Health**IER** Snickerdoodle Zucchini Bread
This Snickerdoodle Zucchini Bread makes me feel **healthIER** because of the Zucchini 😉
Being an RD (Registered Dietitian), you'd think I meet the recommended daily requirements for fruit (1-2 cups/day) and vegetables (2-3 cups/day)... Yeah... Nah... It's not that I don't like vegetables, I do, it's just I don't typically incorporate them into my breakfast unless we have eggs (give me all the peppers and onions)!
This bread is absolutely amazing cold, with a cup of cold brew (recipe coming soon). My husband and I... well, ok, mostly I, came back for seconds... thirds... #GUILTY.
Let me know how you like this sweet **healthIER** treat!
Prep Time | 10 Minutes |
Cook Time | 1 Hour |
Servings |
Slices
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Ingredients
Wet Ingredients
- 2 Eggs
- 1/2 tsp Vanilla Extract
- 1/2 tsp Almond Extract If you don't have Almond Extract you can do Vanilla instead!
- 1/2 Cup Vegetable Oil Or any oil of choice (olive, canola, coconut)
- 1 5.3 oz container Plain Greek Yogurt
- 1 Cup Grated Zuchinni This is equal to a medium Zucchini
Dry Ingredients
- 1 & 1/2 Cup Whole Wheat Flour You can use All Purpose, too
- 1 & 1/2 tsp Baking Powder
- 3/4 Cup Granulated Sugar
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1/4 tsp All Spice You can use Clove if you don't have All Spice
- 1/4 tsp Nutmeg
Snickerdoodle Swirl
- 1/2 Cup Granulated Sugar
- 1 & 1/2 Tbsp Cinnamon
Ingredients
Wet Ingredients
Dry Ingredients
Snickerdoodle Swirl
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Instructions
- Preheat oven to 350, line a 9x5 bread pan with parchment paper and spray with cooking spray
- In a large bowl, mix the wet ingredients together- Eggs, Extract(s), Vegetable Oil, Greek Yogurt, and Grate Zucchini until completely combined
- In a separate bowl, whisk the dry ingredients together- Flour, Baking Powder, Granulated Sugar, Salt, Cinnamon, All Spice, and Nutmeg
- Slowly fold the dry ingredients into the wet just until combined. If you stir the ingredients too much, the strands of gluten in the flour will overdevelop resulting in a gummy- unpleasantly chewy bread! -- Food Science tidbit 😉
- In a separate bowl from the bread batter, whisk the Snickerdoodle swirl mixture (sugar and cinnamon) together until fully incorporated
- Pour HALF the wet batter into the greased 9x5 bread pan
- Pour half the Snickerdoodle swirl mixture into the batter, gently stir in the mixture into the batter with a fork
- Pour the rest of the batter into the greased 9x5 bread pan
- With the remaining Snickerdoodle swirl mixture, pour on top of the bread pan mixture to serve as a topping to the bread
- Once the wet, dry, and snickerdoodle swirl ingredients are in the 9x5 greased bread pan, insert the pan into the 350 preheated oven for 1 hour
- When the cooking hour passes, test the bread for completion with a toothpick (If the toothpick comes out clean, the bread is finished, if it comes out wet, place the bread back in the oven for five minutes)
- Let the bread cool for 15 minutes in the bread pan before cutting/ serving
Recipe Notes
I believe the most important crucial step in this recipe is the pour half the batter into the pan first, then adding the snickerdoodle swirl mixture
We love this bread cold rather than fresh out of the oven, the snickerdoodle topping is carmelized and crunchy.