Snickerdoodle Zucchini Bread
Cinnamon-sugar crusted moist zucchini loaf with warm cinnamon glaze.
A delicious mashup of classic snickerdoodle cookies and tender zucchini bread! Features a crackly cinnamon-sugar crust and moist interior.
Key Equipment
- Chef's Knife
- Cutting Board
- Measuring Cups & Spoons
- Large Non-Stick Skillet
- Baking Sheet
- Wire Whisk
Chef's Pro-Tips
- Mise en Place: Measure and prep all ingredients before you turn on the stove. This recipe moves quickly, and having everything ready prevents burning.
- Fresh is Best: Whenever possible, use freshly squeezed lemon juice, whole garlic cloves, and fresh herbs instead of dried/jarred versions. The flavor difference is huge!
- Don't Crowd the Pan: Leave room between ingredients. If the pan is overloaded, the moisture will steam the food instead of browning it.
Ingredients
10
servings
-
2 cups shredded zucchini, squeezed dry
-
2.5 cups all-purpose flour
-
1.5 tbsp ground cinnamon, divided
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½ cup cinnamon sugar, for topping crust
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1 cup granulated sugar
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½ cup melted butter
-
2 large eggs
Step-by-Step Instructions
Coat Pan with Cinnamon Sugar
Grease loaf pan and dust heavily with cinnamon sugar mixture to form a crackly outer crust.
Mix Batter
Whisk eggs, sugar, butter, vanilla, and grated zucchini. Fold in flour, cinnamon, baking powder, and salt.
Bake Loaf
Pour into pan and sprinkle top generously with remaining cinnamon sugar. Bake at 350°F (175°C) for 50-55 minutes.
Frequently Asked Questions
Allow the food to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Yes! You can freeze this dish in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Use our interactive servings adjuster at the top of the ingredients list! Simply click the '+' or '-' buttons to automatically scale all ingredient quantities up or down to match your guest count.
Absolutely! For gluten-free modifications, swap standard grains or soy sauces with tamari or certified gluten-free options. For plant-based alternatives, choose coconut milk or vegetable broth in place of dairy and chicken products.