This Moist Snickerdoodle Zucchini Bread is a tasty twist on a classic treat. Packed with soft zucchini and sprinkled with cinnamon sugar, it’s a sweet surprise!
Whenever I make this bread, my kitchen fills with cozy scents, and I can’t help stealing a slice while it’s warm. Who can resist that smell, right? 😄
I love how simple it is to whip up! Just mix the ingredients, pour it in a pan, and bake. Perfect for breakfast or a snack anytime. Enjoy with a cup of coffee!
Key Ingredients & Substitutions
Flour: All-purpose flour is ideal, but you could use whole wheat flour for a nuttier flavor. Just keep in mind, the texture might change slightly, so it’s best to start with a mix if you can.
Zucchini: Fresh zucchini adds moisture without overpowering the dish. If zucchini isn’t available, try using shredded carrots for a different take, though they’ll impart more sweetness.
Sour Cream or Greek Yogurt: This ingredient ensures your bread stays moist. If you’re looking for a dairy-free option, unsweetened almond yogurt works well too.
Fats: Unsalted butter adds rich flavor, but you can substitute with coconut oil or vegetable oil for a different taste. If you want a lighter bread, use applesauce instead of some of the fat.
How Do I Ensure My Zucchini Bread Is Moist?
To get that perfect moist texture, there are a couple of key things to remember. First, avoid overmixing the batter. This can make the bread dense. Second, make sure not to squeeze out too much moisture from the zucchini; just a gentle pat dry will do. The extra moisture from the zucchini is crucial for that dreamy moistness!
- Use fresh zucchini and grate it just before using to retain as much moisture as possible.
- Mix wet and dry ingredients until just combined; it’s okay to have some lumps.
- Check for doneness a few minutes before the recommended time; every oven is different!
Moist Snickerdoodle Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini (about 1 medium to large zucchini)
- 1/4 cup sour cream or plain Greek yogurt
For the Snickerdoodle Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This delightful Snickerdoodle Zucchini Bread takes about 15 minutes to prep, plus 55-65 minutes to bake. Don’t forget to let it cool for about 10 minutes in the pan before transferring it to a wire rack to cool completely. All in all, you’re looking at about 1.5 hours from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Greasing and flouring a 9×5-inch loaf pan (or lining it with parchment paper) prepares it to receive all that delicious batter!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg. This helps to evenly distribute the leavening agents and spices throughout the flour. Set this mixture aside for later.
3. Cream the Sugars and Butter:
In a large bowl, use an electric mixer to beat the softened butter together with both the granulated sugar and brown sugar until light and fluffy—about 3 to 4 minutes should do the trick!
4. Add the Eggs and Vanilla:
Add the eggs one at a time, ensuring you mix well after each addition. Stir in the vanilla extract until everything is well combined.
5. Mix in Zucchini and Sour Cream:
Next, fold in the shredded zucchini and sour cream until just combined. You want to keep things light and airy—don’t overmix!
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until no flour streaks are visible. Again, be careful not to overwork the batter.
7. Prepare for Baking:
Pour the batter into your prepared loaf pan, smoothing out the top with the spatula to get an even surface.
8. Add the Snickerdoodle Topping:
In a small bowl, mix together the topping sugar and cinnamon. Sprinkle this mixture evenly over the top of the batter—it’ll create a lovely, sweet crust as the bread bakes!
9. Bake:
Place the loaf pan in the preheated oven and bake for 55-65 minutes. A toothpick inserted into the center should come out clean when it’s done!
10. Cool the Bread:
Once the bread is baked, allow it to cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing—if you can resist!
11. Serve and Enjoy!
Once fully cooled, slice up your Moist Snickerdoodle Zucchini Bread, serve it, and enjoy the warm, cinnamon-spiced treat with family and friends. Yum!
FAQ for Moist Snickerdoodle Zucchini Bread
Can I Use Other Types of Zucchini?
While green zucchini is the most common choice, you can also use yellow squash for a slightly different flavor and color. Just make sure to shred it well and remove any excess moisture!
How Can I Store Leftover Zucchini Bread?
Store any leftover 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 should keep well in the freezer for up to 3 months!
What If I Don’t Have Sour Cream?
No problem! You can substitute sour cream with plain Greek yogurt, which will give a similar tanginess and moisture. Alternatively, you can use applesauce for a lighter option, but this may slightly alter the flavor and texture.
Can I Make This Recipe Gluten-Free?
Yes! You can use a gluten-free all-purpose flour blend as a substitute for regular flour. Be sure to check that your baking powder and baking soda are gluten-free as well.
