Snickerdoodle Zucchini Bread Inspired by 1st Recipes (Print Version)
A moist cinnamon-sugar zucchini quick bread with a soft crumb, subtle spice, and a crackly snickerdoodle-style topping.
# Ingredients:
For the bread
01 -
3 cups (375 g) all-purpose flour, plus more for pans
02 -
2 teaspoons ground cinnamon
03 -
1/2 teaspoon ground allspice
04 -
1 teaspoon baking soda
05 -
1/2 teaspoon baking powder
06 -
1/4 teaspoon cream of tartar
07 -
1 teaspoon fine salt
08 -
1 cup (240 ml) vegetable oil
09 -
3 large eggs
10 -
1 3/4 cups (350 g) granulated sugar
11 -
1 teaspoon vanilla extract
12 -
2 cups (280 g) grated zucchini, from about 1 large zucchini
For the cinnamon sugar
13 -
1/2 cup (100 g) granulated sugar
14 -
1 1/2 teaspoons ground cinnamon
15 -
Neutral oil or baking spray, for pans
# Instructions:
01 -
Preheat the oven to 350 degrees F. Grease two standard loaf pans, then dust lightly with flour and tap out the excess.
02 -
In a medium bowl, whisk the flour, cinnamon, allspice, baking soda, baking powder, cream of tartar, and salt until evenly combined.
03 -
In a large bowl, whisk the oil, eggs, sugar, and vanilla until smooth and slightly glossy.
04 -
Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the grated zucchini until evenly distributed. The batter will be thick but spreadable.
05 -
Stir together the topping sugar and cinnamon. Divide half of the batter between the pans, sprinkle with half of the cinnamon sugar, then repeat with the remaining batter and topping.
06 -
Bake for 45-55 minutes, until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
07 -
Cool in the pans for 15 minutes. Run a thin knife around the edges, turn out onto a rack, and cool at least 45 minutes more before slicing.
# Notes:
01 -
Makes 2 loaves, about 20 slices total.
02 -
Do not peel the zucchini unless the skin is very tough.
03 -
Best texture comes after the loaves cool fully.