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When zucchini season peaks in the heart of summer, I can’t help but think of my grandmother’s cozy kitchen and the smell of cinnamon sugar wafting through the air. While others made savory dishes, Nonna had a secret weapon: her Snickerdoodle Zucchini Bread. It was moist, cinnamon-kissed, and impossibly comforting. This version is inspired by her classic, reimagined with a nostalgic snickerdoodle twist—perfectly sweet, spiced, and ideal for brunch or a sweet afternoon treat.
This American-inspired quick bread is everything you love about a snickerdoodle cookie wrapped up in a tender loaf, with the added goodness (and moisture) of fresh summer zucchini. You’d never guess there’s a vegetable hidden inside. One slice and you’ll be hooked.
Why You’ll Love This Snickerdoodle Zucchini Bread
Soft & Moist: Thanks to fresh shredded zucchini
Cinnamon sugar swirl: Just like your favorite cookie
Easy to make: No mixer needed, one bowl, minimal prep
Perfect for gifting: Bakes beautifully in mini loaves too
Crowd-pleaser: Loved by kids and adults alike
Great way to use summer zucchini: Sneak in veggies deliciously!
Ingredients (Yields 8–10 slices)
For the batter:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated zucchini (no need to peel, excess water squeezed out)
For the cinnamon sugar topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
1. Prepare your oven and pan:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix the dry ingredients:
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. Combine the wet ingredients:
In a separate bowl, whisk together oil, sugars, eggs, and vanilla until smooth and glossy.
4. Add zucchini:
Fold the grated zucchini into the wet mixture until well combined.
5. Mix batter:
Gradually add the dry ingredients into the wet, mixing gently until just combined. Do not overmix—this keeps your bread soft and fluffy.
6. Make the cinnamon swirl:
Pour half the batter into the prepared pan. In a small bowl, mix the topping ingredients. Sprinkle half over the batter layer. Add the remaining batter on top and finish with the rest of the cinnamon sugar.
7. Bake:
Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. Tent with foil halfway through if the top browns too quickly.
8. Cool:
Allow the bread to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Expert Tips & Creative Variations
Drain the zucchini properly:
After grating, use a clean dish towel or cheesecloth to wring out excess moisture. This prevents soggy bread.
Add-ins for texture:
Fold in 1/2 cup of chopped walnuts, pecans, or mini white chocolate chips for extra richness.
Make it dairy-free:
This bread is naturally dairy-free when using vegetable or coconut oil. Use a plant-based egg substitute if needed.
Mini loaves or muffins:
Bake in mini pans or muffin tins (adjust time to 25–30 minutes) for grab-and-go versions.
Add a glaze:
Drizzle with a simple vanilla or cream cheese glaze for a bakery-style finish.
How to Store and Freeze
Room Temperature:
Store wrapped in foil or in an airtight container for up to 3 days.
Refrigerator:
Will stay fresh for up to 6 days. Let slices come to room temperature before serving or warm briefly.
Freezer:
Wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge.
When to Serve Snickerdoodle Zucchini Bread
- Breakfast or brunch: Pair with coffee, fruit, or yogurt.
- Afternoon tea or snack: A slice with a cup of herbal tea is heavenly.
- Dessert: Toast it lightly and serve with a scoop of vanilla ice cream.
- Picnics and potlucks: Travels well and slices beautifully.
Nutritional Information (per slice – based on 10 slices)
- Calories: 215
- Fat: 10g
- Carbs: 28g
- Sugars: 15g
- Fiber: 1g
- Protein: 3g
Why Zucchini Works in Baking
Zucchini’s high water content and mild flavor make it a perfect addition to baked goods. It melts into the batter, adding moisture without altering the taste. It’s also packed with nutrients—vitamin C, potassium, and fiber—making this indulgent treat feel just a bit more wholesome.
A Quick Word on the Snickerdoodle Influence
Snickerdoodles are known for their soft, chewy texture and signature cinnamon-sugar coating. In this recipe, we translate that into a luscious swirl and crunchy topping. The flavor combo of warm cinnamon and brown sugar against the moist zucchini loaf is nothing short of magic.
Turn It Into a Gift
Homemade zucchini bread makes a beautiful summer hostess gift or a sweet way to welcome a new neighbor. Wrap cooled slices in parchment and twine, tuck into a rustic basket, or bake in decorative mini pans.
Personalize it with a handwritten note: “Baked with garden-fresh zucchini and a sprinkle of summer love.”
Hosting a Summer Brunch? Here’s Your Menu:
Starter: Chilled berry salad with mint
Main: Snickerdoodle zucchini bread, scrambled eggs, and crispy bacon
Side: Greek yogurt with honey and toasted almonds
Drink: Sparkling lemonade or iced coffee with cinnamon cream
Final Thoughts
There’s something heartwarming about transforming an abundance of summer zucchini into something sweet, aromatic, and utterly satisfying. This Snickerdoodle Zucchini Bread is not only a brilliant way to use what the garden gives you—it’s a celebration of comfort, creativity, and a little cinnamon-spiced joy.
Make it once, and it just might become your signature loaf for summers to come.
Tried it? Share your twist or photo on Instagram and tag #ZucchiniBakingWithSarah
Print
Snickerdoodle Zucchini Bread – A Cozy, Cinnamon-Swirled Summer Treat
Ingredients
1. Prepare your oven and pan:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix the dry ingredients:
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. Combine the wet ingredients:
In a separate bowl, whisk together oil, sugars, eggs, and vanilla until smooth and glossy.
4. Add zucchini:
Fold the grated zucchini into the wet mixture until well combined.
5. Mix batter:
Gradually add the dry ingredients into the wet, mixing gently until just combined. Do not overmix—this keeps your bread soft and fluffy.
6. Make the cinnamon swirl:
Pour half the batter into the prepared pan. In a small bowl, mix the topping ingredients. Sprinkle half over the batter layer. Add the remaining batter on top and finish with the rest of the cinnamon sugar.
7. Bake:
Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. Tent with foil halfway through if the top browns too quickly.
8. Cool:
Allow the bread to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Instructions
Drain the zucchini properly:
After grating, use a clean dish towel or cheesecloth to wring out excess moisture. This prevents soggy bread.
Add-ins for texture:
Fold in 1/2 cup of chopped walnuts, pecans, or mini white chocolate chips for extra richness.
Make it dairy-free:
This bread is naturally dairy-free when using vegetable or coconut oil. Use a plant-based egg substitute if needed.
Mini loaves or muffins:
Bake in mini pans or muffin tins (adjust time to 25–30 minutes) for grab-and-go versions.
Add a glaze:
Drizzle with a simple vanilla or cream cheese glaze for a bakery-style finish.