This zucchini bread snickerdoodle combines two cozy baked goods in the perfect mix of sweet and spicy! Moist zucchini bread gets a warm hit of cinnamon and sugar, so it tastes like your favorite cookie, only better.
Why we love this recipe
If you love snickerdoodles AND zucchini bread: why not enjoy both at the same time? Welcome to the magic of zucchini snickerdoodle bread, an instant favorite in our house! This loaf is moist and sweet, topped with cinnamon and crunchy cinnamon sugar, so it tastes like that cozy cookie.
We created this recipe to use a bunch of zucchini that our neighbor gave us from her garden. Since we already have recipes for zucchini bread, Zucchini and lemon breadAND Zucchini and chocolate breadWe were looking for something a little different. This sweetly spicy touch won us over.
“This is a delicious zucchini bread and lends itself so well to the flavor profile of the snickerdoodle! And it’s even better on day two – I had some for breakfast this morning 😍.” -Valerie
Notes on ingredients for zucchini snickerdoodle bread
Snickerdoodle Zucchini Bread is a simple variation of the classic zucchini bread recipe. It is a quick breadwhich means it is cooked without yeast (like pumpkin bread, banana bread, apple breadand others). If you like baking, it’s fun what to cook which looks more elegant than it is! Here’s what you’ll need:
- Butter and neutral oil: The combination of the two creates an ultra-moist bread. Use organic or vegetable grapeseed oil. You can substitute olive oil if you like, although it may add a slight bitterness.
- Zuchinis: Use a large grater to grate the zucchini. Do not squeeze the water: you will need all the moisture for the bread.
- Eggs, milk, flour, sugar, salt, yeast and baking soda: These are all the classic baking ingredients you may already have on hand. The milk can be any type.
- Cinnamon: Cinnamon is used here both in the bread and in a cinnamon sugar swirl. It creates a pretty ribbon across the bread!
- Cream of tartar: This is optional, but cream of tartar is a classic snickerdoodle recipe. If you have it on hand, it’s fun to add here, but the difference it makes is minimal.
How to Make a Cinnamon Swirl
This zucchini snickerdoodle bread is special because it has a cinnamon swirl in the center. You’ll add half of the dough to the pan, cover with cinnamon sugar, then add the other half of the dough and more cinnamon sugar. Here’s how to make the swirl:
- Insert a butter knife into the top corner of the pan so that it just touches the bottom.
- Draw large S’s all over the pan.
Tips for Making Snickerdoodle Zucchini Bread
Here are some more tips to make sure your bread is perfectly moist:
- This recipe is suitable for a 23×13 cm or 20×10 cm plumcake mould. If baking in an 8 x 4-inch pan, you may need to increase the baking time slightly.
- Avoid draining or squeezing the courgettes. This recipe is optimized to utilize all the liquid content of the zucchini.
- Brushing with butter after baking and adding more cinnamon sugar is the finishing touch. This makes the dessert taste sweeter and cinnamonier, with a crunchy topping.
Storing leftovers
This zucchini snickerdoodle bread keeps well. Store it at room temperature wrapped in foil for up to 3 days, refrigerated for 1 week, or frozen for up to 3 months.
Other recipes with courgettes
There are so many of them recipes with courgettes to use this versatile vegetable. Turn it into a main dish with Zucchini Lasagna OR stuffed zucchini boatsor try it as an appetizer with zucchini frittersBake it in the oven zucchini bread, zucchini muffinsOR zucchini brownies.
There are also many tasty variations of zucchini bread: our four favorites are lemon, chocolate, banana, and chocolate chip.
Dietary notes
This zucchini snickerdoodle bread recipe is vegetarian. For vegan, substitute a flax egg and use vegan butter.
Frequently Asked Questions
Yes, you can omit the cream of tartar if you don’t have it on hand.
No, you don’t need to peel the zucchini. Just wash them well, cut off the ends and grate them.
You can get creative with the add-ins. Chopped nuts (like walnuts or pecans) or cinnamon flakes would be delicious additions.
Description
This zucchini snickerdoodle bread combines two cozy baked goods in the perfect mix of sweet and spicy! Moist zucchini bread gets a warm hit of cinnamon and sugar, so it tastes like your favorite cookie, only better.
For the zucchini bread
- ¼ cup unsalted butter, melted
- ⅓ cup neutral oil (such as grapeseed or vegetable oil)
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar, optional
- 2 teaspoons cinnamon
- ½ teaspoon kosher salt
- 2 cups [280 g] all purpose flour
- 2 cups grated courgettes, packaged (approximately 3/4 pound or 2 medium zucchini, grated with a large grater
For the cinnamon sugar and topping
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- 1 tablespoon butter
- Preheat oven to 350°F. Butter or oil a 9 x 5-inch loaf pan.
- Melt the butter, then add the oil, granulated sugar, eggs, milk, vanilla, baking powder, baking soda, cream of tartar, cinnamon and salt.
- Use a spatula to combine the flour and zucchini until smooth, mixing only until there are no streaks of dry ingredients.
- In a small bowl, mix together 1 teaspoon cinnamon and ½ cup sugar to make cinnamon sugar (save the butter for after baking). Pour half of the batter into the prepared loaf pan, then sprinkle ¼ of the sugar mixture evenly over the top. Add the other half of the batter, smoothing it out with a spatula. Cover with another ¼ of the mixture. Insert a butter knife into the batter at the top corner of the pan and draw an S across the pan to create swirls.Save the remaining cinnamon sugar.
- Bake for 55-65 minutes until golden brown and the top springs back when touched (insert a toothpick into the center of the loaf; if it comes out with a few crumbs stuck to it, it’s done!). While the bread is still warm, melt 1 tablespoon of the butter and brush it over the top of the loaf, then sprinkle with the remaining ⅓ cinnamon sugar.
- Let cool in the pan for 1 hour. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. The bread will keep for up to 3 days at room temperature wrapped in foil, 1 week in the refrigerator, or up to 3 months frozen.
Notes
In this recipe, use all the water from the courgettes, since their liquid quantity is necessary for the bread (do not drain them).
- Category: Bread
- Method: In the oven
- Kitchen: Quick bread
- Diet: Vegetarian