Snickerdoodle Zucchini Bread is a delightful twist on classic zucchini bread, combining the moist, tender crumb of zucchini bread with the warm, spiced sweetness of snickerdoodle cookies. This quick bread is topped with a cinnamon-sugar crust that adds a satisfying crunch and enhances its flavor. Perfect for breakfast, dessert, or an afternoon snack, this recipe is a great way to use up summer zucchini while indulging in a comforting treat.
Why You’ll Love This Recipe
• Unique Flavor: The snickerdoodle-inspired cinnamon-sugar topping elevates the classic zucchini bread.
• Moist and Tender: Properly prepared zucchini ensures a perfectly moist texture without being soggy.
• Versatile Treat: Enjoy it plain, or pair it with butter or cream cheese for an extra layer of indulgence.
Ingredients
For the Bread:
• 2 cups grated zucchini
• ¾ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1½ tsp ground cinnamon
For the Topping:
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
Instructions
Step 1: Prepare the Zucchini
1. Wash and dry the zucchini, then trim off the ends. Grate the zucchini using a box grater or food processor.
2. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Set aside.
Step 2: Make the Batter
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
2. In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until smooth.
3. Add the eggs and vanilla extract, whisking until creamy.
4. Stir the grated zucchini into the wet mixture until evenly distributed.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
6. Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to maintain a tender texture.
Step 3: Prepare the Topping
1. In a small bowl, mix the granulated sugar and ground cinnamon.
Step 4: Assemble and Bake
1. Pour the batter into the prepared loaf pan, spreading it evenly.
2. Sprinkle the cinnamon-sugar mixture evenly over the top of the batter.
3. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with aluminum foil.
Step 5: Cool and Serve
1. Allow the bread to cool in the pan for 10–15 minutes.
2. Carefully remove the bread from the pan and transfer it to a wire rack to cool completely.
3. Slice into thick pieces once cooled and serve plain, with butter, or cream cheese.
Tips
• Perfect Texture: Be sure to thoroughly squeeze the moisture from the zucchini to prevent a soggy bread.
• Extra Crunch: Double the topping mixture for an even thicker cinnamon-sugar crust.
• Make Ahead: Wrap tightly and store overnight for flavors to meld and the bread to become even more moist.
Storage Options
• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Extend freshness by refrigerating for up to 1 week.
• Freezer: Wrap slices individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before serving.
Snickerdoodle Zucchini Bread is a flavorful and comforting treat that blends the best of classic quick bread and snickerdoodle cookies. With its tender crumb and irresistible cinnamon-sugar topping, it’s sure to be a favorite!
