Few things are better and more versatile than our friend the Zucchini. There are endless ways to prepare this tasty vegetable.

During our spring planting season, I opted to plant two varieties that we have never grown in our garden – Yellow Zucchini and Round Zucchini. The round zucchini grew quickly and provided heavy yields throughout the growing season. A baseball sized round zucchini provided about one cup but because the yield was so great, we were picking several off the vine every day. I love this variety so much in fact, that I recently replanted it for the fall. I am curious to see how it will do in cooler weather – so far it seems to be even stronger! The yellow zucchini was not as prolific in yield but to be fair, I tossed the seeds randomly into a container with some sunflowers. Not the ideal growing conditions – BUT we did get one beautiful yellow zucchini that produced 4 cups of shredded zucchini.

Seeds for both of these zucchini varieties can be found in our shop.

With endless amounts of zucchini we were finding creative ways to prepare it. This Snickerdoodle Zucchini Bread was one of our favorites. It is the perfect morning treat with a cup of coffee or as a mid-day bite when you need something sweet.

This recipe makes two standard sized breads….one for you and one for sharing. Our friends were lining up!


  • 1 cup vegetable oil
  • 3 eggs
  • 1 + 3/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3 cups all purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups grated zucchini, you do not need to drain moisture from the zucchini


  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon

Before you get started on the steps. Let me share what I did wrong the first time. I was so excited to be incorporating zucchini into a snickerdoodle bread that I forget to layer the batter and topping. It was not until I had put all of the batter into the pans and began putting the topping on that I realized what I had done. It was still delicious. Just remember to only put 1/2 of the batter into your pans, followed by a layer of topping, then the rest of your batter and a final layer of topping.

Preheat oven to 350 degrees. Grease and flour two standard sized loaf pans and set aside.
In a large bowl, beat oil, eggs, sugar, and vanilla until well combined.
In a separate bowl, combine flour, cinnamon, baking soda, baking powder, and salt and whisk to combine.
Pour the flour mixture into the egg mixture and beat again until fully mixed. Batter will be thick.
Add zucchini and beat once more until incorporated.
In a small bowl, combine topping ingredients.
Pour half the batter into prepared pans and sprinkle with 1/2 cinnamon sugar mixture.
Cover with remaining batter and sprinkle with remaining cinnamon and sugar.
Bake at 350 degrees for 45-50 minutes or until a knife is inserted and comes out clean. Allow to cool before slicing.


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