Description
Delightful Snickerdoodle Zucchini Bread marries classic cinnamon-sugar comfort with garden-fresh zucchini for a moist, irresistible treat. Sweet and spiced, this bread delivers homemade warmth you’ll crave with every single slice.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups (360 milliliters) all-purpose flour
- 1 cup (240 milliliters) grated zucchini
- 2 large eggs
- ½ cup (120 milliliters) unsalted butter, melted
- 1 cup (240 milliliters) granulated sugar
Leavening and Spices:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg (optional)
- ½ teaspoon salt
Topping:
- ¼ cup (60 milliliters) granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Instructions
- Warm the oven, calibrating the temperature precisely to 175 degrees Celsius, ensuring an ideal baking environment for the delicate zucchini bread.
- Prepare the baking vessel by thoroughly coating a 9×5-inch loaf pan with a light layer of cooking spray or meticulously lining it with parchment paper, creating a non-stick surface that guarantees effortless bread removal.
- Grate the zucchini using a box grater or food processor, creating delicate, uniform shreds that will seamlessly integrate into the bread’s tender crumb.
- Delicately squeeze excess moisture from the zucchini shreds using a clean kitchen towel, preventing potential waterlogging that could compromise the bread’s structural integrity.
- In a spacious mixing bowl, blend the dry ingredients; flour, cinnamon, baking powder, baking soda, and salt; whisking them together to ensure uniform distribution of leavening agents and spices.
- In a separate vessel, vigorously cream together the butter and sugar until the mixture transforms into a light, fluffy consistency, signaling proper aeration.
- Incorporate eggs into the butter-sugar mixture one at a time, allowing each to fully integrate before adding the next, creating a smooth, homogeneous base.
- Fold in the vanilla extract and grated zucchini, gently combining them with the wet ingredients to maintain the mixture’s delicate structure.
- Gradually introduce the dry ingredient mixture into the wet ingredients, stirring with a gentle hand to prevent overmixing, which could result in a dense, tough bread.
- For the signature snickerdoodle touch, blend cinnamon and sugar in a shallow dish, then roll spoonfuls of batter in this fragrant mixture before transferring to the prepared loaf pan.
- Distribute the batter evenly in the pan, using a spatula to create a smooth, level surface that ensures uniform baking.
- Slide the pan into the preheated oven, allowing the bread to bake for approximately 50-60 minutes, or until a slender toothpick inserted into the center emerges clean and dry.
- Once baked, remove the bread from the oven and allow it to rest in the pan for 10 minutes, facilitating a clean release and preventing potential structural collapse.
- Carefully transfer the bread to a wire cooling rack, letting it cool completely before slicing to maintain its delicate, moist texture.
Notes
- For a lighter texture, grate zucchini using the large holes of a box grater and gently squeeze out excess moisture with a clean kitchen towel.
- Swap out some all-purpose flour with whole wheat flour to boost nutritional value and add a subtle nutty flavor to the bread.
- Customize the spice profile by adjusting the cinnamon-sugar coating; add a pinch of nutmeg or cardamom for extra warmth and depth.
- To make this bread gluten-free, use a 1:1 gluten-free baking flour blend and ensure all other ingredients are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg