Snickerdoodle Zucchini Bread: A Perfect Blend of Classic Flavors
Snickerdoodle zucchini bread is a delightful fusion of two beloved treats: the snickerdoodle cookie and the ever-popular zucchini bread. This unique combination offers the warmth of cinnamon sugar with the moist, tender texture of zucchini bread. The first time I made this bread, it was for a family gathering during the summer when zucchinis were abundant. The addition of a snickerdoodle-inspired twist transformed a simple zucchini bread into a standout dessert that had everyone coming back for seconds.
This recipe is perfect for using up garden-fresh zucchinis and makes a wonderful snack, breakfast, or dessert. The aroma of cinnamon and the moistness of the zucchini create a comforting and delicious treat that’s sure to become a favorite in your household.
Ingredients
For the Bread:
2 cups grated zucchini
3/4 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
For the Topping:
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Directions
Step 1: Prepare the Zucchini
Grate the Zucchini: Start by washing and drying the zucchini. Trim off the ends and grate it using a box grater or a food processor with a grating attachment. You should have about 2 cups of grated zucchini.
Drain Excess Moisture: Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial to prevent the bread from becoming too soggy.
Step 2: Make the Batter
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
Mix Wet Ingredients: In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk until well combined. Add the eggs and vanilla extract, and continue to whisk until smooth and creamy.
Add Zucchini: Stir the grated and drained zucchini into the wet mixture until evenly distributed.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make the bread dense.
Step 3: Prepare the Topping
Mix Topping Ingredients: In a small bowl, combine the 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon. This will be the snickerdoodle topping that gives the bread its signature flavor.
Step 4: Assemble and Bake
Pour Batter into Pan: Pour the batter into the prepared loaf pan, spreading it out evenly.
Add Topping: Sprinkle the cinnamon sugar mixture evenly over the top of the batter. This will create a delightful crust that mimics the snickerdoodle cookie.
Bake: Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
Step 5: Cool and Serve
Cool in Pan: Once the bread is done, remove it from the oven and let it cool in the pan for about 10-15 minutes. This helps it set and makes it easier to remove from the pan.
Transfer to Wire Rack: Carefully lift the bread out of the pan (using the parchment paper if you lined the pan) and transfer it to a wire rack to cool completely. This prevents the bottom from becoming soggy.
Slice and Serve: Once the bread is completely cool, slice it into thick pieces and serve. The snickerdoodle zucchini bread can be enjoyed on its own or with a spread of butter or cream cheese.
Variations and Tips
Add Nuts: For a bit of crunch, consider adding 1/2 cup of chopped walnuts or pecans to the batter.
Chocolate Chips: If you have a sweet tooth, mix in 1/2 cup of chocolate chips. The combination of chocolate, cinnamon, and zucchini is absolutely delightful.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.
Healthier Version: Use whole wheat flour or a combination of whole wheat and all-purpose flour. You can also reduce the sugar slightly if you prefer a less sweet bread.
Conclusion
Snickerdoodle zucchini bread is a delightful twist on a classic zucchini bread, bringing together the comforting flavors of cinnamon and the moist, tender texture of zucchini. This recipe is easy to follow and yields a delicious loaf that’s perfect for any occasion. Whether you’re looking for a way to use up surplus zucchini or simply want to try something new, this bread is sure to become a favorite.
The combination of grated zucchini, warm spices, and a sweet cinnamon topping makes each bite a joy. It’s a versatile recipe that can be customized to suit your taste, and it’s sure to impress family and friends. Enjoy baking and savoring this delightful snickerdoodle zucchini bread!