Description
Sweet zucchini mingles with classic snickerdoodle flavor in this irresistible quick bread that bridges comfort and creativity. Cinnamon-sugar warmth and moist crumb invite bakers to savor each delightful slice with pure pleasure.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups shredded zucchini
- 2 cups all-purpose flour
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
Liquid and Moisture Ingredients:
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup oil (alternative to butter)
Dry and Spice Ingredients:
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
Cinnamon-Sugar Topping:
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Prepare the oven environment by heating to 350°F (175°C) and coating a 9×5-inch loaf pan with a thin protective layer of grease.
- Create a harmonious dry ingredient blend by whisking flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg in a spacious mixing bowl.
- Craft a smooth wet ingredient emulsion by vigorously beating granulated sugar, brown sugar, eggs, melted butter, milk, and vanilla extract until the mixture achieves a uniform consistency.
- Incorporate shredded zucchini into the wet ingredient mixture, stirring gently to distribute evenly throughout the liquid base.
- Merge dry and wet ingredients by carefully folding the flour mixture into the zucchini batter, ensuring minimal stirring to maintain a tender bread texture.
- Develop a fragrant cinnamon-sugar coating by thoroughly combining granulated sugar and ground cinnamon in a separate small vessel.
- Layer the bread batter strategically by pouring half the mixture into the prepared pan, sprinkling a generous portion of cinnamon-sugar, then adding the remaining batter and topping with the final cinnamon-sugar dusting.
- Transform the raw batter into a delectable treat by baking for 50-60 minutes, monitoring for a clean toothpick test that indicates perfect internal doneness.
- Allow the freshly baked bread to rest in the pan for 10 minutes, then transition to a wire rack for complete cooling before slicing and serving.
Notes
- Grate zucchini on the large holes of a box grater to ensure moisture and texture without making the bread too wet.
- Squeeze excess liquid from zucchini using a clean kitchen towel to prevent soggy bread and maintain perfect consistency.
- Swap all-purpose flour with gluten-free blend for celiac-friendly version, keeping the same measurements.
- Add chopped nuts like pecans or walnuts for extra crunch and nutty flavor without altering the bread’s fundamental texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 202
- Sugar: 16 g
- Sodium: 168 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 37 mg