This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
We would like to apologize to the world for not embracing the whole zucchini bread thing until now. We had no idea that zucchini bread didn’t have to be dry and stringy. After making our Chocolate Chip Banana Zucchini Bread (which is probably the best bread ever and you all obviously agree based on your emails) I told Cade I was ready to be brave and try my hand at real zucchini bread. He wasn’t interested, and neither were the girls until I told them it would be snickerdoodle zucchini bread.
I know, what kind of wife/mom am I to sell my family on a recipe by stuffing it with Hershey’s Cinnamon Chips and covering it with sugar? Well I’m the best kind because everyone loved it!
The secret ingredient? We added a little cinnamon applesauce because the girls said to and I am obedient. Actually, it was one of their little Treetop snack packs of applesauce sitting in the fridge and it was the perfect amount. I wanted to love it, the family just wanted to try it while I took forever photographing it and in the end, we can’t believe we “ate the whole thing”. It was just so good!
Is Zucchini Good For You?
Zucchini is rich in B-complex vitamins, folate, B6, B1, B2, B3, and choline.
Zucchini also contains minerals like zinc and magnesium, which are all valuable in ensuring healthy blood sugar regulation.
Can Zucchini Be Eaten Raw?
The best way to eat zucchini is to eat it raw.
Zucchini is also delicious when added to muffins and cakes, pancakes, soups, tacos, and breads.
Can Zucchini Bread Be Frozen?
Zucchini Bread freezes very well.
After the bread is completely cool, wrap it well in plastic or foil and place in freezer for up to 4 months.
Snickerdoodle Zucchini Bread
Snickerdoodle Zucchini Bread
Ingredients
- 1 1/2 Cups Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Cream of Tartar
- 1/2 teaspoon Cinnamon
- 1 teaspoon Salt
- 1/2 Cup Canola Oil
- 1 Cup Sugar
- 1/3 Cup Applesauce
- 1 Large Egg
- 1 teaspoon Vanilla
- 1 Cup Finely Shredded Zucchini
- 1 1/2 Cups Cinnamon Chips
- 1/4 Cup Cinnamon Sugar
Instructions
- Preheat the oven to 325 and spray one small bread pan with nonstick spray.
- In a small mixing bowl, whisk together the flour, baking powder, baking soda, cream of tartar, cinnamon and salt.1 1/2 Cups Flour, 1 teaspoon Baking Powder, 1 teaspoon Baking Soda, 1 teaspoon Cream of Tartar, 1/2 teaspoon Cinnamon, 1 teaspoon Salt
- Set aside.
- In a standing mixer, beat the oil, sugar, applesauce and egg and vanilla together until smooth.1/2 Cup Canola Oil, 1 Cup Sugar, 1/3 Cup Applesauce, 1 Large Egg, 1 teaspoon Vanilla
- Add the zucchini and mix again.1 Cup Finely Shredded Zucchini
- Add the flour mixture slowly and finally the cinnamon chips.1 1/2 Cups Cinnamon Chips
- Pour everything into the prepared bread pan.
- Sprinkle the cinnamon sugar over the top and bake for 45-55 minutes or until the center is set.1/4 Cup Cinnamon Sugar
- Allow to cool and slice.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Admittedly, I had to make a few modifications based on dietary needs, but considering that was a shot in the dark as to whether it would work or not, I was beyond pleased. First, I substituted an equal amount of GF flour (I use a homemade copycat version of BRM 1-to-1). I used a heaping cup of shredded zucchini since GF flour tends to be extra thirsty, cut the sugar to 3/4 cup and omitted the cinnamon sugar on top (cinnamon chips more than made up for these differences). Finally, I used a homemade cinnamon applesauce, cut the oil to 1/4 cup, and added an extra teaspoon of cinnamon because I love it. Everything else, I followed. I baked at 350 for about 50 min in a convection oven. Bread came out browned on the outside, a moist, cinnamony delight on the inside, and held together perfectly.
Hi Kellie! I love this! Thank you so much for sharing all your alterations to make this GF. This will be a great resource for our readers and we are always looking for more GF recipes!
I made this recipe and it turned out awful. It was so crumbly you couldn’t even slice it, it just fell apart. You picked up a piece and it just crumbled in your hand. I will never make this again.
Hi Lori! I’m so sorry it didn’t turn out for you! We have made this dozens of times and it has always been super moist. Are you sure you didn’t miss one of the wet ingredients? Applesauce? Egg? Oil? Was your zucchini maybe way overripe and lacking moisture?
I had to dump this down the drain. It was totally raw liquid dough in the middle after 55 minutes in the oven. Eventually the zucchini was supposed to be squeezed dry before adding, but the recipe did not say this. What a waste of ingredients.
Hi Sue, this recipe does not require squeezing the zucchini dry and with the amount of flour there isn’t any way it would be liquid after 55 minutes, so I worry that something was missed somewhere. I’d love to help you figure it out as I’m quite sure you’ll go crazy for the bread once you’ve got it made. Have you watched the video to see what we did?
Let’s start with a pan size. It needs a regular bread loaf pan 5×9. I found out when I used one a little smaller and batter starting flowing over the sides. The recipe didn’t specify size. Batter was to soupy, and oily. My zucchini was dry when added to batter. I felt there was to many chips for the amount of batter. I threw the whole works away. What a waste of my time and money.
Oh, I made this last night and it is delish!! Thank you for sharing the recipe.
I’m so happy to hear that, thanks!
I love those cinnamon chips! We put them in snicker doodles too, they sound super yummy in zucchini bread though! I can’t believe I hadn’t thought of that before. Love!
Aww you are sweet Carri with this divine bread you are melting me in a good way
Cinnamon chips are the best! What a genius take on zucchini bread!