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.
Ingredients
Scale
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
Instructions
- Prepare the oven environment by heating to 350°F and coating a loaf pan with non-stick spray or butter.
- Gather the zucchini and thoroughly drain any excess moisture by gently squeezing with paper towels to prevent soggy bread.
- 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.
- 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.
- Gently fold the dry ingredient mixture into the wet ingredients, using minimal strokes to prevent gluten development, which could result in tough bread.
- Transfer the batter into the prepared loaf pan, smoothing the surface with a spatula to create an even layer.
- Liberally dust the top of the unbaked bread with the cinnamon-sugar mixture, ensuring complete coverage for a delectable caramelized crust.
- Place the pan in the preheated oven and bake for approximately 55 minutes, rotating midway to guarantee consistent browning.
- Verify doneness by inserting a clean toothpick into the bread’s center; it should emerge without raw batter.
- Allow the bread to rest in the pan for 10 minutes, facilitating easy removal and preventing structural collapse.
- 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