Description
A delightful twist on classic zucchini bread, this Snickerdoodle Zucchini Bread combines warm cinnamon flavors with a soft, moist texture. Topped with a crunchy cinnamon-sugar crust, it’s the perfect treat for breakfast, snack time, or dessert!
Ingredients
Scale
For the Bread:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg (optional)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup grated zucchini (squeeze out excess moisture)
For the Cinnamon-Sugar Topping:
- 1/4 cup granulated sugar
- 1 tsp cinnamon
Instructions
1. Preheat & Prep
- Preheat your oven to 175°C (350°F).
- Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Dry Ingredients
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Prepare Wet Ingredients
- In another bowl, mix sugar, melted butter, eggs, and vanilla extract until smooth.
- Stir in the grated zucchini.
4. Combine & Assemble
- Gradually add the dry ingredients into the wet mixture, stirring just until combined (do not overmix).
- Pour the batter into the prepared loaf pan.
5. Add Cinnamon-Sugar Topping
- In a small bowl, mix the ¼ cup sugar and 1 tsp cinnamon.
- Sprinkle evenly over the batter.
6. Bake
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Squeeze excess moisture from the zucchini to prevent a soggy bread.
- Swap half the butter for applesauce for a lighter version.
- This bread stays fresh for 3-4 days at room temperature or up to 3 months in the freezer.