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Snickerdoodle Zucchini Bread

A delightful blend of snickerdoodle cookies and zucchini bread, this recipe results in a moist, tender loaf packed with sweet and spicy flavors of cinnamon and nutmeg.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup grated zucchini (about one medium zucchini, well-drained)
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
Topping
  • 1/2 cup cinnamon sugar for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
  2. Grate the zucchini and squeeze out the excess moisture using a clean kitchen towel.
  3. Cream together the softened butter, granulated sugar, and brown sugar in a mixing bowl until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  5. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  6. Gradually add the dry ingredients to the wet mixture until just combined. Fold in the grated zucchini carefully.
  7. Pour the batter into the prepared loaf pan and sprinkle with cinnamon sugar.
Baking
  1. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow to cool in the pan for about 10 minutes before moving to a wire rack to cool completely.
Serving
  1. Enjoy your freshly baked Snickerdoodle Zucchini Bread warm or store it for later.

Notes

For perfect texture, ensure to squeeze out the zucchini moisture well. You can add chopped walnuts or chocolate chips for extra flavor.