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.
Servings: 2 loaves
Calories: 2612kcal
Cost: Recipe $4.54 / Serving $2.27
Ingredients
- 3 cups zucchini, shredded, about 2 medium ($1.78)
- 3 large eggs ($0.45)
- 1 cup vegetable oil ($0.70)
- 2 teaspoons vanilla extract ($0.06)
- 1 cup brown sugar ($0.44)
- ½ cup granulated sugar ($0.18)
- 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)
Snickerdoodle Topping
- ½ cup granulated sugar ($0.18)
- 1 teaspoon ground cinnamon ($0.08)
- ¼ teaspoon cream of tartar, optional ($0.01)
Instructions
- Prep zucchini. Shred the zucchini and spread it on paper towels to absorb excess moisture.
- Prep pans. Grease two bread loaf pans and set aside.
- Mix topping. Stir together the granulated sugar, cinnamon, and cream of tartar for the topping. Set aside.
- Mix dry ingredients. Whisk together the flour, salt, baking soda, cream of tartar, and cinnamon in a large bowl.
- Mix wet ingredients. In another large bowl, whisk together the eggs, vegetable oil, vanilla extract, brown sugar, and granulated sugar until smooth.
- Combine. Stir the dry ingredients into the wet ingredients until no flour streaks remain. Batter will be thick.
- Add zucchini. Fold in the shredded zucchini until evenly distributed.
- Assemble. Divide the batter evenly between the prepared loaf pans. Sprinkle the tops with the cinnamon sugar mixture, using only as much as desired.
- Bake. Bake at 325°F for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
- Cool. Cool in the pans for about 20 minutes, then transfer to a wire rack to cool completely.
Notes
- Recipe Tips. Up to 4 cups shredded zucchini can be used if needed. Moisture levels vary, so check doneness with a toothpick. Underbaking may cause loaves to sink.
- Storage. Store at room temperature for up to 5 days. Freeze wrapped loaves in an airtight container for up to 3 months and thaw at room temperature.
Nutrition
Serving: 1loaf | Calories: 2612kcal | Carbohydrates: 361g | Protein: 31g | Fat: 119g | Saturated Fat: 19g | Polyunsaturated Fat: 65g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 279mg | Sodium: 1868mg | Potassium: 1147mg | Fiber: 9g | Sugar: 213g | Vitamin A: 789IU | Vitamin C: 33mg | Calcium: 234mg | Iron: 12mg
