This Moist Snickerdoodle Zucchini Bread is a delightful mix of warm spices and sweet zucchini. It’s soft, fluffy, and perfect with a cup of coffee or tea!
I’ll admit, the cinnamon sugar topping is my favorite part! It gives a lovely crunch and reminds me of cozy fall days. Plus, it’s a sneaky way to get more veggies in, right? 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the bread and gives it structure. You can substitute with whole wheat flour for a denser texture or a gluten-free blend if needed.
Granulated and Brown Sugar: Together, these add sweetness and moisture. If you’re looking to reduce sugar, you can use a sugar substitute or applesauce. Personally, I love the balance that both sugars provide!
Zucchini: Make sure to grate it finely; it adds moisture without being overpowering. If zucchini isn’t available, shredded carrots can work in a pinch for added sweetness.
Sour Cream or Greek Yogurt: Either adds richness and moisture. If you’re avoiding dairy, try using a dairy-free yogurt or a few extra tablespoons of oil.
How Do I Grate Zucchini Properly for This Bread?
Grating zucchini is simple but key for the right texture in your bread. Here’s how to do it effectively:
- Start with a medium-sized zucchini. Wash it well to remove any dirt.
- Use a box grater or a food processor fitted with a grating blade. Hold the zucchini upright and grate it against the larger holes.
- Once grated, place the zucchini in a clean kitchen towel and squeeze out excess moisture. This step prevents your bread from being soggy.
Doing this will help your zucchini bread remain perfectly moist without excess water! 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 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/4 cup sour cream or Greek yogurt (for added moisture)
For the Snickerdoodle Cinnamon Sugar Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and approximately 55-65 minutes of baking time. After baking, it’s best to let the bread cool for about 10 minutes in the pan before transferring it to a wire rack. In total, you’ll need around 1 hour and 30 minutes to prepare and enjoy your delicious bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Next, grease and flour a 9×5-inch loaf pan. Alternatively, you can line it with parchment paper for easy removal of the bread later.
2. 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.
3. Combine the Wet Ingredients:
In a large mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil until they are well combined. This will create a nice base for your bread.
4. Add Eggs and Vanilla:
Crack the eggs in one at a time, beating well after each addition. After the eggs, stir in the vanilla extract to enhance the flavor.
5. Fold in Zucchini and Sour Cream:
Add the grated zucchini and sour cream (or Greek yogurt) to the mixture, folding them in gently until they’re evenly distributed throughout.
6. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring gently until everything is just combined. Be careful not to overmix; a few lumps are fine!
7. Prepare for Baking:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. This helps the bread to bake evenly.
8. Add Cinnamon Sugar Topping:
In a small bowl, mix together the 2 tablespoons of sugar and 1 teaspoon of cinnamon. Sprinkle this mixture evenly over the top of the batter for that classic snickerdoodle flavor.
9. Bake the Bread:
Place your loaf pan in the preheated oven and bake for 55-65 minutes. It’s done when a toothpick inserted in the center comes out clean.
10. Cool and Serve:
Allow the bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Once it’s cooled, slice it up and enjoy your moist, warmly spiced snickerdoodle zucchini bread!
Happy baking!
FAQ for Moist Snickerdoodle Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, your bread may turn out denser. If you want to lighten it up, consider mixing half all-purpose and half whole wheat flour.
What If I Have No Zucchini on Hand?
If zucchini isn’t available, you can replace it with an equal amount of shredded carrots or even mashed bananas. Both options will add a unique flavor and moisture to the bread!
How Should I Store Leftover Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week, or freeze it for longer storage. Just make sure to wrap it tightly in plastic wrap and then place it in a freezer bag.
Can I Add Nuts or Chocolate Chips?
Absolutely! Feel free to fold in 1/2 cup of chopped nuts (like walnuts or pecans) or chocolate chips into the batter when you add the zucchini. It gives the bread an extra delicious twist!
