Zucchini Snickerdoodle Bread
A moist and delicious bread made with cinnamon, zucchini, and cream of tartar.
Yield: 16 slices
Calories: 324kcal
Materials
Topping:
- 1/3 cup granulated sugar
- 1 tsp. cinnamon
- 1/4 tsp. cream of tartar
Bread:
- 1 cup vegetable or canola oil
- 3 large eggs
- 1 3/4 cups granulated sugar
- 1 tsp. vanilla extract
- 3 cups all-purpose flour
- 2 tsp. cinnamon
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. cream of tartar
- 2 cups grated zucchini, (1 small or medium zucchini)
Instructions
- Preheat oven to 350°.
Topping:
- In small bowl, blend sugar, cinnamon, and cream of tartar. Set aside.
Bread:
- In large bowl, thoroughly mix wet ingredients: oil, eggs, sugar, and vanilla.
- In medium bowl, thoroughly mix dry ingredients: flour, cinnamon, baking soda, salt, and cream of tartar.
- Stir dry ingredients into wet ingredients until everything is wet, no dry spots. Do not over-mix.
- Fold in grated zucchini.
- Heavily spray non-stick spray in 2 - 8 1/2" x 4 1/2" loaf pans.
- Fill each pan 1/3 full of batter.
- Sprinkle 2 tablespoons of topping over each loaf.
- Evenly divide remaining batter between 2 pans. Sprinkle remaining topping over tops of both loaves.
- Bake for 45 - 55 minutes. Check for doneness: insert toothpick or knife in center of bread. It should come out clean. If it still has mushy batter, bake another 5 minutes, and re-check.
- Remove from oven and allow to cool on wire rack. Enjoy!
Notes
Freezes well in air tight container.
Nutrition
Calories: 324kcal | Carbohydrates: 45g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 218mg | Potassium: 120mg | Fiber: 1g | Sugar: 27g | Vitamin A: 78IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg