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Snickerdoodle Zucchini Bread

Snickerdoodle zucchini bread with a cinnamon-sugar topping bakes up moist and tender, with a loaf that slices clean after a short pan rest. This easy zucchini bread uses shredded zucchini squeezed dry and bakes until a toothpick comes out clean.
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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, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp salt
Wet ingredients
  • 2 eggs
  • 1 cup granulated sugar
  • 0.33 cup vegetable oil
  • 1 tsp vanilla extract
  • 1.5 cup shredded zucchini Squeeze dry to prevent soggy bread.
Topping
  • 2 tbsp granulated sugar Mixed with cinnamon for the topping.
  • 1 tsp ground cinnamon Mixed with sugar for the topping.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep the pan and heat oven
  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan so the bread releases cleanly after baking.
Mix dry ingredients
  1. Whisk together the all-purpose flour, baking soda, ground cinnamon, and salt until evenly combined.
Mix wet ingredients and zucchini
  1. In a separate bowl, whisk the eggs, granulated sugar, vegetable oil, and vanilla extract until smooth.
  2. Fold in the shredded zucchini (squeezed dry) until evenly distributed throughout the batter.
Combine batter
  1. Pour the wet ingredients into the dry ingredients and stir just until combined, with no visible dry flour.
Add topping and bake
  1. Pour the batter into the prepared loaf pan and sprinkle the cinnamon-sugar mixture evenly over the top.
  2. Bake for 50–55 minutes at 350°F, until a toothpick comes out clean.
Cool and slice
  1. Cool the loaf in the pan for 10 minutes before slicing to help the crumb set.

Notes

Pro tip: squeeze the shredded zucchini well so the loaf stays tender rather than wet. Store covered at room temperature for up to 3 days or refrigerate up to 5 days; freeze sliced portions up to 2 months. For a gluten-free option, substitute a 1:1 gluten-free all-purpose flour blend with xanthan gum for a similar tender crumb.