Description
This recipe combines the classic flavors of snickerdoodle cookies with the moistness of zucchini bread. Enjoy a sweet and spiced treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup shredded zucchini, excess moisture squeezed out
- 2 tbsp granulated sugar, for topping
- 1 tsp ground cinnamon, for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, combine sugar, brown sugar, oil, egg, and vanilla. Mix well.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Gently fold in the shredded zucchini.
- Pour batter into the prepared loaf pan.
- In a small bowl, combine the 2 tbsp sugar and 1 tsp cinnamon. Sprinkle evenly over the top of the bread.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Squeeze excess moisture from the zucchini to prevent a soggy bread.
- Adjust baking time based on your oven.
- Store in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg