This Snickerdoodle Zucchini Bread marries the moist, tender texture of zucchini bread with the sweet, cinnamon-sugar goodness of a snickerdoodle cookie. Perfect for breakfast, a snack, or a sweet treat, this bread is sure to delight.
Ingredients:
For the Bread:
- 2 cups grated zucchini
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
For the Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Directions:
Prepare the Zucchini:
- Start by washing and drying the zucchini. Trim off the ends and grate it using a box grater or a food processor with a grating attachment. You should have about 2 cups of grated zucchini.
- Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial to prevent the bread from becoming too soggy.
Make the Batter:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk until well combined. Add the eggs and vanilla extract, and continue to whisk until smooth and creamy.
- Stir the grated and drained zucchini into the wet mixture until evenly distributed.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make the bread dense.
Prepare the Topping:
- In a small bowl, combine the 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon. This will be the snickerdoodle topping that gives the bread its signature flavor.
Assemble and Bake:
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Sprinkle the cinnamon sugar mixture evenly over the top of the batter. This will create a delightful crust that mimics the snickerdoodle cookie.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
Cool and Serve:
- Once the bread is done, remove it from the oven and let it cool in the pan for about 10-15 minutes. This helps it set and makes it easier to remove from the pan.
- Carefully lift the bread out of the pan (using the parchment paper if you lined the pan) and transfer it to a wire rack to cool completely. This prevents the bottom from becoming soggy.
- Once the bread is completely cool, slice it into thick pieces and serve. The snickerdoodle zucchini bread can be enjoyed on its own or with a spread of butter or cream cheese.
This Snickerdoodle Zucchini Bread is a creative and delicious way to use zucchini, adding a cinnamon twist that makes this treat irresistible. Enjoy baking and sharing this delightful bread!
