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Snickerdoodle Zucchini Bread Recipe

Snickerdoodle Zucchini Bread on a white bowl.

This bread is so tasty that you will have people begging for the recipe. The inspiration for this recipe is the classic Snickerdoodle Cookie. Snickerdoodle cookies are favorites of those who have a fondness for cinnamon. These classic buttery cookies are soft, chewy, and tangy, and they are rolled in a mixture of cinnamon and sugar. The cinnamon and sugar topping of this zucchini bread echo the flavoring that is so iconic of the Snickerdoodle Cookie.

Snickerdoodle Zucchini Bread on a white bowl.

Snickerdoodle Zucchini Bread

April Freeman
This bread recipe freezes very well. The zucchini helps the bread stay moist in the freezer. If you plan on baking this bread and freezing it, allow the loaf to cool completely. Then, wrap the loaf with aluminum foil and store the wrapped bread in a large zip-top freezer bag. Put the wrapped bread in the freezer and you can keep it there for up to three months. When you want to eat it, allow the bread to thaw in the refrigerator overnight before you intend to eat it.
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Servings 12 Slices


  • Oven
  • Loaf Pan
  • Cooking spray
  • Box Grater
  • Wax paper
  • Bowl
  • Whisk


Bread Ingredients

  • ½ cup Oil
  • 1 Egg
  • 1 Egg yolk
  • ½ cup Sugar
  • 1 tsp Vanilla extract
  • 1 ½ cups All Purpose Flour
  • 1 tsp Ground Cinnamon
  • ½ tsp Nutmeg
  • ¼ tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 1 Medium Size Zucchini

Topping Ingredients

  • 2 tbsp sugar
  • 1 tsp Ground Cinnamon


  • Preheat the oven to 350 degrees and spray a nine by five inch loaf pan with cooking spray.
  • Use a box grater to shred the zucchini onto a piece of waxed paper. Press it between layers of paper towels to get rid of any extra moisture. Set the zucchini aside until you need it later.
  • In a medium sized bowl, stir together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt with a wire whisk. Combine these thoroughly.
    A bowl of cinnamon and whisk.
  • In a large bowl, whisk together the cooking oil, egg yolk, sugar, and vanilla extract.
    Mixture of yolk and vanilla.
  • Slowly, a little at a time, whisk the flour mixture into the wet ingredients. Continue adding the flour mixture until none is left and keep stirring until all of the ingredients are fully blended.
  • Add the shredded zucchini and use a rubber spatula to incorporate it all into the batter.
    A bowl of
  • Use the spatula to spread the batter into the prepared pan.
  • Now, you can create the topping mixture. In a small bowl, stir together the sugar and cinnamon. Sprinkle this on the top of the batter in the pan.
  • Bake the bread in the oven for about 40 to 50 minutes.
  • Take the bread from the oven and let it cool for about half an hour before you slice and serve the bread.


Are zucchini piling up on your counter from your summer garden patch? This recipe for Snickerdoodle Zucchini Bread takes a summer recipe and gives it a classic cookie twist. The outside of the loaf has a crunchy, delicious topping and the inside of the loaf combines the delicious sweetness of zucchini and the spicy goodness of cinnamon and nutmeg.
Many beginning gardeners start by growing zucchini. Zucchini is a plant that grows well from seeds and is incredibly prolific. A single zucchini plant can produce three to ten pounds of dark green, glossy squashes. Most people have two or three tried and true recipes for preparing zucchini, but after you have made them all a few times, you may be looking for a few new ways of using up the zucchini that are piling up on the counter. That is why this recipe for Snickerdoodle Zucchini Bread is so useful. It takes a vegetable and incorporates it into a quick bread that can be used for breakfast, as an afternoon snack, or even as a dessert.
Another thing that is so great about this bread recipe is that you can bake it in many different ways. You can bake this as directed in a standard sized loaf pan. However, if you want to use mini loaf pans, you can do that as well. This recipe will make a batch of three mini loaves. However, if you want to make a tray of muffins for brunch, you can spoon the batter into a prepared muffin pan. Just be sure to grease the muffin cups well or line the muffin cups with paper or foil liners. This recipe will make about 12 muffins. The thing to remember, though, when you change the way that the recipe is baked is to change the baking time. Muffins should be baked for about 18 to 25 minutes, and mini loaves should be baked for about 25 minutes in the oven.
One thing that is great about using zucchini in baking recipes is that it adds a great deal of moisture and tenderness to the recipe. Even when you press out the moisture, you will find that zucchini breads stay soft for so much longer than many other quick breads. For this reason, if you want to store zucchini bread for longer than a day or two, you probably should store the bread in the refrigerator to prevent the bread from getting moldy in storage.

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