This zucchini bread snickerdoodle combines two cozy baked goods into the perfect combination of sweet and spicy! Moist zucchini bread takes on a warm, cinnamon-sugar flavor, so it's a little like your favorite cookie, but better.

Why we love this recipe

If you like snickerdoodles And Zucchini Bread: Why not enjoy both at once? Welcome to the magic of Snickerdoodle Zucchini Bread, an instant favorite in our house! This bread is moist and sweet, sprinkled with cinnamon and coated in crunchy cinnamon sugar, so it tastes like a cozy cookie.

We created this recipe to use up a bunch of zucchini that a neighbor gave us from her garden. Since we already have recipes for zucchini bread, lemon zucchini breadAnd chocolate zucchini breadWe were looking for something a little different. This sweet spicy drink won us over.

“This is a delicious zucchini bread that matches the snickerdoodle flavor profile perfectly! And it got even better the second day – I had it for breakfast this morning 😍.” – Valerie

Ingredients for Zucchini Snickerdoodle Bread

Zucchini Snickerdoodle Bread is a simple twist on the classic zucchini bread recipe. It's quick breadthat is, it is baked without yeast (as pumpkin bread, banana bread, apple breadand others). If you like baking, it's fun. something for baking This looks more fancy than it actually is! Here's what you'll need:

Oil and neutral oil: The combination of these two ingredients makes the bread very moist. Use organic grapeseed oil or vegetable oil. You can substitute olive oil if you like, although this may add a slightly bitter note.
Zucchini: Grate the zucchini on a coarse grater. Do not squeeze out the water: all the moisture will be needed for the bread.
Eggs, milk, flour, sugar, salt, baking powder and baking soda: These are all classic baking ingredients that you may already have on hand. The milk can be any type.
Cinnamon: Cinnamon is used here in both the bread and the cinnamon sugar swirl. It makes a beautiful ribbon through the bread!
Cream of tartar: It's optional, but cream of tartar is a classic use in snickerdoodles. If you have it on hand, you can add it here: but the difference it makes is minor.

How to Make a Cinnamon Curl

This zucchini snickerdoodle bread is special because it has a cinnamon swirl in the middle. You add half the dough to the pan, sprinkle cinnamon sugar on top, then add the other half of the dough and more cinnamon sugar. Here's how to make the swirl:

Insert a butter knife into the top corner of the pan so that it just touches the bottom.
Draw a large S shape all over the pan.

snickerdoodle zucchini bread cinnamon curl

Tips for Baking Zucchini Snickerdoodle Bread

Here are a few more tips to help make this bread perfectly moist:

This recipe fits a 9 x 5 inch or 8 x 4 inch loaf pan. If you are baking in an 8 x 4 inch pan, you may need to increase the baking time slightly.
Do not drain or squeeze the zucchini. This recipe is optimized to use all the liquid contained in the zucchini.
Brush the pie with butter after baking and add a little more cinnamon sugar and you're good to go. This will give the filling the richest, sweetest cinnamon flavor and a crispy crust.

Storage of leftovers

This zucchini snickerdoodle bread keeps well. Store it wrapped in aluminum foil at room temperature for up to 3 days, refrigerate it for 1 week, or freeze it for up to 3 months.

More zucchini recipes

There are so many of them zucchini recipes use this versatile vegetable. Make it a main dish with zucchini lasagna or stuffed zucchini boatsor try it as an appetizer with zucchini fritters. We bake it in zucchini bread, zucchini muffinsor zucchini cakes.

There are also plenty of delicious zucchini bread options: our top four are lemon, chocolate, banana, and chocolate chip.

Dietary notes

This zucchini snickerdoodle bread recipe is vegetarian. For vegans, substitute the flax egg and use vegan butter.

Frequently asked questions

Can this bread be baked without cream of tartar?

Yes, you can omit the cream of tartar if you don't have it on hand.

Do you need to peel zucchini?

No, you don't need to peel the zucchini. Just wash it thoroughly, trim the ends, and grate it.

Can other ingredients be added to bread?

You can get creative with the additions. Chopped nuts (like walnuts or pecans) or cinnamon chips are delicious additions.

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Description

This Zucchini Snickerdoodle Bread combines two cozy baked goods into the perfect combination of sweet and spice! The moist zucchini bread takes on a warm hint of cinnamon and sugar, so it's a little like your favorite cookie, but better.

For zucchini bread

¼ cup unsalted butter, melted
⅓ cup neutral oil (eg grape seed oil or vegetable oil)
1 cup granulated sugar
2 big eggs
1 tablespoon milk
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon cream of tartar, optional
2 teaspoons cinnamon
½ teaspoon kosher salt
2 cups [280 g] all-purpose flour
2 cups shredded zucchini, packed (approx. 3/4 pound or 2 medium-sized zucchini), grated on a coarse grater

For cinnamon, sugar and topping

½ cup granulated sugar
1 teaspoon cinnamon
1 tablespoon oil

Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan with butter or vegetable oil.
Melt the butter, then whisk in the butter, granulated sugar, eggs, milk, vanilla, baking powder, soda, cream of tartar, cinnamon and salt.
Using a spatula, combine the flour and zucchini until smooth, stirring until there are no lumps of dry ingredients.
In a small bowl, combine 1 teaspoon cinnamon and ½ cup sugar to make cinnamon sugar (reserve the butter while baking). Pour half the batter into the prepared loaf pan, then sprinkle ⅓ of the sugar mixture evenly over the top. Add the other half of the batter, smoothing it out with a spatula. Top with another ⅓ of the mixture. Insert a butter knife into the dough at the top corner of the pan and draw an S shape on it to swirl it.Save the remaining sugar and cinnamon.
Bake for 55 to 65 minutes, until golden brown and springy when touched (insert a toothpick into the center of the loaf; if it comes out with a few crumbs stuck to it, it’s done!). While the bread is still warm, melt 1 tablespoon butter and brush it over the top of the loaf, then sprinkle with the remaining ⅓ of cinnamon sugar.
Cool in the pan for 1 hour. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. The bread will keep for up to 3 days at room temperature, wrapped in aluminum foil, 1 week in the refrigerator, or up to 3 months frozen.