Ingredient notes for snickerdoodle zucchini bread
Snickerdoodle zucchini bread is a simple spin on the classic zucchini bread recipe. It’s a quick bread, meaning it’s baked without yeast (like pumpkin bread, banana bread, apple bread, and others). If you love to make baked goods, it’s a fun thing to bake that feels fancier than it is! Here’s what you’ll need: We created this recipe to use up a bunch zucchini our neighbor gave us from her garden. Since we already have recipes for zucchini bread, lemon zucchini bread, and chocolate zucchini bread, we were looking for something a little different. This sweetly spiced spin won us over.
Butter and neutral oil: The combination of the two makes an ultra-moist bread. Use organic grapeseed or vegetable oil. If desired, you can substitute olive oil, though it may add a slightly bitter undertone. Zucchini: Use a large grater to grate the zucchini. Do not squeeze out the water: you’ll need all the moisture for the bread. Eggs, milk, flour, sugar, salt, baking powder, and baking soda: These are all the classic baking ingredients that you might already have on hand. Milk can be any type. Cinnamon: The cinnamon here is used both in the bread and a cinnamon sugar swirl. It makes a lovely ribbon through the bread! Cream of tartar: This is optional, but cream of tartar is classically used in snickerdoodles. If you have it on hand, it’s fun to add here: but the difference it adds is minor.
More zucchini recipes
There are so many zucchini recipes to use this versatile vegetable. Make it into a main dish with zucchini lasagna or stuffed zucchini boats, or try it as an appetizer with zucchini fritters. Bake it into zucchini bread, zucchini muffins, or zucchini brownies.
Insert a butter knife in the top corner of the pan so it just touches the bottom. Draw a large S shapes across the entire pan.
This recipe works in a 9 x 5 inch or 8 x 4 inch loaf pan. If baking in an 8 x 4 inch pan, you may need to increase the baking time slightly. Avoid draining or squeezing out the zucchini. This recipe is optimized to use all the liquid content in the zucchini. Brushing with butter after baking and adding more cinnamon sugar seals the deal. This makes for the most cinnamon sugary flavor and crunchy topping.
There are also so many tasty zucchini bread variations: our top four are lemon, chocolate, banana, and chocolate chip.
Frequently asked questions
5 from 5 reviews
¼ cup unsalted butter, melted ⅓ cup neutral oil (like grapeseed or vegetable oil) 1 cup granulated sugar 2 large eggs 1 tablespoon milk 1 teaspoon vanilla extract 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon cream of tartar, optional 2 teaspoons cinnamon ½ teaspoon kosher salt 2 cups [280 g] all-purpose flour 2 cups shredded zucchini, packed (about 3/4 pound or 2 medium zucchini), grated with large grater
For the cinnamon sugar and topping
½ cup granulated sugar 1 teaspoon cinnamon 1 tablespoon butter
