Print

Moist Snickerdoodle Zucchini Bread Recipe with Easy Cinnamon Sugar Crust

snickerdoodle zucchini bread - featured image
Print Recipe

A moist and tender zucchini bread with a nostalgic snickerdoodle cinnamon sugar crust, perfect for a cozy snack or brunch. This quick bread balances sweetness and spice with a crackly cinnamon sugar topping and a subtle tang from cream cheese.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 4 ounces (113g) cream cheese, softened
  • 1 ½ cups grated zucchini (about 1 medium zucchini), squeezed dry
  • Cinnamon sugar topping: 2 tablespoons granulated sugar mixed with 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Grate the zucchini using a medium grater and squeeze out as much moisture as possible using a clean kitchen towel. Set aside.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt until evenly combined.
  4. In another bowl, beat together the granulated sugar, brown sugar, and softened cream cheese with an electric mixer or whisk until smooth and creamy.
  5. Add the melted butter, eggs, and vanilla extract to the cream cheese mixture and beat until well incorporated and smooth.
  6. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing.
  7. Fold in the squeezed zucchini gently until evenly distributed.
  8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  9. Mix the cinnamon sugar topping and sprinkle evenly over the batter.
  10. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Check at 50 minutes to avoid overbaking.
  11. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use firm, freshly grated zucchini and squeeze out excess water to avoid soggy bread. Room temperature eggs and cream cheese help create a smooth batter. Avoid overmixing to keep the bread tender. Tent with foil if the crust browns too quickly. For gluten-free, substitute with a 1-to-1 gluten-free flour blend. Dairy-free options include coconut oil and dairy-free cream cheese.

Nutrition

Keywords: zucchini bread, snickerdoodle, cinnamon sugar crust, quick bread, moist zucchini bread, easy zucchini bread, cinnamon bread, cream cheese zucchini bread

Find it online: https://evabake.com/moist-snickerdoodle-zucchini-bread-recipe-with-easy-cinnamon-sugar-crust/