Friday, January 26, 2018

Snickerdoodle Zucchini Bread {New Recipe}

I am absolutely blown away to realize I have not posted this recipe from the summertime when I was doing Farmer's Market!  DUH!!! 

I saw the photo in my files recently and when I went hunting for the recipe on the blog, it was no where to be found.  EEKK!! 

I combined ideas from about 3 recipes to come up with this 'winner winner!' and want you to be able to enjoy it too. 

It's a great seller at my market - maybe because some folks are just intrigued by the idea???  (And I do give samples!)

It tastes WONDERFUL!!! 

It tastes similar to the cookie - and it freezes nicely too. 

Cinnamon is good for you, you know! 

I stock up on the cinnamon chips when they are in stores as they can be seasonal. I'm blessed to be able to find them at our local bulk food store during the year. 

I've already reduced the amount of sugar in this recipe, (by 1/2 c.) but if you want less, I say GO FOR IT! Whatever turns your crank...

Don't forget...the cinnamon chips sweeten the bread also...

(hover over photo to pin) 

SNICKERDOODLE ZUCCHINI BREAD 

3 c. all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon 
1/4 tsp. nutmeg
1/4 tsp. cloves
1 c. cinnamon chips
(found in aisle with chocolate chips)
3 eggs
1 c. vegetable oil
1-3/4 c. white sugar
1 Tb. vanilla
2 c. grated zucchini

TOPPING: 
1/3 c. sugar
1 tsp. cinnamon

Preheat oven to 350 and grease 2 - 9" loaf pans or 2 - 8" X 4" loaf pans, and one medium pan - 5".  

In a medium bowl, whisk together flour, baking soda and powder, salt, cinnamon, nutmeg and cloves; set aside. Stir in cinnamon chips (coating them with flour helps to keep them from sinking in the pan). 

In a large bowl, whisk together eggs, oil, sugar and vanilla. Stir the flour mixture into the egg mixture just until its blended. 

Fold in zucchini until blended smoothly then pour into prepared pans. 

Combine topping ingredients and evenly sprinkle over the dough before baking, trying to keep it away from the sides.  

Bake small loaves about 33 minutes, large ones about 45. When you stick a toothpick in the middle, a few crumbs may be on the toothpick.  I'd say then it's time to take it out of the oven...let cool about 10 minutes, then remove from pans to wire rack to cool. 

If you decide you want to freeze one for later, I suggest wrapping a cool loaf with plastic wrap, then placing inside a ziploc freezer bag.  Be sure to label! 

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