Snickerdoodle Zucchini Bread
This Snickerdoodle Zucchini Bread combines the moist, tender goodness of zucchini bread with a cinnamon-sugar topping for a sweet, crunchy crust. A delightful twist on a classic!
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.
Notes
This bread freezes well—wrap tightly in plastic wrap and foil before freezing. For a twist, try adding 1/2 cup chopped walnuts or chocolate chips to the batter.
Nutrition
Calories: 250kcal
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