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Snickerdoodle Zucchini Bread

A loaf of snickerdoodle zucchini bread with a slice cut, showcasing the texture and cinnamon sugar topping.
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Enjoy a moist and flavorful zucchini bread with a classic snickerdoodle cinnamon-sugar twist. This easy quick bread is perfect for brunch or a cozy snack.

Ingredients

Scale
  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 cups grated zucchini (about 2 medium)
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the vegetable oil and 2 cups of granulated sugar.
  3. Beat in the eggs one at a time, then stir in the grated zucchini and vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and 1 teaspoon of cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Pour half of the batter into the prepared loaf pan.
  7. In a small bowl, combine the melted butter, 1/2 cup granulated sugar, and 1 tablespoon cinnamon for the snickerdoodle topping.
  8. Drizzle half of the cinnamon-sugar mixture over the batter in the pan.
  9. Pour the remaining batter into the pan and top with the remaining cinnamon-sugar mixture.
  10. Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For an extra moist bread, ensure your zucchini is well-drained after grating.
  • You can add chopped pecans or walnuts to the batter for added texture.
  • This bread freezes well. Wrap tightly in plastic wrap and then foil.

Nutrition

Find it online: https://www.purecookingjoy.com/snickerdoodle-zucchini-bread/

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