Description
Snickerdoodle Zucchini Bread combines the classic flavors of snickerdoodle cookies with the moist texture of zucchini bread. This delicious loaf is perfect for breakfast, a snack, or dessert, and is a great way to incorporate more vegetables into your diet
Ingredients
Scale
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini (squeeze out excess liquid)
For the Topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preparing the Zucchini:
- Wash and dry the zucchini.
- Remove the skin if desired.
- Shred and squeeze out excess liquid.
- Making the Bread:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, and nutmeg).
- In a large bowl, combine the sugars and melted butter.
- Add eggs and vanilla extract to the large bowl and mix well.
- Gradually mix in the dry ingredients until just combined.
- Fold in the shredded zucchini.
- Baking:
- Pour the batter into a greased 9×5 inch loaf pan.
- Mix the topping ingredients (sugar and cinnamon) and sprinkle on top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool on a wire rack.
Notes
- Ensure to squeeze out excess liquid from the zucchini to prevent the bread from becoming too dense.
- For a vegan version, substitute eggs with flax eggs and butter with a vegan alternative.
- For a gluten-free option, use a gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 20g
- Fat: 9g
- Protein: 3g
- Cholesterol: 50mg