Snickerdoodle Zucchini Bread

This Snickerdoodle Zucchini Bread is the kind of bake that makes your whole kitchen smell like a hug. It’s soft, buttery, and unbelievably moist thanks to fresh zucchini (don’t worry, you can’t even taste it!).

Every slice is topped with that classic crunchy cinnamon sugar coating, just like your favorite snickerdoodle cookies. The outside has a sweet little crackle, while the inside stays tender and melt-in-your-mouth.

 It’s the perfect bread to enjoy warm out of the oven with a pat of butter or cooled down with a cup of coffee.

And fair warning: once you make it, it’s going to become one of those recipes you reach for again and again.

​Why You’ll Love This 

• So easy to make and no stand mixer or electric mixer needed! All you need are a few simple ingredients, a whisk, and a mixing bowl! 
• Classic cookie flavor! The spices and tang from the buttermilk give this zucchini bread recipe that true snickerdoodle flavor! 
• It’s extra moist! The zucchini gives the bread it’s soft and tender texture without making it heavy.
• Crowd pleaser! This tasty treat is a great recipe to bring to gatherings, picnics, holiday events etc.!

(full list of ingredients can be found in the recipe card below)

• Fresh zucchini keeps the snickerdoodle bread super moist and tender while adding structure; it melts right in so you don’t taste it, but you feel the texture. If you have any leftover, make my pumpkin zucchini muffins or my fudgy chocolate zucchini cake. 
• All-purpose flour provides the base structure for the loaf, giving it shape and body.
• Warm spices: Cinnamon, nutmeg, allspice, and ginger brings those warm, snickerdoodle cookie taste. They add depth and cozy vibes.
• Olive oil gives the bread richness and keeps it soft and tender for days. I like to use olive oil for its unique flavor but you can use vegetable oil or melted coconut oil if you prefer. 
• Sugar sweetens the batter and helps the loaf brown beautifully.
• Maple syrup adds moisture and a rich, caramel-like flavor and subtle sweetness that pairs perfectly with the spices.
• Eggs bind everything together, add stability, and help the bread rise.
• Buttermilk adds tang and extra tenderness while activating the leavening for a light, fluffy crumb.

Substitutions and Variations

• Add a cream cheese glaze on top for extra decadence! 
• Gluten free: swap out all purpose flour for 1 to 1 gluten free baking flour! 
• If you don’t have any buttermilk, make your own by combining whole milk and lemon juice and vinegar. Check out my homemade buttermilk guide. 

How To Make Snickerdoodle Zucchini Bread

Prep: Preheat the oven to 325 degrees F. Line a 9×5 loaf pan with parchment paper. Leave about 1-2 inches overhang – this makes it easy to lift out of the pan and prevents the batter from spilling over. Set aside. 

Step 1: Use a box grater to grate the zucchini into a large bowl. Sprinkle about 1 tsp of kosher salt on top of the zucchini and let it sit for 15 minutes. This will pull out the water (don’t worry, it won’t make the zucchini bread salty) Use your hands to squeeze out as much of the water as possible, then place onto a paper towel and continue to squeeze there’s not much water left.

Step 2: In a large bowl, combine olive oil, white sugar, maple syrup, buttermilk, eggs, and vanilla extract. Whisk together until smooth and combined. Add in the shredded zucchini and whisk together. 

Step 3: In a separate bowl, mix together the dry ingredients – all purpose flour, baking powder, baking soda, kosher salt, cinnamon, nutmeg, allspice, and ground ginger. Then add into the wet ingredients and whisk until a smooth batter forms. 

Step 4: Now make the snickerdoodle topping. Combine brown sugar, cinnamon, flour, and a pinch of salt in a small bowl. Add melted butter and use a fork to mix together until the texture resembles crumbly wet sand. 

Step 5: Pour batter into the prepared loaf pan and top with the crumble mixture. Bake for 1 hour and 10-15 minutes, until a toothpick inserted into the center of the bread comes out clean. Let the bread cool in the pan for 15 minutes, then remove onto a wire rack to cool completely.