Snickerdoodle Zucchini Bread
This Snickerdoodle Zucchini Bread is the perfect fusion of a classic snickerdoodle cookie and moist zucchini bread. Packed with warm cinnamon, a hint of nutmeg, and topped with a crunchy cinnamon-sugar crust, it’s a delightful treat for breakfast, dessert, or anytime in between. Plus, it's a clever way to sneak some veggies into your day!
Equipment
- Kitchen Equipment Needed:
- Mixing bowls
- Whisk
- Hand or stand mixer
- Measuring cups and spoons
- Box grater (for zucchini)
- Loaf pan (9x5 inch recommended)
- Parchment paper or non-stick spray
Ingredients
- 1½ cups grated zucchini
- ½ cup unsalted butter softened
- ¼ cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 2 tbsp granulated sugar for topping
- 1 tsp ground cinnamon for topping
Instructions
- Preheat oven to 350°F and prepare a loaf pan.
- Grate zucchini and lightly pat dry.
- Cream butter, oil, sugars, eggs, and vanilla in a large bowl.
- Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to wet ingredients and mix until combined. Fold in zucchini.
- Pour batter into the loaf pan and sprinkle with cinnamon-sugar topping.
- Bake for 50–60 minutes. Cool before slicing and serving.
- This Snickerdoodle Zucchini Bread will quickly become a family favorite, combining the best of cozy, spiced flavors with a moist, delicious loaf. Enjoy!