This tasty Snickerdoodle Zucchini Bread is a sweet treat that’s moist and packed with flavor! With soft zucchini and a delightful sprinkle of cinnamon sugar on top, it feels like a warm hug in each bite.
Trust me, this bread is a real game changer! It’s an easy way to use up extra zucchini while keeping things sweet and cozy. Perfect for breakfast or a snack, you won’t want to share it! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This helps give the bread structure. For a gluten-free option, use a 1:1 gluten-free flour blend. I’ve found that using whole wheat flour adds a nice nutty flavor, but it might make the texture denser.
Granulated and Brown Sugar: Combining both sugars gives a lovely sweetness. If you’re watching sugar intake, you can reduce the amount or use substitutes like coconut sugar. I personally enjoy a bit more brown sugar for its rich flavor!
Vegetable Oil: This keeps the bread moist. You can substitute with melted coconut oil or applesauce for a healthier twist. If using applesauce, reduce the sugar slightly since it adds natural sweetness.
Zucchini: Fresh grated zucchini is key for moisture. I recommend squeezing out some excess water to prevent the bread from becoming too soggy. If zucchini isn’t available, shredded carrots can also work in a pinch!
How Do I Get the Right Moisture Balance in My Bread?
Getting the moisture just right is important for fluffy zucchini bread. Here’s how:
- Always wring out excess water from grated zucchini using a cheesecloth or a clean kitchen towel.
- Using sour cream or Greek yogurt is a big help; it adds richness and moisture. I love Greek yogurt for its added protein, too!
- Be mindful not to overmix the batter after adding flour. Stir just until combined to avoid a dense end result.
Following these tips will help keep your Snickerdoodle Zucchini Bread moist and delicious every time! Enjoy baking!
Moist Snickerdoodle Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup sour cream or Greek yogurt (for extra moisture)
For the Snickerdoodle Topping:
- 2 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This tasty Snickerdoodle Zucchini Bread takes about 15 minutes to prepare and around 55-65 minutes to bake. Plus, you’ll want to let it cool before slicing. So, all in all, allow about 1.5 to 2 hours for the baking and cooling process!
Step-by-Step Instructions:
1. Preheat and Prep:
First, go ahead and preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper—this will help your bread release easily after baking!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). This step ensures your leavening agents are evenly distributed throughout the flour.
3. Combine Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix well until the sugars are well-coated in oil. Beat in the eggs one at a time—make sure to mix well after each addition! Finally, stir in the vanilla extract.
4. Mix It All Together:
Gradually mix the dry ingredients into the wet ingredients, stirring just until everything is combined. Be careful not to overmix, as this can make the bread tough.
5. Add Zucchini and Sour Cream:
Gently fold in the grated zucchini and sour cream (or Greek yogurt) until evenly distributed. The zucchini adds moisture and makes the bread deliciously soft!
6. Pour and Smooth:
Pour the batter into your prepared loaf pan and smooth out the top with a spatula. It’s almost baking time!
7. Add the Topping:
In a small bowl, mix the granulated sugar and ground cinnamon for the topping, then sprinkle it evenly over the batter. This will create a lovely sugary crust on top!
8. Bake:
Place the loaf pan in the oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will start to smell amazing at this point!
9. Cool Down:
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.
10. Slice and Enjoy:
Once cool, slice your Snickerdoodle Zucchini Bread and enjoy! It’s wonderful on its own, or with a pat of butter.
This recipe beautifully combines the warm flavors of snickerdoodle with the moistness of zucchini, making it a delightful option for breakfast, snacks, or even dessert. Enjoy your baking adventure!
Can I Use Other Types of Flour in This Recipe?
Yes, you can use whole wheat flour for a nuttier flavor and added fiber, but be aware it may result in a denser bread. If you prefer a gluten-free option, a 1:1 gluten-free flour blend works well too!
What If I Don’t Have Sour Cream or Greek Yogurt?
No problem! You can substitute with the same amount of applesauce for a healthier alternative. If you’re looking for a dairy-free option, use a plant-based yogurt that has a similar consistency.
How Should I Store Leftovers?
Store any leftover Snickerdoodle Zucchini Bread in an airtight container at room temperature for 2-3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week, or freeze slices for up to 3 months!
Can I Add Nuts or Chocolate Chips?
Absolutely! Feel free to fold in 1/2 to 1 cup of chopped nuts (like walnuts or pecans) or chocolate chips for an extra treat. Just be careful to gently fold them into the batter to maintain the bread’s fluffy texture!
