Description
A delicious twist on classic zucchini bread with the warm flavors of snickerdoodle cookies. Perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 2 cups grated zucchini
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
- In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, mix sugars, oil, eggs, and vanilla until smooth.
- Stir wet ingredients into dry ingredients until just combined.
- Fold in grated zucchini.
- Pour batter into prepared pan. Bake 50-60 minutes until toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to wire rack.
Notes
- Squeeze excess moisture from zucchini before adding.
- For extra flavor, sprinkle cinnamon sugar on top before baking.
- Store in airtight container up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
