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Sweet Snickerdoodle Zucchini Bread for Cozy Mornings

Sweet Snickerdoodle Zucchini Bread combines cozy flavors of cinnamon and sugar with the goodness of zucchini, perfect for quick breakfasts or indulgent snacks.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Bread
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Bread
  • 2 cups Grated Zucchini Can substitute with shredded carrots.
  • 2 cups All-Purpose Flour Use gluten-free baking flour for a gluten-free version.
  • 1 cup Granulated Sugar Can be replaced with brown sugar or coconut sugar.
  • 2 large Eggs For vegan option, use flax eggs (2 tbsp flaxseed meal + 6 tbsp water).
  • 0.75 cup Vegetable Oil Can substitute with melted coconut oil or unsweetened applesauce.
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 0.5 tsp Salt
  • 2 tsp Ground Cinnamon Use freshly ground for best aroma.
  • 0.5 tsp Cream of Tartar Optional, but adds to the authentic taste.
  • 2 tsp Vanilla Extract Can swap with almond extract for a twist.
For the Cinnamon Sugar Topping
  • 0.25 cup Granulated Sugar Creates a sweet crust.
  • 1 tbsp Ground Cinnamon Enhances the flavor.

Equipment

  • Loaf pan
  • mixing bowls
  • whisk
  • spatula
  • grater

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x5 inch loaf pan by greasing it and dusting with flour or lining it with parchment.
  2. Grate the zucchini and remove excess moisture by squeezing it in a clean kitchen towel.
  3. In a mixing bowl, whisk together flour, baking soda, baking powder, salt, ground cinnamon, and cream of tartar.
  4. In another bowl, beat granulated sugar and eggs until thick and pale, about 2-3 minutes. Add vegetable oil and vanilla, stirring until smooth.
  5. Gently fold the wet mixture into the dry ingredients, adding grated zucchini midway, until just combined.
  6. Pour batter into the loaf pan and sprinkle the cinnamon sugar topping over the batter.
  7. Bake for 50-60 minutes, checking for doneness with a toothpick.
  8. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Ensure to remove excess moisture from zucchini and avoid overmixing for a light and fluffy texture.