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Snickerdoodle Zucchini Bread
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Snickerdoodle Zucchini Bread

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
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Prep Time 20 minutes
Servings: 1 loaf (12 slices)
Course: Baked Goods
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Bread:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • ½ cup unsalted butter melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini squeeze out excess liquid
For the Topping:
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon

Method
 

Preparing the Zucchini:
  1. Wash and dry the zucchini.
  2. Remove the skin if desired.
  3. Shred and squeeze out excess liquid.
Making the Bread:
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, mix the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, and nutmeg).
  3. In a large bowl, combine the sugars and melted butter.
  4. Add eggs and vanilla extract to the large bowl and mix well.
  5. Gradually mix in the dry ingredients until just combined.
  6. Fold in the shredded zucchini.
Baking:
  1. Pour the batter into a greased 9x5 inch loaf pan.
  2. Mix the topping ingredients (sugar and cinnamon) and sprinkle on top.
  3. Bake for 50-60 minutes or until a toothpick comes out clean.
  4. 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.