Snickerdoodle Zucchini Bread
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Snickerdoodle Zucchini Bread! Imagine the cozy warmth of a snickerdoodle cookie wrapped up in a slice of moist, delicious bread. That’s exactly what you’ll get with this bread! Snickerdoodles are those classic cookies we all love, with their signature crackly tops and a generous coating of cinnamon-sugar. This bread captures that same sweet-spicy flavor and tender texture, but with a sneaky, nutritious twist—fresh zucchini! Perfect for breakfast, dessert, or anytime you need a little extra comfort.
Serve this cinnamon zucchini bread with a smear of cream cheese for a tangy contrast, scoop of vanilla ice cream for a sweet treat, or fresh fruit for a refreshing touch.
Why You’ll Love This Recipe
- Easy to Make: Simple ingredients and straightforward steps make this recipe a breeze, even for novice bakers.
- Impressive Yet Simple: It’s a unique twist that’s sure to impress guests without requiring a ton of effort.
- Flavor Fusion: It combines the nostalgic taste of snickerdoodle cookies with the wholesome goodness of zucchini bread.
This easy zucchini bread recipe is made on repeat during the season. Our overabundance of the veggie is no match for how quickly this sweet bread disappears! It is one of the most requested treats in our home mid summer and even has my zucchini haters swooning.
Imagine biting into a slice and being greeted with a burst of warm cinnamon-sugar goodness, reminiscent of your favorite snickerdoodle cookie. The bread itself is incredibly moist and tender, thanks to the zucchini, with a subtle sweetness that perfectly balances the spice. Each bite is a comforting blend of cozy, nostalgic flavors with a fresh, wholesome twist. It’s like a hug for your taste buds!
Ingredients You’ll Need
This is possibly the easiest zucchini bread, even with the added step of a sugar swirl! Here’s a quick walk through of the ingredients you’ll need:
- Sugar: You can reduce the amount of sugar for a less sweet bread or even mix white and brown sugar to add a depth of flavor.
- Oil: Make sure to measure properly to make sure you get the right moisture content. I like to use an oil with a lighter flavor like vegetable or avocado oil.
- Eggs: Bring the eggs to room temperature and lightly beat before adding to help with even distribution.
- Vanilla: Use pure vanilla extract for the best flavor and don’t be afraid to add a little extra for a stronger vanilla taste.
- Flour: Stir the flour before measuring and spoon into your measuring cup for more consistent measure.
- Leavening agents: Make sure you triple check the expiration date of your baking soda and baking powder for the best rise.
- Cinnamon and Salt: A pinch of nutmeg can compliment the spice note of cinnamon.
- Zucchini: Possibly the most important ingredients! Use the larger holes on a box grater to get the right consistency. No need to peel before, just give it a good wash.
Helpful Tools
To make the perfect snickerdoodle zucchini bread, having the right tools on hand can make all the difference:
- Box Grater: (affiliate) For finely shredding the zucchini to ensure it blends seamlessly into the batter.
- Mixing Bowls: (affiliate) A set of various sizes will help keep your ingredients organized and make mixing a breeze.
- Whisk: (affiliate) Ideal for blending your dry ingredients and ensuring an even distribution of spices.
- Spatula: (affiliate) Perfect for folding the wet and dry ingredients together without overmixing.
- Loaf Pan: (affiliate) A good-quality non-stick loaf pan will give your bread the ideal shape and ensure it bakes evenly.
How to Make Snickerdoodle Zucchini Bread
- Preheat the oven: Turn on the oven and set it to 350°F (175°C). Let it warm up while you prepare the batter.
- Prepare your baking pan: Grease a loaf pan with butter or non-stick cooking spray. This will prevent the bread from sticking to the pan.
- Mix wet ingredients: In a large mixing bowl, combine 1/2 cup of sugar and oil. Stir together. Crack the eggs into the bowl with the vanilla extract. Use a whisk or a fork to mix everything together until well combined and smooth.
- Add dry ingredients: To the same bowl, add the flour, baking soda, 1/2 teaspoon cinnamon, salt, and baking powder. Stir the mixture with a spoon or spatula until all the dry ingredients are fully incorporated. The batter should be thick and smooth.
- Add zucchini: Grate the zucchini using a box grater or food processor. Squeeze out any excess moisture using a paper towel or clean kitchen cloth. Fold the grated zucchini into the batter until evenly distributed.
- Prepare cinnamon-sugar mix: In a small bowl, combine 1/4 cup of sugar with 1 tablespoon of ground cinnamon. Stir until mixed.
- Layer the batter: Pour half of the batter into the greased loaf pan. Spread it out evenly with a spoon or spatula. Sprinkle half of the cinnamon-sugar mixture over the batter in the pan.
- Add the remaining batter: Pour the rest of the batter into the loaf pan, on top of the cinnamon-sugar layer. Spread it out evenly. Sprinkle the remaining cinnamon-sugar mixture over the top of the batter.
- Swirl the batter: Use a knife or skewer to gently swirl the batter in the pan. This creates a marbled effect with the cinnamon-sugar.
- Bake the bread: Place the loaf pan in the preheated oven. Bake for 40-55 minutes. At the 40-minute mark, check for doneness by inserting a knife or skewer into the center of the bread. If it comes out clean or with just a few crumbs, the bread is done. If the top of the bread starts to brown too quickly, cover it loosely with aluminum foil and continue baking.
- Cool and serve: Once done, remove the loaf pan from the oven and let it cool on a wire rack for about 10-15 minutes. Carefully remove the bread from the pan and let it cool completely before slicing.
Variations and Substitutions
- Can you omit the zucchini?
Yes, you can omit the zucchini, but it will change the texture and moisture level of the bread. Without zucchini, the bread will be more like a traditional loaf cake. - Can you substitute other things for zucchini?
Absolutely! Shredded carrots make a great alternative, adding a sweet and earthy flavor. You can also try grated apples for extra moisture and a hint of tartness. Strawberries and blueberries can be added, but they will alter the consistency and might make the bread more moist, so adjust baking time accordingly. - Can this be gluten-free?
Yes, you can make this gluten-free by using a 1:1 gluten-free flour blend. Make sure your baking powder and other ingredients are also certified gluten-free. - Can you add nuts or other spices?
Definitely! Chopped nuts like walnuts or pecans add a nice crunch and extra flavor. You can also experiment with spices—try adding a pinch of nutmeg, cloves, or allspice for a richer, spicier bread. - Can you add an icing?
Yes, a light drizzle of vanilla or cream cheese icing can elevate the sweetness and make the bread feel more like a dessert. Simply mix powdered sugar with a bit of milk and vanilla extract, or blend cream cheese with powdered sugar and a splash of milk for a tangy icing.
Storage and Freezer Instructions
Storage:
- Room Temperature: Store your snickerdoodle zucchini bread in an airtight container at room temperature for up to 3 days. Make sure it’s completely cool before sealing to avoid condensation and sogginess.
- Refrigeration: If you prefer to keep it longer, store it in the refrigerator. Wrap the bread in plastic wrap or foil and place it in an airtight container. It will stay fresh for up to a week.
Freezing:
- Whole Loaf: Allow the bread to cool completely. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil. Place the wrapped loaf in a freezer-safe bag or container. It can be frozen for up to 3 months.
- Individual Slices: For convenience, slice the bread before freezing. Lay the slices on a baking sheet and freeze until solid. Then, wrap each slice in plastic wrap and place them in a freezer-safe bag. This way, you can easily grab a slice or two without defrosting the entire loaf.
Thawing:
- Whole Loaf: To thaw, remove the loaf from the freezer and let it sit at room temperature for several hours or overnight. Once thawed, you can warm it in the oven at 350°F for about 10-15 minutes if desired.
- Individual Slices: For individual slices, unwrap and microwave them for about 20-30 seconds, or let them thaw at room temperature for 15-20 minutes.
Quick Heating Note: For the best experience, reheat your snickerdoodle zucchini bread slices in the oven at 350°F for 5-7 minutes to restore that freshly baked warmth and texture. Alternatively, you can microwave for 10-15 seconds for a quick, warm treat.
Tips for Success:
Do the ingredients need to be room temperature? Yes, it’s best to use room-temperature ingredients. This ensures they combine more easily, resulting in a smoother batter and more even baking.
Don’t overmix the batter Absolutely! Overmixing the batter can lead to a dense, tough bread. Mix just until the ingredients are combined to keep the bread light and tender.
Measuring flour correctly Properly measuring flour is crucial. Spoon the flour into your measuring cup and level it off with a knife. Avoid scooping directly from the bag, as this can pack the flour and result in too much being used, which can make the bread dry.
Is there a certain way to prep the zucchini? Yes, there is! Use a box grater to grate the zucchini finely. After grating, wring out the excess moisture using a clean kitchen towel or cheesecloth. This prevents the bread from becoming too soggy and ensures the right texture.
Recipe FAQs
Yes, it’s important to squeeze out the excess liquid from the grated zucchini. This helps prevent the bread from becoming too soggy and ensures the right texture.
Rubbery zucchini bread is often the result of overmixing the batter. Mix just until the ingredients are combined to keep the bread light and tender. Overmixing can develop the gluten too much, leading to a dense, rubbery texture.
No, you don’t need to peel the zucchini. The skin is thin and softens during baking, adding nutrients and a bit of color to your bread.
If your zucchini bread tastes off, it might be due to using a larger zucchini. Larger zucchinis can be more bitter and watery. It’s best to choose a medium-sized zucchini for a milder flavor and better texture. Always taste a small piece before using it in your recipe to ensure it’s not bitter.
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Snickerdoodle Zucchini Bread
Ingredients
- 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
Instructions
- Turn on the oven and set it to 350°F (175°C). Let it warm up while you prepare the batter.
- Grease a loaf pan with butter or non-stick cooking spray. This will prevent the bread from sticking to the pan.
- In a large mixing bowl, combine 1/2 cup of sugar and oil. Stir together. Crack the eggs into the bowl with the vanilla extract. Use a whisk or a fork to mix everything together until well combined and smooth.
- To the same bowl, add the flour, baking soda, 1/2 teaspoon cinnamon, salt, and baking powder. Stir the mixture with a spoon or spatula until all the dry ingredients are fully incorporated. The batter should be thick and smooth.
- Grate the zucchini using a box grater or food processor. Squeeze out any excess moisture using a paper towel or clean kitchen cloth. Fold the grated zucchini into the batter until evenly distributed.
- In a small bowl, combine 1/4 cup of sugar with 1 tablespoon of ground cinnamon. Stir until mixed.
- Pour half of the batter into the greased loaf pan. Spread it out evenly with a spoon or spatula. Sprinkle half of the cinnamon-sugar mixture over the batter in the pan.
- Pour the rest of the batter into the loaf pan, on top of the cinnamon-sugar layer. Spread it out evenly. Sprinkle the remaining cinnamon-sugar mixture over the top of the batter.
- Use a knife or skewer to gently swirl the batter in the pan. This creates a marbled effect with the cinnamon-sugar.
- Place the loaf pan in the preheated oven. Bake for 40-55 minutes. At the 40-minute mark, check for doneness by inserting a knife or skewer into the center of the bread. If it comes out clean or with just a few crumbs, the bread is done. If the top of the bread starts to brown too quickly, cover it loosely with aluminum foil and continue baking.
- Once done, remove the loaf pan from the oven and let it cool on a wire rack for about 10-15 minutes. Carefully remove the bread from the pan and let it cool completely before slicing.
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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.
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