Snickerdoodle Zucchini Bread
User Reviews
5.0
3 reviews
Excellent
Snickerdoodle Zucchini Bread
Report
A cozy loaf of moist snickerdoodle zucchini bread is laced with a cinnamon-sugar swirl and finished with a cinnamon-sugar topping!
Share:
Ingredients
CINNAMON SUGAR
- ½ cup sugar
- 2 teaspoons ground cinnamon
ZUCCHINI BREAD
- 1 cup grated zucchini
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup sugar
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
Add to Shopping List
Instructions
- Preheat oven to 325°F. Grease an 8 ½-inch x 4 ½-inch loaf pan with butter or nonstick spray. In a small bowl, stir together the cinnamon-sugar mixture.
- Sprinkle about 3 tablespoons of the cinnamon-sugar mixture around the bottom and sides of the greased pan. Set aside.
- In a large bowl, mix together the zucchini, oil, eggs, and vanilla extract. Whisk the sugar into the zucchini mixture until the sugar completely dissolves and the mixture is creamed together.
- In a separate bowl, sift or whisk together the flour, salt, cinnamon, baking soda, and baking powder.
- Add the sifted dry ingredients to the wet ingredients. Stir just until combined. The batter should be smooth, with the exception of the shredded zucchini. Be careful not to over-mix the batter.
- Pour half of the batter into the prepared pan. Sprinkle half of the remaining cinnamon-sugar mixture over the batter. Add the rest of the batter to the pan; sprinkle the remaining cinnamon-sugar on top.
- Bake for approximately 55 minutes, or until the bread springs back when gently pressed in the middle and a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes before removing from the loaf pan. Slice and serve warm, or cool completely on a wire rack.
Notes
- I use a large box grater to shred my zucchini, which still blends easily into the bread. If you really want the zucchini to be undetectable, use a finer grater so that the zucchini has a finer texture. You can also use a food processor to shred the zucchini if you like. You do not need to peel the zucchini first.
- Don’t squeeze the zucchini dry before adding it to the batter. That extra liquid will help to keep the loaf moist.
- The bread is delicious when served warm, but it's easier to slice neatly if you let it cool first.
Nutrition Information
Show Details
Serving
1/12 of the loaf
Calories
233kcal
(12%)
Carbohydrates
34g
(11%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
31mg
(10%)
Sodium
253mg
(11%)
Potassium
67mg
(2%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
67IU
(1%)
Vitamin C
2mg
(2%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Serving | 1/12 of the loaf | |
| Calories | 233kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 31mg | 10% |
| Sodium | 253mg | 11% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 67IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
