Snickerdoodle zucchini bread is the perfect bread to make during those cold fall and winter months. Made with plenty of cozy cinnamon throughout and a crunchy cinnamon sugar crust on top.
Snickerdoodle zucchini bread is the perfect quick bread recipe for fall and winter. It's filled with cozy cinnamon flavor and a hint of tang from the addition of cream of tartar - just like a snickerdoodle cookie!
Shredded zucchini makes this snickerdoodle bread tender and moist. After that, all you need are a few simple pantry staples to get started. This bread is filled with plenty of cinnamon and just enough sugar for a lightly sweetened dessert bread.
Serve snickerdoodle zucchini bread as a less-sweet dessert, or enjoy for breakfast with your morning coffee. Perfect for Thanksgiving or Christmas morning.
What does snickerdoodle taste like?
A snickerdoodle is a classic cookie that tastes like a tangy sugar cookie coated in cinnamon and sugar.
This snickerdoodle zucchini bread mimics that snickerdoodle flavor with the addition of cream of tartar (for that sour tang) as well as cinnamon in the bread and cinnamon sugar on top to create a crunchy crust.
Ingredients and substitutions
- Zucchini - You'll need about one medium zucchini for this recipe, which is 1 ½ cups of finely shredded zucchini, or about 220 grams. Do not drain or squeeze the liquid from your zucchini, this liquid adds moisture to your bread. Coarsely grated zucchini will work, but may add a noticeable texture to your baked bread.
- Sugar - Adds sweetness and moisture to your bread.
- Oil - Adds moisture to your bread. Any neutral flavored cooking oil works.
- Eggs - Adds moisture and structure to your bread.
- Flour - Adds structure to your bread. I highly recommend using all-purpose flour. I have not tested this recipe with other flours, and can't say how your bread would turn out with other types of flour. Baking is an exact science, and altering the flour in the recipe will change the texture and structure of your bread.
- Vanilla extract - Adds depth of flavor to your bread.
- Cinnamon - Adds a cozy spice flavor to your bread. Can be substituted with a spice blend like pumpkin pie spice or apple pie spice for a unique flavor.
- Leavening - You'll need baking soda and cream of tartar for this recipe. Cream of tartar adds a tangy flavor to your bread, just like snickerdoodle cookies. It also helps prevent sugar from crystalizing and prevents baked goods from browning as much.
- Cinnamon sugar topping - This part is optional, and can easily be halved for a lighter crust. Once baked, the cinnamon sugar creates a crunchy sugar crust on top of your bread.
Do I need to squeeze the liquid from my zucchini?
No, do not squeeze or drain the liquid from your shredded zucchini. Shred the zucchini, place it into a measuring cup, then add the zucchini (and any liquids in the measuring cup) to your batter.
This liquid adds moisture to your bread, and the recipe is written to include this liquid.
Do I need to peel my zucchini?
No, there's no need to peel your zucchini before grating it. The peel of your zucchini contains the bulk of the zucchini's nutrients, like fiber, Vitamin A, and antioxidants. Plus, the texture of the zucchini melts into the bread while baking, so the only thing you'll notice are a few green flecks.
Plus, peeling your zucchini takes extra prep work that's unnecessary. The only reason I'd suggest peeling your zucchini is if it's very large with a very hard, tough skin - which would not be an ideal zucchini for bread anyway. Small to medium, young zucchini work best for baking.
How to store zucchini bread
For detailed information on storing zucchini bread, check out my full post: How to store zucchini bread
Room temperature - Snickerdoodle zucchini bread can be stored in a tightly sealed container at room temperature for 3 to 4 days.
Refrigerator - If your bread is extremely moist/wet, you may want to store your zucchini bread in the refrigerator instead. Zucchini bread will keep in the refrigerator for up to a week in a tightly sealed container.
Freezer - Zucchini bread can be carefully wrapped in plastic wrap/foil (either the entire loaf or single slices), then stored in a freezer safe bag or container in the freezer for up to 6 months. Set out on the counter top for 1 to 3 hours to thaw to room temperature.
📖 Recipe
Snickerdoodle Zucchini Bread
Ingredients
- 1.5 cups (220 g) finely grated zucchini, do not drain liquid out
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (240 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 teaspoon cinnamon
- ½ teaspoon salt
Topping
- 3 tablespoon (37 g) granulated sugar
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees Fahrenheit. Lightly grease one 9x5 loaf pan (or line with parchment paper) and set aside.
- In a large bowl, add finely grated zucchini (do not drain/squeeze any liquid out), granulated sugar, oil, eggs, and vanilla extract. Stir until evenly combined.
- In a separate bowl, whisk together dry ingredients: flour, baking soda, cream of tartar, cinnamon, and salt. Add to wet ingredients and stir until just combined.
- Pour batter into prepared loaf pan. In a small bowl, combine sugar and cinnamon for topping. Sprinkle over top of bread until evenly coated (you may not use all of the cinnamon sugar mixture).
- Bake for about 50 to 55 minutes, OR until a toothpick inserted into the center comes out clean or with crumbs, or bread pops back when pressed gently on top (baking times will vary based on your oven and type of pan used).
- Allow bread to cool completely on the counter before removing from pan and slicing.
Recommended Equipment
Notes
- Leftover zucchini bread will keep in a tightly sealed container at room temperature for 3 to 4 days, or in the refrigerator for up to 7 days. If your bread is very moist/wet, I recommend refrigerating.
- Zucchini bread can be frozen for up to 6 months. Tightly wrap in plastic wrap/foil and store in a freezer safe bag or container. Thaw on the counter top for 1 to 3 hours.
- There's no need to peel the skin off your zucchini, and no need to drain any liquid from your shredded zucchini. The recipe is written to include this liquid.
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