Description
This Snickerdoodle Zucchini Bread is a delightful twist on traditional zucchini bread, infused with warm cinnamon flavors and topped with a sweet cinnamon sugar crust. Moist and flavorful, this bread is perfect for breakfast or as a snack.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- ½ cup vegetable oil
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 1 ½ cups finely grated zucchini (squeezed dry)
Topping:
- ¼ cup granulated sugar + 1 tablespoon cinnamon
Instructions
- Preheat the Oven: Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Prepare Wet Ingredients: In a large bowl, beat the granulated sugar, brown sugar, eggs, vegetable oil, sour cream, and vanilla extract until smooth.
- Combine Ingredients: Gradually mix in the dry ingredients until just combined. Fold in the grated zucchini.
- Fill Pan and Add Topping: Pour the batter into the prepared loaf pan and smooth the top. Mix the topping sugar and cinnamon, then sprinkle it generously over the batter.
- Bake: Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Be sure to squeeze the zucchini well to avoid excess moisture.
- This bread can be frozen for up to 2 months.
- Add a handful of chopped walnuts for extra texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
