Description
This snickerdoodle zucchini bread combines two cozy baked goods into the perfect blend of sweet and spice! The moist zucchini bread gets a warm, cinnamon-sugar twist so it tastes a bit like your favorite cookie—but better.
Ingredients
Scale
For the zucchini bread
- ¼ cup unsalted butter, melted
- ⅓ cup neutral oil (like grapeseed or vegetable oil)
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/4 teaspoon cream of tartar, optional
- 2 teaspoons cinnamon
- ½ teaspoon kosher salt
- 2 cups [280 g] all-purpose flour
- 2 cups shredded zucchini, packed (about 3/4 pound or 2 medium zucchini), grated with large grater
For the cinnamon sugar and topping
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1 tablespoon butter
Instructions
- Preheat the oven to 350°F. Butter or oil a 9 x 5-inch loaf pan.
- Melt the butter, then whisk in the oil, granulated sugar, eggs, milk, vanilla, baking powder, baking soda, cream of tartar, cinnamon, and salt.
- Use a spatula to mix in the flour and zucchini until just combined, mixing just until there are no longer streaks of dry ingredients.
- In a small bowl, mix the 1 tsp cinnamon and 1/2 cup sugar for the cinnamon sugar (reserve the butter for after baking). Pour the half the batter into the prepared loaf pan, then sprinkle 1/3 of the sugar mixture evenly on top. Add the other half of the batter, smoothing it with a spatula. Top with another 1/3 of the mixture. Insert a butter knife into the batter in the top corner of the pan and draw an S shapes through the pan to swirl. Reserve the remaining cinnamon sugar.
- Bake 55 to 65 minutes until golden brown and the top springs back when touched (insert a toothpick into the center of the loaf: if it comes out with a few clinging crumbs, it’s done!). While the bread is still warm, melt the 1 tablespoon butter and brush it into the top of the loaf, then sprinkle on the remaining 1/3 cinnamon sugar.
- Cool in the pan for 1 hour. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. The bread keeps up to 3 days at room temperature wrapped in aluminum foil, 1 week refrigerated, or up to 3 months frozen.
Notes
Use all the moisture from the zucchini in this recipe, since its liquid quantity is required for the bread (do not drain).
- Category: Bread
- Method: Baked
- Cuisine: Quick Bread
- Diet: Vegetarian
