Moist, buttery banana bread is studded with sweet and tangy pineapple in this delicious pineapple banana bread.
Some of my very favorite recipes to make are quick bread recipes. They’re easy to make, often don’t require a mixer or special equipment, and there are so many variations for all seasons.
This is your reminder to enjoy a simple tomato sandwich with your summer tomatoes. Keep it simple with soft slices of bread, juicy tomatoes and mayonnaise or dress it up as you’d like.
This is your reminder to enjoy a simple tomato sandwich with your summer tomatoes. Keep it simple with soft slices of bread, juicy tomatoes and mayonnaise or dress it up as you'd like.
Did you know you can air fry croutons in under 15 minutes? Buttery, crunchy, and golden croutons are a snap with any bread style, and without any oil, this topper is a must for your salad recipes. In the past few years, the air fryer has been a game c…
Did you know you can air fry croutons in under 15 minutes? Buttery, crunchy, and golden croutons are a snap with any bread style, and without any oil, this topper is a must for your salad recipes. In the past few years, the air fryer has been a game changer for better-for-you ingredients with a...
This protein banana bread is moist and fluffy, and it’s made in just one bowl! Each slice packs over 18 grams of protein! Love high protein baked goods? Try my protein cookies, protein muffins, and protein donuts next. Adding protein powder to de…
This protein banana bread is moist and fluffy, and it’s made in just one bowl! Each slice packs over 18 grams of protein! Love high protein baked goods? Try my protein cookies, protein muffins, and protein donuts next. Adding protein powder to desserts and baked goods is one of my favorite things to do. As…
My chocolate chip banana bread recipe is moist, fluffy, and bursting with mouthfuls of chocolate chips in every bite! It uses pantry staple ingredients and needs very little prep. Craving more banana bread recipes? Try my strawberry banana bread, ginge…
My chocolate chip banana bread recipe is moist, fluffy, and bursting with mouthfuls of chocolate chips in every bite! It uses pantry staple ingredients and needs very little prep. Craving more banana bread recipes? Try my strawberry banana bread, ginger banana bread, and protein banana bread next. Need an excuse to use those poor browning…
Something about making Homemade Breadsticks is so rewarding, and they’re so simple, soft, and fluffy. We’ve got a variety of seasoning toppings you can use. If you love bread recipes, make sure to try the Best Homemade Rolls, Garlic Knots, Buttermilk Cornbread, Cinnamon Roll Biscuits. How to make Breadsticks: Make the Dough: Combine warm water,…
Something about making Homemade Breadsticks is so rewarding, and they’re so simple, soft, and fluffy. We’ve got a variety of seasoning toppings you can use.
Now, there’s just no reason to be intimidated by making any type of bread (if you have a good recipe) and our homemade breadsticks are no exception. I’m telling you, they’re EASY, plus they’re cost effective, have the perfect soft texture, and go with every dish! To make it really worth your time, make a big batch of these and freeze the shaped dough or baked breadsticks for another day.
How to make Breadsticks:
Make the Dough: Combine warm water, sugar, and yeast in the bowl of a stand mixer and stir. Let it rest for 5 minutes until it starts to foam on top. (If using Instant yeast, skip this step and add all of the ingredients to the bowl.)
Knead: Add in 1 ½ cups flour, oil, and salt and mix until combined, on medium speed. Add another 1 ½ cups flour or so, until the dough begins to pull away from the sides of the bowl but still slightly sticky when touched. Add additional flour if needed. Knead in stand mixer for several minutes, or until dough is smooth and elastic
Rise and Shape: Cover bowl tightly with a dish towel and allow dough to rise until doubled in size, about 1 ½ hours. Punch the dough down, then divide into 12 equal sections. Roll each dough ball into a 9 inch rope. Transfer to a greased cookie sheet, cover with a dish towel and rise again for 1 hour.
Bake at 425ºF for 10-12 minutes. Remove from oven, brush tops with butter, and place on wire cooling rack. Serve this soft breadsticks recipe with your favorite main dish or soup.
Storage and Freezing Instructions:
Store leftover breadsticks in an airtight container on the counter for a day or two, or freeze them.
To Freeze Breadstick Dough: Follow the instructions for the dough, allowing it to complete the first rise, then shape into breadsticks and place on a baking sheet. Spray a piece of plastic wrap with cooking spray then wrap it lightly over dough. Place pan in freezer and “flash freeze” for 1 hour. Transfer breadsticks to a freezer safe bag and freeze for up to 3 months. When ready to bake it, place frozen breadstick dough on a greased cookie sheet, cover with a dry towel and allow breadsticks rise for several hours, until room temperature and risen bigger.
To Freeze Baked Breadsticks: Allow breadsticks to cool completely then transfer to a freezer safe bag and freeze for 2 months.
Breadstick Flavors Variations:
Garlic Butter Topping (Olive Garden style): Mix together ½ teaspoon garlic powder and 4 Tablespoons salted butter and spread over warm breadsticks.
Cheesy Breadsticks: Form breadsticks on baking sheet, brush with melted butter and sprinkle ½ cup finely shredded cheese on top (we do ¼ cup parmesan and ¼ cup mozzarella). Cover, rise, and bake as directed.
Little Caesars Crazy Bread: Brush warm-from-the-oven breadsticks with garlic butter topping (above) and sprinkle with powdered parmesan cheese.
Cinnamon Sugar Breadsticks: Form breadsticks on baking sheet, brush with 2 Tablespoons melted butter and sprinkle with cinnamon sugar (¼ cup granulated sugar + 1 ½ tsp cinnamon). Cover, rise, and bake as directed.
Proof Yeast: Add warm water, yeast and sugar to the bowl of a stand mixer and stir gently. Rest for 5 minutes. The yeast should lightly foam on top. If it doesn't, the yeast may not be fresh. (If using Instant Yeast, skip this step and add the yeast, water and sugar with the rest of the ingredients).
Add 1 ½ cups flour, salt and vegetable oil then mix on medium speed to combine.
Knead: Add another 1 ½ cups flour. The dough should pull away from the sides of the bowl but still be very slightly sticky to the touch. Add remaining ¼ cup of flour, only if needed. Knead mixture for 5-7 minutes.
First Rise: Transfer dough to a large, greased bowl and cover with a dish towel. Allow to rest and rise until double in size, about 1.5 hours.
Shape Breadsticks: Once risen, punch dough down and divide into 12 equal parts. Roll each piece of dough into a 9-inch rope and transfer to a greased cookie sheet.
Second Rise: Cover with a dish towel and rise again for 1 hour.
Bake breadsticks at 425 degrees F for 10-12 minutes. Remove from oven, brush tops with butter, and transfer to a wire cooling rack. Enjoy!
Store leftover breadsticks in an airtight container on the counter for a day or two, or freeze them.
Video
Notes
Breadsticks Flavor Variations:
Garlic Butter Topping (Olive Garden style): Mix together ½ teaspoon garlic powder and 4 Tablespoons salted butter and spread over warm breadsticks.
Cheesy Breadsticks: Form breadsticks on baking sheet, brush with melted butter and sprinkle ½ cup finely shredded cheese on top (we do ¼ cup parmesan and ¼ cup mozzarella). Cover, rise, and bake as directed.
Little Caesars Crazy Bread: Brush warm-from-the-oven breadsticks with garlic butter topping (above) and sprinkle with powdered parmesan cheese.
Cinnamon Sugar Breadsticks: Form breadsticks on baking sheet, brush with 2 Tablespoons melted butter and sprinkle with cinnamon sugar (¼ cup granulated sugar + 1 ½ tsp cinnamon). Cover, rise, and bake as directed.
To Freeze Breadstick Dough: Follow the instructions for the dough, allowing it to complete the first rise, then shape into breadsticks and place on a baking sheet. Spray a piece of plastic wrap with cooking spray then wrap it lightly over dough. Place pan in freezer and “flash freeze” for 1 hour. Transfer breadsticks to a freezer safe bag and freeze for up to 3 months. When ready to bake it, place frozen breadstick dough on a greased cookie sheet, cover with a dry towel and allow breadsticks rise for several hours, until room temperature and risen bigger.To Freeze Baked Breadsticks: Allow breadsticks to cool completely then transfer to a freezer safe bag and freeze for 2 months.Gluten-Free Breadsticks: The texture will be a little different, but you can substitute gluten free baking flour cup for cup.Vegan Breadsticks: These breadsticks are naturally vegan as long as you use vegan oil and vegan butter for topping.
This air fryer garlic bread recipe is fast, delicious, and needs just a handful of ingredients. I love how buttery and cheesy it is! Want more air fryer recipes? Try air fryer French toast, air fryer French fries, and air fryer carrots. This air fryer …
This air fryer garlic bread recipe is fast, delicious, and needs just a handful of ingredients. I love how buttery and cheesy it is! Want more air fryer recipes? Try air fryer French toast, air fryer French fries, and air fryer carrots. This air fryer garlic bread is the FASTEST way to make buttery, cheesy,…
Fougasse bread is a traditional French bread with a leaf-like shape and a delightful crispy crust! Here’s our step-by-step guide…
Fougasse bread is a traditional French bread with a leaf-like shape and a delightful crispy crust! Here’s our step-by-step guide for how to bake this delicious and impressive flatbread at home.
Why we love this recipe
When visiting the South of France recently, Alex and I spotted a French flatbread we had to try: fougasse bread. The beautiful leaf shape is what enticed us first, but after the first bite we became fast fans. It’s crispy on the outside, fluffy on the inside, and perfectly salty and savory (it’s like a French version of focaccia). “So good!” would mumble to each other with stuffed mouths.
As cookbook authors, we knew just what to do when we returned from France: find out how to our own fougasse! After lots of research and many recipe tests, here’s our best fougasse bread: fluffy, savory, and flavored with Parmesan, rosemary, and flaky salt. It’s the perfect appetizer or side dish: everyone who’s tried it has raved—and then asked us for the recipe!
Featured reader comments
A few readers helped us to test out this fougasse bread: here’s what they had to say:
“This is such a simple recipe but the end result looks quite fancy. It’s perfectly chewy and springy. I feel like I have travelled to France and am sitting at a little outdoor table at a cafe!” -Tanvee
“This recipe was easy to follow and my family loved it. We all commented that the texture and chew was really good. I liked that I could make this delicious bread in one day and have it easy for dinner!” -Lisa
How to make fougasse bread: an overview
Here’s the basic outline of the process to make fougasse bread. Fougasse takes about 4 ½ hours total, with about 30 minutes hands on time. It’s best to make on a weekend or day off when you have time to intersperse the steps into your daily rhythm. Here’s an outline on the steps required:
Mix and rest (autolyse)
5 minutes active, 1 hour hands off
Knead the dough
10 minutes active
First rise
1 ½ to 2 hours, hands off
Shape the dough
5 minutes active
Second rise
30 minutes, hands off
Garnish and bake
5 minutes active, 15 minutes hands off
Cool
15 minutes hands off
What is fougasse?
Fougasse is a rustic bread from the French region of Provence, known for its leaf-like shape and crispy crust. It often has decorative slashes that create its unique appearance.
It’s typically made with simple ingredients like flour, water, yeast, olive oil, and salt, and can be flavored with toppings like herbs, olives, cheese, or cured meats. Fougasse is very versatile: it can be enjoyed on its own, dipped in olive oil, or served as an accompaniment to soups, salads, or other dishes.
Ingredient notes for fougasse
You’ll need a handful of ingredients make fougasse bread: try to stick to these ingredients! We tested this recipe with all purpose flour and the texture was noticeably not as springy. Here’s what you’ll need:
Bread flour: Bread flour is important because it has higher protein content, making the bread texture more chewy versus crumbly. Do not substitute all-purpose flour.
Whole wheat flour: Whole wheat flour adds a nutty, complex flavor to this bread.
Active dry yeast: Look for active dry yeast (not instant yeast). Yeast should be stored in the freezer.
Water and salt: Water and salt round out the ingredients in bread.
Olive oil, grated Parmesan cheese, fresh rosemary, and sea salt: These topping ingredients add a savory pop to the bread and are required. Make sure to use grated Parmesan (with a powdery texture), not shredded Parmesan (with a shred texture).
Troubleshooting tips
Here are a few questions and troubleshooting tips for making homemade fougasse:
Do I need a stand mixer for this recipe? It is not required, but it is much easier to make fougasse with a stand mixer. If not, you can knead the bread by hand, but it is a bit harder to work with (see the recipe below).
Why doesn’t my bread have the same leaf shape? You’ll need to make sure to separate the bread slashes before baking so that the shape is differentiated after baking.
Topping ideas
Fougasse works well with toppings: the fougasse we ate in France had different types of cheeses and meats! Try adding sliced black olives, other types of cheese, sun dried tomatoes, roasted garlic, or even cured meats.
Storing leftovers
Store the fougasse bread wrapped in cloth or in a bread bag on the counter for up to 2 days; this allows the bread to “breathe.” Avoid storing in plastic since it becomes soft and moist. You can also freeze the bread wrapped in foil in a plastic bag for several months.
This fougasse bread recipe is vegetarian. For vegan, omit the Parmesan cheese or use vegan Parmesan.
Frequently asked questions
Is fougasse similar to focaccia?
Yes, fougasse and focaccia share similarities in their flatbread shape and use of olive oil. However, fougasse has a crispier texture and a distinct leaf-like shape with decorative slashes.
What kind of flour is best for fougasse?
Bread flour is best for a slightly chewier texture.
How do I achieve the signature leaf-like shape of fougasse?
After shaping the dough into an oval, use a sharp knife or a lame (a baker’s scoring tool) to make diagonal slashes across the surface, resembling a leaf’s veins.
How do I store leftover fougasse?
Store fougasse at room temperature in an airtight container for up to 2 days. Reheat it briefly in the oven for the best texture.
Fougasse bread is a traditional French bread with a leaf-like shape and a delightful crispy crust! Here’s our step-by-step guide for how to bake this tasty bread at home and impress your friends and family with your baking skills.
Prepare and rest ingredients (1 hour): In a medium bowl, combine the bread flour, whole wheat flour, and water and stir until ragged dough forms. Cover with a damp towel or plastic wrap. Rest 1 hour (this is called autolyse).
Knead the dough (10 minutes): After the rest, flatten the dough and sprinkle with the kosher salt and yeast. Wet your fingers to prevent sticking and knead a few times to incorporate the ingredients into the dough.
Transfer the dough to the bowl of your stand mixer with the dough hook attached. Knead on medium low speed for 8 minutes. The dough should form a ball, but remain rather sticky. If a ball does not form, add a sprinkle of flour. Alternatively, knead by hand for 8 minutes on a lightly-floured counter. You may need to add a sprinkle of flour to get the dough to form a ball, but resist the urge to add too much flour.
First rise (1 ½ to 2 hours): Place the kneaded dough in a lightly oiled bowl, cover with a damp towel or plastic wrap and allow to rise in a warm location until doubled in size and very bubbly, 1 ½ to 2 hours.
Shape the fougasse (5 minutes): Lay a piece of parchment paper on a countertop. Scrape the dough onto the parchment paper and use your fingers to press the dough into a large, slightly pointed oval about 1/2” thick (see photo). Use a pizza roller or pastry cutter to cut a line down the middle to mimic the leaf stem shape, then use wet fingers to gently open the slice (this helps to form the separation of each leaf). Repeat with 3 cuts on each side to finish the leaf design, opening each slightly.
Second rise (30 minutes): Moisten the top of the dough with water, then cover with a damp towel or plastic wrap. Rest 30 minutes, until slightly puffy.
Meanwhile, place a pizza stone in the middle rack of the oven. Place an empty, rimmed baking sheet on the rack below. Preheat the oven to 450°F.
Garnish and bake (20 minutes): After the rest, brush the top of the dough with the olive oil. Sprinkle generously with sea salt, Parmesan cheese, and chopped rosemary.
Slide an un-rimmed cookie sheet under the parchment and use it like a pizza peel to transfer the dough on the parchment paper to the pizza stone.
Carefully add 2 cups of hot tap water to the hot baking sheet below, being very careful not to let the steam burn your hands. (The steam helps the bread to have a better rise and texture.)
Bake in the oven for 13 to 16 minutes or until golden brown and crisp, rotating the bread (by moving the parchment paper) after 10 minutes for even browning.
Cool and serve: Remove the bread from the oven and allow it to cool on a wire rack at least 15 minutes before serving. Store the bread wrapped in cloth or in a bread bag on the counter for up to 2 days, or freeze wrapped in foil in a plastic bag for several months.
Notes
This dough is easiest to make in a stand mixer, but if you don’t have one you can hand knead!
This Biscoff banana bread recipe infuses classic banana bread with the sweet, irresistible taste of Biscoff cookies and spread!
We gave traditional banana bread a big upgrade with this Biscoff Banana Bread! The easy recipe combines the classic, comforting flavors of banana bread with the irresistible taste of Biscoff cookies and spread.
What is Biscoff Banana Bread?
Biscoff banana bread is a scrumptious spin on traditional banana bread. By incorporating Biscoff flavor into both the batter and the streusel topping, we’ve created a moist, mouthwatering bread that’s perfect for breakfast, a snack, or even dessert. The Biscoff adds a rich, caramel-like flavor with a hint of spice — it’s absolutely heavenly!
This recipe takes the humble banana bread and elevates it to new heights. The combination of ripe bananas, creamy Biscoff spread, and a crunchy Biscoff streusel topping is pure magic. It’s easy to make, super satisfying, and sure to become a favorite in your home like it has in ours!
Ingredients You Need
Biscoff Streusel Topping:
All-Purpose Flour – This forms the base of our streusel, giving it a nice, crumbly texture.
Roughly Chopped Biscoff Cookies – These cookies add a delightful crunch and their signature spiced flavor to the streusel.
Packed Light Brown Sugar – This adds sweetness and a hint of molasses flavor to the streusel. Brown sugar also helps the streusel caramelize beautifully.
Rolled Oats – These add a bit of texture and heartiness to the streusel. We love the slight chewiness they bring to the table.
Ground Cinnamon – This warm spice complements the flavors of the Biscoff and bananas perfectly.
Fine Salt – A pinch of salt enhances all the flavors in the streusel. We use fine salt so that it’s easy to evenly disperse it in the streusel mixture.
Cold Unsalted Butter – Cutting in cold butter creates a crumbly, delicious streusel! We prefer unsalted butter to control the saltiness.
Banana Bread:
Large Ripe Bananas – These add natural sweetness and moisture to the bread. The riper the bananas, the better the flavor.
Melted Unsalted Butter – Butter helps to make the bread rich and moist. Melting the butter helps it to incorporate easily into the batter.
Granulated Sugar – This sweetens the bread and helps create a tender crumb. Granulated sugar dissolves well in the batter.
Large Room-Temperature Eggs – Eggs add structure and richness. Using them at room temperature ensures they mix in smoothly.
Vanilla Extract – This enhances all the other flavors in the bread. We love the sweet, aromatic touch it adds.
Sea Salt – A little salt balances the sweetness and brings out the flavors. We prefer sea salt for its clean taste.
Sour Cream – This adds moisture and a slight tanginess.
Baking Soda – This helps the bread rise and become fluffy. Baking soda reacts with the acidity in the sour cream.
All-Purpose Flour – This forms the structure of the bread. All-purpose flour is our go-to for a soft, tender crumb.
Biscoff Spread – This creamy spread adds a rich, caramel-like flavor. We swirl it into the batter for pockets of Biscoff goodness.
Roughly Chopped Biscoff Cookies – These add texture and flavor throughout the bread. Chopping them roughly ensures you get decadent bites of cookies in every slice.
How to Make Biscoff Banana Bread
Prepare the streusel topping. Add the chopped Biscoff cookies, brown sugar, rolled oats, ground cinnamon, and fine salt to a large bowl. Then, use a pastry cutter or your fingers to add the butter and mix until it’s crumbly and coarse.
Mash the bananas. Place the bananas in a bowl, mash, and mix in the melted butter until the two ingredients are completely combined.
Combine. Pour the granulated sugar, eggs, vanilla extract, and sea salt into the banana mixture before mixing in the sour cream and Biscoff spread.
Add dry ingredients. Add the flour and baking soda to the banana mixture in increments. Then, fold in the chopped Biscoff cookies.
Assemble the bread. Transfer the batter to the prepared loaf pan. Use a spatula to ensure the top is smooth before adding the Biscoff streusel on top.
Bake. Place the pan in the preheated oven and bake until it passes the toothpick test. Halfway through baking, cover with foil.
Cool the bread. Let the bread rest briefly in the pan. Then, invert it onto a cooling rack and allow it to come to room temperature before serving or storing.
Variations
Chocolate Chips– Add a cup of chocolate chips to the batter for a chocolatey twist.
Nuts – Fold in chopped walnuts or pecans for added crunch and flavor.
Spices – Add a teaspoon of ground ginger and nutmeg to the batter for a warm, spiced flavor.
Muffins – Pour the batter into a muffin tin for individual servings. Adjust the baking time accordingly.
Can I Store Leftovers?
It’s easy to store this bread — you can keep it at room temperature in an airtight container for up to 3 days or you can refrigerate it or freeze it.
To refrigerate the bread, store it in an airtight container for up to 1 week.
You can also store it longer by wrapping the bread tightly in plastic wrap and freezing it for up to 3 months.
More Quickbread Recipes
Searching for more sweet and scrumptious breads? Look no further than some of our other favorites!
In a bowl, combine the flour, chopped Biscoff cookies, brown sugar, rolled oats, ground cinnamon, and fine salt.
1/2 cup all-purpose flour, 1/2 cup roughly chopped Biscoff cookies, 1/3 cup packed light brown sugar, 4 Tablespoons rolled oats, 1 teaspoon ground cinnamon, 1/4 teaspoon fine salt
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.
5 Tablespoons cold unsalted butter
Banana Bread:
Preheat your oven to 350°F. Grease a 1.5 lbs (10x5x3) loaf pan or line it with parchment paper.
In a large bowl, mash the ripe bananas until smooth.
3 large ripe bananas
Stir in the melted butter until well combined.
10 Tablespoons melted unsalted butter
Add the granulated sugar, eggs, vanilla extract, and sea salt. Mix until fully incorporated.
1 cup granulated sugar, 3 large room-temperature eggs, 2 teaspoons vanilla extract, 1 teaspoon sea salt
Stir in the sour cream and biscoff spread and baking soda.
1/2 cup sour cream, 1 teaspoon baking soda, 1/4 cup Biscoff spread
Gradually add the flour, mixing until just combined.
2 cups all-purpose flour
Stir in chopped Biscoff cookies until evenly distributed.
6 roughly chopped Biscoff cookies
Pour the batter into the prepared loaf pan and smooth the top.
Sprinkle the Biscoff streusel topping evenly over the batter.
Bake for 70-75 minutes, or until a toothpick inserted into the center of the bread comes out clean. Note: at the 50 minute mark, loosely cover with foil and continue to bake. this will prevent the top from over browning.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This snickerdoodle zucchini bread combines two cozy baked goods into the perfect blend of sweet and spice! The moist zucchini…
This snickerdoodle zucchini bread combines two cozy baked goods into the perfect blend of sweet and spice! The moist zucchini bread gets a warm, cinnamon-sugar twist so it tastes a bit like your favorite cookie—but better.
Why we love this recipe
If you love snickerdoodles and zucchini bread: why not enjoy both at once? Welcome to the magic of snickerdoodle zucchini bread, which became an instant favorite in our house! This loaf is moist and sweet, swirled with cinnamon and topped with crunchy cinnamon sugar so it tastes like that cozy cookie.
We created this recipe to use up a bunch zucchini our neighbor gave us from her garden. Since we already have recipes for zucchini bread, lemon zucchini bread, and chocolate zucchini bread, we were looking for something a little different. This sweetly spiced spin won us over.
Featured reader comment
“This is a delicious zucchini bread and lends itself quite nicely to the snickerdoodle flavor profile! And it’s even better on day 2 – I had some with breakfast this morning .” -Valerie
Ingredient notes for snickerdoodle zucchini bread
Snickerdoodle zucchini bread is a simple spin on the classic zucchini bread recipe. It’s a quick bread, meaning it’s baked without yeast (like pumpkin bread, banana bread, apple bread, and others). If you love to make baked goods, it’s a fun thing to bake that feels fancier than it is! Here’s what you’ll need:
Butter and neutral oil: The combination of the two makes an ultra-moist bread. Use organic grapeseed or vegetable oil. If desired, you can substitute olive oil, though it may add a slightly bitter undertone.
Zucchini: Use a large grater to grate the zucchini. Do not squeeze out the water: you’ll need all the moisture for the bread.
Eggs, milk, flour, sugar, salt, baking powder, and baking soda: These are all the classic baking ingredients that you might already have on hand. Milk can be any type.
Cinnamon: The cinnamon here is used both in the bread and a cinnamon sugar swirl. It makes a lovely ribbon through the bread!
Cream of tartar: This is optional, but cream of tartar is classically used in snickerdoodles. If you have it on hand, it’s fun to add here: but the difference it adds is minor.
How to make a cinnamon swirl
This snickerdoodle zucchini bread is special because it has a cinnamon swirl through the middle. You’ll add half the batter to the pan, top with cinnamon sugar, then add the other half of batter and more cinnamon sugar. Here’s how to make the swirl:
Insert a butter knife in the top corner of the pan so it just touches the bottom.
Draw a large S shapes across the entire pan.
Tips for baking snickerdoodle zucchini bread
Here are a few more tips for making sure this bread comes out perfectly moist:
This recipe works in a 9 x 5 inch or 8 x 4 inch loaf pan. If baking in an 8 x 4 inch pan, you may need to increase the baking time slightly.
Avoid draining or squeezing out the zucchini. This recipe is optimized to use all the liquid content in the zucchini.
Brushing with butter after baking and adding more cinnamon sugar seals the deal. This makes for the most cinnamon sugary flavor and crunchy topping.
Storing leftovers
This snickerdoodle zucchini bread stores well. Keep it up to 3 days at room temperature wrapped in aluminum foil, 1 week refrigerated, or up to 3 months frozen.
This snickerdoodle zucchini bread combines two cozy baked goods into the perfect blend of sweet and spice! The moist zucchini bread gets a warm, cinnamon-sugar twist so it tastes a bit like your favorite cookie—but better.
Ingredients
For the zucchini bread
¼ cup unsalted butter, melted
⅓ cupneutral oil (like grapeseed or vegetable oil)
2 cups shredded zucchini, packed (about 3/4 pound or 2 medium zucchini), grated with large grater
For the cinnamon sugar and topping
½ cup granulated sugar
1 teaspoon cinnamon
1 tablespoon butter
Instructions
Preheat the oven to 350°F. Butter or oil a 9 x 5-inch loaf pan.
Melt the butter, then whisk in the oil, granulated sugar, eggs, milk, vanilla, baking powder, baking soda, cream of tartar, cinnamon, and salt.
Use a spatula to mix in the flour and zucchini until just combined, mixing just until there are no longer streaks of dry ingredients.
In a small bowl, mix the 1 tsp cinnamon and ½ cup sugar for the cinnamon sugar (reserve the butter for after baking). Pour the half the batter into the prepared loaf pan, then sprinkle ⅓ of the sugar mixture evenly on top. Add the other half of the batter, smoothing it with a spatula. Top with another ⅓ of the mixture. Insert a butter knife into the batter in the top corner of the pan and draw an S shapes through the pan to swirl. Reserve the remaining cinnamon sugar.
Bake 55 to 65 minutes until golden brown and the top springs back when touched (insert a toothpick into the center of the loaf: if it comes out with a few clinging crumbs, it’s done!). While the bread is still warm, melt the 1 tablespoon butter and brush it into the top of the loaf, then sprinkle on the remaining ⅓ cinnamon sugar.
Cool in the pan for 1 hour. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. The bread keeps up to 3 days at room temperature wrapped in aluminum foil, 1 week refrigerated, or up to 3 months frozen.
Notes
Use all the moisture from the zucchini in this recipe, since its liquid quantity is required for the bread (do not drain).
This protein banana bread is moist and fluffy, and it’s made in just one bowl! Each slice packs over 18 grams of protein! Love high protein baked goods? Try my protein cookies, protein muffins, and protein donuts next. Adding protein powder to desserts and baked goods is one of my favorite things to do. As… 
My chocolate chip banana bread recipe is moist, fluffy, and bursting with mouthfuls of chocolate chips in every bite! It uses pantry staple ingredients and needs very little prep. Craving more banana bread recipes? Try my strawberry banana bread, ginger banana bread, and protein banana bread next. Need an excuse to use those poor browning… 
Amaze breadsticks we serve with everything.
This air fryer garlic bread recipe is fast, delicious, and needs just a handful of ingredients. I love how buttery and cheesy it is! Want more air fryer recipes? Try air fryer French toast, air fryer French fries, and air fryer carrots. This air fryer garlic bread is the FASTEST way to make buttery, cheesy,… 
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This Biscoff banana bread recipe infuses classic banana bread with the sweet, irresistible taste of Biscoff cookies and spread!
.” -Valerie
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