This healthier Snickerdoodle zucchini bread recipe is the perfectly balanced, moist zucchini bread! With browned butter, healthy vegetable oil, whole grain flour and sprinkle of cinnamon sugar on top that sinks to create a delicious ribbon of cinnamon sugar goodness!
Preheat oven to 350° (375° for high altitude or reduce by 25 degrees for dark loaf pans). Grease and flour two standard sized loaf pans OR spray lightly with oil, and press in parchment paper (much easier cleanup)
Beat the following in a large mixing bowl; oil, browned butter, eggs, sugar and vanilla until combined. Careful you have cooled your butter slightly, so you don't scramble your eggs.
In a medium mixing bowl, whisk together flours, cinnamon, baking soda, baking powder, and salt. Pour the flour mixture into the the liquid mixture, stirring or beating until combined. Batter will be very thick and sticky, add zucchini and beat or stir to combine.
In a small bowl, stir together cinnamon and sugar topping ingredients and set aside.
Scoop half the batter into prepared loaf pans and sprinkle with half the cinnamon sugar to great your "ribbon". Then spread the rest of the batter evenly between the two pans sprinkling with balance of cinnamon sugar.
Bake at for 45-55 minutes (longer for sea level or less for higher altitudes). Remove from oven when knife inserted comes out clean. Allow to cool in pan for 15 minutes, then invert or use parchment paper to lift out and cool completely.
Store in baggie or on counter for 2-3 days, fridge for up to 10 days or freezer up to 3 months.
Notes
*if preferred you may make this with all purpose flour, the texture and flavor will be a bit lighter, but still good. I haven't tried, but Gluten Free All-purpose flour typically can be substituted with good success.