Description
This Snickerdoodle Zucchini Bread combines the warmth of cinnamon with the moistness of zucchini, making it the perfect treat for any time of day. With a tender crumb and a sweet, spicy snickerdoodle topping, this bread is the ultimate comfort food. A must-try for zucchini lovers and cinnamon fans alike!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 1 tablespoon cinnamon-sugar (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
- In a separate large bowl, beat the eggs and sugar until well combined. Add the vegetable oil and vanilla extract, mixing until smooth.
- Stir in the grated zucchini, making sure it’s evenly distributed in the batter.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- In a small bowl, combine the cinnamon-sugar topping and sprinkle it evenly over the batter.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Be sure to squeeze excess moisture from the grated zucchini before adding it to the batter to avoid overly wet bread.
- This bread can be stored in an airtight container for up to 3 days at room temperature, or refrigerated for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 8 servings)
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg