Healthier Snickerdoodle Zucchini Bread
User Reviews
5
Healthier Snickerdoodle Zucchini Bread
Description
The Healthier Snickerdoodle Zucchini Bread uses a combination of browned butter and avocado oil to provide a rich yet lighter fat base, alongside eggs and brown and cane sugars to balance sweetness. The mix of all-purpose, whole wheat, and oat flours creates a hearty crumb, and the generous cinnamon and allspice introduce classic snickerdoodle warmth. Grated zucchini integrates moisture and subtle vegetable flavor, helping keep the bread tender.
Baked at 350°F in loaf pans, the batter is divided and layered with a cinnamon sugar topping to produce a cinnamon-swirled effect after baking 45 to 55 minutes. The texture is moist with a spiced sweetness and a slightly crunchy sugar topping. The loaf's density reflects the flour blend and moist zucchini content.
This zucchini bread is suitable as a wholesome treat for breakfast, snack, or dessert, bringing a vegetable boost into familiar sweet bread form. It pairs well with a cup of tea or coffee and can be sliced to share or pack for on-the-go.
Notes highlight that all-purpose flour can replace whole wheat for a lighter texture. Gluten-free flour substitutions are possible but untested. Using parchment paper in loaf pans aids cleanup. Adjust baking temperature for altitude or dark pans as needed.
Ingredients
- 1/2 cup butter browned (the real deal, no substitutions other than you may use salted butter, unsalted
- 1/2 cup avocado oil try coconut oil, grapeseed oil or other vegetable oil
- 3 large egg
- 1 cup brown sugar light or dark; dark brown will lend a bit more of a molasses flavor
- 3/4 cup sugar I use pure cane
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour I use all purpose, unbleached
- 1 cup whole wheat flour sometimes called white whole wheat, or may use regular whole wheat (I used Bob's Red Mill Ivory Whole Wheat Flour, light
- 1/2 cup oat flour
- 2 teaspoons cinnamon heaping
- 1/2 teaspoon allspice
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon salt sea salt
- 2 cups zucchini grated (about 1 large zucchini)
Topping and Cinnamon Sugar Layer
- ⅓ cup granulated sugar up to ½ cup
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 350° (375° for high altitude or reduce by 25 degrees for dark loaf pans). Grease and flour two standard sized loaf pans OR spray lightly with oil, and press in parchment paper (much easier cleanup)
- Beat the following in a large mixing bowl; oil, browned butter, eggs, sugar and vanilla until combined. Careful you have cooled your butter slightly, so you don't scramble your eggs.
- In a medium mixing bowl, whisk together flours, cinnamon, baking soda, baking powder, and salt. Pour the flour mixture into the the liquid mixture, stirring or beating until combined. Batter will be very thick and sticky, add zucchini and beat or stir to combine.
- In a small bowl, stir together cinnamon and sugar topping ingredients and set aside.
- Scoop half the batter into prepared loaf pans and sprinkle with half the cinnamon sugar to great your "ribbon". Then spread the rest of the batter evenly between the two pans sprinkling with balance of cinnamon sugar.
- Bake at for 45-55 minutes (longer for sea level or less for higher altitudes). Remove from oven when knife inserted comes out clean. Allow to cool in pan for 15 minutes, then invert or use parchment paper to lift out and cool completely.
- Store in baggie or on counter for 2-3 days, fridge for up to 10 days or freezer up to 3 months.
Notes
- You may substitute all-purpose flour for whole wheat flour for a lighter texture.
- Gluten-free all-purpose flour may work as a substitution, though it has not been tested.
- Use parchment paper in loaf pans to simplify cleanup.
- Adjust oven temperature to 375°F for high altitude, or reduce temperature by 25°F for dark pans.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18slices - 2 Loaves
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 281kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 45mg | 15% |
| Sodium | 226mg | 9% |
| Potassium | 99mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 232IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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