Indulge in the deliciousness of Snickerdoodle Zucchini Bread with this easy recipe! Packed with grated zucchini and bursting with warm cinnamon flavors, this moist bread is perfect for breakfast or a sweet snack. Discover how to make this delightful treat with simple ingredients that you likely have at home.
1 ½ cups grated zucchini (about 1 medium zucchini)
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup brown sugar, packed
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
2 large eggs, room temperature
½ cup vegetable oil
1 teaspoon vanilla extract
½ cup chopped walnuts or pecans (optional)
2 tablespoons granulated sugar (for topping)
1 teaspoon ground cinnamon (for topping)
![- 1 ½ cups grated zucchini - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup brown sugar, packed - 1 teaspoon baking soda - ½ teaspoon baking powder - 1 teaspoon ground cinnamon - ¼ teaspoon nutmeg - ½ teaspoon salt - 2 large eggs, room temperature - ½ cup vegetable oil - 1 teaspoon vanilla extract - ½ cup chopped walnuts or pecans (optional) - 2 tablespoons granulated sugar (for topping) - 1 teaspoon ground cinnamon (for topping) To make snickerdoodle zucchini bread, you need fresh ingredients. Start with 1 ½ cups of grated zucchini. This adds moisture and nutrients to your bread. Next, gather 1 ½ cups of all-purpose flour to give structure. You will also need granulated sugar and brown sugar, making it sweet and rich. Add a teaspoon of baking soda and half a teaspoon of baking powder to help it rise. Spice it up with a teaspoon of ground cinnamon and a quarter teaspoon of nutmeg for warmth. A half teaspoon of salt brings out the flavors. Now, for the wet ingredients. Use two large eggs at room temperature. They help bind the mixture. Add half a cup of vegetable oil for moisture and one teaspoon of vanilla extract for flavor. If you like nuts, toss in half a cup of chopped walnuts or pecans. Finally, for the topping, mix two tablespoons of granulated sugar with one teaspoon of cinnamon. This will create a sweet crust on top of your bread. For the full recipe, check out the detailed instructions. 1. Preheat oven and prepare the loaf pan: Start by preheating your oven to 350°F (175°C). Next, grease a 9x5-inch loaf pan or line it with parchment paper. This helps the bread come out easily after baking. 2. Grate zucchini and remove excess moisture: Use a box grater to grate the zucchini. After grating, place the zucchini in a clean kitchen towel and squeeze out the extra moisture. This step is important for a nice, fluffy bread. 3. Combine dry ingredients in a bowl: In a large mixing bowl, add 1 ½ cups all-purpose flour, 1 cup granulated sugar, ½ cup brown sugar, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon ground cinnamon, ¼ teaspoon nutmeg, and ½ teaspoon salt. Whisk these together until well combined. 4. Beat eggs and mix in oil and vanilla: In another bowl, beat 2 large eggs. Then add ½ cup vegetable oil and 1 teaspoon vanilla extract. Mix this well until it is smooth. 5. Combine wet and dry ingredients: Pour the egg mixture into the bowl with the dry ingredients. Stir carefully until just combined. Be cautious not to over-mix, as this can make the bread tough. 6. Fold in zucchini and nuts: Gently fold in the grated zucchini and ½ cup chopped walnuts or pecans if you want. Make sure they are evenly mixed throughout the batter. 7. Prepare cinnamon sugar topping: In a small bowl, mix 2 tablespoons of granulated sugar with 1 teaspoon of cinnamon. This will be the topping that adds a sweet crunch. 8. Pour batter into loaf pan: Pour the prepared batter into your loaf pan. Smooth the top with a spatula. Evenly sprinkle the cinnamon sugar mixture over the batter. 9. Bake and cool the bread: Place the loaf pan in the preheated oven. Bake for 60-65 minutes. To check if it’s done, insert a toothpick in the center. If it comes out clean, the bread is ready. Once baked, let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Now you have your delightful snickerdoodle zucchini bread ready to enjoy! For the full details on the ingredients, check out the Full Recipe. - How to choose ripe zucchini: Look for zucchini that feels firm and is medium-sized. Avoid ones with soft spots or wrinkles. Ripe zucchini gives the best flavor. - Optimal sugar ratios for sweetness: Use a mix of granulated and brown sugar. The brown sugar adds moisture and a slight caramel taste. Aim for a balance around 1 cup of granulated sugar and ½ cup of brown sugar. - Using spices for additional depth: Add ground cinnamon and nutmeg to boost the flavor. A dash of cardamom can also bring a warm note. Experiment with spices to find your perfect blend. - Ensuring even baking: Rotate your loaf pan halfway through baking. This helps the bread cook evenly since oven hot spots can cause uneven baking. - Checking for doneness: Insert a toothpick into the center of the bread. If it comes out clean, your bread is ready. If not, bake a few more minutes. - Avoiding over-mixing: Mix the batter until just combined. Over-mixing can make the bread tough. Gently fold in the zucchini to keep it light and fluffy. - Presentation tips for serving: Slice the bread into thick pieces. Serve it on a colorful platter. You can dust the top with powdered sugar for a nice touch. - Pairing with beverages or spreads: This bread pairs well with coffee or tea. Try spreading a bit of cream cheese or butter on a warm slice for extra flavor. - Best storage practices post-baking: Store the bread in an airtight container at room temperature. It keeps well for up to five days. For longer storage, freeze slices and thaw as needed. For a complete recipe, refer to the [Full Recipe]. {{image_2}} You can easily customize your Snickerdoodle zucchini bread. Here are a few ideas: - Incorporating different nuts or seeds: You can swap walnuts for pecans or add sunflower seeds. This adds crunch and flavor to your bread. - Using different types of flour: If you need gluten-free options, almond flour works well. You can also try oat flour for a nutty taste. - Adding chocolate chips or dried fruits: Mix in semi-sweet chocolate chips or dried cranberries. These add sweetness and a fun texture. Change the flavors of your zucchini bread to match your taste: - Adjusting spices for unique profiles: Add extra cinnamon or a pinch of cardamom. This can give your bread a different twist. - Replacing sugars with alternatives: Try using coconut sugar or honey. This can make your bread a bit healthier. - Experimenting with extracts: Add almond or coconut extract instead of vanilla. This can create a new flavor experience. You can try different cooking methods to make this recipe even more fun: - Converting to mini loaves or muffins: Bake the batter in mini loaf pans or muffin tins. This cuts down on baking time and makes for easy portioning. - Using a slow cooker or Instant Pot: You can use a slow cooker for a moist texture. Just adjust the time to about 2-3 hours on low. - Baking as a cake: Pour the batter into a round cake pan. Bake it for about 30-40 minutes. This makes for a lovely dessert option. For the full recipe, check out the ingredients and instructions above. Enjoy trying these variations! To keep your Snickerdoodle Zucchini Bread fresh, store it in the pantry. Use an airtight container. This helps keep moisture in and prevents it from drying out. Make sure the bread is completely cool before sealing it. This will prevent condensation inside the container. For longer storage, freeze leftover bread. Wrap it tightly in plastic wrap. Then place it in a freezer bag. This helps keep the bread fresh for up to three months. When you want to enjoy it again, thaw it in the fridge overnight. To reheat, slice the bread and warm it in a toaster or oven. This brings back its soft texture and lovely flavor. At room temperature, Snickerdoodle Zucchini Bread lasts for about 3 to 5 days. Keep it in a cool, dry place away from sunlight. Watch for signs of spoilage, like mold or an off smell. If you see either, it’s best to toss the bread. For the best taste, enjoy it within the first few days after baking. Can I use frozen zucchini for this recipe? Yes, you can use frozen zucchini. Just thaw it first and squeeze out the extra water. This helps keep your bread from getting too wet. What can I substitute for eggs in this recipe? You can use flaxseed meal or applesauce as egg substitutes. For one egg, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for a few minutes. For applesauce, use ¼ cup per egg. How can I tell if my zucchini bread is done baking? Stick a toothpick in the center of the bread. If it comes out clean, your bread is done. If it has batter on it, bake for a few more minutes. How to avoid a soggy bottom? Use fresh zucchini and squeeze out as much water as you can. Avoid adding too much oil and ensure you bake it long enough. What's the best way to grate zucchini? Use a box grater or a food processor. Grate it coarsely to give your bread texture. Make sure to squeeze out excess moisture after grating. Can I make this recipe in advance? Yes, you can make the batter ahead of time. Just store it in the fridge for up to 24 hours. Bake it fresh when you're ready. Nutritional breakdown per slice Each slice of this bread has about 180 calories, 4g of protein, and 6g of fat. It's a good source of fiber and can help you feel full. Vegan or low-sugar variations offered For a vegan option, replace eggs with flaxseed or applesauce. Use a sugar alternative like Stevia or coconut sugar to make it low-sugar. Enjoy the full taste without all the sugar! This blog post shared a simple recipe for snickerdoodle zucchini bread. We discussed key ingredients, preparation steps, and baking tips. I also provided variations and storage methods you can try. Baking can be fun and creative. Use this guide to impress friends and family with your homemade bread. Remember, the flavors can be customized, so experiment! Enjoy your delicious creation today.](https://savorystride.com/wp-content/uploads/2025/06/5f589e29-0e79-4e07-a234-326a12a55614-250x250.webp)