If you’re a fan of snickerdoodle cookies and zucchini bread, you’ll be obsessed with this addictive snickerdoodle zucchini bread recipe (and it’s so easy to make!).
How to Make Snickerdoodle Zucchini Bread
- Make the bread. Combine the flour, cinnamon, and baking powder. Beat the egg and honey using a stand mixer. Add the oil and pure vanilla extract to the eggs and beat until combined. Add the flour blend and beat until incorporated. Fold in shredded zucchini. Pour the batter into the prepared pan.
- Make the crumble topping. Stir the cinnamon and sugar together. Sprinkle the topping evenly on top and press lightly.
- Bake. Bake the snickerdoodle bread for 55 to 60 minutes or until a toothpick only produces wet crumbs. Remove the cooked zucchini bread from the oven and allow to cool completely before serving.
Make Ahead and Freezing Instructions
To Store: Store the cooled snickerdoodle zucchini bread in an airtight container at room temperature for up to three days. You can also wrap it up and store it in the refrigerator for up to a week.
To Freeze: For longer storage, wrap the snickerdoodle bread tightly to protect against freezer burn, then freeze it for up to three months. If you want to make removal easier later, you can cut the bread into slices before freezing.
Snickerdoodle Zucchini Bread
If you're a fan of snickerdoodle cookies and zucchini bread, you'll be obsessed with this addictive snickerdoodle zucchini bread recipe (and it's so easy to make!).
Ingredients
For the snickerdoodle zucchini bread:
- 1 ½ cups all-purpose flour
- 1 tsp cinnamon
- 2 tsp baking powder
- ½ cup grapeseed oil
- 2 eggs
- ½ cups honey
- 1 teaspoon vanilla extract
- 1 cups grated zucchini, no need to squeeze dry
For the crumble topping:
- ¼ cup granulated sugar
- ½ tsp cinnamon
Instructions
- Preheat oven to 350°F.
- Line an 8×4 inch loaf pan with parchment paper and set aside.
- To make the bread, in a bowl combine the flour, cinnamon and baking powder.
- In the bowl of a stand mixer fitted with the paddle attachment beat the egg and honey.
- Add the vanilla extract and oil and beat until combined.
- Add the flour mixture and beat until incorporated.
- Fold in shredded zucchini.
- Pour the batter into the prepared pan.
- To make the topping, in a bowl mix the cinnamon and sugar.
- Sprinkle the topping evenly on top and press lightly.
- Bake in preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool completely before serving.
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