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Delicious Snickerdoodle Zucchini Bread with a cinnamon sugar topping

Snickerdoodle Zucchini Bread

A deliciously moist zucchini bread with a snickerdoodle twist, featuring cinnamon and a crackling sugar top.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 2 loaves
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups grated zucchini (excess moisture lightly squeezed out)
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 1/4 cups granulated sugar (reserve 1/4 cup for topping)
  • 3 cups all-purpose flour
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp allspice
  • 3 tsp cinnamon (1 tsp reserved for topping)
  • 1 tsp salt
Cinnamon Sugar Topping
  • 1/4 cup granulated sugar For topping mixture
  • 1 tsp cinnamon For topping mixture

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans.
  2. In a large bowl, beat eggs, oil, 2 cups of the sugar, and vanilla until well combined.
  3. Stir in the grated zucchini.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, salt, allspice, and 2 tsp of the cinnamon.
  5. Gradually add the dry ingredients to the wet mixture, stirring just until moistened.
  6. Divide the batter evenly between the prepared loaf pans.
  7. Mix the remaining 1/4 cup sugar with 1 tsp cinnamon and sprinkle evenly over both loaves.
Baking
  1. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  2. Cool in pans for 10 minutes, then remove and transfer to a wire rack to cool completely.

Notes

If you want to make muffins instead (time-saving and shareable), consider adapting the baking time accordingly.