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Cozy Snickerdoodle Zucchini Bars

snickerdoodle zucchini bars - featured image
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Soft, moist zucchini bars with a warm cinnamon sugar coating inspired by snickerdoodle cookies. Perfect for cozy afternoons or casual gatherings.

Ingredients

Scale
  • 2 cups all-purpose flour (240g)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup granulated sugar (200g)
  • ½ cup unsalted butter, softened (113g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini, squeezed dry (about 1 medium zucchini)
  • ¼ cup granulated sugar (50g) for cinnamon sugar coating
  • 1 tablespoon ground cinnamon for cinnamon sugar coating

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan or line it with parchment paper.
  2. In a small bowl, mix ¼ cup granulated sugar with 1 tablespoon ground cinnamon for the cinnamon sugar coating. Set aside.
  3. Grate about 1 ½ cups of zucchini (roughly one medium zucchini). Place the shreds in a clean kitchen towel and squeeze out as much liquid as possible.
  4. In a large bowl, whisk together 2 cups flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, and ½ teaspoon salt.
  5. In a separate bowl, beat ½ cup softened butter with 1 cup granulated sugar until light and fluffy, about 3 minutes.
  6. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract until smooth and glossy.
  7. Gradually add the dry ingredients to the wet, mixing until just combined. Avoid overmixing.
  8. Gently fold the grated zucchini into the batter using a rubber spatula until evenly distributed.
  9. Pour the batter evenly into the prepared pan. Sprinkle half of the cinnamon sugar mixture evenly over the top.
  10. Bake for 30-35 minutes until golden brown at the edges and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  11. While still warm, sprinkle the remaining cinnamon sugar evenly over the top. Let cool completely in the pan on a wire rack.
  12. Once cooled, cut into 12 bars. Serve slightly warm or at room temperature.

Notes

Squeeze zucchini thoroughly to avoid soggy bars. Sprinkle cinnamon sugar both before and after baking for a crispy, flavorful crust. Let bars cool completely before slicing to prevent crumbling. For gluten-free, substitute flour with a 1:1 gluten-free blend. For vegan, use flax eggs and coconut oil instead of butter.

Nutrition

Keywords: snickerdoodle, zucchini bars, cinnamon sugar, cozy dessert, easy baking, homemade, garden zucchini, cinnamon, soft bars

Find it online: https://piperplate.com/cozy-snickerdoodle-zucchini-bars-easy-homemade-cinnamon-sugar-recipe/