Snickerdoodle Zucchini Bread

There’s something magical about the aroma of freshly baked bread wafting through the house, especially when it’s a warm, cinnamon-sugar-dusted Snickerdoodle Zucchini Bread! This recipe combines the best of two worlds: the beloved soft and chewy flavors of a classic snickerdoodle cookie and the moist, tender crumb of zucchini bread. It’s the perfect way to sneak some veggies into a treat that everyone will adore!

Why You’ll Love This Recipe

Versatility: Whether you’re looking for a sweet breakfast, a delightful snack, or a simple dessert, this Snickerdoodle Zucchini Bread fits the bill. I promised you versatile, and here’s proof!

Taste: The sweetness of cinnamon and sugar paired with the subtle flavor of zucchini creates a perfectly balanced loaf that’s anything but boring! Each bite has a slight crunch from the cinnamon sugar topping, complementing the soft, moist interior.

Benefits: Not only is this bread delicious, but it’s also a great way to use up that extra zucchini from your garden or a farmers’ market haul. Plus, you’re getting a little boost of veggies in each slice!

Ingredients

• 1 1/2 cups shredded zucchini: The star of the show! Make sure to squeeze out any excess moisture.
• 1/2 cup vegetable oil: This keeps the bread moist and tender.
• 1 cup sugar: Adds sweetness and contributes to the soft crumb.
• 2 large eggs: Provides structure and richness.
• 1 tsp vanilla extract: Enhances the flavor of the bread.
• 1 1/2 cups flour: The base of the bread, giving it structure.
• 1/2 tsp baking soda: Helps the bread rise.
• 1/2 tsp baking powder: Works with the baking soda to ensure a good rise.
• 1 tsp cinnamon: The warm, spicy flavor that makes this bread snickerdoodle-like.
• 1/4 tsp nutmeg: Adds a subtle depth of flavor.
• 1/4 tsp salt: Balances the sweetness.
• 2 tbsp sugar mixed with 1 tsp cinnamon for topping: Creates that signature snickerdoodle crust.

Necessary Tools

• Grater for the zucchini
• Two mixing bowls
• Whisk
• Loaf pan
• Cooling rack

How to Make Snickerdoodle Zucchini Bread

1. Preheat your oven to 350°F (175°C) and grease a loaf pan to prevent sticking.
2. Prepare the wet ingredients: In a large bowl, mix together the shredded zucchini, vegetable oil, sugar, eggs, and vanilla extract. Make sure everything is well combined.
3. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Combine the wet and dry ingredients. Pour the dry mixture into the wet mixture and stir until just combined. Be careful not to overmix!
5. Pour the batter into your prepared loaf pan, spreading it evenly.
6. Sprinkle the cinnamon-sugar mixture evenly over the top of the batter. This will form a delightful, crackly crust as it bakes.
7. Bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center of the bread. If it comes out clean, your bread is ready!
8. Cool the bread in the pan for about 10 minutes before transferring it to a cooling rack. Let it cool completely before slicing.

Serving Suggestions

This bread is delicious on its own, but if you want to dress it up, try spreading a bit of butter or cream cheese on top. A warm slice pairs beautifully with a cup of coffee or tea. You can also serve it as a dessert with a scoop of vanilla ice cream for an extra indulgent treat!

Tips for Perfect Zucchini Bread

• Don’t skip the step of squeezing out excess moisture from the zucchini. This prevents the bread from becoming too soggy.
• Avoid overmixing the batter. This can make the bread dense and tough rather than light and moist.
• Check your bread for doneness around the 50-minute mark. Ovens vary, so it might bake faster or take a little longer.

Storing Your Snickerdoodle Zucchini Bread

Store your zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure it’s wrapped tightly to preserve freshness!

Frequently Asked Questions

Can I use whole wheat flour instead of all-purpose flour? Yes, but keep in mind that whole wheat flour will make the bread denser. You might want to use half whole wheat and half all-purpose flour for a better texture.

Can I add nuts or chocolate chips to this bread? Absolutely! Chopped walnuts, pecans, or chocolate chips would be delicious additions.

Do I need to peel the zucchini before shredding it? No need to peel the zucchini—the skin is thin and adds a bit of color and texture to the bread.

Conclusion

Snickerdoodle Zucchini Bread is a delightful twist on a classic zucchini loaf, combining the comforting flavors of cinnamon and sugar with the moistness of zucchini. It’s simple to make and versatile enough to enjoy at any time of the day. I hope you’ll give this recipe a try and experience the joy of baking it for yourself!

If you loved this recipe, be sure to check out some of my other favorite zucchini recipes. And if you try this Snickerdoodle Zucchini Bread, don’t forget to leave a review and share your photos on Pinterest—I’d love to see your creations!

Nutritional Information (Per Serving)

• Calories: Approximately 250
• Fat: 12g
• Carbohydrates: 32g
• Protein: 3g

Enjoy every bite

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