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!
- 1½ Cups Flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Cream of Tartar
- ½ Teaspoon Cinnamon
- 1 Teaspoon Salt
- ½ Cup Canola Oil
- 1 Large Egg
- ⅓ Cup Applesauce
- 1 Cup Sugar
- 1 Teaspoon Vanilla
- 1 Cup Finely shredded zucchini
- 1½ Cups Cinnamon Chips
- ¼ Cup Cinnamon Sugar
- 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. Set aside.
- In a standing mixer, beat the oil, sugar, applesauce and egg and vanilla together until smooth. Add the zucchini and mix again. Add the flour mixture slowly and finally the 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. Allow to cool and slice.