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Snickerdoodle Zucchini Bread

Snickerdoodle zucchini bread is a moist, tender loaf made with shredded zucchini, then finished with a cinnamon-sugar top. Bake until a toothpick comes out clean for a sliceable crumb with a snickerdoodle-style crunch.
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Prep Time 15 minutes
Cook Time 55 minutes
cooling 10 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 1.75 cup all-purpose flour
baking soda
  • 1 tsp baking soda
ground cinnamon
  • 1 tsp ground cinnamon
  • 1 tsp ground cinnamon mixed with granulated sugar for topping
salt
  • 0.5 tsp salt
eggs
  • 2 eggs large
granulated sugar
  • 1 cup granulated sugar
  • 2 tbsp granulated sugar mixed with cinnamon for topping
vegetable oil
  • 0.33 cup vegetable oil
vanilla extract
  • 1 tsp vanilla extract
shredded zucchini
  • 1.5 cup shredded zucchini squeezed dry

Equipment

  • 1 sheet pan

Method
 

Prep and dry mix
  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan, placing it on a sheet pan for stability if needed.
  2. Whisk together the flour, baking soda, ground cinnamon, and salt until the dry ingredients look evenly combined.
Mix wet ingredients and combine
  1. Whisk the eggs, granulated sugar, vegetable oil, and vanilla extract until smooth.
  2. Fold in the shredded zucchini until evenly distributed.
  3. Add the wet mixture to the dry ingredients and stir just until combined, leaving the batter thick and cohesive.
Bake and cool
  1. Pour the batter into the prepared loaf pan and sprinkle the cinnamon-sugar topping mixture evenly over the top.
  2. Bake at 350°F for 50–55 minutes, until a toothpick comes out clean.
  3. Cool in the pan for 10 minutes before slicing so the loaf sets cleanly.

Notes

For best texture, squeeze the shredded zucchini very dry before mixing—wet zucchini can make the loaf dense. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; freeze slices for up to 2 months (thaw overnight in the fridge). For a lower-sugar option, you can use a 1:1 granulated sugar substitute for the batter sugar and topping.