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Cozy Snickerdoodle Zucchini Bread Recipe with Crunchy Cinnamon Crust

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A cozy zucchini bread with a crunchy cinnamon sugar crust inspired by snickerdoodle cookies, perfect for a warm, comforting treat with a hint of fall spices.

Ingredients

Scale
  • 2 cups all-purpose flour (240 g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/2 cup unsalted butter, softened (113 g)
  • 1 cup granulated sugar (200 g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated zucchini, squeezed to remove excess moisture (about 1 medium zucchini)
  • For the crunchy cinnamon crust:
  • 1/4 cup granulated sugar (50 g)
  • 2 teaspoons ground cinnamon

Instructions

  1. Grate 1 1/2 cups of zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and gently squeeze out excess moisture. (About 10 minutes)
  2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 tablespoon ground cinnamon, and 1/4 teaspoon nutmeg (if using). Set aside.
  3. In a large bowl, cream 1/2 cup softened unsalted butter with 1 cup granulated sugar using an electric mixer or hand whisk until light and fluffy, about 3-4 minutes.
  4. Beat in 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in 1 teaspoon vanilla extract.
  5. Fold the grated zucchini gently into the wet mixture. Gradually add the dry ingredients, folding carefully until just combined. Avoid overmixing.
  6. In a small bowl, mix 1/4 cup granulated sugar with 2 teaspoons ground cinnamon for the topping.
  7. Grease a 9×5-inch loaf pan with butter or non-stick spray. Pour the batter into the pan and smooth the top with a spatula.
  8. Sprinkle the cinnamon sugar topping evenly over the batter to create a crunchy crust.
  9. Bake in a preheated oven at 350°F (175°C) for 55-65 minutes. Start checking at 55 minutes by inserting a toothpick; it should come out clean or with a few moist crumbs.
  10. Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely to keep the crust crunchy.

Notes

Squeeze excess moisture from zucchini to avoid soggy bread. Cream butter and sugar well for lighter texture. Fold batter gently to prevent toughness. Use fresh spices for best flavor. Tent with foil if crust browns too quickly. Cool completely before slicing to maintain crunchy crust.

Nutrition

Keywords: zucchini bread, snickerdoodle, cinnamon crust, cozy bread, quick bread, fall baking, zucchini recipe

Find it online: https://cheerycrisp.com/cozy-snickerdoodle-zucchini-bread-recipe-with-crunchy-cinnamon-crust-easy-and-perfect/