Description
This Snickerdoodle Zucchini Bread is a cozy, cinnamon-sugar–topped treat that brings together the warmth of a classic snickerdoodle cookie and the moist, tender texture of zucchini bread. Perfect for breakfast, brunch, or a sweet snack, this recipe is easy to make and full of comforting flavor.
Ingredients
Scale
- 1 cup vegetable oil
- 3 eggs
- 1 3/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
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2 cups zucchini (about 1 large zucchini, grated)
Topping
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two standard-sized loaf pans and set them aside
- In a large bowl, mix the oil, eggs, sugar, and vanilla extract until well combined.
- In a separate bowl, combine the flour, cinnamon, allspice, baking soda, baking powder, and salt, and whisk together.
- Pour the flour mixture into the egg mixture and beat again until fully blended. The batter will be thick. Add the grated zucchini and stir until well incorporated.
- In a small bowl, combine the topping ingredients.
- Pour half the batter into the prepared pans and sprinkle with half of the cinnamon sugar mixture.
- Cover with the remaining batter and sprinkle with the rest of the cinnamon sugar.
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Bake at 350°F (175°C) for 45-50 minutes or until a knife inserted in the center comes out clean. Allow the bread to cool before slicing. The serving size is 1 slice.
- Prep Time: 20 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 2 loaves
- Calories: 110 kcal per slice