This Moist Snickerdoodle Zucchini Bread is a tasty twist on a classic. It’s fluffy, sweet, and has a lovely cinnamon sugar topping that makes every bite delightful.
You’ll love how sneaky the zucchini is – it’s hiding in there like a little green ninja! 😂 I like to enjoy a slice warm with a cup of tea; it’s such a cozy treat.
Key Ingredients & Substitutions
Flour: All-purpose flour is the go-to for this bread. However, for a healthier twist, you can substitute half with whole wheat flour. Just know that it might change the texture a bit and make it denser.
Zucchini: This ingredient keeps the bread moist. Make sure to squeeze out excess water after shredding. If you’re out of zucchini, try using shredded carrots or applesauce as an alternative.
Butter: Unsalted butter is preferred for baking since you can control the salt. If you want a dairy-free version, melted coconut oil or a dairy-free butter can work well too.
Sour Cream/Greek Yogurt: This adds moisture and a slight tang. You can swap it with buttermilk or even a non-dairy yogurt if you’re looking for a lighter option.
How Do I Get the Perfect Consistency for the Batter?
Getting the batter right is crucial. Here’s how you can ensure it’s perfect:
- Mix the wet ingredients until just combined. Overmixing can lead to dense bread.
- Make sure to gently fold in the dry ingredients with a spatula until no flour streaks remain.
- If your batter looks thicker than expected, don’t worry! The shredded zucchini will naturally add moisture as it bakes.
Taking these small steps will lead to a soft, fluffy loaf that you’ll want to make again and again!
Moist Snickerdoodle Zucchini Bread Recipe
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini (about 1 medium zucchini, excess moisture squeezed out)
- 1/2 cup sour cream or Greek yogurt
For the Topping:
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and approximately 50-60 minutes for baking. After baking, allow an additional 10 minutes for cooling in the pan, plus extra time for complete cooling on a wire rack. So, set aside about an hour and a half in total.
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it’s warming up, take a 9×5 inch loaf pan and grease it with butter or cooking spray, then lightly flour it. This will help the bread come out easily once it’s baked.
2. Mix the Dry Ingredients:
In a medium bowl, combine the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg. Use a whisk to mix everything together until well combined. Set this bowl aside for later.
3. Cream the Butter and Sugar:
In a large mixing bowl, add the softened butter and granulated sugar. Using a hand mixer or a whisk, cream them together until the mixture is light and fluffy. This usually takes about 2-3 minutes.
4. Incorporate Eggs and Vanilla:
Beat in the eggs, one at a time, making sure to mix well after each addition. Then stir in the vanilla extract until it’s all blended together nicely.
5. Add Zucchini and Sour Cream:
Next, fold in the shredded zucchini and sour cream (or Greek yogurt) into the wet mixture, stirring gently until everything is combined. This is where the wonderful moisture comes from!
6. Combine Wet and Dry Ingredients:
Now, it’s time to bring the two mixtures together. Gradually add the dry ingredients to the wet mixture, mixing just until no flour streaks are visible. Be careful not to overmix; you want the batter to stay tender and fluffy.
7. Pour the Batter Into the Pan:
Pour the batter into the prepared loaf pan, smoothing the top with a spatula if needed. This will give it an even bake.
8. Prepare the Topping:
In a small bowl, mix the brown sugar and ground cinnamon for the topping. Once combined, sprinkle this evenly over the batter in the loaf pan. It will create a sweet, crunchy layer on top!
9. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 50-60 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, your bread is ready!
10. Cool and Enjoy:
Once done, allow the bread to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Finally, slice and enjoy your delicious, moist snickerdoodle zucchini bread!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option. Just keep in mind that it may make the bread denser. You can also consider using a blend of 1 cup all-purpose and 1 cup whole wheat flour if you want the best of both worlds!
What’s the Best Way to Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and then place it in the fridge for up to a week, or freeze it for up to 3 months. To thaw, simply leave it out at room temperature.
Can I Make This Recipe Without Eggs?
Absolutely! You can use a flaxseed meal egg replacement or unsweetened applesauce. For each egg, you can substitute 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water or 1/4 cup of applesauce for moisture. This will keep your bread light and fluffy!
How Do I Know When My Zucchini Bread is Done?
The best way to check for doneness is to insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, your bread is ready. If it has wet batter on it, bake for an additional 5-10 minutes and check again.
