This Moist Snickerdoodle Zucchini Bread is a fun twist on a classic treat! Packed with tender zucchini and flavored with cinnamon, it’s like a hug in a loaf.
Let’s be honest, eating something with veggies makes us feel a little less guilty, right? I love to enjoy a slice with my morning coffee—it’s delicious and oh-so-cozy!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. If you’re looking for a healthier option, whole wheat flour can be used, but it may change the texture slightly. I prefer all-purpose for that light, fluffy crumb.
Zucchini: Fresh, firm zucchini is best. If you don’t have zucchini, you can substitute with finely grated carrot for a different flavor. Just make sure to squeeze out the excess moisture from either veggie!
Sour Cream or Greek Yogurt: This adds moisture. I usually lean towards Greek yogurt for a bit of extra protein. If you’re dairy-free, try a plant-based yogurt!
Spices: The combination of cinnamon and nutmeg gives the bread its cozy flavor. You could use pumpkin pie spice if you have it on hand for a unique twist.
How Do You Achieve the Perfect Moisture in Zucchini Bread?
The secret to moist Zucchini Bread is the preparation of the zucchini. After grating your zucchini, be sure to gently squeeze out some excess water. This helps it not get soggy.
- Grate the zucchini and place it in a clean dish towel or paper towel.
- Twist it to remove excess moisture. This small step makes a big difference in the texture!
- Mix it gently into your batter so it combines well without overmixing, which can make the bread dense.
Remember to keep an eye on the baking time, as every oven can be a bit different. Enjoy baking!
Moist Snickerdoodle Zucchini Bread
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
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups finely grated zucchini (about 1 medium zucchini)
- 1/2 cup sour cream or Greek yogurt
For the Optional Topping:
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 55-65 minutes to bake. After baking, let the bread cool for 10 minutes in the pan and then completely on a wire rack. You will spend a little over an hour of waiting for the delicious aromas to fill your kitchen!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper for easy removal later. This will ensure your bread comes out perfectly without sticking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This mixture adds flavor and structure to your bread, so it’s essential to combine these first. Set this bowl aside for now.
3. Cream the Butter and Sugars:
In a large bowl, beat the softened butter with the granulated sugar and brown sugar using a mixer. Mix until everything is creamy and smooth – this step is crucial for a light-textured bread!
4. Add the Eggs and Vanilla:
Add the eggs one by one, making sure to beat well after each addition. Then, stir in the vanilla extract. It’s the secret ingredient that adds a lovely aroma to your bread!
5. Incorporate the Zucchini:
Now, fold in the finely grated zucchini. This not only adds moisture but also makes the bread so deliciously tender!
6. Combine Wet and Dry Ingredients:
Gradually add the dry mixture you set aside to the wet ingredients, alternating with the sour cream or Greek yogurt. Start and end with the dry ingredients, mixing gently until just combined. Be careful not to overmix, as this can make your bread dense.
7. Transfer the Batter:
Pour the batter into the prepared loaf pan, and smooth out the top with a spatula.
8. Add the Snickerdoodle Topping:
For that extra snickerdoodle touch, mix 1 tablespoon of sugar with 1 teaspoon of cinnamon. Sprinkle it evenly over the top of the batter before baking. It creates a tasty, sweet crust!
9. Bake Time!
Place the loaf in the preheated oven and bake it for 55-65 minutes. The bread is done when a toothpick inserted into the center comes out clean. If you notice the top getting too brown, you can cover it loosely with aluminum foil.
10. Cooling Off:
Once baked, take it out of the oven and let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing it up. The bread will be warm, moist, and oh-so-delicious!
Enjoy your moist, cinnamon-spiced Snickerdoodle Zucchini Bread! It’s perfect for breakfast, a snack, or even dessert!
FAQ About Moist Snickerdoodle Zucchini Bread
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and squeeze out any excess moisture before adding it to your batter. This ensures that your bread doesn’t become too watery.
What Can I Substitute for Eggs in This Recipe?
If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mashed banana for each egg. This will help keep the bread moist while adding a hint of sweetness!
How Should I Store Leftover Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want it to last longer, wrap it tightly in plastic wrap and freeze it. It can be kept in the freezer for up to 3 months!
Can I Add Nuts or Chocolate Chips?
Absolutely! You can mix in about 1/2 cup of chopped nuts (like walnuts or pecans) or chocolate chips for added texture and flavor. Just fold them into the batter gently before baking!
