Description
A moist and flavorful bread combining the classic taste of snickerdoodle cookies with the added nutrition of zucchini.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups grated zucchini
- 1/4 cup cinnamon sugar mix (for coating)
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
- In a bowl, mix flour, baking soda, baking powder, salt, and cinnamon.
- Cream butter and sugars until fluffy. Add eggs and vanilla, then mix well.
- Stir in grated zucchini.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Pour batter into the prepared pan. Sprinkle cinnamon sugar mix on top.
- Bake for 50-55 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- Squeeze excess moisture from zucchini before adding to the batter.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
