Description
Snickerdoodle Zucchini Bread is a deliciously moist and sweet bread infused with warm cinnamon flavors, making it a delightful surprise for any occasion.
Ingredients
Scale
- 2 cups grated zucchini (excess moisture lightly squeezed out)
- 3 eggs
- 1 cup vegetable oil
- 2 1/4 cups granulated sugar (reserve 1/4 cup for topping)
- 3 cups all-purpose flour
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp allspice
- 3 tsp cinnamon (1 tsp reserved for topping)
- 1 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans.
- In a large bowl, beat eggs, oil, 2 cups of the sugar, and vanilla until well combined.
- Stir in the grated zucchini.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, allspice, and 2 tsp of the cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring just until moistened.
- Divide the batter evenly between the prepared loaf pans.
- Mix the remaining 1/4 cup sugar with 1 tsp cinnamon and sprinkle evenly over both loaves.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then remove and transfer to a wire rack to cool completely.
Notes
- Ensure to squeeze out excess moisture from the zucchini to prevent the bread from becoming too soggy.
- This bread can be stored in an airtight container at room temperature for up to 3 days.
- For a twist, you can add nuts or chocolate chips to the batter.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg