Delight your taste buds with a unique twist on classic comfort food with this Snickerdoodle Zucchini Bread 🍞🥒. The bread combines the warm, spicy flavors of snickerdoodle cookies with the moist, tender crumb of zucchini bread, creating a delicious fusion that’s perfect for any time of day. The aromatic blend of cinnamon and nutmeg in the batter, paired with the sweet, crunchy cinnamon-sugar topping, makes every bite irresistible.
Not only is this bread incredibly tasty, but it’s also a great way to sneak some vegetables into your diet. The grated zucchini blends seamlessly into the batter, adding moisture and a subtle sweetness without overpowering the snickerdoodle essence. Whether you enjoy it as a breakfast treat, a snack, or a dessert, this zucchini bread is sure to become a favorite in your household.
This Snickerdoodle Zucchini Bread is easy to make and requires simple ingredients you likely already have in your pantry. It’s perfect for utilizing an abundance of summer zucchini or bringing a unique dish to a potluck. Plus, the delightful aroma that fills your kitchen while it bakes is a wonderful bonus that will have everyone eagerly awaiting a slice.
Snickerdoodle Zucchini Bread Recipe 🍞🥒
Ingredients:
- 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
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated zucchini
- 1/2 cup buttermilk
Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Fold in the grated zucchini.
- Pour the batter into the prepared loaf pan. Mix the topping ingredients and sprinkle evenly over the batter.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!
Nutrition Information (per serving):
- Calories: 220
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 40mg
- Sodium: 200mg
- Total Carbohydrates: 32g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 3g
