Snickerdoodle Zucchini Bread Recipe

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Snickerdoodle Zucchini Bread is a deliciously moist and flavorful treat that combines the classic cinnamon-sugar taste of snickerdoodles with the light, tender texture of zucchini bread. This easy-to-make recipe yields two loaves, each one full of comforting, cinnamon-sweet goodness. Whether you’re using up extra zucchini from your garden or looking for a unique twist on a traditional bread recipe, Snickerdoodle Zucchini Bread is sure to become a family favorite.

Why You’ll Love Snickerdoodle Zucchini Bread

This Snickerdoodle Zucchini Bread is the perfect balance of sweetness, moisture, and texture. The zucchini adds moisture without overpowering the flavor, while the cinnamon sugar topping gives it that irresistible snickerdoodle taste. It’s quick, easy, and incredibly satisfying, making it the ideal snack or breakfast bread for any occasion. Whether you’re baking for yourself or sharing with friends and family, this bread is sure to impress.

Ingredients

• Vegetable oil: Adds moisture and richness to the bread.
• Eggs: Provide structure and help bind the ingredients together.
• Granulated sugar: Sweetens the bread and enhances the cinnamon flavor.
• Vanilla extract: Adds depth to the overall flavor.
• All-purpose flour: The base of the bread, giving it structure and texture.
• Cinnamon: The key spice that gives the bread its signature snickerdoodle taste.
• Baking soda: Helps the bread rise and become fluffy.
• Baking powder: Provides additional lift and lightness.
• Salt: Balances the sweetness and enhances the other flavors.
• Zucchini: Adds moisture and a subtle green flavor, making the bread soft and tender.

Alternative Ingredient Suggestions

If you’re looking for alternatives to make the Snickerdoodle Zucchini Bread fit your dietary preferences, consider these swaps:

• Almond or coconut flour: If you’re following a gluten-free diet, these flours can replace all-purpose flour. Keep in mind, the texture will be denser, but still delicious.
• Swerve or other sugar substitutes: To reduce the sugar content, you can opt for a sugar substitute like Swerve, which is a great low-carb alternative.
• Coconut oil: Use coconut oil for a rich, coconut flavor, or opt for refined coconut oil if you prefer a neutral taste.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease and flour two standard-sized loaf pans and set them aside.
In a large bowl, beat the vegetable oil, eggs, sugar, and vanilla extract together until well combined.
In a separate bowl, whisk together the all-purpose flour, cinnamon, baking soda, baking powder, and salt.

Gradually add the flour mixture to the egg mixture, beating until the batter is fully combined. The batter will be thick.
Grate the zucchini and add it to the mixture. Beat once more until the zucchini is fully incorporated.
In a small bowl, combine the topping ingredients: granulated sugar and cinnamon.

Pour half of the batter into each loaf pan. Sprinkle half of the cinnamon sugar mixture on top of each batter layer.
Cover the cinnamon sugar layer with the remaining batter, then sprinkle the remaining cinnamon sugar mixture on top.
Bake at 350°F for 45-50 minutes, or until a knife inserted in the center of the bread comes out clean.

Allow the bread to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!

Tips & Tricks

• Make sure to squeeze out excess moisture from the grated zucchini using a clean towel or paper towels. This will help avoid a soggy bread.
• If the bread starts to brown too quickly, you can loosely cover the loaves with foil to prevent over-browning.
• For an even more flavorful twist, fold in some cinnamon chips into the batter after adding the zucchini.
• Store leftovers in an airtight container to keep the bread moist for up to a week. You can also freeze it for up to 4 months.

Pairing Ideas and Variations

This Snickerdoodle Zucchini Bread pairs wonderfully with a hot cup of coffee or a cold glass of milk. For a breakfast treat, enjoy it with a dollop of whipped cream or a smear of butter. If you want to change things up, try adding chopped nuts like walnuts or pecans for added crunch, or even dried fruits like raisins or cranberries for a bit of sweetness.

If you’re looking for a lower-carb option, try using almond or coconut flour, and substitute the sugar with a sugar alternative like Swerve. You can also make mini loaves or muffins, reducing the baking time to about 25 minutes.

Seasonal & Health Benefits

Zucchini is a versatile vegetable, and incorporating it into this bread not only makes it moist but also boosts the nutritional value. Zucchini is rich in vitamins A and C, fiber, and antioxidants, making this bread a more nutritious choice compared to traditional sweet breads. Enjoy this Snickerdoodle Zucchini Bread year-round, but it’s especially great during the summer when zucchinis are in abundance.

This Snickerdoodle Zucchini Bread is a fantastic way to sneak in some veggies while indulging in a sweet treat. Whether you’re looking to use up extra zucchini from your garden or simply enjoy a moist, flavorful bread, this recipe is a must-try.

Conclusion

Snickerdoodle Zucchini Bread is the perfect treat for those who crave the comforting flavor of cinnamon-sugar while sneaking in a bit of healthy zucchini. Whether you’re baking for a special occasion or simply looking for a new twist on traditional zucchini bread, this recipe is easy to follow and results in two loaves of soft, cinnamon-sweet goodness. With its moist texture and warm, cozy flavor, it’s sure to become a staple in your baking repertoire. Enjoy it fresh from the oven, or save a slice for later – it’s great for breakfast, a snack, or dessert.

FAQ

Can I make Snickerdoodle Zucchini Bread without eggs?

Yes! If you need an egg substitute, you can use flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg). This will help bind the ingredients and maintain the texture of the bread.

Can I freeze Snickerdoodle Zucchini Bread?

Yes, Snickerdoodle Zucchini Bread freezes wonderfully! Simply slice it up, wrap each piece in plastic wrap, and store it in an airtight container or freezer-safe bag. It can last for up to 4 months in the freezer.

Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by using almond flour or coconut flour in place of the all-purpose flour. Keep in mind that the texture may be denser, but it will still be delicious. You may also want to use a gluten-free baking powder to ensure the bread rises properly.

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