This moist snickerdoodle zucchini bread is a tasty twist on the classic! Packed with zucchini, it’s sweetened with cinnamon sugar, making it a delightful treat any time of day.
Trust me, you’ll be amazed that there’s zucchini in here! It helps keep the bread moist, so you can enjoy slice after slice. Perfect for breakfast or a snack—just try not to eat it all at once! 😄
Key Ingredients & Substitutions
All-purpose flour: This is the base for the bread, giving it structure. If you’re looking for a healthier option, you can substitute half with whole wheat flour, but be aware it may alter the texture slightly.
Zucchini: Grating zucchini is key for moisture without adding too much bulk. If zucchini isn’t available, unsweetened applesauce works as a good substitute to keep the bread moist.
Butter: I always use unsalted butter for better control over salt levels. If you prefer, you can swap it with coconut oil or vegetable oil for a dairy-free version.
Sour cream/Greek yogurt: Both add moisture and richness. If you don’t have either, plain yogurt works fine! For a lighter option, you can use buttermilk, just reduce the liquid slightly in other parts of the recipe.
How Do I Achieve the Perfect Bread Texture?
The texture of your snickerdoodle zucchini bread comes from the mixing method and ingredient proportions. Follow these tips for the best results:
- Don’t overmix the batter when adding dry ingredients; mix until just combined to avoid dense bread.
- Measure the grated zucchini lightly; too much water can lead to a soggy loaf.
- Room temperature eggs and butter create a fluffier batter, so let them sit out for a bit before mixing.
These simple steps will help you create a moist, tender bread every time!
Moist 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
- 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)
- ½ cup sour cream or Greek yogurt
For the Cinnamon Sugar Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Time Needed:
You’ll need about 15 minutes for preparation and 50-60 minutes for baking, plus an additional 15 minutes to cool before slicing. In total, you are looking at roughly 1.5 hours for this delicious treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare your 9×5 inch loaf pan by greasing and flouring it or lining it with parchment paper. This will help prevent the bread from sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt until well combined. Set this bowl aside as you’ll add it to your wet ingredients later.
3. Cream Butter and Sugar:
In a large bowl, take your softened butter and granulated sugar. Cream them together using a hand mixer or a whisk until the mixture is light and fluffy. This step usually takes about 3-4 minutes.
4. Add Eggs and Vanilla:
Next, beat in the eggs one at a time into the butter-sugar mixture, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract for added flavor.
5. Combine Dry and Wet Ingredients:
Now it’s time to mix the dry ingredients into the wet mixture. Do this in three parts, alternating with the sour cream (or Greek yogurt). Start and end with the dry ingredients. Stir until just combined; be careful not to overmix!
6. Fold in Zucchini:
Gently fold in the grated zucchini with a spatula. The batter will be thick but moist, and it’s okay if there are some zucchini pieces visible—they add great texture!
7. Prepare for Baking:
Pour the batter into your prepared loaf pan and smooth the top with a spatula so it’s even.
8. Add the Cinnamon Sugar Topping:
In a small bowl, mix together the granulated sugar and cinnamon for the topping. Sprinkle it evenly over the top of the batter, giving it that delicious snickerdoodle flavor.
9. Bake the Bread:
Bake in your preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent it loosely with foil to prevent overbaking.
10. Cool and Slice:
Once baked, let the bread cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely before slicing. Enjoy your delicious moist snickerdoodle zucchini bread!
Celebrate the wonderful flavors and enjoy this cozy treat with family and friends!
FAQ for Moist Snickerdoodle Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can replace half of the all-purpose flour with whole wheat flour for a healthier option. Just keep in mind this may alter the texture slightly, making it denser.
What Should I Do if My Zucchini Bread is Too Moist?
If your bread is too moist, you might have added too much zucchini or not drained it properly. Make sure to lightly squeeze the grated zucchini in a paper towel to remove excess moisture before adding it to the batter.
How Should I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can slice it and freeze it in a freezer-safe bag for up to 3 months. Just thaw it at room temperature before enjoying!
Can I Add Nuts or Chocolate Chips to This Recipe?
Absolutely! Chopped nuts like walnuts or pecans, or even chocolate chips, can be folded into the batter for added texture and flavor. Just keep the total add-ins to about one cup to maintain the balance of the batter.
