Snickerdoodle Zucchini Bread

This snickerdoodle zucchini bread combines all the classic flavors of a snickerdoodle cookie into a tasty quick bread. It's easy to make, super moist, and a great way to use that summer zucchini.

Slices of snickerdoodle zucchini bread coming out of a loaf on a wooden tray with tea cups in the background.

Sweet Snickerdoodle Zucchini Bread

Zucchini bread is always an end-of-the-summer favorite dessert. This snickerdoodle zucchini bread takes the simple, quick bread and gives it the flavor of a classic snickerdoodle cookie.

Like most zucchini bread, the vegetable flavor doesn't make a strong appearance. The vegetable makes more of an impact when it comes to texture. Like bananas in a cake, it makes whatever it is in super moist and gives it a tender crumb.

There is no lack of cinnamon sugar flavor in this snickerdoodle zucchini bread. A thick layer of cinnamon and sugar is sprinkled halfway through when pouring the batter, but it is present in every bite. The batter is also topped with a thick layer, almost making a cinnamon sugar crust before hitting the oven.

Looking for more end-of-summer desserts? My summer stone fruit cake and chocolate cherry brownies are a great way to enjoy summer treats.

Slices of snickerdoodle zucchini bread stacked on top of each other.

Why You'll Love This Snickerdoodle Zucchini Bread

Classic Flavors - If snickerdoodles are your favorite cookies, you'll love this quick bread. It's loaded with cinnamon and sugar.
Quick and Simple - The recipe can basically be made in one bowl.
Freezes Well - Double the recipe and freeze a loaf to save when zucchini is out of season.

Ingredients Needed To Make Zucchini Bread

Ingredients needed to make snickerdoodle zucchini bread.

See below for all the details on what you'll need to make the full recipe.

Zucchini - Shread the zucchini into thin pieces with the skin on.
Cream of tartar - The rising agent is used just like it is in snickerdoodle cookies.
Cinnamon - Cinnamon goes in the batter and in the cinnamon sugar layers.
Oil - Keeps the bread very moist.
Whole Milk - Adds a soft crumb to the quick bread.

Directions For How To Make Snickerdoodle Zucchini Bread

Prepare.
Preheat the oven to 350 and prepare a loaf pan with parchment paper and grease. Set to the side.
Mix Dry Ingredients.
In a medium-sized bowl, combine the flour, baking soda, cream of tartar, salt, and cinnamon. Set to the side.
Mix Wet Ingreidents.
In a large bowl, whisk the oil, eggs, sugars, milk, and vanilla. Fold in the zucchini.
Prepare the cake.
Pour half of the batter into the pan. Then, sprinkle half the cinnamon sugar mixture on top of the batter, cover it with the remaining zucchini batter, and top the cake with the remaining cinnamon sugar mixture.
Bake the cake
Bake the snickerdoodle zucchini bread for 55-65 minutes. Let cool to room temperature before cutting.

Serving Suggestion

This snickerdoodle zucchini cake is one of those great all-occasion cakes. Serve it with breakfast, as an afternoon snack, or a typical dessert.

Slices of snickerdoodle zucchini bread on a wooden tray with a slice sitting in the front on a plate.

Make Ahead and Storage

Extra snickerdoodle zucchini bread can be stored in an airtight container for 4-5 days. Because the zucchini adds moisture, it is best to keep it in the refrigerator. The zucchini bread can also be frozen in individual slices or as a whole loaf for 2-3 months in the freezer.

Tips and Variations

Preparing the zucchini - Don't bother peeling the zucchini. Cut off the ends and shred it using a box grater.
Loosely mix - Don't overmix the quick bread batter. If you do, the loaf will be dense and tough.
Use small or medium zucchinis - Large zucchinis may give you more to work with but are not as flavorful.

A loaf of snickerdoodle zucchini bread sitting on a wooden tray.

FAQs

Do you leave the skin on zucchini when making bread?

There is no need to peel the zucchini when making the quick bread. It melts right into the batter and won't be noticeable in the final bake.

Do you squeeze out the liquid from zucchini for bread?

There is no need to squeeze out the liquid from the zucchini. If it looks super watery after grating it, you can squeeze some of the liquid out, but it is not necessary.

What is the best way to shred zucchini for bread?

Use a box grater to shred the zucchini. Look for a small or medium grate.

This snickerdoodle zucchini bread combines all the classic flavors of a snickerdoodle cookie into a tasty quick bread. It's easy to make, super moist, and a great way to use that summer zucchini.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1 5

Total Time 1 15

Course: Dessert

Cuisine: American

Ingredients Equipment Method

Ingredients

1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp cream of tartar
¼ tsp salt
1 tsp cinnamon
½ cup canola oil
1 egg, plus 1 egg yolk
½ cup granulated sugar
¼ cup brown sugar
¼ cup whole milk
1 tsp vanilla extract
½ cup shredded zucchini

Cinnamon Sugar Layer

¼ cup granulated sugar
1 tbsp cinnamon

Equipment

9x5-inch loaf pan

Method

Preheat the oven to 350 and prepare a 9x5-inch loaf pan with grease and parchment paper. Set to the side.
Combine the cinnamon and sugar for the topping in a small bowl. Set to the side.
Mix the flour, baking soda, cream of tartar, salt, and cinnamon in a medium-sized bowl. Set to the side.
Using a whisk, mix the oil, eggs, granulated sugar, brown sugar, whole milk, and vanilla. Mix until combined, then fold in the shredded zucchini.
Pour half the batter into the prepared loaf pan. Then, add half of the cinnamon sugar topping to the batter. Pour in the rest of the batter, followed by the rest of the cinnamon sugar topping.
Bake the loaf in the oven for 55-65 minutes. The top layer of cinnamon sugar will form a crust on top of the loaf. When done, let it cool to room temperature before slicing.