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Cozy Snickerdoodle Zucchini Bars

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These cozy snickerdoodle zucchini bars feature a cinnamon sugar crinkle top with a soft, moist zucchini-infused base, delivering a perfect balance of chewy and cakey textures with a warm cinnamon flavor.

Ingredients

Scale
  • 2 cups all-purpose flour (240 g)
  • 1 ½ cups granulated sugar (300 g), divided
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon, plus extra for sprinkling
  • ½ teaspoon salt
  • ½ cup unsalted butter (113 g), melted and slightly cooled
  • ¼ cup vegetable oil (60 ml)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini, packed (about 1 medium zucchini), squeezed dry
  • Cinnamon sugar topping: ¼ cup granulated sugar mixed with 1 teaspoon ground cinnamon

Instructions

  1. Grate 2 cups of zucchini using the medium holes on your grater. Place grated zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture. (About 5 minutes)
  2. In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar (reserve ¼ cup for topping), 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 2 teaspoons ground cinnamon, and ½ teaspoon salt. Combine thoroughly. (3 minutes)
  3. In another bowl, whisk 2 large eggs, ½ cup melted unsalted butter (cooled slightly), ¼ cup vegetable oil, and 1 teaspoon vanilla extract until smooth. (2 minutes)
  4. Pour wet mixture into dry ingredients and gently fold with a spatula until just combined. Avoid overmixing. (2 minutes)
  5. Gently fold the squeezed, grated zucchini into the batter, distributing evenly but carefully. (1 minute)
  6. Line a 9×13-inch baking pan with parchment paper or grease it well. Spread the batter evenly into the pan, smoothing the top with a spatula. (2 minutes)
  7. Mix ¼ cup granulated sugar with 1 teaspoon cinnamon and sprinkle evenly over the batter to form the crinkle crust. (1 minute)
  8. Preheat oven to 350°F (175°C). Bake bars for 30-35 minutes or until the top is golden with visible cracks and a toothpick inserted in the center comes out with moist crumbs but no raw batter. (30-35 minutes)
  9. Let the bars cool completely in the pan on a wire rack before slicing into squares. (At least 30 minutes)

Notes

Squeeze zucchini dry to avoid soggy bars. Avoid overmixing the batter to keep bars tender. If topping browns too fast, tent with foil halfway through baking. Bars store well at room temperature for 3 days, refrigerate up to a week, or freeze up to 3 months.

Nutrition

Keywords: snickerdoodle, zucchini bars, cinnamon sugar, cozy dessert, easy baking, moist bars, cinnamon crinkle top, zucchini dessert

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