Go Back
–+ servings
Print Recipe

Snickerdoodle Zucchini Bread

The cinnamon-sugar goodness of this snickerdoodle zucchini bread will win you over...a perfect way to use up summer zucchini and transition into fall!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Desserts
Cuisine: American
Servings: 1 loaf

Ingredients

  • 1 cup of all-purpose flour
  • 1/2 cup of white whole wheat flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of cream of tartar
  • 1/2 teaspoon of cinnamon
  • 1 teaspoon of salt
  • 1/2 cup of canola or vegetable oil
  • 1 large egg
  • 1/3 cup of applesauce
  • 1 cup of sugar I went scant on it
  • 1 teaspoon of vanilla
  • 1 cup or thereabouts of finely shredded zucchini
  • 1/2 cup of cinnamon baking chips
  • 2-4 tablespoons of cinnamon-sugar 1:1 ratio

Instructions

  • Preheat the oven to 325 F and spray a regular size bread pan with non-stick spray.
  • In a stand mixer, beat the oil, sugar, applesauce, egg, and vanilla together, then add the shredded zucchini and mix.
  • Add a cup of flour and the baking powder, baking soda, cream of tartar, cinnamon and salt, then mix.  Then add the remaining flour and stir everything together.
  • Stir in the cinnamon chips briefly and pour the batter into the prepared pan.
  • Sprinkle the cinnamon sugar over the top and bake for 45-55 minutes or until the center is set and a toothpick comes out clean (or with some crumbs).
  • Allow to cool and slice.

Notes

  • Don't be scared of how many ingredients this looks like, it comes together really fast!