Eggs: Bring the eggs to room temperature for the smoothest batter and the best rise.
- Vanilla Extract: Use pure vanilla extract whenever possible. It adds warmth and enhances the cinnamon without overpowering the bread.
- All-Purpose Flour: Spoon and level the flour instead of scooping directly from the bag to avoid a dense loaf.
- Baking Soda & Baking Powder: This recipe uses both for the perfect lift. Check the expiration dates before baking, especially if they’ve been sitting in the pantry for a while.
- Ground Cinnamon: The star flavor of this recipe. You’ll use it in both the batter and the cinnamon sugar layers for that classic snickerdoodle taste.
- Salt: Just a little salt balances the sweetness and makes the cinnamon flavor pop.
- Fresh Zucchini: No need to peel it. Simply wash, trim the ends, and shred using the large holes of a box grater. After shredding, lightly squeeze out the excess moisture so the bread bakes up soft and tender without becoming gummy.
Jesseca’s Recipe Review
Every July my kitchen seems to fill up with zucchini, which means I’m always looking for new ways to use it. I’ve tested this recipe with cinnamon mixed into the batter, with a swirl, and even with different toppings, but the layered cinnamon sugar version is the one my family asks for again and again. It bakes up perfectly moist, freezes beautifully, and somehow disappears within a day every single time.
Tip from Jesseca:
Let the bread cool completely before slicing. It finishes setting as it cools, making cleaner slices and an even better texture.
Should You Squeeze Zucchini Before Baking?
Whether or not you squeeze the zucchini depends on the recipe, but for this snickerdoodle zucchini bread, I recommend giving it a gentle squeeze.
After shredding the zucchini, wrap it in a clean kitchen towel or a few paper towels and lightly press out the excess moisture. It should still feel damp. You don’t want it completely dry, since that moisture is what gives zucchini bread its soft, tender texture.
Using a large garden zucchini? Those tend to hold more water than smaller zucchini. If yours is especially large or watery, remove any tough seeds and give it an extra squeeze before folding it into the batter.
Pro Tip: If your zucchini bread has ever turned out gummy or underbaked in the center, excess moisture is often the culprit. A quick squeeze helps create a perfectly moist loaf that bakes evenly every time.
Frequently Asked Questions
No. The peel is soft enough that it practically disappears as the bread bakes. Simply wash the zucchini well, trim the ends, and shred it using the large holes of a box grater.
Not at all. Zucchini adds moisture and tenderness without contributing much flavor. The cinnamon sugar is the star of this recipe, giving every bite that classic snickerdoodle taste.
Start checking the bread around 45 minutes. A toothpick inserted into the center should come out with a few moist crumbs, but no wet batter. If the top is browning too quickly, loosely tent it with foil and continue baking until the center is fully cooked.
Yes. Divide the batter evenly between a lined muffin tin, adding a sprinkle of cinnamon sugar to the center of each muffin before topping with more batter. Finish with another sprinkle of cinnamon sugar and bake at 350°F for 20 to 25 minutes, or until a toothpick comes out clean.
Yes. Thaw the zucchini completely and gently squeeze out the excess liquid before measuring and adding it to the batter. Frozen zucchini works well, but it tends to release more moisture than fresh.
Storage and Make-Ahead Instructions
- Room Temperature: Once cooled, wrap the loaf tightly in plastic wrap or foil, or store in an airtight container. It will stay fresh for 3–4 days on the counter.
- Refrigerator: For a longer shelf life, refrigerate the bread for up to a week. Bring slices to room temp or warm slightly before serving for the best texture.
- Freezer: This bread freezes beautifully. Wrap the whole loaf (or individual slices) in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature overnight or pop a slice in the microwave for 20–30 seconds.
- Make-Ahead: Bake the loaf a day in advance—zucchini bread often tastes even better the next day as the flavors settle.
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Snickerdoodle Zucchini Bread
Ingredients
For the Bread:
- 1/2 cup granulated sugar
- 1/3 cup oil
- 2 large eggs
- 1 teaspoons vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1½ cups shredded zucchini
For the Cinnamon-Sugar Swirl:
- 1/4 cup granulated sugar
- 1 tablespoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick cooking spray or butter, or line it with parchment paper.
- In a large mixing bowl, whisk together the 1/2 cup sugar, oil, eggs, and vanilla until smooth and well combined.
- Add the flour, baking soda, baking powder, cinnamon, and salt. Stir just until no dry streaks remain. Be careful not to overmix.
- Fold the shredded zucchini into the batter until evenly distributed.
- In a small bowl, stir together the granulated sugar and cinnamon.
- Spread half of the batter evenly into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture over the batter.
- Carefully spread the remaining batter over the cinnamon sugar layer, then sprinkle the remaining cinnamon sugar evenly over the top.
- Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top begins browning too quickly, loosely tent the loaf with foil during the last 10 to 15 minutes of baking.
- Let the bread cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Followed the recipe and came out very dry… I checked and rechecked ingredients and instructions. Bummed it didn’t come out. I could tell the batter was thick before I added zucchini.
Hi Carly, I’m so bummed to hear it came out dry. I know how frustrating that is. This one usually turns out super soft for me, so I wonder if maybe the zucchini wasn’t quite juicy enough or if the oven ran a little hot. I’ll re-test it on my end just to double check, but I really appreciate you giving it a try and letting me know how it worked for you.
I was just coming to leave a review and saw your comment. We just polished off the loaf for breakfast and thought it was very good. I did, however, have to take mine out of the oven sooner than called for in the recipe. My oven bakes a little hot and I’m wondering if your loaf overbaked and that contributed to it drying out? She also doesn’t mention in the instructions, but we spoon our flour into the measuring cups to make sure it doesn’t become over packed and add more flour than needed to the batter. Hope this helps!
We love this bread. Adding it to our regular fall baking.
Thank you so much for sharing your experience and tips! Every oven really does bake differently, and you’re spot on about the flour measuring, it’s such a game changer. I’m thrilled you all enjoyed it enough to add it to your fall traditions.
Made this recipe the other day, and it was so delicious! Not overly sweet, just how I like it. I doubled the recipe and made 2 loaves, and so glad I did!
I’m so glad you enjoyed it, Shinee! Doubling the recipe was such a smart move! Two loaves disappear fast in my house too. I love that you appreciated the lighter sweetness, that’s exactly what I was going for with this bread. Thanks so much for taking the time to share your feedback!
My garden is overflowing with zucchini, so I was really excited to find some new ways of using up the zucchini. Everyone loved the sugar cinnamon crust on top of the bread and the you method of squeezing out the excess liquid from the zucchini worked great!! We will definitely be making this again!
I made this with 50% oat flour/50% almond flour for the AP and it turned out great. I also did not use the full amount of cinnamon and sugar for the filling/topping and would probably halve it next time