Snickerdoodle Zucchini Bread

4.77 from 17 votes

Snickerdoodle Zucchini Bread

This easy snickerdoodle zucchini bread recipe makes two loaves of snickerdoodle bread. Each slice is moist, tasty, cinnamon-sweet, and oh-so filling.

Prep Time20

Cook Time1

Total Time1 20

Course: Appetizer, Breads, Snack

Cuisine: American

Keyword: bread, snickerdoodle, zucchini

Servings: loaves

Calories: 110kcal

Ingredients

1 cup vegetable oil
3 eggs
1 ¾ cups granulated sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons cinnamon
½ teaspoon allspice
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
2 cups zucchini about 1 large zucchini, grated

Topping

½ cup granulated sugar
1 teaspoon cinnamon

Instructions

Preheat oven to 350°F. Grease and flour two standard-sized loaf pans, then set them aside.
In a large bowl, beat the oil, eggs, sugar, and vanilla extract until well combined.
1 cup vegetable oil, 3 eggs, 1 ¾ cups granulated sugar, 1 teaspoon vanilla extract
In a separate bowl, combine the flour, cinnamon, allspice, baking soda, baking powder, and salt, and whisk to combine.
3 cups all-purpose flour, 2 teaspoons cinnamon, ½ teaspoon allspice, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon salt
Pour the flour mixture into the egg mixture and beat again until fully mixed. The batter will be thick. Add zucchini and beat once more until incorporated.
2 cups zucchini
In a small bowl, combine the topping ingredients.
1 teaspoon cinnamon, ½ cup granulated sugar
Pour half the batter into the prepared pans and sprinkle with ½ of the cinnamon sugar mixture.
Cover with the remaining batter and sprinkle with the remaining cinnamon and sugar.
Bake at 350°F for 45-50 minutes, or until a knife inserted in the center comes out clean. Allow the bread to cool before slicing.

Notes

When stored in an airtight container in the fridge, snickerdoodle bread lasts at least 1 week. It also freezes well for up to 4 months. Just make sure you store slices in a freezer-safe container or double-wrapped to avoid freezer burn.

Nutrition