Description
This Snickerdoodle Zucchini Bread combines the classic spicy sweetness of snickerdoodle cookies with moist, tender zucchini bread. Flavored with cinnamon and vanilla, this loaf is a delightful treat that balances warmth and freshness, perfect for breakfast or a cozy snack.
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 oven: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan to prepare it for the batter.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt to evenly distribute the leavening agents and spices.
- Combine wet ingredients: In a separate large bowl, beat the eggs and granulated sugar until well combined and slightly thickened. Add the vegetable oil and vanilla extract, mixing until you get a smooth mixture.
- Add zucchini: Stir in the grated zucchini carefully, ensuring it is evenly distributed throughout the wet mixture to keep the bread moist and tender.
- Incorporate dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overmixing which can toughen the bread.
- Prepare batter for baking: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
- Add topping: In a small bowl, combine cinnamon and sugar then sprinkle this cinnamon-sugar mixture evenly over the batter for a sweet and crunchy topping.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center of the loaf comes out clean, indicating that the bread is cooked through.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Make sure to squeeze excess moisture from the grated zucchini if it’s very watery to prevent soggy bread.
- You can substitute vegetable oil with melted coconut oil or butter for a richer flavor.
- The cinnamon-sugar topping adds a nice crunch but can be omitted if preferred.
- Bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
