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Healthier Snickerdoodle Zucchini Bread

This healthier Snickerdoodle zucchini bread recipe is the perfectly balanced, moist zucchini bread! With browned butter, healthy vegetable oil, whole grain flour and sprinkle of cinnamon sugar on top that sinks to create a delicious ribbon of cinnamon sugar goodness!

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 18 slices - 2 Loaves
Calories: 281 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1/2 cup unsalted butter browned (the real deal, no substitutions other than you may use salted butter)
  • 1/2 cup avocado oil try coconut oil, grapeseed oil or other vegetable oil
  • 3 large eggs
  • 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 flour* I use all purpose, unbleached
  • 1 cup light whole wheat flour sometimes called white whole wheat, or may use regular whole wheat (I used Bob's Red Mill Ivory Whole Wheat Flour)
  • 1/2 cup oat flour
  • 2 teaspoons cinnamon heaping
  • 1/2 teaspoon allspice
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon 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

    Cup of Yum
  1. 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)
  2. 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.
  3. 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.
  4. In a small bowl, stir together cinnamon and sugar topping ingredients and set aside.
  5. 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.
  6. 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.
  7. Store in baggie or on counter for 2-3 days, fridge for up to 10 days or freezer up to 3 months.

Notes

  • *if preferred you may make this with all purpose flour, the texture and flavor will be a bit lighter, but still good. I haven't tried, but Gluten Free All-purpose flour typically can be substituted with good success.
  • All-purpose flour

Nutrition Information

Serving 1slice Calories 281kcal (14%) Carbohydrates 40g (13%) Protein 4g (8%) Fat 13g (20%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.2g Cholesterol 45mg (15%) Sodium 226mg (9%) Potassium 99mg (3%) Fiber 2g (8%) Sugar 24g (48%) Vitamin A 232IU (5%) Vitamin C 3mg (3%) Calcium 41mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 18slices - 2 Loaves

Amount Per Serving

Calories 281

% 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.