Print

Cozy Snickerdoodle Zucchini Bread Recipe with Easy Cinnamon Sugar Crust

snickerdoodle zucchini bread - featured image
Print Recipe

A moist and flavorful zucchini bread with a snickerdoodle twist, featuring a crackly cinnamon sugar crust that adds a satisfying crunch to a soft, tender crumb.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (about 180g) shredded zucchini, squeezed dry
  • 1/4 cup (60ml) milk (whole or 2%)
  • For the Cinnamon Sugar Crust:
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan well with butter or non-stick spray and set aside.
  2. Shred about 1 1/2 cups of zucchini using a box grater. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
  4. In another bowl, beat the softened butter with granulated sugar until light and fluffy, about 3 minutes using an electric mixer.
  5. Beat in the eggs one at a time, then mix in the vanilla extract until smooth.
  6. Add the dry ingredients to the wet mixture in three parts, alternating with the milk, starting and ending with the dry ingredients. Fold gently with a rubber spatula until just combined.
  7. Gently fold in the shredded zucchini until evenly distributed.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Mix the sugar and cinnamon for the crust in a small bowl and sprinkle evenly over the top of the batter.
  10. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean and the crust is golden and crackly. If the crust browns too quickly, tent the bread loosely with foil after 40 minutes.
  11. Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.

Notes

Squeeze zucchini well to avoid soggy bread. Use room temperature eggs and butter for better batter consistency. If crust browns too fast, tent with foil after 40 minutes. Let bread cool completely before slicing to prevent crumbling. For dairy-free, substitute butter with coconut oil and milk with almond milk. For gluten-free, use a 1-to-1 gluten-free flour blend and expect slightly longer baking time.

Nutrition

Keywords: zucchini bread, snickerdoodle, cinnamon sugar crust, quick bread, cozy dessert, easy baking

Find it online: https://chrisfeasts.com/cozy-snickerdoodle-zucchini-bread-recipe-with-easy-cinnamon-sugar-crust/