This Moist Snickerdoodle Zucchini Bread is a tasty twist on a classic! It’s packed with sweet zucchini, buttery goodness, and a sprinkle of cinnamon sugar on top for that perfect sweet crunch.
I love how this bread is super moist and makes my kitchen smell like a bakery! It’s great for breakfast or a snack, and I always find myself sneaking an extra slice. Yum! 😊
Key Ingredients & Substitutions
Zucchini: Grated zucchini is the star of this bread, adding moisture. If you don’t have zucchini, you can use grated carrots instead for a sweet twist!
Flour: All-purpose flour works best for the structure. If you’re looking for a gluten-free option, try using a gluten-free 1:1 baking flour.
Granulated Sugar: This bread requires sugar for sweetness. You could substitute half the sugar with brown sugar for a deeper flavor or use a sugar alternative like coconut sugar.
Sour Cream or Greek Yogurt: These ingredients keep the bread moist and tender. You can swap it for buttermilk or a dairy-free yogurt if needed.
Cinnamon: Ground cinnamon adds warmth and flavor. Feel free to add a pinch of ginger or cardamom for an extra kick!
What’s the Best Way to Prepare Zucchini for Baking?
Prepping zucchini correctly is key to avoiding too much moisture in your bread. Start by washing and trimming the ends of the zucchini. Use a box grater or a food processor to grate it. If the zucchini seems watery, gently squeeze it in a clean kitchen towel or paper towel to remove excess liquid before adding it to the batter.
Remember, moisture is good for the bread, but too much can make it soggy, so just wring it out lightly.
Moist Snickerdoodle Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups grated zucchini (about 1 medium zucchini)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (for batter)
- 1/2 teaspoon ground nutmeg (optional)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt (for moisture)
For the Snickerdoodle Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This delightful Snickerdoodle Zucchini Bread will take about 15 minutes for preparation and 55-65 minutes for baking. Allow an additional 10 minutes for cooling in the pan, plus time to cool on a wire rack. In total, you’re looking at around 1.5 hours before you can enjoy this yummy treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by greasing and flouring it, or you can line it with parchment paper for easy removal later on.
2. Combine the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and optional nutmeg. Set this mixture aside for later.
3. Mix the Butter and Sugar:
In a large bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes and will help create a tender bread.
4. Add the Eggs and Vanilla:
Next, beat in the eggs one at a time, making sure to mix well after each addition. Then, add in the vanilla extract and give it a stir!
5. Incorporate the Sour Cream:
Add the sour cream or Greek yogurt to the mixture and stir until everything is just combined—this adds moisture and helps keep the bread soft.
6. Combine Wet and Dry Ingredients:
Carefully add the bowl of dry ingredients to the wet mixture, stirring until combined. Be careful not to overmix, as this could make the bread tough.
7. Add the Grated Zucchini:
Gently fold in the grated zucchini until it is evenly distributed throughout the batter. This will add wonderful moisture and flavor!
8. Prepare for Baking:
Pour the prepared batter into the loaf pan, smoothing the top with a spatula.
9. Make the Snickerdoodle Topping:
In a small bowl, mix the topping ingredients: granulated sugar and ground cinnamon. Sprinkle this mixture evenly on top of the batter in the pan.
10. Bake the Bread:
Place the loaf pan in the oven and bake for 55-65 minutes. To check if it’s done, insert a toothpick into the center of the bread; it should come out clean or with a few moist crumbs.
11. Cool and Enjoy:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
Now, it’s time to enjoy your Moist Snickerdoodle Zucchini Bread! It’s perfect for breakfast, an afternoon snack, or simply any time you need a delicious treat! 🌟
Frequently Asked Questions (FAQ)
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and drain off any excess moisture before adding it to the batter. Patting it dry with paper towels works well to avoid sogginess.
How Can I Make This Bread Vegan?
To make this Snickerdoodle Zucchini Bread vegan, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water equals one egg) and use a plant-based butter alternative. For the sour cream, you can use a dairy-free yogurt.
What’s the Best Way to Store Leftovers?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, consider refrigerating it for up to a week or wrapping it tightly and freezing for up to 3 months. To enjoy, simply thaw at room temperature or warm it slightly in the microwave.
Can I Add Other Mix-Ins?
Absolutely! Feel free to add chocolate chips, chopped nuts, or dried fruits like raisins or cranberries for extra flavor and texture. Just be mindful not to add too many so that the bread doesn’t become overly dense.
