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Cozy Snickerdoodle Zucchini Bread Recipe with Easy Cinnamon Sugar Crust

snickerdoodle zucchini bread - featured image
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A comforting and moist zucchini bread inspired by snickerdoodle flavors, topped with a crackly cinnamon sugar crust. Perfect for cozy gatherings and simple enough for late-night baking.

Ingredients

Scale
  • 2 cups grated zucchini (about 2 medium zucchinis, squeezed to remove excess moisture)
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg (optional)
  • ¾ cup granulated sugar
  • ½ cup brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • ½ cup sour cream or Greek yogurt
  • ¼ cup granulated sugar (for cinnamon sugar crust)
  • 1 tablespoon ground cinnamon (for cinnamon sugar crust)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly or line it with parchment paper.
  2. Grate the zucchini using a box grater or food processor. Place the zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  4. In another bowl, beat the granulated sugar and brown sugar with the eggs until smooth and slightly fluffy, about 2 minutes.
  5. Add the vegetable oil, vanilla extract, and sour cream or Greek yogurt to the sugar and egg mixture. Mix until fully incorporated.
  6. Fold the grated zucchini into the wet mixture gently, ensuring even distribution without overmixing.
  7. Gradually add the dry ingredients to the wet ingredients, folding carefully just until no streaks remain.
  8. In a small bowl, mix the granulated sugar and cinnamon for the crust.
  9. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the cinnamon sugar mixture generously over the top.
  10. Bake for 55-65 minutes. Insert a toothpick in the center after 55 minutes; it should come out clean or with a few moist crumbs. Tent with foil if the crust browns too quickly.
  11. Let the bread rest in the pan for 10 minutes, then transfer to a cooling rack to cool completely.

Notes

Squeeze out excess moisture from zucchini to avoid soggy bread. Mix batter gently to prevent toughness. Tent with foil if crust browns too fast. Let bread cool at least 20 minutes before slicing for best texture. Can substitute ingredients for gluten-free or vegan versions.

Nutrition

Keywords: zucchini bread, snickerdoodle, cinnamon sugar crust, cozy bread, moist bread, easy baking, late night baking, vegetable bread

Find it online: https://gleamgulp.com/cozy-snickerdoodle-zucchini-bread-recipe-with-easy-cinnamon-sugar-crust/