This Soft Snickerdoodle Zucchini Bread is a lovely twist on a classic treat! It’s moist, fluffy, and packed with yummy cinnamon sugar goodness. Plus, it’s a sneaky way to add veggies to your snack!
Trust me, when you bite into a slice, you’ll forget there’s zucchini in it! I love having it warm with a cup of tea. It’s perfect for breakfast or any time you want something sweet and cozy! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. While I prefer regular all-purpose flour, you can use whole wheat flour for a heartier bread or a gluten-free blend if needed.
Granulated Sugar: Adds sweetness! You can swap some of it with brown sugar for a deeper flavor, or use coconut sugar for a less processed option.
Zucchini: Fresh is best, but if zucchini isn’t available, shredded carrots can work as a substitute. The moisture content is key, so always squeeze out excess liquid.
Sour Cream/Greek Yogurt: This ingredient keeps the bread moist. If you don’t have either, try using applesauce or buttermilk as an alternative.
How Can I Ensure My Zucchini Bread Is Moist?
The key to moist zucchini bread is using proper techniques with the zucchini. After grating, be sure to squeeze out the excess moisture using a clean kitchen towel or paper towel. This helps prevent the batter from getting soggy.
- Grate the zucchini on the large holes of a box grater for the best texture.
- Let the grated zucchini sit in a towel for a few minutes before squeezing to remove moisture.
- Mix the zucchini into the batter gently. Overmixing can lead to dense bread.
Soft Snickerdoodle Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 teaspoons cream of tartar (for the snickerdoodle tang)
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- ¼ cup sour cream or Greek yogurt (for extra moisture)
For the Cinnamon Sugar Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This delicious zucchini bread takes about 15 minutes of prep time and 55-65 minutes of baking. After baking, allow it to cool for a bit before slicing. In total, you can expect about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to avoid sticking. This ensures an easy release of your bread once it’s baked!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and cream of tartar. This combination adds structure and the signature snickerdoodle flavor to your bread!
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together until they become light and fluffy—about 3-4 minutes. This will help incorporate air into the mix, making the bread fluffy!
4. Add Eggs and Vanilla:
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Then, mix in the vanilla extract for that fragrant boost.
5. Combine with Sour Cream:
Stir in the sour cream (or Greek yogurt) until fully combined. This will add moisture and richness to the bread.
6. Mix in the Dry Ingredients:
Gradually add in the dry ingredients from the first bowl to the wet mixture, mixing until just combined. Be gentle; we don’t want to overmix!
7. Add the Zucchini:
Fold in the grated zucchini carefully until it’s evenly distributed. This step brings the hidden veggie goodness to your bread.
8. Pour and Smooth:
Pour the batter into the prepared loaf pan and smooth the top with a spatula to ensure an even bake.
9. Prepare the Topping:
In a small bowl, mix together the sugar and cinnamon for the topping. Sprinkle this evenly over the top of the batter. This will create a delightful crust!
10. Bake:
Bake in your preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, you can cover it loosely with aluminum foil.
11. Cool:
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This will help store its moisture.
12. Slice and Enjoy!
After the loaf has cooled, slice it up and enjoy your soft and cozy snickerdoodle zucchini bread! Perfect for breakfast, a snack, or even dessert!
This bread is sure to be a hit with its tender crumb, classic cinnamon-sugar flavor, and the delightful surprise of zucchini!
Frequently Asked Questions
Can I Use Frozen Zucchini for This Recipe?
Yes, you can! Just make sure to thaw it completely and drain out as much moisture as possible before using. Squeeze it in a clean kitchen towel to ensure it doesn’t make the bread too wet.
Can I Make This Bread Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure your blend contains xanthan gum for better texture, or add 1/2 teaspoon if it doesn’t.
How Do I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. Thaw overnight in the fridge before enjoying.
Can I Add Nuts or Chocolate Chips?
Definitely! Feel free to fold in about 1/2 to 1 cup of chopped nuts (like walnuts or pecans) or chocolate chips to the batter before baking for extra flavor and texture.
