Sick of therapy? then grab a slice of the decadent dessert that combines moist zucchini strands with an array of traditional cinnamon sugar taste referring to the snickerdoodle cookies. The ‘wetness’ provided by zucchini is not overwhelming, which offers a zucchini bread recipe that is pleasant as sharing with family any time of the day.
However, an appealing crunchy layer of cinnamon sugar breaks the monotony within and makes you forget where you were starting just until the next bite again. This baked loaf can be consumed right after it cools enough to eat or the following day when the flavors settle in better than on the previous day. One of the staple breakfast heavyweights
What does this mean for you?
Super juicy and airy, not heavy at all: Zucchinis grated in event zucchini pancakes makes the dough very soft and saturated with moisture
Crunchy topping is Wow!: A topping with cinnamon and sugar reminds the one found of snickerdoodles
Easy and quick: The recipe is adapted to everyone due to the switching to products that are stored in the pantry
Kind of light: In the recipe, zucchini gives vitamins and dietary fiber making the recipe a little bit more healthy.
Useful for any time of the day: Good for breakfast, frontaan in the afternoon and also as a dessert.
Key Ingredients:
Zucchini: The star vegetable! It helps in keeping the bread moist whilst providing mellow sweetness. Remember to remove any extra liquid to prevent a watery loaf.
Granulated Sugar and Brown Sugar: These two type of sugars constitute the perfect combination in the bread with the right amounts of sweetness and complexity. The brown sugar has that tiny bit of a caramel essence as well.
Vegetable Oil: Acts as a lubricant preventing the bread from drying out. For another twist in taste, use either vegan butter or coconut oil.
Eggs: Act as the major component responsible for the structure and raising the bread.
Vanilla Extract: Is predominantly warm bestowing the all-round taste of the bread with an extra depth.
All-Purpose Flour: The simple flour to prepare with bread that is deliciously soft but firm.
Cinnamon: The main component in the seasoning that provides the Snickerdoodle taste to the bread.
Cinnamon-Sugar Topping: It is a light topping that gives the bread a sweet and crispy top that no one can resist.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Ingredients
For the Bread:
2 cups grated zucchini
3/4 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
For the Topping:
2 tablespoons granulated sugar
1 teaspoon cinnamon
Directions
Step 1: Prepare the Zucchini
Grate the Zucchini:
Wash and dry the zucchini.
Trim off the ends and grate using a box grater or food processor.
You’ll need about 2 cups of grated zucchini for this recipe.
Drain Excess Moisture:
Place the grated zucchini in a clean kitchen towel or cheesecloth.
Squeeze out as much moisture as possible to avoid a soggy bread texture.
Step 2: Make the Batter
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan with oil or margarine, then lightly flour it or line with parchment paper.
Mix Wet Ingredients:
In a large bowl, whisk together:
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
Add 2 large eggs and 2 teaspoons vanilla extract, whisking until smooth and well combined.
Add Zucchini:
Stir the grated zucchini into the wet ingredients until evenly distributed.
Combine Dry Ingredients:
In a separate bowl, whisk together:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture.
Stir until just combined—avoid overmixing to keep the bread light and tender.
Step 3: Prepare the Topping
Mix Topping Ingredients:
In a small bowl, combine:
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Step 4: Assemble and Bake
Pour Batter into Pan:
Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
Add Topping:
Sprinkle the cinnamon-sugar mixture evenly over the top of the batter.
This topping will bake into a crunchy, sweet crust reminiscent of snickerdoodle cookies.
Bake:
Place the pan in the preheated oven.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
If the top starts browning too quickly, loosely tent with aluminum foil.
Step 5: Cool and Serve
Cool in Pan:
Let the bread cool in the pan for 10-15 minutes.
This resting time helps it set and makes removal easier.
Transfer to Wire Rack:
Carefully lift the bread out of the pan (use the parchment paper if lined) and transfer it to a wire rack.
Cool completely to prevent the bottom from becoming soggy.
Slice and Serve:
Once fully cooled, slice with a serrated knife.
Serve as is, or enjoy with a spread of butter or cream cheese for an extra treat.
Serving Suggestions
In the Morning: You could cut a slice and grab a cup of coffee or tea to make the morning cozy.
Break Time: How about a generous helping of whipped mascarpone or Nutella with hot coffee for an evening treat?
Something for Dessert: Sprinkle some edible glitter on top, or better yet, add a scoop of some vanilla ice cream chocolate flavoured.
As a Present: If it is frosted then decorate with a string of decorations running top to bottom on the wrapped cake.
Storage Tips
Normal Room Temperature
Preserve the bread from air in a tin plate or tightly wrap it in a polythene.
It can go stale for up to a period of 3 days in a normal room temperature setting.
Refrigeration
To make its life last longer, it is advisable that the bread be stored in an airtight container in the refrigerator for several days.
Bring it back to room temperature prior to serving or warm it slightly in the microwave.
Deep Freezing
Firstly, you should cover the frozen loaf with a plastic wrap and then with an aluminum wrap, or store them in a freezer bag.
The loaf can be stored in a freezer for 3 months maximum.
After freezing, the loaf can be thawed by letting it sit in a normal room temperature for a couple of hours if not an overnight.
Variations
Sour Dough Addition: Add half a cup of walnuts or pecans that have been chopped.
Addition of chocolate: Create this favorite recipe by adding half a cup of small chocolate chips for a great taste.
Warming winter treat: Feel free to add soaked and drained cranberries or raisins for a more sour-sweet flavor.
No Wheat: Substitutes gluten free version for a 1:1 gluten free flour mix.
More Zucchini: Switch up the recipe to prepare zucchini bread – just cook it less for 20-25 minutes and make it into muffins by adding some more zucchini if you prefer.
Conclusion
If you are fond of warm and cinnamon filled goodies, then you are recommended to try this recipe – Snickerdoodle Zucchini Bread. Not only because it is so tasty, but as well because it is so easy to make, and can be enjoyed as dessert all year round. Whether you choose to treat your guests to some or keep it all to yourself, one thing is for sure, everyone will adore this bread and ask for more. Do not attempt to bake it fresh though—you are going to need loads of it.
Snickerdoodle Zucchini Bread
Ingredients
- 2 cups grated zucchini excess moisture squeezed out
- ¾ cup granulated sugar for bread
- ½ cup brown sugar packed
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon for bread
- 2 tablespoons granulated sugar for topping
- 1 teaspoon cinnamon for topping
Instructions
- Grate zucchini using a box grater or food processor to yield 2 cups. Squeeze out excess moisture using a clean kitchen towel or cheesecloth to prevent a soggy bread texture.
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan. In a large bowl, whisk together granulated sugar, brown sugar, and oil. Add eggs and vanilla extract, mixing until smooth. Stir in the grated zucchini.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon. Gradually add dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- In a small bowl, mix granulated sugar and cinnamon. Set aside for sprinkling over the batter.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the cinnamon-sugar topping evenly over the batter. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
- Cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. Slice and serve with butter or cream cheese for extra flavor.
