Description
A delightful blend of traditional snickerdoodle flavors and moist zucchini for a comforting treat.
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 zucchini (about 1 large zucchini, grated)
- 1/2 cup granulated sugar (for topping)
- 1 teaspoon cinnamon (for topping)
Instructions
- Preheat your oven to 350°F. Prepare two standard-sized loaf pans by greasing and flouring them, then set them aside.
- Beat together the vegetable oil, eggs, granulated sugar, and vanilla extract in a large bowl until well combined.
- Whisk together the all-purpose flour, 2 teaspoons of cinnamon, allspice, baking soda, baking powder, and salt in a separate bowl.
- Pour the flour mixture into the egg mixture and beat until fully mixed. Expect the batter to be thick.
- Add the grated zucchini, incorporating it into the batter by beating once more.
- Combine the remaining 1/2 cup of granulated sugar and 1 teaspoon of cinnamon in a small bowl for the topping.
- Pour half of the batter into the prepared pans. Sprinkle with half of the cinnamon sugar mixture.
- Cover with the remaining batter and sprinkle the rest of the cinnamon and sugar on top.
- Bake for 45-50 minutes or until a knife inserted in the center comes out clean.
- Allow the bread to cool before slicing.
Notes
Avoid overmixing after adding zucchini to prevent a dense texture. Serve warm for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 17g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: snickerdoodle, zucchini bread, baking, dessert, comfort food