Linda's Snickerdoodle Zucchini Bread

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Linda's Snickerdoodle Zucchini Bread
Serving size: 1/8 piece
Recipe category: Breads
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 129 (6% DV)
Fat: 4g (6% DV)
Carbohydrates: 21g (7% DV)
Protein: 4g (8% DV)
Description: From Southern Plate Receipe - makes two loaves
Ingredients:  Makes 16 servings (2 pieces)
1  cup
1  teaspoon
3  cups
1/2  teaspoon
1  teaspoon
1/2  teaspoon
1  teaspoon
2  cups
2  tablespoons
1/2  cup
3  teaspoons

Tip: For nutritional information on all the ingredients in Linda's Snickerdoodle Zucchini Bread just click on each ingredient name. Then adjust the serving size for any Linda's Snickerdoodle Zucchini Bread ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 350 degrees. Grease and flour two standard sized loaf pans and set aside.
In a large bowl, beat oil, eggs, sugar, and vanilla until well combined.
In a separate bowl, combine flour, 2 teaspoons cinnamon, all spice, baking soda, baking powder, and salt and whisk to combine.
Pour the flour mixture into the egg mixture and beat again until fully mixed. Batter will be thick. Add zucchini and beat once more until incorporated.
In a small bowl, combine topping ingredients. 1/2 cup Splenda, 1 teaspoon cinnamon. Pour half the batter into prepared pans and sprinkle with ½ cinnamon sugar mixture.
Cover with remaining batter and sprinkle with remaining cinnamon and sugar.
Bake at 350 degrees for 45-50 minutes or until a knife is inserted and comes out clean. Allow to cool before slicing.
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Recipe Comments

4 ww points plus per 1/8 of loaf (makes two loaves)
July 20, 2018 at 8:21pm

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