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Snickerdoodle Zucchini Bread

A delightful blend of snickerdoodle flavors and moist zucchini bread, perfect for satisfying sweet cravings while sneaking in some veggies.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • ½ cup vegetable oil For moisture
  • 1 cup granulated sugar For sweetness
  • ½ cup brown sugar, packed Adds depth of flavor
  • 2 large eggs
  • 1 teaspoon vanilla extract For flavor
Main Ingredients
  • 1 ½ cups grated zucchini About 1 medium zucchini, drained
  • 1 ½ cups all-purpose flour Foundation of the bread
  • 1 teaspoon baking powder For leavening
  • 1 teaspoon baking soda For leavening
  • 1 teaspoon cinnamon For flavor
  • ½ teaspoon salt
  • ½ teaspoon cream of tartar Stabilizes egg whites if used

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
  2. Grate the zucchini using a box grater and squeeze out excess moisture with paper towels.
Mixing
  1. In a large mixing bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
  2. Fold the drained grated zucchini into the wet mixture.
  3. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, cream of tartar, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
Baking
  1. Pour the batter into the prepared loaf pan and spread evenly.
  2. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
  3. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

Notes

For best results, drain zucchini well and do not overmix the batter. Can be turned into muffins with adjusted baking time.