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Snickerdoodle Zucchini Bread

Snickerdoodle zucchini bread with a cinnamon-sugar topping and tender, moist crumb from squeezed grated zucchini. Baked until the loaf is set and a toothpick comes out clean, with classic snickerdoodle flavor in every slice.
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Prep Time 20 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 2 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 2 eggs large
  • 0.5 cup vegetable oil
  • 0.5 cup unsalted butter, melted
  • 1 cup granulated sugar use half for bread and half portioned for topping
  • 0.5 cup brown sugar
  • 2 tsp vanilla extract
  • 2 cup grated zucchini (excess moisture squeezed out)
Cinnamon Sugar Topping
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F (175°C). Set out a 9×5-inch loaf pan and grease it lightly so the loaf releases cleanly.
  2. Whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg in a bowl until evenly combined. This helps the spices distribute throughout the crumb.
  3. Whisk the eggs, vegetable oil, melted unsalted butter, granulated sugar, brown sugar, and vanilla extract in a separate bowl until smooth. Mix just until the sugars dissolve into the wet base.
  4. Stir the wet ingredients into the dry ingredients until no dry pockets remain. Keep mixing minimal to avoid a tough loaf.
  5. Fold in the grated zucchini until just combined. Stop as soon as streaks disappear so the bread stays tender.
Bake
  1. Pour the batter into the greased 9×5-inch loaf pan and level the top. Make sure the batter fills the corners for even baking.
  2. Mix the cinnamon sugar topping—granulated sugar and ground cinnamon—and sprinkle it evenly over the batter. Aim for an even layer so every slice gets the cookie-like crust.
  3. Bake at 350°F (175°C) for 55–65 minutes, or until a toothpick comes out clean. Watch the top: it should look set and lightly browned before the final check.
Cool and Serve
  1. Cool the loaf in the pan for 15 minutes. This rest time helps the crumb firm up for clean slicing.
  2. Transfer the loaf to a wire rack to cool completely. Let it finish cooling fully before slicing so the texture stays moist and soft.
  3. Slice and enjoy. Serve as-is or slightly warm if you like the cinnamon topping more pronounced.

Notes

For the most tender bread, squeeze the grated zucchini until it stops dripping—excess moisture can prevent a clean set in the middle. Store tightly wrapped in the refrigerator up to 4 days, or freeze slices up to 2 months (thaw overnight in the fridge). For a dairy-free swap, use a plant-based butter stick measured cup-for-cup and keep the melted texture consistent.