There’s something magical about combining two beloved classics into one irresistible treat. When I first thought about merging the warm cinnamon-sugar goodness of snickerdoodle zucchini bread with the moist, tender crumb of traditional zucchini bread, I knew I was onto something special. This recipe transforms your abundant summer zucchini into a dessert that tastes like your favorite snickerdoodle cookies in bread form!
The beauty of this snickerdoodle zucchini bread lies in its perfect balance. You get all the comforting flavors of cinnamon and sugar that make snickerdoodles so addictive, while the zucchini keeps the bread incredibly moist without adding any vegetable taste. It’s the kind of recipe that makes zucchini skeptics into believers and turns your kitchen into the most popular spot in the house.
What makes this bread truly special is the double dose of cinnamon-sugar magic. We incorporate warm spices directly into the batter, then finish with a gorgeous cinnamon-sugar topping that creates a slightly crispy, sweet crust. Every slice delivers that signature snickerdoodle flavor while sneaking in extra nutrition from fresh zucchini.
SNICKERDOODLE ZUCCHINI BREAD
This recipe creates one standard loaf that serves 8-10 people generously. The combination of zucchini bread moisture with classic snickerdoodle flavors makes it perfect for breakfast, afternoon snacks, or even dessert.
- Cuisine: American
- Category: Quick Bread/Dessert
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Serves: 8-10 people
The secret to perfect snickerdoodle zucchini bread is using freshly grated zucchini and not draining it completely. That extra moisture is what gives you the incredibly tender crumb that makes this bread so addictive.
INGREDIENTS FOR SNICKERDOODLE ZUCCHINI BREAD
For the bread base:
- 1¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, melted
- 1 large egg, room temperature
- 1½ cups freshly grated zucchini (about one medium zucchini)
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon nutmeg
For the cinnamon-sugar topping:
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon melted butter
The key to amazing homemade zucchini bread is using zucchini that’s grated medium-fine. Too coarse and you’ll have chunks; too fine and it disappears completely. Medium grating gives you perfect moisture distribution throughout the bread.
PREPARATION FOR SNICKERDOODLE ZUCCHINI BREAD
- Preheat your oven to 350°F and generously grease a 9×5-inch loaf pan with butter or cooking spray—line with parchment paper for easy removal.
- Grate the zucchini using the medium holes of a box grater. You want about 1½ cups of loosely packed grated zucchini. Don’t squeeze out the moisture – we want that natural hydration for our moist zucchini bread.
- Mix the dry ingredients in a large bowl. Whisk together flour, baking soda, salt, cinnamon, and nutmeg until well combined. This ensures even spice distribution throughout your snickerdoodle zucchini bread.
- Combine wet ingredients in a separate bowl. Whisk together melted butter, sugar, egg, sour cream, and vanilla extract until smooth and well blended. The mixture should be creamy and uniform.
- Fold in the zucchini into the wet ingredient mixture, stirring gently until evenly distributed. The batter will look slightly green-speckled, which is perfect for zucchini bread.
- Create the batter by adding the flour mixture to the wet ingredients. Fold together using a rubber spatula until just combined. Don’t overmix – a few flour streaks are better than tough bread.
- Prepare the topping by mixing the topping sugar and cinnamon in a small bowl. This creates that signature snickerdoodle coating that makes each bite special.
- Assemble for baking by pouring batter into your prepared loaf pan. Brush the top with melted butter, then sprinkle evenly with the cinnamon-sugar mixture.
- Bake for 50-55 minutes until a toothpick inserted in the center comes out with just a few moist crumbs. The top should be golden brown, and the edges should start pulling slightly from the pan.
- Cool completely in the pan for 10 minutes, then turn out onto a wire rack. Let cool completely before slicing for the best texture and easiest cutting.
NUTRITION INFORMATION
This snickerdoodle zucchini bread provides excellent nutritional value while satisfying your sweet tooth:
- 245 calories per slice
- 4g protein per slice
- 38g carbs per slice
- 9g fat per slice
- 2g fiber per slice
The zucchini adds valuable vitamins A and C, plus potassium and folate, making this a treat you can feel good about serving your family.
CONSEILS/SUGGESTIONS
Making perfect snickerdoodle zucchini bread becomes easier with these professional tips. First, room temperature ingredients blend more easily, so take your egg and sour cream out 30 minutes before baking. This creates a smoother batter and a more even texture.
Choose young, tender zucchini for the best results. Large, mature zucchini can be watery and have tough seeds that affect the bread’s texture. Medium zucchini with thin, bright green skin work beautifully for zucchini bread recipes.
Don’t skip the parchment paper lining. Even with a greased pan, the cinnamon-sugar topping can stick, and parchment ensures clean removal every time. This small step makes a big difference in presentation.
For extra snickerdoodle flavor, try adding a pinch of cream of tartar to the batter. This ingredient is traditional in snickerdoodle cookies and adds that subtle tangy note that makes the flavor so distinctive.
Store your finished snickerdoodle zucchini bread wrapped tightly in plastic wrap at room temperature for up to 4 days. For longer storage, wrap in plastic, then aluminum foil, and freeze for up to 3 months. Thaw overnight at room temperature before serving.
FREQUENTLY ASKED QUESTIONS
Can I use frozen zucchini for this recipe?
Yes, but thaw it completely first and squeeze out excess moisture with paper towels. Frozen zucchini releases more water than fresh, which can make your snickerdoodle zucchini bread too wet. Use about ¼ cup less than the recipe calls for when using frozen.
Why is my bread too dense?
Dense zucchini bread usually results from overmixing the batter or using too much flour. Mix ingredients just until combined, and measure flour by spooning it into the cup rather than scooping directly from the bag.
Can I make mini loaves instead?
Absolutely! Divide the batter between 4 mini loaf pans and reduce baking time to 25-30 minutes. Check for doneness with a toothpick. Mini loaves make wonderful gifts and portion-controlled treats.
How do I know when the bread is fully baked?
Your snickerdoodle zucchini bread is done when a toothpick inserted in the center comes out with just a few moist crumbs, not wet batter. The top should be golden brown and spring back lightly when touched.
Can I double this recipe?
Yes! Double all ingredients and use two 9×5-inch loaf pans. Baking time remains the same since you’re using separate pans. This makes it perfect for sharing or freezing one loaf for later.
SHARE YOUR RESULTS!
I love seeing your snickerdoodle zucchini bread creations! When you make this recipe, please share your photos on my Facebook page – I get so excited seeing your beautiful loaves and hearing about any creative variations you try.
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