Quick & Buttery Snickerdoodle Zucchini Bread Recipe

Zesty zucchini brings a surprising twist to classic snickerdoodle zucchini bread that will make your taste buds dance.

Baking this delightful treat combines sweet cinnamon warmth with unexpected vegetable magic.

Soft, moist textures emerge from a clever blend of garden-fresh ingredients and traditional pantry staples.

Fragrant spices weave through each slice, creating a comforting aroma that fills your kitchen.

Unexpected combinations often spark culinary joy, and this bread proves that creativity knows no bounds.

Home cooks can transform ordinary ingredients into something extraordinary with just a little imagination.

Savor each bite and let this unique recipe inspire your next baking adventure.

What Sets Snickerdoodle Zucchini Bread Apart

• Sneak in Veggies Deliciously: Transform boring zucchini into a sweet, irresistible treat that kids and adults will devour without noticing the hidden healthy vegetable.
• Breeze Through Baking: Whip up this simple recipe with basic pantry ingredients and minimal preparation, making it perfect for beginner bakers or busy home cooks.
• Crowd-Pleasing Comfort: Enjoy a moist, cinnamon-sugar topped bread that works brilliantly for breakfast, snacks, or dessert, satisfying sweet cravings with a homemade touch.
• Versatile Crowd-Pleaser: Ideal for potlucks, picnics, or casual gatherings where you want to impress without spending hours in the kitchen.

Snickerdoodle Zucchini Bread Ingredient List

• Zucchini: Fresh vegetable that adds moisture and subtle green color to the bread.
• Flour: Core ingredient that provides structure to the baked bread.
• Sugar: Sweetens the bread and helps with caramelization.
• Eggs: Binding agent that adds richness and helps with texture.

• Vegetable Oil: Keeps the bread moist and tender.
• Vanilla Extract: Adds warm, sweet flavor to the bread.

• Cinnamon, Nutmeg: Warm spices that create a classic snickerdoodle flavor profile.
• Salt: Enhances overall taste of the bread.

• Baking Soda, Baking Powder: Help the bread rise and create a light texture.

• Cinnamon-Sugar Mixture: Adds a sweet, spiced crust to the top of the bread.

Snickerdoodle Zucchini Bread Simple Baking Instructions

Step 1: Prepare Baking Station

Warm up your oven to 350°F and generously coat a loaf pan with cooking spray or butter to prevent sticking.

Step 2: Blend Wet Ingredients

• Freshly grated zucchini
• Vegetable oil
• Granulated sugar
• Eggs
• Vanilla extract

Whisk everything together until the mixture looks smooth and well-incorporated.

Step 3: Mix Dry Ingredients

• All-purpose flour
• Baking soda
• Baking powder
• Ground cinnamon
• Ground nutmeg
• Salt

Whisk thoroughly to distribute spices evenly.

Step 4: Combine Mixtures

Gently fold dry ingredients into wet mixture. Stir just until combined – avoid overmixing to keep bread tender.

Step 5: Create Cinnamon Topping

• Granulated sugar
• Ground cinnamon

Step 6: Fill and Top Loaf

Pour batter into prepared pan. Spread evenly. Generously dust cinnamon-sugar mixture across the top.

Step 7: Bake to Perfection

Slide pan into preheated oven. Bake for 50-60 minutes until a toothpick comes out clean when inserted in center.

Step 8: Cool and Serve

Let bread rest in pan for 10 minutes. Transfer to cooling rack. Allow to cool completely before slicing and enjoying your delightful creation.

Snickerdoodle Zucchini Bread Baking Tips

• Drain Zucchini Thoroughly: Squeeze excess moisture from shredded zucchini using a clean kitchen towel to prevent soggy bread and ensure a perfect texture.
• Prevent Overmixing: Gently fold dry ingredients into wet ingredients just until combined to maintain a tender, light bread texture without developing tough gluten.
• Check Doneness Carefully: Use the toothpick test near the center of the bread; if it comes out with a few moist crumbs, the bread is perfectly baked and won't dry out.
• Store Smartly: Wrap cooled bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or freeze for longer preservation.
• Boost Nutrition Easily: Add chopped nuts or dark chocolate chips to the batter for extra crunch and nutritional value without compromising the bread's delicate flavor.

Zucchini Bread With Snickerdoodle Twist Store With Ease

• Store wrapped tightly in plastic wrap or aluminum foil in the refrigerator for up to 5 days. Keep bread in an airtight container to maintain moisture and prevent drying out.
• Wrap completely cooled bread in plastic wrap, then add a layer of aluminum foil. Place in freezer-safe bag and freeze for up to 3 months. Thaw overnight in refrigerator before serving.
• Cut bread into slices, wrap each separately in plastic wrap, then store in freezer bag. Pull out and thaw individual portions quickly at room temperature or toast directly from frozen.
• Warm refrigerated or thawed slices in microwave for 15-20 seconds. For crisp edges, toast slices in toaster oven or regular oven at 350°F for 3-5 minutes until heated through and slightly crispy on outside.

Zucchini Bread with Snickerdoodle Pairings

• Pair with Creamy Comfort: Enjoy a cold glass of whole milk or a rich vanilla latte alongside this sweet zucchini bread. The smooth, creamy texture perfectly balances the bread's warm cinnamon notes and complements its soft, tender crumb.
• Enhance with Sweet Companions: Serve with a dollop of whipped cream cheese or a scoop of cinnamon-vanilla ice cream. These toppings add extra richness and elevate the bread's delightful spiced flavor profile.
• Create Afternoon Tea Magic: Brew a hot cup of chai tea or spiced apple tea to accompany the bread. The aromatic spices in the tea will harmonize beautifully with the cinnamon and nutmeg in the zucchini bread, creating a cozy, comforting experience.
• Elevate with Nutty Sides: Sprinkle toasted chopped pecans or walnuts on top of the bread slice. The nuts' crunchy texture and earthy flavor will add depth and complexity to each bite, making the treat more interesting and satisfying.

New Takes on Snickerdoodle Zucchini Bread

• Gluten-Free Zucchini Bread: Replace all-purpose flour with a gluten-free flour blend, ensuring the texture remains moist and tender while accommodating those with wheat sensitivities.
• Vegan Cinnamon Zucchini Bread: Substitute eggs with flax eggs (ground flaxseed mixed with water) and use coconut oil instead of vegetable oil to create a plant-based version of the classic recipe.
• Low-Sugar Zucchini Bread: Reduce sugar content by using natural sweeteners like stevia or monk fruit, and incorporate grated apple or unsweetened applesauce to maintain moisture and sweetness.
• Nut-Infused Zucchini Bread: Add chopped walnuts or pecans to the batter for extra crunch and nutritional value, creating a heartier and more textured bread alternative.

FAQs

• Is zucchini bread healthy?

Zucchini bread offers nutritional benefits by incorporating vegetables into a tasty treat. The zucchini adds moisture, fiber, and vitamins while reducing the amount of fat needed in the recipe.

• Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour. However, the bread might be slightly denser and have a nuttier flavor. Use a 1:1 ratio when replacing the flour.

• How do I prevent my zucchini bread from becoming soggy?

Squeeze out excess moisture from the shredded zucchini using a clean kitchen towel or paper towels before adding it to the batter. This helps prevent a wet, soggy texture in the final bread.

• Why is my zucchini bread crumbly?

Overmixing the batter can cause a crumbly texture. Stir the ingredients just until combined, and avoid beating the mixture vigorously. This helps maintain the bread’s moisture and tender crumb.

Snickerdoodle Zucchini Bread Recipe

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4.8 from 36 reviews

• Total Time: 1 hour 15 minutes
• Yield: 12 1x

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Description

Warm, comforting Snickerdoodle Zucchini Bread blends cinnamon-sugar magic with garden-fresh zucchini for a delightful twist on classic quick bread. Moist crumbs and sweet spices create an irresistible treat perfect for sharing with friends and family.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 1/2 cups (360 ml) shredded zucchini
• 2 large eggs
• 1 1/2 cups (180 grams) flour
• 1 cup (200 grams) sugar

Wet Ingredients:

• 1/2 cup (120 ml) vegetable oil
• 1 teaspoon vanilla extract

Spices and Leavening Agents:

• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt

Topping:

• 2 tablespoons (25 grams) sugar
• 1 teaspoon cinnamon

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Instructions

1. Prepare the oven environment by heating to 350°F and coating a loaf pan with non-stick spray or butter.
2. Gather the zucchini and thoroughly drain any excess moisture by gently squeezing with paper towels to prevent soggy bread.
3. Combine the wet ingredients in a spacious mixing bowl, whisking the shredded zucchini, vegetable oil, granulated sugar, eggs, and vanilla extract until smooth and uniform.
4. In a separate vessel, sift together the flour, baking soda, baking powder, ground cinnamon, nutmeg, and salt to eliminate potential lumps and ensure even distribution.
5. Gently fold the dry ingredient mixture into the wet ingredients, using minimal strokes to prevent gluten development, which could result in tough bread.
6. Transfer the batter into the prepared loaf pan, smoothing the surface with a spatula to create an even layer.
7. Liberally dust the top of the unbaked bread with the cinnamon-sugar mixture, ensuring complete coverage for a delectable caramelized crust.
8. Place the pan in the preheated oven and bake for approximately 55 minutes, rotating midway to guarantee consistent browning.
9. Verify doneness by inserting a clean toothpick into the bread’s center; it should emerge without raw batter.
10. Allow the bread to rest in the pan for 10 minutes, facilitating easy removal and preventing structural collapse.
11. Carefully transfer the loaf to a wire cooling rack, permitting complete cooling before slicing to maintain structural integrity.

Notes

• Grate zucchini using the large holes of a box grater to achieve the perfect texture and moisture for the bread.
• Squeeze out excess liquid from shredded zucchini using a clean kitchen towel to prevent soggy bread.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and add 1/2 teaspoon xanthan gum for better binding.
• Enhance the flavor by toasting chopped nuts like walnuts or pecans and folding them into the batter before baking.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 200
• Sugar: 15g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg