Zucchini Snickerdoodle Bread
What a great way to use zucchini…make some Zucchini Snickerdoodle Bread. It’s a moist delicious bread with flavors of cinnamon and cream of tartar for that distinctive snickerdoodle flare. It makes two loaves making it fun to share.
Zucchini season, as I like to call late summer, seems to have an abundance of zucchini.
Especially if you’re lucky enough to have an avid gardener as a neighbor.
We all start looking for new zucchini recipes like my Easy Cheesy Baked Zucchini. It’s scrumptious!
Making Zucchini Snickerdoodle Bread
Start by making the topping, which is also the center layer.
It’s made with granulated sugar, cinnamon, and cream of tartar.
All you need is a small bowl for this part, then set it aside for now.
Quick note: if you don’t have any cream of tartar on hand, no problem, just leave it out of the topping.
For the bread however, you can substitute with baking powder using the same amount.
The recipe now becomes Zucchini Cinnamon Bread, because it’s the cream of tartar that’s a key ingredient in Snickerdoodles.
Don’t let this stop you, though, both are equally delicious.
In a large bowl, mix together the oil, eggs, granulated sugar, and vanilla extract.
In other words, the wet ingredients.
Next, and in a smaller bowl, mix the dry ingredients: flour, cinnamon, baking soda, cream of tartar, and salt.
Thoroughly blend the dry ingredients, then stir the dry ingredients into the large bowl with the wet ingredients.
I found it easier to mix this by hand, rather than mixing it with my electric mixer.
The batter is thick and makes the mixer work hard, but it’s surprisingly not so bad by hand.
Do not over-mix, just stir until everything appears wet, then fold in the shredded zucchini.
Time to Bake
Spray the bread pans on the heavier side so they pop out easily.
I usually use is an 8 1/2″ x 4 1/2″ loaf pan, and you’ll need two of them.
One to eat, and one to share…or freeze and eat the second one later.
It’s been a long time since I made mini loaves, but when I did, the recipe makes enough for 4 loaves. That much I remember.
What I don’t remember is how long to bake them. That information left my data banks. LOL!
In fact, when you bake this recipe, the time can vary quite a bit, specifically because of how moist the zucchini is, your elevation, and how accurate your oven is.
So, let’s get back to the recipe. Fill the two pans 1/3 full of bread batter.
Grab the topping you made earlier and sprinkle 2 tablespoons over each loaf. This is the center layer.
Next, evenly divide the remaining batter into the pans, then sprinkle the remaining topping over the tops.
Bake in a preheated oven set at 350° for 45 – 55 minutes.
Remember, each batch of this recipe can vary, because of the moisture content in the zucchini, so you’ll have to check for doneness.
Checking for Doneness
When you think the Zucchini Snickerdoodle Bread might be done, insert either a knife or toothpick into the center of the bread.
The knife or toothpick should come out mostly clean. A crumb is ok, but mushy batter is a red flag. Duh!
When I say toothpick, what I mean are those appetizer picks that are longer and a bit thicker than a regular toothpick, which might be too short to reach the center.
The center of the loaf will take the longest to bake, so make sure that’s where you check it.
Once it’s done, remove from the oven and allow to cool on a wire rack.
You have my whole hearted permission to dive it while it’s still warm. That’s how I love my bread, fresh from the oven.
Delicious!!!
Freezing
If you want to freeze a loaf, or loaves, make sure they cool to room temperature, then place them in an air-tight container.
I like to wrap them individually in foil, then place the loaves in a zip lock bag, so I can pull one out at a time.
Zucchini Snickerdoodle Bread
Ingredients
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
Nutrition
Zucchini Snickerdoodle Bread
For more bread recipes, I have a few you’ve got to try. Check ’em out:
- Glazed Lemon Bread
- Dried Cranberry Banana Bread (my fav!)
- Garlic French Bread Swirls
- Asiago Banana Bread Bites (a great appetizer)
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