The top of this sweet and moist snickerdoodle zucchini bread is full of cracks and crevices filled with a cinnamon-sugar snickerdoodle topping.
Ingredients
- cooking spray:
- plus 2 tablespoons white sugar: 0.75 cup
- oil: 0.5 cup
- egg, at room temperature: 1 piece
- vanilla: 0.5 tsp
- 1/2 cups flour: 1 piece
- cinnamon: 1 tsp
- baking soda: 0.5 tsp
- salt: 0.5 tsp
- baking powder: 0.25 tsp
- ground nutmeg: 0.25 tsp
- cream of tartar: 0.25 tsp
- zucchini: 1 cup (shredded)
- white sugar: 0.25 cup
- ground cinnamon: 0.5 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (180 degrees C). Spray a loaf pan with non-stick cooking spray. Set aside.
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Combine 3/4 cup plus 2 tablespoons sugar, oil, egg, and vanilla in a large bowl; mix well. In another bowl, mix flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cream of tartar. Add flour mixture to oil mixture. Stir until well combined. Batter will be very thick. Add zucchini and stir until well incorporated.
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Whisk 1/4 cup sugar and 1/2 teaspoon cinnamon together in a small bowl. Pour half the batter into the prepared pan, smoothing with a spatula and top with half of the cinnamon sugar. Top with remaining batter, smoothing with a spatula, and top with remaining cinnamon sugar.
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Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Let cool on a wire rack for 15 minutes before turning out.
