This Moist Snickerdoodle Zucchini Bread is a fun twist on a classic treat! It combines soft zucchini with a sweet cinnamon flavor that makes every bite delightful.
Honestly, who knew zucchini could be this tasty? I love how it keeps the bread moist and adds a surprise veggie sneaked in. Perfect for breakfast or a snack! 🍞
Key Ingredients & Substitutions
All-purpose flour: This is the base for your bread. If you want a healthier option, you can use whole wheat flour, but be aware it might make the bread denser.
Zucchini: Fresh zucchini makes the bread moist. You can use yellow squash as a substitute if you don’t have zucchini on hand!
Sugars: The mixture of granulated and brown sugar gives a rich flavor. If you’re looking to cut down on sugar, try using a sugar substitute or maple syrup instead.
Oil or butter: Using vegetable oil keeps the bread light, while melted butter adds great flavor. You can use coconut oil for a different twist.
Sour cream or Greek yogurt: This gives moisture to the bread. If you want a dairy-free option, use a plant-based yogurt or applesauce for a similar effect.
How Do I Get the Perfect Texture for My Zucchini Bread?
The key to a wonderful texture is in how you prepare the zucchini and mix your ingredients. Here are my personal tips:
- Grate the zucchini finely and make sure to squeeze out as much moisture as possible. This helps prevent sogginess.
- Don’t over-mix the batter after adding the dry ingredients. Stir just until combined to keep the bread light and fluffy.
- Let the bread cool in the pan for a bit before moving it. This helps it set and not fall apart.
Following these steps will help ensure your zucchini bread has that perfect moistness without being gummy. Happy baking!
How to Make 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
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil or melted butter
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (about 1 medium zucchini), squeezed of excess moisture
- 1/4 cup sour cream or Greek yogurt (for extra moistness)
- For the Snickerdoodle Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This delicious bread takes about 20 minutes to prepare, plus 55-65 minutes of baking time. After that, let it cool for about 10-15 minutes before slicing. In total, you’re looking at around 1 hour and 35 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that when the batter goes in, it’ll cook evenly.
2. Prepare the Loaf Pan:
Grease and flour a 9×5-inch loaf pan, or line it with parchment paper. This helps the bread come out easily after baking.
3. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This helps to evenly distribute the leavening agents and spices.
4. Combine the Sugars and Oil:
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil (or melted butter). Beat them together until they are well combined.
5. Add the Eggs and Vanilla:
Crack each egg into the mixture one at a time, beating well after each addition. Then stir in the vanilla extract, which gives a lovely flavor to the bread.
6. Incorporate the Sour Cream:
Mix in the sour cream (or Greek yogurt) to add some extra moistness, making your bread soft and fluffy.
7. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined. Be careful not to over mix; lumpy batter is perfectly fine.
8. Add the Zucchini:
Fold in the grated zucchini gently until it is evenly incorporated throughout the batter.
9. Pour the Batter into the Loaf Pan:
Pour your zucchini bread batter into the prepared loaf pan, spreading it evenly to ensure it bakes uniformly.
10. Prepare the Topping:
In a small bowl, mix together the granulated sugar and cinnamon for the topping. Sprinkle this mixture generously over the top of the batter.
11. Bake the Bread:
Place your loaf pan in the oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
12. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for about 10-15 minutes. After that, transfer it to a wire rack to cool completely. Slice it up and enjoy this deliciously moist, cinnamony snickerdoodle zucchini bread warm or at room temperature!
Enjoy your delightful baking experience! 🍞🥒✨
FAQ for Moist Snickerdoodle Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Absolutely! Just make sure to thaw it completely and squeeze out any excess moisture before adding it to the batter. This ensures that your bread remains moist and not too watery.
How Can I Make This Bread Healthier?
You can substitute half of the all-purpose flour with whole wheat flour for added fiber. Additionally, consider using less sugar or replacing it with a natural sweetener like honey or maple syrup, adjusting the liquid ingredients accordingly.
Can I Make This Bread in a Muffin Pan Instead?
Yes! You can pour the batter into a muffin tin. Just adjust the baking time to about 18-22 minutes, or until a toothpick comes out clean. This works great for portion control and is perfect for snacks!
What’s the Best Way to Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving!
