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Cozy Snickerdoodle Zucchini Bread Recipe with Easy Cinnamon Sugar Crust

snickerdoodle zucchini bread - featured image
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A tender and dense zucchini bread with a moist texture, flecked with zucchini strands and topped with a crackly cinnamon sugar crust, perfect for cozy autumn mornings.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon cinnamon (divided)
  • 1 cup (200 g) granulated sugar
  • ½ cup (120 ml) vegetable oil or melted butter
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchinis), shredded and squeezed dry
  • Cinnamon sugar crust: 2 tablespoons granulated sugar mixed with 1 teaspoon cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C) and grease your loaf pan or line it with parchment paper.
  2. Using a box grater, shred the zucchini into a medium bowl. Lightly squeeze out excess moisture with your hands or a clean kitchen towel.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and half the cinnamon.
  4. In another bowl, whisk the sugar, oil or melted butter, eggs, and vanilla extract until smooth and slightly thickened.
  5. Add the wet ingredients to the dry ingredients and stir gently with a spatula until just combined; avoid overmixing.
  6. Fold in the shredded zucchini until evenly distributed.
  7. Mix the cinnamon sugar crust ingredients and sprinkle evenly over the top of the batter in the loaf pan.
  8. Bake for 50-60 minutes, starting to check at 50 minutes by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  9. Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze excess moisture from zucchini to avoid soggy bread. Avoid overmixing batter to keep bread tender. Tent with foil if crust browns too quickly. For vegan option, substitute eggs with flax eggs and use vegan butter or oil. Gluten-free flour blend can be used as a substitute for all-purpose flour.

Nutrition

Keywords: zucchini bread, snickerdoodle, cinnamon sugar crust, autumn baking, quick bread, cozy recipe

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