Description
This Snickerdoodle Zucchini Bread is a delightful twist on the classic snickerdoodle cookie, combining warm cinnamon flavors with moist, fresh zucchini. Perfect for breakfast, a snack, or dessert, this bread is easy to make and wonderful for using up garden zucchini.
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan to prevent sticking and ensure easy removal of the bread.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt until evenly combined. This ensures the leavening and spices are distributed uniformly.
- Combine Wet Ingredients: In a separate large bowl, beat the eggs and granulated sugar together until well combined and slightly fluffy. Then add the vegetable oil and vanilla extract and mix until smooth.
- Add Zucchini: Stir in the grated zucchini thoroughly, making sure it is evenly incorporated throughout the batter to add moisture and texture.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until blended. Avoid overmixing to keep the bread tender.
- Prepare for Baking: Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
- Add Topping: Sprinkle the cinnamon-sugar mixture evenly over the batter, adding a sweet and slightly crunchy top layer.
- Bake Bread: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully baked.
- Cool Bread: Allow the bread to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use a medium zucchini for accurate measurement; excess moisture from zucchini can affect baking time slightly.
- Do not overmix the batter to ensure a moist and tender bread texture.
- The cinnamon-sugar topping adds a delightful texture and flavor contrast; you can increase it for a sweeter crust.
- Store leftover bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- For a nuttier flavor, consider adding ½ cup chopped walnuts or pecans into the batter.
