Description
This Best Snickerdoodle Zucchini Bread recipe combines the moistness of shredded zucchini with the warm, spicy flavors of cinnamon and nutmeg. Topped with a crunchy cinnamon sugar layer, this quick bread offers a delightful twist on classic snickerdoodle cookies, perfect for fall baking or any time you want a comforting treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon, divided
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups finely shredded zucchini, excess moisture gently squeezed out
Topping
- 1/4 cup granulated sugar mixed with 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F and grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, 1 1/2 teaspoons of ground cinnamon, and ground nutmeg until evenly combined.
- Combine Wet Ingredients: In a large mixing bowl, whisk melted butter, vegetable oil, granulated sugar, and light brown sugar until the mixture is smooth and well blended.
- Add Eggs and Vanilla: Add eggs one at a time to the wet mixture, beating well after each addition. Then stir in the vanilla extract thoroughly.
- Incorporate Zucchini: Fold the finely shredded zucchini into the wet ingredients, ensuring an even distribution without overmixing.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.
- Prepare for Baking: Pour the batter into your prepared loaf pan, smoothing the top evenly. Sprinkle the cinnamon sugar topping (1/4 cup granulated sugar mixed with 1 teaspoon cinnamon) evenly over the batter.
- Bake: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Slice and serve once cooled.
Notes
- For extra texture and flavor, fold in 1/2 cup chopped pecans or walnuts before baking.
- Be sure to gently squeeze out excess moisture from zucchini but do not dry it out completely to maintain bread moisture.
- Store tightly wrapped at room temperature for up to three days or refrigerate for up to one week to keep fresh.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
