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Snickerdoodle Zucchini Bread

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Print Recipe
Course Breakfast
Cuisine American

Ingredients
  

  • 1 1/2 c sugar
  • 1/2 c unsalted butter, melted
  • 1/2 c yogurt, vanilla or plain
  • 3 eggs
  • 1 t vanilla extract
  • 1 t baking powder
  • 1 t baking soda
  • 2 t cinnamon
  • 2 c flour
  • 2 c zucchini, grated

Cinnamon Sugar Topping

  • 1/2 c sugar
  • 1 t cinnamon

Instructions
 

  • Preheat oven to 350. Grease and flour 3 loaf pans or a 9x13 inch pan, set aside.
  • Whisk together sugar, oil, and yogut. Beat in eggs and vanilla.
  • Whisk together dry ingredients. Stir into wet mixture.
  • Fold in zucchini. Prepare topping. Pour half of batter into prepared pan/s. Spread evenly. Sprinkle with half topping. Pour remaining batter into prepared pans/. Spread evenly. Top with remaining cinnamon sugar.
  • Bake 20-30 minutes, varying by pan size.

Notes

I slice a 9x13 inch loaf 5x2 to create 10 mini loaves. Store at room temperature for a few days or for several months in the freezer.