Prep Time::20 mins
Cook Time::45 mins
Cool Time::15 mins
Total Time:: 1 hr 20 mins
Servings::8
Yield::1 zucchini bread loaf
Ingredients
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Zucchini Bread:
cooking spray
3/4 cup plus 2 tablespoons white sugar
1/2 cup oil
1 large egg, at room temperature
1/2 teaspoon vanilla
1 1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon cream of tartar
1 cup shredded zucchini
Snickerdoodle Topping:
1/4 cup white sugar
1/2 teaspoon ground cinnamon
Directions
Preheat the oven to 350 degrees F (180 degrees C). Spray a loaf pan with non-stick cooking spray. Set aside.
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.
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.
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.