This Moist Snickerdoodle Zucchini Bread is a sweet twist on the classic! With soft zucchini and a sprinkle of cinnamon sugar, it’s a treat you can enjoy for breakfast or dessert.
Who knew zucchini could be so yummy? I mean, hiding veggies in bread counts as healthy, right? 🥒 Plus, it makes the bread super moist—just how I like it!
Key Ingredients & Substitutions
All-purpose flour: This is the base for your zucchini bread. If you’re looking for a gluten-free option, you can use a gluten-free flour blend. Just check the label to see if it has added xanthan gum.
Zucchini: Fresh zucchini keeps this bread moist. You can also use yellow squash if that is what you have. No zucchini? Try grated carrots for a different flavor!
Sour cream or yogurt: Both add moisture and richness. You could swap in buttermilk or a plant-based yogurt for a dairy-free option, if needed.
Butter: Unsalted butter is great, but coconut oil or a vegan butter alternative work too. Just be mindful of melting or softening if you choose oil.
Cinnamon: The star spice here! If you want a twist, consider adding a touch of nutmeg or pumpkin spice for extra flavor.
What’s the Best Way to Grate Zucchini?
Grating zucchini is simple, but it can be tricky to know how to prepare it properly. Start by choosing firm, fresh zucchinis, as they work best for baking. Here’s how to do it:
- Wash and dry the zucchini.
- Using a box grater or food processor, grate the zucchini using the larger holes for a chunky texture.
- After grating, place the zucchini in a clean kitchen towel and squeeze to remove excess moisture. This prevents your bread from getting soggy.
And there you have it! Grated zucchini ready to add moisture without the mess. Enjoy making your snickerdoodle zucchini bread!
Moist Snickerdoodle Zucchini Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1/4 cup sour cream or plain yogurt (for moisture)
- 1/2 teaspoon cream of tartar (optional, for snickerdoodle flavor)
- For Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This delicious zucchini bread takes about 15 minutes to prepare and 55-65 minutes to bake. After baking, allow it to cool for about 10 minutes before enjoying. So altogether, you’re looking at about 1 hour and 20 minutes until you can slice and serve!
Step-by-Step Instructions:
1. Preparing the Oven and Loaf Pan:
Preheat your oven to 350°F (175°C). While the oven is heating up, either grease a 9×5-inch loaf pan with some butter or cooking spray, or line it with parchment paper to make it easier to remove the bread later.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. This will help ensure that everything is evenly distributed in your bread. Once mixed, set this bowl aside for later.
3. Creaming the Butter and Sugar:
In a large bowl, use a mixer or a spoon to cream the softened butter and granulated sugar together. Mix until the mixture is light and fluffy—this should take about 2-3 minutes. It’s important to get some air into the mixture!
4. Adding the Wet Ingredients:
Beat in the eggs one at a time, mixing thoroughly after each addition. Then stir in the vanilla extract. Next, add the sour cream or yogurt, and if you’re using it, the cream of tartar. Mix until it’s smooth and combined.
5. Combining Dry and Wet Mixtures:
Gradually add the dry ingredients to the wet mixture. Gently stir until just combined—be careful not to overmix! It’s okay if there are a few lumps.
6. Folding in the Zucchini:
Now it’s time for the star ingredient! Fold in the grated zucchini until it’s evenly distributed throughout the batter. This will help keep your bread moist and delicious.
7. Pouring and Topping:
Pour the batter into your prepared loaf pan and spread it out evenly. In a small bowl, mix together the 2 tablespoons of sugar and 1 teaspoon of ground cinnamon for the topping. Sprinkle this mixture evenly over the batter for that classic snickerdoodle flavor!
8. Baking:
Pop the loaf pan into the preheated 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 attached.
9. Cooling:
Once baked, let the bread cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely. This helps it firm up and makes it easier to slice.
10. Enjoying:
Slice and enjoy your moist, cinnamon-swirled snickerdoodle zucchini bread! It’s perfect warm or toasted with a bit of butter, and it keeps well for days if stored properly!
This recipe is not only delicious but also a fantastic way to sneak some veggies into your diet. Enjoy every bite!
FAQ for Moist Snickerdoodle Zucchini Bread
Can I Use Other Types of Flour?
Yes! You can substitute all-purpose flour with a gluten-free flour blend. Just make sure it’s one designed for baking. Additionally, whole wheat flour can provide a nuttier flavor but may make the bread denser.
What If I Don’t Have Sour Cream or Yogurt?
No worries! You can use buttermilk or even a plant-based yogurt as a substitute. If those aren’t available, you can also use milk mixed with a splash of vinegar to achieve a similar acidity that helps with moisture.
How Should I Store Leftover Bread?
Store the cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw it in the fridge overnight when you’re ready to enjoy it again!
Can I Add Nuts or Chocolate Chips?
Absolutely! Feel free to fold in some chopped nuts, like walnuts or pecans, or a handful of chocolate chips into your batter before baking. Just be mindful that this may alter the baking time slightly.
