This Moist Snickerdoodle Zucchini Bread combines spicy cinnamon with soft, fluffy zucchini. It’s a tasty way to sneak in some veggies while enjoying a sweet treat!
You won’t believe how good this bread smells when baking! I love slathering a bit of butter on warm slices. It really makes my day irresistible! 😋
Making this bread is super easy; just mix everything up, pour it in a pan, and bake. It’s perfect for breakfast or a snack anytime—so good, you won’t want to share!
Key Ingredients & Substitutions
All-Purpose Flour: This is the main base of your bread. For a healthier option, you can use a gluten-free flour blend or whole wheat flour. However, be aware that the texture might change slightly.
Sugars: I love using a mix of granulated and brown sugar. The brown sugar adds more moisture! If you’re looking to reduce sugar, honey or maple syrup can be good substitutions, just adjust the liquid accordingly.
Zucchini: Make sure to grate it and squeeze out excess moisture. If zucchini isn’t in season, you can use grated carrots or applesauce for similar moisture and sweetness.
Sour Cream/Yogurt: Both add richness to the bread. You can replace them with applesauce or a non-dairy yogurt if you want a lighter version.
How Do You Get the Right Consistency When Mixing?
Mixing is crucial for a good texture. Here’s how to do it right:
- Combine dry and wet ingredients separately before mixing them together.
- When you add the wet mixture to the dry, stir gently until just combined. This makes sure the bread remains fluffy.
- Don’t worry about small lumps; overmixing will lead to a dense bread.
Folding in the zucchini should be done gently too! This preserves the airiness of your batter.
How to Make Moist Snickerdoodle Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- ½ cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed dry)
- ½ cup sour cream or plain yogurt (for added moisture)
For Snickerdoodle Cinnamon Sugar Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 55-65 minutes of baking time. After baking, you may want to let it cool for another 10-15 minutes in the pan before transferring it to a wire rack. So, in total, it’s about 1.5 hours from start to finish before you get to enjoy this delicious bread!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First, preheat your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent the bread from sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk these together until well mixed. This is the dry base for your bread!
3. Combine Wet Ingredients:
In another bowl, whisk together the melted butter, eggs, vanilla extract, and sour cream or yogurt until smooth. This mixture will add richness and moisture to your bread.
4. Mix It Up!
Add the wet ingredients to the dry ingredients. Stir gently until just combined. Remember, do not overmix! It’s okay if there are a few lumps; this will help keep your bread fluffy.
5. Fold in the Zucchini:
Gently fold the grated zucchini into your batter. This will add moisture and flavor. Make sure to fold it in well without overmixing!
6. Pour the Batter and Add Topping:
Pour the batter into your prepared loaf pan and spread it evenly. In a small bowl, mix the 2 tablespoons of sugar with 1 teaspoon of cinnamon and sprinkle this cinnamon sugar topping evenly over the batter.
7. Bake the Bread:
Place the bread in the preheated oven and bake for 55-65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the bread is ready.
8. Cool Down:
Once baked, remove the bread from the oven. Let it cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely. This step helps keep the texture perfect!
9. Slice and Serve:
When cooled, slice your Moist Snickerdoodle Zucchini Bread. It’s delicious served warm or at room temperature, and you can enjoy it with a pat of butter or cream cheese.
Enjoy your delightful baking experience with this yummy bread! 🍞😊
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Keep in mind that the texture may be denser, and you may want to add a tablespoon or two of additional liquid to the batter to maintain moisture.
What If I Don’t Have Sour Cream or Yogurt?
No worries! You can replace sour cream or yogurt with applesauce or even buttermilk. If using buttermilk, you may want to reduce the milk slightly to keep the batter from being too thin.
How Do I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week, or freeze it for up to 3 months. Just make sure to let it cool completely before wrapping!
Can I Add Nuts or Chocolate Chips?
Absolutely! Feel free to mix in up to 1 cup of chopped nuts (like walnuts or pecans) or chocolate chips into the batter for added texture and flavor. Just fold them in gently with the zucchini.
