Description
Delicious Snickerdoodle Zucchini Bread with a sweet cinnamon sugar topping, perfect for a healthy dessert or snack.
Ingredients
Scale
- 1/4 cup unsalted butter, melted
- 1/3 cup neutral oil (like grapeseed or vegetable oil)
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon milk
- 11/2 teaspoon vanilla extract
- 11/2 teaspoon baking powder
- 1/21/2 teaspoon baking soda
- 1/41/2 teaspoon cream of tartar, optional
- 21/2 teaspoons cinnamon
- 1/21/2 teaspoon kosher salt
- 2 cups all-purpose flour
- 2 cups shredded zucchini, grated
- 1/2 cup granulated sugar (for cinnamon sugar)
- 11/2 teaspoon cinnamon (for cinnamon sugar)
- 1 tablespoon butter (for topping)
Instructions
- Mix Ingredients Smoothly: Start by blending 1/4 cup melted unsalted butter, 1/3 cup neutral oil, and 1 cup granulated sugar in a mixing bowl until creamy. You want it to be light and fluffy, smelling sweet and buttery. Avoid overmixing to prevent a dense texture later.
- Add Eggs & Zucchini: Gently fold in 2 large eggs and 2 cups shredded zucchini. The mixture will take on a lovely green hue and should look well-combined yet slightly chunky. Do not drain the zucchini, as its moisture is vital for a moist bread.
- Mix Dry Ingredients Carefully: In a separate bowl, whisk together 2 cups all-purpose flour, 11/2 teaspoon baking powder, 1/21/2 teaspoon baking soda, and 1/21/2 teaspoon kosher salt. Once evenly blended, add this dry mix to the wet ingredients. Mix gently; a few lumps are perfectly fine.
- Create Cinnamon Sugar Blend: In a small bowl, combine 1/2 cup granulated sugar with 11/2 teaspoon cinnamon for the cinnamon sugar topping.
- Pour & Swirl Batter: Pour half of the batter into your prepared loaf pan. Sprinkle some of the cinnamon sugar blend on top. Add the remaining batter and create a light swirl using a butter knife, ensuring not to over-swirl to maintain layers.
- Bake & Cool Down: Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean. This will take about 50-60 minutes. Allow the loaf to cool in the pan for a few minutes before transferring it to a cooling rack to prevent breakage.
- Slice & Enjoy Responsibly: After the bread has cooled sufficiently, slice it and enjoy it. Try pairing a slice with a hot cup of tea or coffee, and sprinkle additional cinnamon sugar if desired.
Notes
- Storage Tips: Keep wrapped in aluminum foil for up to 3 days at room temperature, 1 week refrigerated, or freeze for up to 3 months.
- Expert Tips: Ensure the zucchini retains its moisture during mixing to prevent dry bread. If the bread turns out too dense, gently mixing helps lighten it. If the cinnamon sugar topping burns, lower the oven temperature slightly and check for doneness earlier.
- Reheating Instructions: To reheat, place slices in a preheated oven at 350 degrees F for about 10 minutes until warmed through.
- Serving Suggestions: Serve with a dollop of cream cheese frosting, or top with a sprinkle of extra cinnamon sugar after slicing.
- Recipe Variations: You can incorporate chocolate chips for a sweeter twist or replace half of the zucchini with grated apple for added sweetness. Adding walnuts or pecans can provide extra crunch.
- Ingredient Notes: Use fresh, firm zucchini for best results, and do not peel it before grating. If desired, nuts or cinnamon chips can be added for extra flavor. Ensure that the flour is measured correctly to avoid density issues in the bread.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg