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.
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I love cinnamon and will go out of my way to add it to just about anything, especially baked goods (or Air Fryer Cinnamon Sugar Tortilla Chips), 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.
For more zucchini bread recipes, make sure to check out my Old Fashioned Zucchini Bread and Amish Zucchini Bread.
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💛 Why You'll Love This Recipe
- 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. We're snickerdoodle crazy over here and even added it to our popcorn and cookies with Snickerdoodle Popcorn and Pumpkin Spice Snickerdoodles.
- 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 Snickerdoodle Zucchini Bread 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!
🛒 Ingredients
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.
If you have zucchini leftover, be sure to try our Zucchini Penne Pasta, Zucchini Carrot Oatmeal Muffins, and Delicious Summer Squash Recipes.
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.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Cream of tartar: Swap the cream of tartar in the batter with baking powder and omit it from the topping if desired.
Vegetable oil: Use melted (cooled) butter instead of oil for a richer but slightly denser loaf.
Mini Loaves: To make mini loaves, divide the batter into 5 mini loaf pans, top with cinnamon sugar, and bake for 35-40 minutes or until a toothpick comes out clean.
💰 Budget-Friendly Tips
Use in-season zucchini. Zucchini is cheapest (and most flavorful) in late summer. Stock up when prices drop, shredded zucchini freezes beautifully for future loaves.
Skip the topping add-ins if needed. The cinnamon sugar topping is inexpensive, but the cream of tartar can be omitted to cut costs without affecting the bake.
Bake mini loaves to stretch gifts. Mini loaves make great low-cost gifts and help turn one recipe into multiple servings.
🥄 Instructions for Snickerdoodle Zucchini Bread
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 (Image 1).
Step 5: Mix well and set aside for later (Image 2).
Step 6: Add the flour, salt, baking soda, cream of tartar, and cinnamon to a large mixing bowl (Image 3).
Step 7: Whisk well to combine (Image 4). Set aside.
Step 8: In another large mixing bowl, add the eggs, vegetable oil, vanilla extract, and both sugars (Image 5).
Step 9: Whisk well until combined (Image 6).
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 (Image 7).
Step 12: Stir until the zucchini is well distributed (Image 8). You will notice that the batter doesn't seem as thick anymore.
Step 13: Divide the zucchini batter between your two bread loaves and sprinkle the cinnamon sugar mixture over both (Image 9). 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 (Image 10).
Step 15: Let cool for about 20 minutes in the pans before removing to cool completely on a wire rack.
👩🏻🍳 Expert 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 Snickerdoodle Zucchini Bread recipe also works with just 2 cups of zucchini.
- Due to variations in zucchini moisture, baking times may fluctuate. Once the minimum baking time has passed, continue checking every 5 minutes with a toothpick until fully baked.
❄️ Storage
Room Temperature: Store cooled zucchini bread in an airtight container for up to 5 days.
Freezing: Wrap cooled loaves (or slices) in plastic wrap, place in an airtight container or freezer bag, and freeze for up to 3 months. Thaw at room temperature before serving.
🥗 Side Dishes or Pairing Ideas
Snickerdoodle zucchini bread pairs well with breakfast and snack-time favorites like coffee, tea, yogurt, fruit, or a simple scrambled egg breakfast. It also makes a great dessert alongside ice cream, whipped cream, or a cozy mug of hot cocoa.
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❓ Snickerdoodle Zucchini Bread FAQs
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.
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🐝 If you tried this Snickerdoodle zucchini bread, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Snickerdoodle Zucchini Bread
Ingredients
- 3 cups zucchini, shredded, about 2 medium - ($1.78)
- 3 large eggs - ($0.45)
- 1 cup vegetable oil - ($0.70)
- 2 teaspoons vanilla extract - ($0.06)
- 1 cup brown sugar - ($0.44)
- ½ cup granulated sugar - ($0.18)
- 3 cups all-purpose flour - ($0.39)
- 1 teaspoon salt - ($0.01)
- 1 teaspoon baking soda - ($0.01)
- ½ teaspoon cream of tartar - ($0.01)
- 3 teaspoons ground cinnamon - ($0.24)
Snickerdoodle Topping
- ½ cup granulated sugar - ($0.18)
- 1 teaspoon ground cinnamon - ($0.08)
- ¼ teaspoon cream of tartar, optional - ($0.01)
Instructions
- Prep zucchini. Shred the zucchini and spread it on paper towels to absorb excess moisture.
- Prep pans. Grease two bread loaf pans and set aside.
- Mix topping. Stir together the granulated sugar, cinnamon, and cream of tartar for the topping. Set aside.
- Mix dry ingredients. Whisk together the flour, salt, baking soda, cream of tartar, and cinnamon in a large bowl.
- Mix wet ingredients. In another large bowl, whisk together the eggs, vegetable oil, vanilla extract, brown sugar, and granulated sugar until smooth.
- Combine. Stir the dry ingredients into the wet ingredients until no flour streaks remain. Batter will be thick.
- Add zucchini. Fold in the shredded zucchini until evenly distributed.
- Assemble. Divide the batter evenly between the prepared loaf pans. Sprinkle the tops with the cinnamon sugar mixture, using only as much as desired.
- Bake. Bake at 325°F for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
- Cool. Cool in the pans for about 20 minutes, then transfer to a wire rack to cool completely.
Notes
- Recipe Tips. Up to 4 cups shredded zucchini can be used if needed. Moisture levels vary, so check doneness with a toothpick. Underbaking may cause loaves to sink.
- Storage. Store at room temperature for up to 5 days. Freeze wrapped loaves in an airtight container for up to 3 months and thaw at room temperature.
Nutritional Information
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Emily Price says
Where does all the sodium come from?
Nicole says
I realize that the nutritional information does look the sodium amount look scary, but remember that's the nutrition for one whole loaf (which is 10 servings). Each serving has about 187mg of sodium (which is about what you find in 3 large eggs). You'll find that baking soda and salt are naturally high in sodium. Eggs and cream of tartar also contain sodium as well.