If you’re looking for a deliciously unique take on zucchini bread, this Snickerdoodle Zucchini Bread is sure to impress. Combining the beloved cinnamon-sugar flavor of snickerdoodles with the moist texture of zucchini bread, this recipe offers a comforting treat that’s both nutritious and indulgent. Perfect for satisfying your sweet tooth while sneaking in some veggies, it’s a win-win for any occasion.
I bake this Snickerdoodle Zucchini Bread when I want a cozy, comforting treat that feels a bit special. It’s a favorite for family gatherings and afternoon snacks, and the aroma of cinnamon wafting through the house is simply irresistible. Plus, it’s a great way to use up extra zucchini from the garden, making it a practical and tasty choice.
Snickerdoodle Zucchini Bread
I bake this Snickerdoodle Zucchini Bread when I want a cozy, comforting treat that feels a bit special. It’s a favorite for family gatherings and afternoon snacks, and the aroma of cinnamon wafting through the house is simply irresistible. Plus, it’s a great way to use up extra zucchini from the garden, making it a practical and tasty choice.
Ingredients
- 1 1/2 cups grated zucchini about 1 medium zucchini
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup coconut sugar or granulated sugar
- 1/4 cup olive oil or melted coconut oil
- 1/2 cup applesauce unsweetened
- 2 tablespoons maple syrup or honey
- 2 teaspoons vanilla extract
- 1/4 cup almond milk or any plant-based milk
- 1 tablespoon apple cider vinegar
- 1 tablespoon granulated sugar mixed with 1 teaspoon cinnamon for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- Grate the zucchini to measure 1 1/2 cups. Lightly squeeze out excess moisture, but keep it slightly damp to maintain the bread’s moist texture.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
- In a large bowl, mix 1/2 cup coconut sugar or granulated sugar, 1/4 cup olive oil or melted coconut oil, 1/2 cup unsweetened applesauce, and 2 tablespoons maple syrup or honey until smooth.
- Add the almond milk (1/4 cup) and 1 tablespoon apple cider vinegar to the wet ingredients, stirring until fully combined.
- Fold in the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Gently fold in the grated zucchini until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Mix 1 tablespoon granulated sugar with 1 teaspoon cinnamon and sprinkle over the top of the batter.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Nutritional Information (Per Serving)
- Calories: 190
- Total Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Vitamin C: 6%
- Iron: 5%
- Calcium: 4%
- Potassium: 5%
- Magnesium: 4%
Recipe Details
- Servings: 10 slices
- Prep Time: 20 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Cuisine: American
Ingredients
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup coconut sugar or granulated sugar
- 1/4 cup olive oil or melted coconut oil
- 1/2 cup applesauce (unsweetened)
- 2 tablespoons maple syrup or honey
- 2 teaspoons vanilla extract
- 1/4 cup almond milk (or any plant-based milk)
- 1 tablespoon apple cider vinegar
- 1 tablespoon granulated sugar mixed with 1 teaspoon cinnamon (for topping)
Required Equipment/Utensils
- Large mixing bowl
- Medium mixing bowl
- Grater
- Whisk
- Wooden spoon or spatula
- 9×5 inch loaf pan
- Parchment paper (optional)
- Measuring cups and spoons
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- Grate the zucchini to measure 1 1/2 cups. Lightly squeeze out excess moisture, but keep it slightly damp to maintain the bread’s moist texture.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
- In a large bowl, mix 1/2 cup coconut sugar or granulated sugar, 1/4 cup olive oil or melted coconut oil, 1/2 cup unsweetened applesauce, and 2 tablespoons maple syrup or honey until smooth.
- Add the almond milk (1/4 cup) and 1 tablespoon apple cider vinegar to the wet ingredients, stirring until fully combined.
- Fold in the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Gently fold in the grated zucchini until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Mix 1 tablespoon granulated sugar with 1 teaspoon cinnamon and sprinkle over the top of the batter.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutritional Information (Per Serving)
- Calories: 190
- Total Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Vitamin C: 6%
- Iron: 5%
- Calcium: 4%
- Potassium: 5%
- Magnesium: 4%
This Snickerdoodle Zucchini Bread is a delightful and health-conscious twist on traditional treats. Whether you’re enjoying it for breakfast, as an afternoon snack, or a light dessert, it’s a flavorful way to incorporate more vegetables into your diet while indulging in a sweet treat. Enjoy every delicious bite!
