Can I make Snickerdoodle Zucchini Bread without eggs?

Yes, you can substitute the eggs with flax eggs (1 tablespoon of ground flaxseeds mixed with 3 tablespoons of water per egg). This makes the bread vegan-friendly while still retaining its texture and flavor.

Can I use frozen zucchini for this recipe?

Absolutely! If you have frozen zucchini, make sure to thaw it and squeeze out any excess moisture before using it in the recipe. This helps prevent the bread from becoming too soggy.

How do I make this Snickerdoodle Zucchini Bread gluten-free?

To make the bread gluten-free, simply swap out the all-purpose flour for a gluten-free flour blend. Almond flour or coconut flour are good alternatives but may result in a denser loaf.

How long does Snickerdoodle Zucchini Bread last?

When stored in an airtight container, Snickerdoodle Zucchini Bread will last for about a week in the refrigerator. You can also freeze it for up to 4 months for long-term storage.

Snickerdoodle Zucchini Bread Recipe: Easy and Moist

Name: Snickerdoodle Zucchini Bread Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 cup vegetable oil; 3 large eggs; 1 3/4 cups granulated sugar; 1 teaspoon vanilla extract; 3 cups all-purpose flour (or gluten-free flour blend); 2 teaspoons cinnamon; 1/2 teaspoon allspice; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon salt; 2 cups grated zucchini (about 1 large zucchini); 1/2 cup granulated sugar (for topping); 1 teaspoon cinnamon (for topping)

Description

This Snickerdoodle Zucchini Bread combines the warm, cinnamon-sugar flavors of a classic snickerdoodle cookie with the moisture and texture of zucchini. It’s a sweet, spiced, and slightly healthier twist on traditional zucchini bread, perfect for breakfast or as a snack.

Ingredients

Scale

1 cup vegetable oil
3 large eggs
1 3/4 cups granulated sugar
1 teaspoon vanilla extract
3 cups all-purpose flour (or gluten-free flour blend)
2 teaspoons cinnamon
1/2 teaspoon allspice
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups grated zucchini (about 1 large zucchini)
1/2 cup granulated sugar (for topping)
1 teaspoon cinnamon (for topping)

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Instructions

Preheat the oven to 350°F (175°C) and grease and flour two standard-sized loaf pans.
In a large bowl, beat the vegetable oil, eggs, sugar, and vanilla extract until well combined.
In a separate bowl, whisk together the flour, cinnamon, allspice, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until fully combined. The batter will be thick.
Grate the zucchini and add it to the batter, mixing until incorporated.
In a small bowl, combine the topping ingredients: 1/2 cup sugar and 1 teaspoon cinnamon.
Pour half of the batter into the prepared loaf pans and sprinkle with half of the cinnamon-sugar topping.
Top with the remaining batter and sprinkle with the rest of the cinnamon-sugar topping.
Bake at 350°F (175°C) for 45-50 minutes or until a knife inserted into the center comes out clean.
Allow the bread to cool completely before slicing. Serve and enjoy!

Notes

For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend. The texture may be denser.
If you want to intensify the cinnamon flavor, you can fold in 1 1/2 cups of cinnamon chips into the batter with the zucchini.
Store leftover bread in an airtight container in the refrigerator for up to a week, or freeze slices for up to 4 months.
If you prefer a lighter texture, substitute the baking powder with cream of tartar for a more cake-like result.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert, Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 110 kcal
Sugar: 9.5g
Sodium: 50mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0.5g
Protein: 1.2g
Cholesterol: 20mg