Description
A cozy loaf that marries the nostalgia of snickerdoodle cookies with the moist texture of zucchini bread. Sweet, warmly spiced, and sneakily veggie-packed.
Ingredients
Scale
- 1 cup vegetable oil (or coconut oil)
- 3 eggs
- 1 3/4 cups granulated sugar
- 1 tsp vanilla extract
- 3 cups all-purpose flour (or almond/coconut flour)
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 2 cups shredded zucchini
- 1/2 cup granulated sugar (for topping)
- 1 tsp cinnamon (for topping)
Instructions
- Wash and grate zucchini. Gently squeeze if very watery.
- Preheat oven to 350°F (175°C).
- Grease and flour two 9×5 loaf pans.
- In a bowl, beat oil, eggs, sugar, and vanilla until smooth.
- In another bowl, whisk flour, cinnamon, baking soda, baking powder, and salt.
- Gradually stir dry ingredients into wet until thick batter forms.
- Fold in zucchini gently but thoroughly.
- Mix 1/2 cup sugar and 1 tsp cinnamon for topping.
- Pour half the batter into pans, sprinkle half topping.
- Add remaining batter, sprinkle remaining topping.
- Bake 45-50 minutes, or until toothpick comes out clean.
- Cool in pans 10 minutes, then transfer to wire rack.
Notes
Don’t peel the zucchini; green flecks add charm. For extra moisture, consider a fourth egg or extra oil. Add-ins like chocolate chips or nuts bring fun variety.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: snickerdoodle, zucchini, bread, cinnamon, sweet loaf