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Cozy Snickerdoodle Zucchini Bread Recipe Easy Cinnamon Sugar Glaze

snickerdoodle zucchini bread - featured image
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A warm, spiced zucchini bread inspired by snickerdoodle cookies, topped with a delicate cinnamon sugar glaze. Moist, tender, and perfect for cozy mornings or afternoon tea.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (50 g) packed brown sugar
  • ⅓ cup (80 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini), fresh or frozen (thawed and drained)
  • For the cinnamon sugar glaze:
  • 1 cup (120 g) powdered sugar
  • 2–3 tablespoons (30–45 ml) milk
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Shred the zucchini using a box grater or food processor. If using frozen zucchini, thaw and squeeze out excess moisture with a clean kitchen towel or paper towels.
  3. In a large bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
  4. In a separate bowl, combine granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and pale.
  5. Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Do not overmix.
  6. Fold in the shredded zucchini evenly without beating the batter.
  7. Transfer the batter to the prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  9. Remove from oven and let cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
  10. Make the cinnamon sugar glaze by whisking together powdered sugar, milk, ground cinnamon, and vanilla extract until smooth and pourable.
  11. Drizzle the glaze over the cooled bread and let it harden slightly before serving.

Notes

Drain zucchini well to avoid soggy bread. Do not overmix batter to keep bread tender. Check bread starting at 50 minutes to prevent overbaking. Let bread cool fully before glazing for best results. Optional: sprinkle cinnamon sugar on wet glaze for extra crunch. Gluten-free and vegan substitutions available.

Nutrition

Keywords: snickerdoodle, zucchini bread, cinnamon sugar glaze, quick bread, cozy, easy recipe, moist bread, spiced bread

Find it online: https://realityeats.com/cozy-snickerdoodle-zucchini-bread-recipe-easy-cinnamon-sugar-glaze/