Description
This Snickerdoodle Zucchini Bread is a delightful twist on traditional zucchini bread, infused with classic snickerdoodle flavors of cinnamon and sugar. Moist and tender with a sweet cinnamon-sugar crust, this quick bread makes a perfect snack or breakfast treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup granulated sugar
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini)
Topping
- 1 tablespoon cinnamon-sugar (for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan to prevent sticking and ensure easy removal of the bread.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ground cinnamon, and salt until well combined to evenly distribute the leavening and spices.
- Combine Wet Ingredients: In a separate large bowl, beat the eggs and granulated sugar until well combined and slightly creamy. Add the vegetable oil and vanilla extract, mixing until smooth for a homogenous wet base.
- Add Zucchini: Stir in the grated zucchini, folding it gently to incorporate it evenly throughout the batter, adding moisture and flavor.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the bread.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
- Add Topping: In a small bowl, combine the cinnamon and sugar, then sprinkle this mixture evenly over the batter to create the snickerdoodle-inspired crust.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool: Allow the bread to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before slicing to maintain its texture.
Notes
- Be sure to squeeze out excess moisture from the grated zucchini if it’s very wet to prevent soggy bread.
- You can substitute vegetable oil with melted coconut oil for a slightly different flavor.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a nutty twist, consider adding ½ cup chopped walnuts or pecans to the batter.
