Description
Indulge in the perfect blend of cinnamon, nutmeg, and zucchini with this delightful Snickerdoodle Zucchini Bread. Moist, flavorful, and easy to make, this recipe is a must-try for any dessert lover.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil
- ¼ cup plain Greek yogurt or sour cream
- 2 teaspoons vanilla extract
- 1½ cups finely grated zucchini (moisture squeezed out)
- 2 tablespoons cinnamon sugar (for topping)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Combine Wet Ingredients: In a large bowl, beat together granulated sugar, brown sugar, eggs, oil, Greek yogurt, and vanilla until smooth. Stir in grated zucchini.
- Combine and Bake: Gradually mix dry ingredients into wet ingredients just until combined. Pour batter into the prepared pan, sprinkle with cinnamon sugar, and bake for 50–60 minutes until a toothpick comes out clean. Cool before serving.
Notes
- You can add ½ cup chopped nuts or white chocolate chips for extra texture.
- This bread freezes well—wrap tightly and store for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
