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Baking

Snickerdoodle Zucchini Bread

A moist and perfectly spiced quick bread that tastes just like a classic cinnamon sugar snickerdoodle cookie.

By Daily Recipes Book· 🌍 American· August 10, 2026
Snickerdoodle Zucchini Bread
dailyrecipesbook.com
Prep
20 minutes
Cook
1 hour
Total
1 hour 20 minutes
Serves
12

If you love the warm flavor of snickerdoodle cookies and the moist texture of fresh zucchini bread, this recipe is a match made in heaven. It is a simple, no yeast quick bread that comes together easily, making it the perfect treat for breakfast or an afternoon snack with coffee.

I love making this when zucchini is in season. The secret here is keeping the moisture in the zucchini, which makes the loaf incredibly tender. The cinnamon sugar swirl inside and on top adds that signature cookie crunch everyone enjoys.

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup neutral oil
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1/2 cup milk
  • 2 cups grated fresh zucchini
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cream of tartar
  • 2 teaspoons ground cinnamon, divided
  • 2 tablespoons sugar (for the topping)

Instructions

  1. 1

    Preheat your oven to 350 degrees Fahrenheit and grease a 9 x 5 inch loaf pan.

  2. 2

    In a large bowl, cream together the softened butter, oil, and 1 1/2 cups of sugar until smooth.

  3. 3

    Mix in the eggs and milk until well combined.

  4. 4

    Stir in the grated zucchini, making sure not to drain any of the liquid.

  5. 5

    Add the flour, baking powder, baking soda, salt, cream of tartar, and 1 teaspoon of cinnamon to the wet ingredients. Mix until just combined.

  6. 6

    In a small bowl, mix the remaining 1 teaspoon of cinnamon with 2 tablespoons of sugar to create your topping mixture.

  7. 7

    Pour half of the batter into your prepared loaf pan and sprinkle with half of the cinnamon sugar mixture.

  8. 8

    Pour the remaining batter on top and sprinkle with the rest of the cinnamon sugar.

  9. 9

    Use a butter knife to gently swirl the mixture by drawing large S shapes through the batter from one end of the pan to the other.

  10. 10

    Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.

  11. 11

    Let the bread cool in the pan for 10 minutes before moving it to a wire rack to cool completely.

💡 Tips

For an extra layer of flavor, brush the top of the warm loaf with a little melted butter after it comes out of the oven. You can store the bread at room temperature in foil for 3 days, in the fridge for a week, or freeze it for up to 3 months.

#Baking#Vegetarian#Quick Bread#Zucchini#Snack

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