What makes snickerdoodle zucchini bread different from regular zucchini bread?

Snickerdoodle zucchini bread has a warm cinnamon-sugar flavor profile inspired by the classic cookie. Unlike regular zucchini bread, it often includes a cinnamon sugar topping and sometimes cream of tartar, which adds a slight tang and traditional snickerdoodle bite.

Do I need to peel zucchini for snickerdoodle zucchini bread?

No, you don’t need to peel zucchini. The skin is soft and full of nutrients, and it blends into the batter, leaving no noticeable texture. Just wash, trim, and grate it—easy and mess-free.

Can I freeze snickerdoodle zucchini bread?

Yes, this bread freezes very well. Once fully cooled, wrap it in foil and seal it in a freezer-safe bag. It keeps for up to 3 months and tastes just as delicious after thawing.

Why is my zucchini bread too wet or dense?

Too much moisture in the zucchini or overmixing the batter can cause a soggy texture. Lightly blot grated zucchini and mix until just combined to keep the bread light and fluffy.

Snickerdoodle Zucchini Bread – 1 Amazing Quick Bread Recipe You’ll Love

Name: Snickerdoodle Zucchini Bread: Easy, Moist, Cinnamon-Sugar Loaf
Prep time: 15 min
Cook time: 55 min
Total time: PT-486391H40M30S
Cuisine: American
Ingredients: 2 cups grated zucchini; 3 eggs; 1 cup vegetable oil; 2 cups granulated sugar; 1 tbsp vanilla extract; 3 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 tbsp ground cinnamon; 1/2 tsp nutmeg; 1 tsp cream of tartar (optional); 2 tbsp sugar; 1 tsp cinnamon

Description

Snickerdoodle Zucchini Bread blends warm cinnamon sugar with garden-fresh zucchini for the ultimate comfort loaf—perfectly moist, beginner-friendly, and freezer-ready.

Ingredients

Scale

2 cups grated zucchini

3 eggs

1 cup vegetable oil

2 cups granulated sugar

1 tbsp vanilla extract

3 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 tbsp ground cinnamon

1/2 tsp nutmeg

1 tsp cream of tartar (optional)

Topping:

2 tbsp sugar

1 tsp cinnamon

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Instructions

1. Preheat oven to 350°F and grease two 8×4-inch loaf pans.

2. Grate zucchini (no peeling) and gently blot excess moisture.

3. In a bowl, whisk eggs, sugar, oil, and vanilla.

4. Add zucchini and stir to combine.

5. Mix dry ingredients in a separate bowl.

6. Combine wet and dry, stir gently.

7. Pour into pans, sprinkle cinnamon-sugar topping.

8. Bake for 50–55 minutes or until a toothpick comes out clean.

9. Cool 10 minutes in pan, then move to rack.

Notes

You can substitute half the oil with applesauce for a lighter loaf.

Freeze extra slices wrapped individually for easy mornings.

Prep Time: 15 mins
Cook Time: 55 mins
Category: Quick Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 16g
Sodium: 160mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg