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- 1 ½ cups grated zucchini - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup packed brown sugar - 1 teaspoon baking soda - ½ teaspoon baking powder - 1 teaspoon ground cinnamon - ¼ teaspoon ground nutmeg - ½ teaspoon salt - 2 large eggs, at room temperature - ½ cup vegetable oil - 1 teaspoon vanilla extract - ½ cup chopped walnuts or pecans (optional) - 2 tablespoons granulated sugar (for topping) - 1 teaspoon ground cinnamon (for topping) You need fresh ingredients for the best flavor. Zucchini adds moisture to the bread. I like using medium-sized zucchini, about one will do. Make sure to grate it well. Use good-quality flour to give the bread a nice rise. The sugars create a sweet balance. Granulated and brown sugar work great together. Baking soda and baking powder help the bread rise. Spices like cinnamon and nutmeg add warmth. Don’t skip the salt; it enhances all the flavors. Room temperature eggs mix better and help with rising. Vegetable oil keeps the bread moist. Vanilla extract adds a lovely depth. If you want a crunch, add walnuts or pecans. The topping of sugar and cinnamon gives a sweet crust. You can find the Full Recipe for step-by-step guidance. Get ready to bake! - Preheat the oven to 350°F (175°C). - Prepare the loaf pan by greasing it or lining it with parchment paper. This helps with easy removal later. - Grate 1 medium zucchini until you have about 1 ½ cups. - Place the grated zucchini in a clean kitchen towel. - Wring it out to remove excess moisture. Set it aside to dry. - In a large bowl, combine these dry ingredients: - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup packed brown sugar - 1 teaspoon baking soda - ½ teaspoon baking powder - 1 teaspoon ground cinnamon - ¼ teaspoon ground nutmeg - ½ teaspoon salt - Whisk everything together until well mixed. This ensures no lumps remain. - In another bowl, crack 2 large eggs and beat them lightly. - Add ½ cup vegetable oil and 1 teaspoon vanilla extract to the eggs. - Mix until everything is well blended. - Pour the egg mixture into the dry ingredients. - Stir gently with a spatula until just combined. - A few lumps are okay; do not over-mix. - Fold in the drained zucchini and ½ cup chopped walnuts or pecans if you choose to use them. - Transfer the batter into the prepared loaf pan. - Smooth the top with a spatula. - In a small bowl, mix 2 tablespoons of granulated sugar with 1 teaspoon of cinnamon for the topping. - Evenly sprinkle this mixture over the batter. - Bake in the preheated oven for 60-65 minutes. - The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. - Let the bread cool in the pan for about 10 minutes. - Carefully remove it from the pan and cool completely on a wire rack. For the full recipe, refer to the earlier section. To avoid a soggy texture in your Snickerdoodle Zucchini Bread, you must remove excess moisture from the zucchini. After grating, place the zucchini in a clean kitchen towel. Squeeze it tightly to extract as much water as possible. This simple step makes a big difference! Ensuring even baking is also key. Make sure to preheat your oven fully before putting in the bread. Use an oven thermometer if needed. This helps your bread cook evenly and rise properly. You can add spices to boost flavor. Try a pinch of ginger or some allspice. These spices can add warmth and depth to your bread. For alternative toppings, consider using chopped nuts or even a drizzle of glaze. Chopped pecans or walnuts give a nice crunch. You could also sprinkle some chocolate chips on top for fun! One common mistake is over-mixing the batter. When you combine your wet and dry ingredients, mix until just combined. A few lumps are okay. Over-mixing can lead to dense bread. Another mistake is under-preparing the zucchini. If you skip squeezing out the water, your bread may turn out too wet. Always remember to wring out the zucchini well before adding it to the batter. {{image_4}} - Whole wheat flour option: You can swap all-purpose flour for whole wheat flour. This change adds fiber. It also gives the bread a nutty flavor. Use the same amount, but the bread may be denser. - Reducing sugar content: Cut down the granulated sugar by ¼ cup. This change still keeps the bread sweet. You can also use a sugar substitute like stevia or monk fruit. - Adding chocolate chips or cinnamon chips: Chocolate chips add a rich taste to the bread. Mix in about ½ cup. If you love cinnamon, use cinnamon chips instead. They blend well with the snickerdoodle flavor. - Incorporating different nuts or fruits: Try adding pecans or walnuts for crunch. You can also mix in dried fruits like raisins or cranberries. These additions give the bread a tasty twist. - Pumpkin spice version for fall: For a cozy feel, add 1 teaspoon of pumpkin spice. This spice captures the essence of fall. It pairs well with zucchini and cinnamon. - Lemon zest addition for a refreshing touch: Add 1 tablespoon of lemon zest for brightness. This twist makes the bread lighter and fresh. The citrus flavor contrasts nicely with the sweetness. You can find the full recipe in the earlier section. Enjoy trying these fun variations! To keep your Snickerdoodle Zucchini Bread fresh, wrap it well. Use plastic wrap or aluminum foil. This keeps the bread moist and soft. Store it at room temperature for up to three days. If you live in a humid area, consider placing it in an airtight container. This prevents any sogginess. Freezing slices is easy! First, let the bread cool completely. Then, slice it into pieces. Wrap each slice in plastic wrap. Place the wrapped slices in a freezer bag. Squeeze out air to prevent freezer burn. This method keeps your bread fresh for up to three months. When you're ready to eat, take out a slice. Thaw it at room temperature or pop it in the microwave for a few seconds. In the fridge, your Snickerdoodle Zucchini Bread lasts about a week. Check for signs of spoilage like mold or a sour smell. If the bread feels dry or crumbly, it may be past its prime. Discard it if you see any signs of spoilage. Enjoying this bread fresh is always best! To make Snickerdoodle Zucchini Bread, follow these steps: 1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper. 2. Grate the zucchini using a box grater. Squeeze the grated zucchini in a clean towel to get rid of excess moisture. 3. Mix dry ingredients in a bowl. Combine 1 ½ cups of flour, 1 cup of granulated sugar, ½ cup of brown sugar, 1 teaspoon of baking soda, ½ teaspoon of baking powder, 1 teaspoon of cinnamon, ¼ teaspoon of nutmeg, and ½ teaspoon of salt. 4. Beat the eggs in another bowl. Add ½ cup of vegetable oil and 1 teaspoon of vanilla extract. Mix until combined. 5. Combine the mixtures. Pour the egg mixture into the dry ingredients. Stir until just combined; lumps are okay. 6. Fold in the zucchini. Add the squeezed zucchini and any nuts, mixing gently. 7. Prepare the topping. Mix 2 tablespoons of sugar and 1 teaspoon of cinnamon in a small bowl. 8. Transfer the batter into the prepared loaf pan and smooth the top. Sprinkle the cinnamon-sugar mixture on top. 9. Bake for 60-65 minutes. Check with a toothpick; it should come out clean. 10. Cool the bread for about 10 minutes in the pan. Then remove it and let it cool on a wire rack. Yes, you can use frozen zucchini. However, you must thaw it and drain any excess water. Frozen zucchini can lose some texture, but it works well in baked goods. The taste remains the same, and it saves prep time. Just ensure to squeeze out as much moisture as possible after thawing. If you want to make this recipe vegan, you can replace each egg with ¼ cup of unsweetened applesauce or ¼ cup of mashed banana. You can also use flax eggs by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let this sit for 5 minutes before adding it to your mix. These substitutes will help bind the ingredients without using eggs. It takes about 60-65 minutes to bake. You know it’s done when a toothpick inserted in the center comes out clean, or with just a few moist crumbs attached. If the top browns too fast, you can tent it with foil. Slice the bread into thick pieces and arrange them on a pretty platter. For a lovely touch, dust the top with powdered sugar before serving. This bread is tasty warm, spread with butter or cream cheese. Enjoy every bite! You’ve learned how to make delicious Snickerdoodle Zucchini Bread from scratch. We detailed the key ingredients, tools needed, and step-by-step instructions. With tips on flavor and storage, you're set to bake a perfect loaf. Remember, the right prep and mixing are crucial. Try adding your own twists to make this recipe unique. Enjoy every slice and feel proud of your baking skills. Now, it’s time to bake and share your creation!

Snickerdoodle Zucchini Bread

Discover the delightful Snickerdoodle Zucchini Bread recipe that combines the sweetness of cinnamon and the moisture of zucchini for a delicious twist on a classic treat! This easy-to-follow recipe includes simple ingredients you already have and yields a moist, flavorful loaf perfect for breakfast or a snack. Click to explore the full recipe and impress your family and friends with this tasty, homemade bread!
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Ingredients
  

1 ½ cups grated zucchini (approximately 1 medium zucchini)

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup packed brown sugar

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ teaspoon salt

2 large eggs, at room temperature

½ cup vegetable oil

1 teaspoon vanilla extract

½ cup chopped walnuts or pecans (optional)

2 tablespoons granulated sugar (for topping)

1 teaspoon ground cinnamon (for topping)

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it well or lining with parchment paper to ensure easy removal later.

    Use a box grater to grate the zucchini. Once grated, place the zucchini in a clean kitchen towel and wring it out to remove as much moisture as possible. Set the drained zucchini aside.

      In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until all the ingredients are well combined and there are no lumps.

        In a separate bowl, crack the eggs and beat them lightly. Add the vegetable oil and vanilla extract to the eggs, mixing until well blended.

          Gently pour the egg mixture into the bowl of dry ingredients. Stir with a spatula or wooden spoon until just combined. Be cautious not to over-mix; a few lumps are okay.

            Carefully fold in the squeezed zucchini and nuts (if using), ensuring they are evenly distributed throughout the batter.

              In a small bowl, combine the 2 tablespoons of granulated sugar with 1 teaspoon of cinnamon to create the topping. Mix well.

                Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. Evenly sprinkle the cinnamon sugar mixture over the surface of the batter.

                  Bake in the preheated oven for 60-65 minutes. The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs attached.

                    After baking, let the zucchini bread cool in the pan for approximately 10 minutes. Then, gently remove it from the pan and allow it to cool completely on a wire rack.

                      Prep Time: 15 min | Total Time: 1 hr 15 min | Servings: 10 slices

                        - Presentation Tips: Slice the bread into thick pieces and arrange them on a decorative platter. For an elegant touch, dust the top lightly with powdered sugar just before serving. This bread is delightful served warm with a pat of butter or a spread of cream cheese! Enjoy!