This Snickerdoodle Zucchini Bread is a sweet treat that brings together delightful cinnamon and sugar flavors with moist, shredded zucchini. It’s perfect for breakfast or a snack!
Baking this bread always brings a smile to my face! The mixture of zucchini makes it extra moist, and who can resist that cinnamon topping? I love sharing slices with friends!
Key Ingredients & Substitutions
Flour: All-purpose flour works perfectly here, providing a nice structure. If you’re looking for a gluten-free option, consider almond flour or a gluten-free flour blend, but keep in mind that adjustments may be needed.
Zucchini: Fresh zucchini is key for moisture! If you don’t have zucchini, you can use carrots instead, but keep the flavor in mind, as it will be slightly different.
Sour Cream: Adding sour cream makes the bread extra moist, but you can substitute it with plain yogurt or even applesauce for a lighter version.
Spices: Ground cinnamon is essential for that snickerdoodle flavor. Adding nutmeg is optional but gives a nice warm note. If you’re in a pinch, pumpkin pie spice can also work wonderfully.
How Do You Ensure Your Zucchini Bread Is Moist and Flavorful?
Moisture is key in baking zucchini bread, so proper preparation makes a big difference. Here’s how!
- Prep the Zucchini: Always grate the zucchini, then squeeze it gently in a clean kitchen towel to remove excess moisture. This helps avoid a soggy loaf.
- Butter vs. Oil: While using softened butter adds flavor, you can mix it with a bit of oil for extra moisture if you’d like.
- Don’t Overmix: Once you combine the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense bread.
- Check for Doneness: Use a toothpick to check—if it comes out clean, your bread is ready! Don’t overbake, as it can dry out quickly.
Following these steps will help you achieve a perfectly moist and delicious Snickerdoodle Zucchini Bread that’ll impress everyone!
The Best Snickerdoodle Zucchini Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg (optional)
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/4 cup sour cream or plain yogurt (for moisture, optional)
For the Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
How Much Time Will You Need?
This delicious Snickerdoodle Zucchini Bread will take about 15 minutes of prep time and 55-65 minutes of baking time, plus a bit of cooling time. Overall, you can expect to spend around 1 hour and 30 minutes before it’s ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This step is super important for a good rise! Grease and flour a 9×5 inch loaf pan, or you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, sugar, and cinnamon (and nutmeg if using). This will help the ingredients combine evenly later on. Set this mixture aside for now.
3. Cream the Butter and Sugars:
In a large bowl, beat the softened butter with both the granulated and brown sugars until the mixture is light and fluffy. This should take about 2-3 minutes. It helps to create a nice texture!
4. Add in the Eggs and Vanilla:
Next, add the eggs one at a time, making sure to beat well after adding each one. Stir in the vanilla extract until everything is smoothly blended.
5. Combine Wet and Dry Ingredients:
Now it’s time to add the dry flour mixture to the wet ingredients. Do this in batches, just mixing until everything is combined. Be careful not to overmix—this keeps the bread nice and tender!
6. Fold in the Zucchini:
Gently fold in the grated zucchini and sour cream (if using), ensuring that they are evenly distributed throughout the batter. You want that delicious moisture and flavor from the zucchini!
7. Prepare the Cinnamon Sugar Coating:
In a small bowl, mix together the sugar and cinnamon for the topping. This will give your bread a sweet, crunchy crust.
8. Pour and Top:
Pour the batter into the prepared loaf pan, smoothing the top if needed. Then, sprinkle the cinnamon sugar mixture evenly over the top of the batter.
9. Bake to Perfection:
Bake in your preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it as baking times might vary slightly.
10. Cool and Serve:
Once it’s done, let the bread cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely before slicing. Enjoy the delightful aroma while it cools!
Your moist, flavorful Snickerdoodle Zucchini Bread is now ready to be sliced and enjoyed. Perfect for breakfast, snacks, or sharing with friends!
FAQ for Snickerdoodle Zucchini Bread
Can I Use Yellow Squash Instead of Zucchini?
Yes! Yellow squash can be used as a substitute for zucchini in this recipe. Just be sure to grate it the same way, and it will lend a similar moisture and texture.
What if My Zucchini Isn’t Moist Enough?
If your zucchini seems dry, you can add a little extra moisture by including an additional tablespoon of sour cream or yogurt into the batter. This will help keep the bread moist!
Can I Freeze Leftover Bread?
Absolutely! Allow the bread to cool completely, then wrap it tightly in plastic wrap or aluminum foil, followed by a layer of freezer-safe bag or container. It can be frozen for up to 3 months. Thaw at room temperature when you’re ready to enjoy it!
How Do I Know When the Bread Is Done Baking?
Check for doneness by inserting a toothpick into the center of the bread. If it comes out clean or with just a few crumbs attached, the bread is ready. Be cautious not to overbake, as this can lead to a dry loaf.
