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Snickerdoodle Zucchini Bread

Snickerdoodle Zucchini Bread
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This snickerdoodle zucchini bread combines two cozy baked goods into the perfect blend of sweet and spice! The moist zucchini bread gets a warm, cinnamon-sugar twist so it tastes a bit like your favorite cookie—but better.

Ingredients

Scale

For the zucchini bread

  • ¼ cup unsalted butter, melted
  • ⅓ cup neutral oil (like grapeseed or vegetable oil)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/4 teaspoon cream of tartar, optional
  • 2 teaspoons cinnamon
  • ½ teaspoon kosher salt
  • 2 cups [280 g] all-purpose flour
  • 2 cups shredded zucchini, packed (about 3/4 pound or 2 medium zucchini), grated with large grater

For the cinnamon sugar and topping

  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon butter

Instructions

  1. Preheat the oven to 350°F. Butter or oil a 9 x 5-inch loaf pan.
  2. Melt the butter, then whisk in the oil, granulated sugar, eggs, milk, vanilla, baking powder, baking soda, cream of tartar, cinnamon, and salt. 
  3. Use a spatula to mix in the flour and zucchini until just combined, mixing just until there are no longer streaks of dry ingredients. 
  4. In a small bowl, mix the 1 tsp cinnamon and 1/2 cup sugar for the cinnamon sugar (reserve the butter for after baking). Pour half the batter into the prepared loaf pan, then sprinkle 1/3 of the sugar mixture evenly on top. Add the other half of the batter, smoothing it with a spatula. Top with another 1/3 of the mixture. Insert a butter knife into the batter in the top corner of the pan and draw an S shapes through the pan to swirl. Reserve the remaining cinnamon sugar. 
  5. Bake 55 to 65 minutes until golden brown and the top springs back when touched (insert a toothpick into the center of the loaf: if it comes out with a few clinging crumbs, it’s done!). While the bread is still warm, melt the 1 tablespoon butter and brush it into the top of the loaf, then sprinkle on the remaining 1/3 cinnamon sugar. 
  6. Cool in the pan for 1 hour. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. The bread keeps up to 3 days at room temperature wrapped in aluminum foil, 1 week refrigerated, or up to 3 months frozen. 

Notes

Use all the moisture from the zucchini in this recipe, since its liquid quantity is required for the bread (do not drain). 

Find it online: https://www.acouplecooks.com/snickerdoodle-zucchini-bread/