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.

Snickerdoodle Zucchini Bread Recipe

Description

Snickerdoodle Zucchini Bread is a moist and flavorful treat that combines the comforting taste of snickerdoodles with the tender texture of zucchini bread. It’s easy to make and perfect for using up extra zucchini in a delicious way.

Ingredients

Scale

1 cup vegetable oil
3 eggs
1 3/4 cups granulated sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon allspice
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups grated zucchini
1/2 cup granulated sugar (for topping)
1 teaspoon cinnamon (for topping)

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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, allspice, 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!

Notes

To reduce the moisture in the bread, squeeze out excess liquid from the grated zucchini using a clean towel or paper towels.
If the bread starts to brown too quickly, cover it loosely with foil to prevent over-browning.
For a more intense cinnamon flavor, you can fold in cinnamon chips after adding the zucchini to the batter.
Store leftovers in an airtight container for up to 5 days, or freeze them for up to 4 months.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 110 kcal
Sugar: 9.5g
Sodium: 150mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0.5g
Protein: 1.2g
Cholesterol: 20mg