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Crispy Snickerdoodle Zucchini Bread Recipe with Brown Sugar Cinnamon Crust

crispy snickerdoodle zucchini bread - featured image
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A cozy zucchini bread with a crispy brown sugar cinnamon crust, combining tender moist bread with a crackly sweet topping, perfect for autumn mornings.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ¾ cup (150 g) granulated sugar
  • ½ cup (110 g) light brown sugar
  • ½ cup (120 ml) vegetable oil (can substitute with melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 2 medium zucchinis), squeezed to remove excess water
  • ¼ cup (55 g) light brown sugar (for crust)
  • 1 teaspoon ground cinnamon (for crust)
  • 2 tablespoons (28 g) melted butter (for crust)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan lightly with butter or non-stick spray, then dust with a little flour.
  2. Finely grate about 1 ½ cups of zucchini (roughly 2 medium zucchinis). Place in a clean kitchen towel and gently squeeze out excess moisture.
  3. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt until well combined.
  4. In a separate bowl, beat eggs until light. Add granulated sugar, light brown sugar, vegetable oil, and vanilla extract. Mix until smooth and creamy.
  5. Fold grated zucchini into the wet mixture gently.
  6. Pour the wet mixture into the dry ingredients bowl. Fold together until just combined; do not overmix.
  7. In a small bowl, mix light brown sugar, cinnamon, and melted butter for the crust topping.
  8. Transfer batter to the prepared loaf pan and smooth the top. Evenly sprinkle the brown sugar cinnamon mixture over the batter and pat down gently.
  9. Bake for 50-60 minutes at 350°F (175°C). Check doneness at 50 minutes with a toothpick; it should come out mostly clean with a few moist crumbs.
  10. Cool the bread in the pan for 10-15 minutes, then transfer to a cooling rack to cool completely.

Notes

Do not overmix the batter to keep the bread tender. Finely grate zucchini and gently squeeze out excess moisture to avoid sogginess. If the crust browns too fast, tent the bread with foil after 40 minutes. Let bread cool completely on a rack to maintain crisp crust.

Nutrition

Keywords: zucchini bread, snickerdoodle, cinnamon crust, brown sugar, quick bread, autumn baking, cozy breakfast

Find it online: https://avabake.com/crispy-snickerdoodle-zucchini-bread-recipe-with-brown-sugar-cinnamon-crust/