Description
A cozy loaf that combines the flavors of a snickerdoodle cookie with moist zucchini for a tender quick bread.
Ingredients
Scale
- 2 medium zucchini, grated
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cream of tartar
- 1 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp sugar (for topping)
- 1 tsp cinnamon (for topping)
Instructions
- Grate zucchini and press in a clean towel to remove excess liquid.
- In a bowl, whisk together flour, baking soda, baking powder, cream of tartar, cinnamon, and salt.
- In another bowl, beat oil, sugar, eggs, and vanilla until smooth; fold in zucchini.
- Combine wet and dry ingredients gently, being careful not to overmix.
- Scrape batter into a greased 9×5-inch loaf pan.
- Mix sugar and cinnamon for the topping, sprinkle on top, and press slightly.
- Bake at 350°F (175°C) for 50-65 minutes until a toothpick comes out mostly clean.
- Let cool in the pan for 10 minutes, then transfer to a rack.
Notes
Serve warm with butter or cream cheese. Pair with coffee or tea for a delightful brunch spread.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg