Name: Cinnamon Streusel Snickerdoodle Zucchini Loaf
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 8
Cuisine: US
Ingredients: Cooking spray; 3/4 cup + 2 tablespoons granulated sugar; 2 tablespoons granulated sugar (for topping); 1/2 cup vegetable oil; 1 large egg, at room temperature; 1/2 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon baking powder; 1/4 teaspoon ground nutmeg; 1/4 teaspoon cream of tartar; 1 cup shredded zucchini, excess moisture squeezed out; 1/4 cup granulated sugar (for topping); 1/2 teaspoon ground cinnamon (for topping)

Imagine the comforting aroma of cinnamon mingling with the earthy sweetness of zucchini in a tender loaf, crowned with a crackled, snickerdoodle-inspired crust. This bread is a delightful twist on a classic, perfect for brunch or a cozy afternoon treat.

Follow The Directions

01

Step

Preheat the oven to 350 degrees F (175 degrees C). Generously grease a standard loaf pan with cooking spray. Set aside. (5 minutes)

02

Step

In a large mixing bowl, whisk together 3/4 cup plus 2 tablespoons of sugar, vegetable oil, egg, and vanilla extract until well combined. (3 minutes)

03

Step

In a separate bowl, whisk together the flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cream of tartar. (2 minutes)

04

Step

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; the batter will be thick. (5 minutes)

05

Step

Gently fold in the shredded zucchini until evenly distributed throughout the batter. (2 minutes)

06

Step

In a small bowl, combine the 1/4 cup sugar and 1/2 teaspoon cinnamon for the snickerdoodle topping. (1 minute)

07

Step

Pour half of the zucchini bread batter into the prepared loaf pan, smoothing the surface with a spatula. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. (2 minutes)

08

Step

Top with the remaining batter, smoothing again, and sprinkle with the remaining cinnamon-sugar mixture. (2 minutes)

09

Step

Bake in the preheated oven for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. (45-55 minutes)

10

Step

Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. (15 minutes)

For optimal flavor and texture, ensure your egg is at room temperature. This helps it emulsify better with the other ingredients.
Squeeze out as much excess moisture as possible from the shredded zucchini to prevent the bread from becoming soggy.
To add a nutty dimension, consider incorporating 1/2 cup of chopped walnuts or pecans into the batter.
This bread is best stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Enjoy a warm slice with a dollop of cream cheese or a drizzle of honey for an extra touch of indulgence.