If you love the cozy warmth of cinnamon paired with the moist, tender crumb of zucchini bread, you are going to absolutely adore this Snickerdoodle Zucchini Bread Recipe. It takes the classic flavors of a snickerdoodle cookie—rich cinnamon and a hint of nutmeg—and blends them beautifully with fresh, finely grated zucchini for a loaf that’s as comforting as it is delicious. This recipe is perfect whether you’re looking for a delightful breakfast treat, an afternoon snack, or a sweet addition to your dessert table. Each slice offers a wonderful balance of spice, sweetness, and moist texture that just begs to be shared with friends and family.
Ingredients You’ll Need
Gathering your ingredients for this Snickerdoodle Zucchini Bread Recipe is a breeze, and each plays a crucial role in bringing out the best flavor, texture, and appearance of the loaf. From the warm spices to the fresh zucchini and creamy sour cream, every element has a purpose.
- 2 cups all-purpose flour: The sturdy base that gives the bread its perfect structure and crumb.
- 1 1/2 teaspoons ground cinnamon: Adds rich, aromatic warmth to capture that signature snickerdoodle flavor.
- 1/2 teaspoon ground nutmeg: A subtle spice that deepens the complexity of the cinnamon.
- 1/2 teaspoon baking soda: Helps the bread rise to a light, fluffy texture.
- 1/2 teaspoon baking powder: Works alongside baking soda for optimal lift and airiness.
- 1/2 teaspoon salt: Balances the sweetness and intensifies the other flavors.
- 1/2 cup unsalted butter, softened: Provides richness and tenderness to every moist bite.
- 3/4 cup granulated sugar: Sweetens perfectly without overpowering the cinnamon’s warmth.
- 1/4 cup brown sugar: Adds depth with its molasses notes and enhances moisture.
- 2 large eggs: Bind all the ingredients together and contribute to the bread’s hearty texture.
- 1 teaspoon vanilla extract: A subtle, fragrant undertone that elevates the overall flavor.
- 1 1/2 cups finely grated zucchini (excess moisture squeezed out): Sneaks in wholesome veggies while keeping the bread moist and tender.
- 1/2 cup sour cream: Adds a slight tang and extra moistness to balance the sweet spices.
- 1 tablespoon granulated sugar + 1 teaspoon cinnamon (for topping): Creates that irresistible cinnamon sugar crust reminiscent of classic snickerdoodles.
How to Make Snickerdoodle Zucchini Bread Recipe
Step 1: Prepare Your Oven and Ingredients
Start by preheating your oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper—this ensures your bread will come out clean and intact. Then, whisk together your dry ingredients—flour, cinnamon, nutmeg, baking soda, baking powder, and salt—in a medium bowl. This helps spread the leavening agents and spices evenly throughout the loaf for perfect flavor and rise.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened unsalted butter with both granulated and brown sugars until light and fluffy. This step is key to trapping air, which contributes to the bread’s soft texture. The combination of sugars also helps with caramelization for a gorgeous crust.
Step 3: Incorporate Eggs and Vanilla
Add the eggs one at a time, beating well after each addition to make sure they fully mix in and create a smooth batter. Stir in the vanilla extract for that fragrant depth that makes every bite feel so cozy and inviting.
Step 4: Mix in Zucchini and Sour Cream
Fold in the finely grated zucchini and sour cream. The zucchini adds moisture without sogginess (especially since you’ve squeezed out excess water), while the sour cream keeps the crumb tender and adds a hint of tanginess against the sweet spices.
Step 5: Combine Wet and Dry Ingredients
Gradually add your dry ingredients to the wet mixture, stirring gently just until everything is combined. Overmixing can lead to a dense bread, so take care to stir until you no longer see flour.
Step 6: Prepare the Topping and Bake
Pour the batter into your prepared loaf pan and smooth the top. In a small bowl, mix 1 tablespoon granulated sugar with 1 teaspoon cinnamon, then sprinkle this cinnamon sugar mixture evenly over the batter. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Let your loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This allows it to set beautifully without losing moisture.
How to Serve Snickerdoodle Zucchini Bread Recipe
Garnishes
The Snickerdoodle Zucchini Bread Recipe is wonderful on its own, but you can add some simple garnishes to enhance each slice. Try a light dusting of powdered sugar for an elegant finish, or spread a bit of softened butter or cream cheese on warm slices so it melts into the tender crumb for an extra indulgent treat.
Side Dishes
Pair your zucchini bread with a hot cup of coffee or chai tea to complement those cinnamon and nutmeg notes perfectly. For a fuller breakfast or dessert spread, serve alongside fresh fruit or a dollop of Greek yogurt sweetened with a touch of honey—this contrast of flavors is just divine.
Creative Ways to Present
Looking to make your bread extra special? Slice it thick and toast lightly, then layer with cream cheese and a sprinkle of cinnamon sugar for a snickerdoodle-inspired open-faced sandwich. You can also cut the loaf into cubes and skewer them for fun bite-sized treats at parties. The warm spices and moist texture make this bread incredibly versatile.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, wrap your Snickerdoodle Zucchini Bread Recipe tightly in plastic wrap or store it in an airtight container to maintain freshness. Kept at room temperature, it will stay moist and delicious for up to three days.
Freezing
This bread freezes beautifully when wrapped well in plastic wrap and then in foil or a freezer bag. Freeze for up to three months, and thaw overnight in the refrigerator or at room temperature wrapped in a towel to retain moisture and flavor.
Reheating
To enjoy leftovers warm, pop a slice in the toaster oven or microwave for about 15 seconds until heated through. This revives the soft texture and enhances the wonderful aroma of cinnamon and spices, making each bite feel freshly baked.
FAQs
Can I use a different type of flour for this bread?
All-purpose flour works best for this Snickerdoodle Zucchini Bread Recipe because it provides the right balance of gluten for structure and softness, but you can substitute with whole wheat flour for a denser, nuttier loaf. Just remember that whole wheat will absorb more moisture, so you might need to adjust the sour cream slightly.
Do I have to peel the zucchini?
Peeling the zucchini is optional. The skin is thin and adds extra nutrients, plus a touch of color in the bread. Just make sure to grate it finely and squeeze out excess moisture to avoid sogginess in the final loaf.
Can I make muffins instead of a loaf?
Absolutely! This Snickerdoodle Zucchini Bread Recipe works wonderfully as muffins. Reduce the baking time to about 18-22 minutes at 350°F, checking for doneness with a toothpick. They make perfect grab-and-go snacks or lunchbox treats.
What can I add to give the bread extra texture?
Chopped nuts like walnuts or pecans, or even white chocolate chips, are fantastic add-ins. Stir in about 1/2 cup in the batter for a delightful contrast to the moist crumb and warm spices.
Is this recipe suitable for vegetarians?
Yes! This bread contains no meat or gelatin and is perfect for vegetarian diets. Just be sure to use eggs from a trusted source if that matters to you.
Final Thoughts
The Snickerdoodle Zucchini Bread Recipe is one of those special treats that feels like a warm hug from the inside—a perfect melding of sweet, spiced goodness and moist, wholesome zucchini. Whether you’re baking it for a crowd or a quiet moment with a cup of tea, it’s sure to become a favorite in your recipe collection. Give it a try, and I bet you’ll find yourself reaching for another slice soon enough.
Print
Snickerdoodle Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Snickerdoodle Zucchini Bread is a moist, flavorful quick bread that combines the subtle sweetness and spice of snickerdoodle cookies with the added moisture and nutrition of grated zucchini. Perfect as a dessert or snack, this American classic uses warm cinnamon, nutmeg, and a cinnamon-sugar topping to bring out comforting flavors in every bite.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated zucchini (excess moisture squeezed out)
- 1/2 cup sour cream
Topping
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal of the bread after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, ground cinnamon, ground nutmeg, baking soda, baking powder, and salt until evenly combined. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to fully incorporate. Stir in the vanilla extract for flavor enhancement.
- Incorporate Zucchini and Sour Cream: Fold in the finely grated zucchini (with excess moisture squeezed out) and sour cream into the wet ingredients until well combined, adding moisture and richness to the bread.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Avoid overmixing to keep the bread tender.
- Prepare Topping and Pour Batter: Pour the batter into the prepared loaf pan and smooth the top with a spatula. In a small bowl, mix 1 tablespoon granulated sugar with 1 teaspoon cinnamon, then evenly sprinkle this cinnamon-sugar mixture over the batter.
- Bake: Bake the bread in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean, indicating the bread is fully cooked.
- Cool: Allow the bread to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Squeeze excess moisture from the grated zucchini using a clean towel or cheesecloth to prevent a soggy texture in the bread.
- For added texture and flavor, consider folding in 1/2 cup chopped nuts or white chocolate chips into the batter before baking.
