This Moist Snickerdoodle Zucchini Bread is a sweet delight! Packed with fresh zucchini, it has a soft texture and a warm cinnamon-sugar topping that makes it extra special.
Whenever I bake this, the house smells amazing! It’s a fun way to sneak in some veggies. I love having a slice with my morning coffee—trust me, you’ll want to do the same!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread, providing structure. If you’re looking for a gluten-free option, try using a gluten-free flour blend instead.
Zucchini: Fresh zucchini keeps the bread moist. You can swap it for summer squash or even grated carrots if you’re in a pinch.
Granulated Sugar/Brown Sugar: Both sugars add sweetness and moisture. You can substitute honey or maple syrup, though this might change the texture a bit.
Sour Cream or Yogurt: These add creaminess and help keep the bread moist. If you need a dairy-free option, use unsweetened coconut yogurt or a plant-based sour cream.
How Do I Mix the Ingredients Without Overmixing?
Overmixing can make your bread tough, so it’s important to mix just until everything is combined. Here’s how to do it effectively:
- Mix your wet ingredients until they’re smooth, combining well without introducing air.
- When you’re adding the dry ingredients, use a spatula to gently fold them in. Don’t worry about small lumps; it’s better than a fully mixed batter!
- Once you add zucchini and sour cream, fold gently until just mixed. This keeps the bread light and fluffy.
By focusing on gentle folding, you’ll achieve a perfect texture for your snickerdoodle zucchini bread every time!
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
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1/2 cup sour cream or plain yogurt
For the Snickerdoodle Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 55-65 minutes of baking time. After baking, allow an additional 10 minutes for cooling in the pan, followed by cooling on a wire rack. Overall, you’ll be enjoying your warm zucchini bread in about 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First, preheat your oven to 350°F (175°C). While that’s warming up, take a 9×5-inch loaf pan and grease and flour it, or simply line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, cream of tartar, and nutmeg. Make sure everything is well combined to ensure an even rise and flavor in your bread!
3. Combine the Wet Ingredients:
In a large mixing bowl, pour in the granulated sugar and brown sugar along with the vegetable oil. Mix them together until the mixture is smooth. Next, add the eggs one at a time, making sure to beat well after each addition. Finally, mix in the vanilla extract.
4. Combine Wet and Dry Ingredients:
Now it’s time to bring the two mixtures together. Gradually stir the dry ingredients into the wet mixture, mixing just until combined. Remember—be gentle here! Overmixing can make your bread tough.
5. Fold in Zucchini and Sour Cream:
Using a spatula, gently fold in the grated zucchini and sour cream (or yogurt) until evenly distributed throughout the batter. This will help keep the bread moist and give it that delicious zucchini flavor!
6. Pour and Prepare for Baking:
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Make sure it’s evenly distributed to ensure even cooking.
7. Make the Topping:
In a small bowl, mix together the granulated sugar and cinnamon for the topping. Sprinkle this mixture evenly over the batter in the loaf pan to create that lovely snickerdoodle finish!
8. Bake the Bread:
Put the loaf pan in the preheated oven and bake for 55-65 minutes. To check for doneness, insert a toothpick into the center—if it comes out clean, your bread is ready!
9. Cool Down:
Once baked, allow the bread to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. This step is important to achieve the perfect texture!
10. Serve and Enjoy:
Once cooled, slice your moist snickerdoodle zucchini bread, serve it up, and enjoy the warm, spiced flavors. It’s perfect with coffee or as a sweet treat at any time of the day!
This recipe yields a tender, moist zucchini bread with the delightful cinnamon-sugar essence of a classic snickerdoodle cookie incorporated throughout. Happy baking!
FAQ for Moist Snickerdoodle Zucchini Bread
Can I Substitute Coconut Oil for Vegetable Oil?
Absolutely! You can use melted coconut oil in place of vegetable oil for a slightly different flavor. Just make sure it’s melted and not solid when you mix it into your wet ingredients.
Can I Use Frozen Zucchini in This Recipe?
Yes, you can! Just make sure to thaw and drain the frozen zucchini before using it to remove excess moisture. Pat it dry with paper towels to ensure the bread doesn’t become too soggy.
How Do I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week, or freeze slices wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw in the fridge before enjoying!
Can I Add Nuts or Chocolate Chips?
Definitely! Feel free to fold in about 1/2 cup of chopped nuts (like walnuts or pecans) or chocolate chips to the batter for some extra texture and flavor. Just be sure to adjust the baking time slightly if you add a lot of mix-ins.
