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A close-up of sliced snickerdoodle zucchini bread with a golden cinnamon-sugar crust.
Katie

Snickerdoodle Zucchini Bread

A cozy loaf that marries the nostalgia of snickerdoodle cookies with the moist texture of zucchini bread. Sweet, warmly spiced, and sneakily veggie-packed.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 2 loaves
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 1 cup vegetable oil or coconut oil
  • 3 eggs
  • 1 ¾ cups granulated sugar
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour or almond/coconut flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp salt
  • 2 cups shredded zucchini
  • ½ cup granulated sugar for topping
  • 1 tsp cinnamon for topping

Method
 

  1. Wash and grate zucchini. Gently squeeze if very watery.
  2. Preheat oven to 350°F (175°C).
  3. Grease and flour two 9x5 loaf pans.
  4. In a bowl, beat oil, eggs, sugar, and vanilla until smooth.
  5. In another bowl, whisk flour, cinnamon, baking soda, baking powder, and salt.
  6. Gradually stir dry ingredients into wet until thick batter forms.
  7. Fold in zucchini gently but thoroughly.
  8. Mix 1/2 cup sugar and 1 tsp cinnamon for topping.
  9. Pour half the batter into pans, sprinkle half topping.
  10. Add remaining batter, sprinkle remaining topping.
  11. Bake 45-50 minutes, or until toothpick comes out clean.
  12. Cool in pans 10 minutes, then transfer to wire rack.

Notes

Don’t peel the zucchini; green flecks add charm. For extra moisture, consider a fourth egg or extra oil. Add-ins like chocolate chips or nuts bring fun variety.