Zucchini bread just got a fabulous new upgrade. With this snickerdoodle zucchini bread recipe, you'll find the perfect balance of squash and cinnamon with fabulous crispy cinnamon topping too.
I love cinnamon and will go out of my way to add it to just about anything, especially baked goods, so this cinnamon sugar zucchini bread recipe is one that has really got me excited lately.
Made with fresh zucchini, tons of cinnamon, and even cream of tartar, this snickerdoodle zucchini bread is one that everyone can enjoy. This recipe is also a fun variation of my Zucchini Bread Mini Loaves, but instead of making 5 smaller loaves, we get 2 standard-sized ones.
🍯Why This Recipe Works
- Snickerdoodle flavor- Snickerdoodles are famous for two things- cinnamon sugar, and their tangy sweet flavor. We added both to this recipe and couldn't be happier with the results.
- Simple ingredients. Made with basic pantry staple ingredients, this recipe is great because so many ingredients can already be found at home, keeping the shopping trips minimal.
- Two loaves are better than one. With this recipe we get (2) 8x4 sized loaves, meaning you can eat one now and freeze one for later or gift it away to friends and neighbors. I'm sure they'll love it too!
Zucchini- To get the bread batter consistency just right, you'll need zucchini that has been shredded on a cheese grater. You do not need to peel the zucchini first as the green skin will be soft and add nice color to the bread.
Leavening agents- To help the bread rise up nicely, you'll need to use a combination of baking soda and cream of tartar.
Cinnamon Sugar- Use granulated sugar and ground cinnamon for the base of the sugary topping. It will melt as the bread bakes and create a nice crackled top crust over the bread.
Cream of tartar- Adding a little cream of tartar to the topping will give us another chance to add in that tangy snickerdoodle flavor you love and expect. Adding it to the topping is optional.
For specific ingredients and measurements, please see the recipe card below.
Cream of tartar. If desired, you can swap the cream of tartar in the bread batter for baking powder and simply omit it from the topping.
Vegetable oil. You can use melted (cooled) butter in place of the vegetable oil, but the bread will be a little denser as a result.
Step 1: Preheat your oven to 325 degrees F.
Step 2: Shred your zucchini and place it onto a paper towel to allow some of the moisture to be absorbed.
Step 3: Grease your bread loaf pans and set them aside.
Step 4: In a small bowl, add the sugar, cream of tartar, and cinnamon needed for the snickerdoodle topping.
Step 5: Mix well and set aside for later.
Step 6: Add the flour, salt, baking soda, cream of tartar, and cinnamon to a large mixing bowl.
Step 7: Whisk well to combine. Set aside.
Step 8: In another large mixing bowl, add the eggs, vegetable oil, vanilla extract, and both sugars.
Step 9: Whisk well until combined.
Step 10: Stir the dry ingredients into the wet ones until no flour streaks remain.
The batter will be very thick at this point.
Step 11: Add in the zucchini.
Step 12: Stir until the zucchini is well distributed. You will notice that the batter doesn't seem as thick anymore, thanks to the moisture in the zucchini.
Step 13: Divide the zucchini batter between your two bread loaves and sprinkle the cinnamon sugar mixture over both. You will not need all of the mixture.
Step 14: Bake in the oven at 325F for 50-60 minutes or until a toothpick can be inserted into the center and come out clean.
Step 15: Let cool for about 20 minutes in the pans before removing to cool completely on a wire rack.
📖 Mini Loaves Instructions
Prepare the bread batter as directed and portion it out into 5 mini loaf pans. Top with the cinnamon sugar mixture. Bake in the oven for 35-40 minutes or until a toothpick can be inserted and come out clean.
🍴 Recipe Tips
Fun tip, since not every zucchini is exactly the same size as another, if you need to, you can increase the zucchini amount to 4 cups of shredded zucchini instead of just 3. This recipe also works with just 2 cups of zucchini.
You may notice that every time you make the recipe the baking time may vary slightly. This is because the moisture in zucchini is not consistent with every zucchini. After the minimum baking time has elapsed, continue to check it every 5 minutes with a toothpick after the timer goes off to make sure that it bakes completely.
The zucchini bread recipe can be frozen, and this recipe is perfect for making a loaf for now or later. Simply wrap or cover your cooled loaf in plastic wrap well and then place it in an airtight container in the freezer for up to 3 months.
Thaw it on the counter and enjoy your bread once it becomes soft again. If properly stored in an airtight container, zucchini bread can last up to 5 days at room temperature.
No. When you shred the zucchini, the peel is chopped into such tiny little pieces that they're texturally unnoticeable in the bread. Plus, the little specks of green make the bread look even cooler.
While the timer may have gone off, using a toothpick to check the center is the best way to determine if the loaf has fully baked. If there's batter on the toothpick, extend the cooking time by 5 minutes and try again.
Zucchini holds a lot of water and once baked, the heat helps to release the water. More moisture means a longer baking time. Underbaked loaves of zucchini bread will sink in the middle as a result.
❤️ More Delicious Quick Bread Recipes
If you tried this Snickerdoodle zucchini bread, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
Snickerdoodle Zucchini Bread
- 3 cups Zucchini, shredded (about 2 medium) ($1.62)
- 3 cups All-purpose flour ($0.24)
- 1 teaspoon Baking soda ($0.01)
- ½ teaspoon Cream of tartar ($0.01)
- 1 teaspoon Salt ($0.10)
- 3 teaspoons Ground cinnamon ($0.30)
- 3 large Eggs ($0.08)
- 1 cup Vegetable oil ($0.48)
- 2 teaspoons Vanilla extract ($0.04)
- ½ cup Granulated sugar ($0.11)
- 1 cup Brown sugar ($0.35)
- ½ cup Granulated sugar ($0.11)
- 1 teaspoon Ground cinnamon ($0.10)
- ¼ teaspoon Cream of tartar *optional ($0.01)
- Shred your zucchini and place it onto a paper towel to allow some of the moisture to be absorbed.
- Grease your bread loaf pans and set them aside.
- In a small bowl, add the sugar, cream of tartar, and cinnamon needed for the snickerdoodle topping.
- Mix well and set aside for later.
- Add the flour, salt, baking soda, cream of tartar, and cinnamon to a large mixing bowl.
- Whisk well to combine. Set aside.
- In another large mixing bowl, add the eggs, vegetable oil, vanilla extract, and both sugars.
- Whisk well until combined.
- Stir the dry ingredients into the wet ones until no flour streaks remain.
- The batter will be very thick at this point.
- Add in the zucchini.
- Stir until the zucchini is well distributed. You will notice that the batter doesn't seem as thick any more, thanks to the moisture in the zucchini.
- Divide the zucchini batter between your two bread loaves and sprinkle the cinnamon sugar mixture over both. You will not need all of the mixture.
- Bake in the oven at 325F for 50-60 minutes or until a toothpick can be inserted into the center and come out clean.
- Let cool for about 20 minutes in the pans before removing to cool completely on a wire rack.