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Snickerdoodle Zucchini Bread
Zucchini bread just got a fabulous new upgrade. With this snickerdoodle zucchini bread recipe, you'll find the perfect balance of squash and cinnamon with fabulous crispy cinnamon topping too.
Prep Time
15
minutes
mins
Cook Time
55
minutes
mins
Cool Time
20
minutes
mins
Total Time
1
hour
hr
30
minutes
mins
Course:
Snack
Cuisine:
American
Diet:
Vegetarian
Servings:
2
loaves
Calories:
2612
kcal
Author:
Nicole Durham
Cost:
Recipe $4.54 / Serving $2.27
Equipment
Measuring Cups
Measuring Spoons
Whisk
Mixing Bowl
2
8x4 Bread Loaf Pan
Ingredients
3
cups
zucchini, shredded (about 2 medium)
($1.78)
3
cups
all-purpose flour
($0.39)
1
teaspoon
salt
($0.01)
1
teaspoon
baking soda
($0.01)
½
teaspoon
cream of tartar
($0.01)
3
teaspoons
ground cinnamon
($0.24)
3
large
eggs
($0.45)
2
teaspoons
vanilla extract
($0.06)
1
cup
vegetable oil
($0.70)
½
cup
granulated sugar
($0.18)
1
cup
brown sugar
($0.44)
Snickerdoodle Topping
½
cup
granulated sugar
($0.18)
¼
teaspoon
cream of tartar *optional
($0.01)
1
teaspoon
ground cinnamon
($0.08)
US Customary
-
Metric
Instructions
Shred your zucchini and place it onto a paper towel to allow some of the moisture to be absorbed.
Grease your bread loaf pans and set them aside.
In a small bowl, add the sugar, cream of tartar, and cinnamon needed for the snickerdoodle topping.
Mix well and set aside for later.
Add the flour, salt, baking soda, cream of tartar, and cinnamon to a large mixing bowl.
Whisk well to combine. Set aside.
In another large mixing bowl, add the eggs, vegetable oil, vanilla extract, and both sugars.
Whisk well until combined.
Stir the dry ingredients into the wet ones until no flour streaks remain.
The batter will be very thick at this point.
Add in the zucchini.
Stir until the zucchini is well distributed. You will notice that the batter doesn't seem as thick any more, thanks to the moisture in the zucchini.
Divide the zucchini batter between your two bread loaves and sprinkle the cinnamon sugar mixture over both. You will not need all of the mixture.
Bake in the oven at 325F for 50-60 minutes or until a toothpick can be inserted into the center and come out clean.
Let cool for about 20 minutes in the pans before removing to cool completely on a wire rack.
Notes
Recipe Tips:
You can use 4 cups of shredded zucchini instead of 3 if needed.
Baking time may vary based on zucchini moisture; check with a toothpick for doneness.
Underbaked loaves may sink in the middle.
Storage:
Freeze zucchini bread for up to 3 months; wrap the cooled loaf in plastic wrap and place it in an airtight container.
Thaw on the counter until soft. If stored properly, zucchini bread can last up to 5 days at room temperature.
Nutrition
Serving:
1
loaf
|
Calories:
2612
kcal
|
Carbohydrates:
361
g
|
Protein:
31
g
|
Fat:
119
g
|
Saturated Fat:
19
g
|
Polyunsaturated Fat:
65
g
|
Monounsaturated Fat:
28
g
|
Trans Fat:
1
g
|
Cholesterol:
279
mg
|
Sodium:
1868
mg
|
Potassium:
1147
mg
|
Fiber:
9
g
|
Sugar:
213
g
|
Vitamin A:
789
IU
|
Vitamin C:
33
mg
|
Calcium:
234
mg
|
Iron:
12
mg