Fluffy Snickerdoodle Zucchini Bread Recipe for Cozy Baking

Zesty summer gardens often surprise me with unexpected zucchini bread combinations that spark culinary creativity.

Unexpected ingredients can transform familiar classics into something magical.

Soft, tender crumbs blend sweet cinnamon notes with garden-fresh zucchini for a delightful twist.

Spice-loving bakers understand how simple modifications can elevate traditional recipes.

Cinnamon sugar coating promises a delectable crunch in every slice.

Each bite tells a story of seasonal abundance and kitchen innovation.

Trust me, you will want to slice into this surprising treat right away.

What Makes Snickerdoodle Zucchini Bread So Unique

• This snickerdoodle zucchini bread recipe takes just minutes to prepare, making it perfect for busy home bakers who want a quick and delicious treat.
• Sneaking zucchini into a sweet bread helps parents add vegetables to their children's diet without compromising on taste or texture.
• Transforms the classic snickerdoodle flavor into a moist, unexpected bread format that works for breakfast, snack time, or dessert.
• Beginner bakers can confidently tackle this recipe with simple mixing techniques and straightforward ingredients, ensuring success even for novice cooks.

What You’ll Need for Snickerdoodle Zucchini Bread

• All-Purpose Flour: The base of the bread, providing structure and texture for a soft, tender result. Unbleached flour works best for a more natural flavor.
• Ground Cinnamon: Classic snickerdoodle flavor that adds warmth and depth to the bread. Fresh, high-quality cinnamon makes a big difference.
• Baking Powder, Baking Soda: Essential leavening agents that help the bread rise and become light and fluffy.
• Salt: Enhances overall flavor and balances the sweetness of the bread.

• Zucchini: Adds moisture, nutrients, and a subtle green vegetable element. Fresh zucchini works best, grated and excess moisture removed.
• Eggs: Bind ingredients together and provide structure to the bread. Room temperature eggs mix more evenly.
• Vegetable Oil: Keeps the bread moist and tender, ensuring a soft crumb.
• Vanilla Extract: Adds depth and enhances the overall flavor profile.

• Granulated Sugar, Brown Sugar: Provide sweetness and help create a rich, caramel-like flavor. A mix of both sugars adds complexity.
• Cinnamon Sugar (for topping): Creates a classic snickerdoodle crispy, sweet exterior. A mix of granulated sugar and ground cinnamon.

How to Make Snickerdoodle Zucchini Bread at Home

Step 1: Warm Up the Oven

Crank the dial to a toasty 175C (350F), getting ready to bake some magic.

Step 2: Prepare the Baking Vessel

Grab your 9×5-inch loaf pan and give it a generous coating of butter or cooking spray. You can also line it with parchment paper for easy bread removal.

Step 3: Blend Dry Ingredients

• All-purpose flour
• Ground cinnamon
• Baking powder
• Baking soda
• Salt

Whisk these together until they’re perfectly mixed and free of lumps.

Step 4: Mix Wet Ingredients

• Vegetable oil
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract

Blend until the mixture looks smooth and well-incorporated.

Step 5: Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients. Stir gently until just combined- don’t overmix!

Step 6: Fold in Zucchini

Grate fresh zucchini and fold it into the batter. The green specks will add moisture and a subtle veggie goodness.

Step 7: Create Cinnamon Swirl

• Granulated sugar
• Ground cinnamon

Sprinkle half this mixture into the batter and swirl gently.

Step 8: Transfer to Pan

Pour the batter into the prepared loaf pan. Sprinkle the remaining cinnamon-sugar mixture on top.

Step 9: Bake to Perfection

Slide the pan into the preheated oven and bake for about 50-60 minutes. Check doneness by inserting a toothpick- it should come out clean.

Step 10: Cool and Enjoy

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Slice, serve, and savor every delicious bite!

Tips for Spiced and Soft Zucchini Bread

• Drain Zucchini Thoroughly: Squeeze out excess moisture from grated zucchini using a clean kitchen towel to prevent soggy bread and ensure perfect texture.
• Adjust Spice Levels: Customize the cinnamon-sugar coating by increasing or reducing ground cinnamon to match your taste preferences.
• Prevent Sinking Zucchini: Lightly coat grated zucchini in flour before adding to batter to help distribute evenly and prevent sinking to the bottom of the bread.
• Make It Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend to accommodate dietary restrictions without compromising flavor.
• Boost Nutrition: Add chopped nuts or seeds for extra crunch and nutritional value, creating a more complex and satisfying snickerdoodle zucchini bread.

How to Keep Zucchini Bread Moist

• Wrap the cooled zucchini bread tightly in plastic wrap or aluminum foil and store in the refrigerator for up to 5 days. Keep away from strong-smelling foods to prevent flavor absorption.
• Slice the bread before freezing for easier portioning. Place in a freezer-safe container or ziplock bag, removing as much air as possible. Freeze for up to 3 months.
• Transfer frozen bread to the refrigerator overnight for gradual defrosting. For quick thawing, use the microwave at 50% power in short 15-second intervals.
• Warm individual slices in a toaster oven or microwave for 10-15 seconds. Add a pat of butter on top for extra moisture and delicious flavor.

What to Pair with Snickerdoodle Zucchini Bread

• Pair this zucchini bread with a warm cup of chai tea, where the spicy notes complement the snickerdoodle's cinnamon profile and enhance the bread's subtle sweetness.
• Serve alongside a cold glass of vanilla almond milk, creating a creamy contrast that softens the bread's texture and highlights its warm, comforting flavors.
• Accompany the bread with a light Greek yogurt sprinkled with a touch of brown sugar, adding a tangy freshness that cuts through the bread's richness and provides a balanced breakfast experience.
• Match with a smooth cappuccino, allowing the coffee's robust notes to dance with the bread's cinnamon undertones and create a harmonious morning or afternoon treat.

Zucchini Bread Variations You’ll Love

• Gluten-Free Cinnamon Zucchini Bread: Replace all-purpose flour with gluten-free flour blend and add xanthan gum for better texture and binding.
• Vegan Zucchini Bread: Substitute eggs with mashed banana or applesauce, use plant-based milk, and swap butter with coconut oil for a dairy-free version.
• Low-Sugar Zucchini Bread: Reduce sugar content by using stevia or monk fruit sweetener, and incorporate more grated zucchini for natural sweetness and moisture.
• Nut-Infused Zucchini Bread: Mix in chopped walnuts or pecans for added crunch and nutritional boost, creating a hearty and protein-rich variation of the classic recipe.

FAQs for Snickerdoodle Zucchini Bread

• What is a snickerdoodle zucchini bread?

A delightful twist on traditional zucchini bread, this recipe combines the classic cinnamon-sugar flavor of snickerdoodle cookies with moist zucchini bread, creating a sweet and slightly tangy treat.

• Can I use frozen zucchini for this recipe?

Yes, you can use frozen zucchini, but make sure to thaw it completely and drain excess moisture thoroughly to prevent the bread from becoming too wet.

• Is this bread considered a healthy option?

While it contains vegetables (zucchini), the bread is still a sweet treat with sugar and flour. It offers some nutritional benefits from zucchini but should be enjoyed in moderation.

• How can I tell if the zucchini bread is fully baked?

Insert a toothpick or knife into the center of the bread. If it comes out clean or with just a few moist crumbs, the bread is fully baked and ready to be removed from the oven.

Snickerdoodle Zucchini Bread Recipe

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4.8 from 40 reviews

• Total Time: 1 hour 5 minutes
• Yield: 12 1x

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Description

Delightful Snickerdoodle Zucchini Bread marries classic cinnamon-sugar comfort with garden-fresh zucchini for a moist, irresistible treat. Sweet and spiced, this bread delivers homemade warmth you’ll crave with every single slice.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 ½ cups (360 milliliters) all-purpose flour
• 1 cup (240 milliliters) grated zucchini
• 2 large eggs
• ½ cup (120 milliliters) unsalted butter, melted
• 1 cup (240 milliliters) granulated sugar

Leavening and Spices:

• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 ½ teaspoons cinnamon
• ½ teaspoon nutmeg (optional)
• ½ teaspoon salt

Topping:

• ¼ cup (60 milliliters) granulated sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract

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Instructions

1. Warm the oven, calibrating the temperature precisely to 175 degrees Celsius, ensuring an ideal baking environment for the delicate zucchini bread.
2. Prepare the baking vessel by thoroughly coating a 9×5-inch loaf pan with a light layer of cooking spray or meticulously lining it with parchment paper, creating a non-stick surface that guarantees effortless bread removal.
3. Grate the zucchini using a box grater or food processor, creating delicate, uniform shreds that will seamlessly integrate into the bread’s tender crumb.
4. Delicately squeeze excess moisture from the zucchini shreds using a clean kitchen towel, preventing potential waterlogging that could compromise the bread’s structural integrity.
5. In a spacious mixing bowl, blend the dry ingredients; flour, cinnamon, baking powder, baking soda, and salt; whisking them together to ensure uniform distribution of leavening agents and spices.
6. In a separate vessel, vigorously cream together the butter and sugar until the mixture transforms into a light, fluffy consistency, signaling proper aeration.
7. Incorporate eggs into the butter-sugar mixture one at a time, allowing each to fully integrate before adding the next, creating a smooth, homogeneous base.
8. Fold in the vanilla extract and grated zucchini, gently combining them with the wet ingredients to maintain the mixture’s delicate structure.
9. Gradually introduce the dry ingredient mixture into the wet ingredients, stirring with a gentle hand to prevent overmixing, which could result in a dense, tough bread.
10. For the signature snickerdoodle touch, blend cinnamon and sugar in a shallow dish, then roll spoonfuls of batter in this fragrant mixture before transferring to the prepared loaf pan.
11. Distribute the batter evenly in the pan, using a spatula to create a smooth, level surface that ensures uniform baking.
12. Slide the pan into the preheated oven, allowing the bread to bake for approximately 50-60 minutes, or until a slender toothpick inserted into the center emerges clean and dry.
13. Once baked, remove the bread from the oven and allow it to rest in the pan for 10 minutes, facilitating a clean release and preventing potential structural collapse.
14. Carefully transfer the bread to a wire cooling rack, letting it cool completely before slicing to maintain its delicate, moist texture.

Notes

• For a lighter texture, grate zucchini using the large holes of a box grater and gently squeeze out excess moisture with a clean kitchen towel.
• Swap out some all-purpose flour with whole wheat flour to boost nutritional value and add a subtle nutty flavor to the bread.
• Customize the spice profile by adjusting the cinnamon-sugar coating; add a pinch of nutmeg or cardamom for extra warmth and depth.
• To make this bread gluten-free, use a 1:1 gluten-free baking flour blend and ensure all other ingredients are certified gluten-free.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 210
• Sugar: 14 g
• Sodium: 150 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 50 mg