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A whole loaf of golden-brown Snickerdoodle Zucchini Bread resting on a wire rack, featuring a deep, crackly cinnamon-sugar crust.

The #1 Secret to Unforgettable Snickerdoodle Zucchini Bread (In 5 Steps)

Chef Andrew
Discover the secret to the BEST Snickerdoodle Zucchini Bread! This easy 5-step recipe creates an incredibly moist loaf with a perfect crackly cinnamon-sugar crust. The perfect way to use up summer zucchini!
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 24 slices
Calories 110 kcal

Equipment

  • 2 Standard-sized loaf pans
  • Mixing bowls

Ingredients
  

Bread Batter

  • 1 cup vegetable oil
  • 3 eggs
  • 1 3/4 cups granulated sugar
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 2 tsp cinnamon
  • 1/2 tsp allspice
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 2 cups zucchini about 1 large zucchini, grated

Topping

  • 1/2 cup granulated sugar
  • 1 tsp cinnamon

Instructions
 

  • Step 1: Prep & Dry Mix. Preheat oven to 350°F. Grease and flour two standard loaf pans. In a medium bowl, whisk together the flour, 2 tsp cinnamon, allspice, baking soda, baking powder, and salt.
  • Step 2: The Wet Ingredients. In a large bowl, beat the oil, eggs, 1 3/4 cups sugar, and vanilla extract until smooth and well combined.
  • Step 3: Combine and Fold. Pour the dry ingredients into the wet ingredients and mix until just combined. The batter will be thick. Fold in the 2 cups of grated zucchini until incorporated.
  • Step 4: Layering & Topping. In a small bowl, combine the topping ingredients (1/2 cup sugar and 1 tsp cinnamon). Pour half the batter into the prepared pans and sprinkle with half of the topping. Cover with the remaining batter and sprinkle with the remaining topping.
  • Step 5: Bake and Cool. Bake at 350°F for 45-55 minutes, or until a knife inserted in the center comes out clean. Allow the bread to cool in the pans for 15-20 minutes before turning out onto a wire rack to cool completely before slicing.

Notes

Chef's Pro-Tips

  • Don't Squeeze the Zucchini: The moisture from the grated zucchini is essential for a tender, moist bread. Do not squeeze it out!
  • The Layering Trick: Adding cinnamon sugar to the middle of the loaf creates a delicious, sweet ribbon and enhances the snickerdoodle experience.
  • Patience is Key: Let the bread cool completely. Slicing it while warm is tempting, but it will be much more likely to crumble.
Keyword cinnamon sugar, Quick Bread, Zucchini Bread