This moist zucchini bread brings a twist with a sprinkle of cinnamon sugar, just like your favorite snickerdoodle cookies. Perfect for breakfast or a sweet snack!
Baking this bread fills my kitchen with the best scent. I love slicing it warm and sharing with friends—who can resist that deliciousness? You’ll be making this again and again!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is the star here! It adds moisture and a subtle flavor. If zucchini isn’t available, you can use peeled and grated carrots or applesauce for a similar texture.
Sour Cream or Greek Yogurt: Both give the bread a nice tang and moisture. If you’re looking for a lighter option, try using applesauce or a dairy-free yogurt instead.
Butter: Unsalted butter is best for flavor control. If you need a dairy-free option, substituting with coconut oil or a plant-based margarine works well.
Spices: Cinnamon and nutmeg are classic choices for baking. If you love a spicier kick, consider adding a pinch of ginger or allspice!
How Do I Ensure My Zucchini Bread is Moist?
Moist zucchini bread often depends on two things: the moisture of the zucchini and proper mixing. Here’s how to keep it perfectly moist:
- Grate the zucchini and be sure to squeeze out excess moisture. This helps prevent a soggy center.
- Do not overmix the batter! Just mix until all the ingredients come together to keep the bread tender.
- Keep an eye on your baking time—test it with a toothpick. It should come out clean but not dry. Remember, ovens can vary!
By focusing on these tips, your snickerdoodle zucchini bread will be delightfully moist 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
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
- 1/2 cup sour cream or plain Greek yogurt
For the Snickerdoodle Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This delicious zucchini bread takes about 15 minutes to prepare and 50 to 60 minutes to bake. After baking, let it cool for about 10 minutes in the pan before transferring it to a wire rack. In all, you will need around 1 hour and 25 minutes to complete this recipe.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This will ensure that your dry ingredients are evenly distributed. Set this mixture aside.
3. Cream Butter and Sugars:
In a large bowl, using a mixer, beat the softened butter with the granulated sugar and brown sugar together until the mixture is light and fluffy. This step adds a lovely texture to your bread.
4. Add Eggs and Vanilla:
Next, add the eggs one at a time, mixing well after each addition. This helps to incorporate air into the batter for a fluffier bread. Afterward, stir in the vanilla extract.
5. Combine Wet and Dry Ingredients:
Carefully add the dry ingredients to the wet mixture in two parts, alternating with the sour cream or Greek yogurt. Begin and end with the dry ingredients. Mix until just combined—this keeps the bread tender.
6. Fold in the Zucchini:
Gently fold in the grated zucchini, making sure it’s evenly distributed throughout the batter. This adds moisture and a wonderful flavor.
7. Prepare for Baking:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. This will help it bake evenly.
8. Add the Snickerdoodle Topping:
In a small bowl, mix together the topping sugar and cinnamon. Sprinkle this mixture evenly over the batter for that signature snickerdoodle flavor.
9. Bake the Bread:
Place the loaf pan in the oven and bake for 50 to 60 minutes. To check if it’s done, insert a toothpick into the center of the bread; it should come out clean.
10. Cool and Slice:
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 will help maintain its moist texture.
Enjoy the delicious combination of cinnamon-sugar flavors and fresh zucchini in this delightful bread!
Frequently Asked Questions
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Keep in mind that the texture will be denser, so you might want to start with a blend of half whole wheat and half all-purpose for a lighter texture.
Can I Make This Bread in Mini Loaf Pans?
Absolutely! If you want to bake mini loaves, divide the batter between smaller pans and reduce the baking time to about 25-30 minutes, checking for doneness with a toothpick.
How Do I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw it at room temperature before enjoying again!
Can I Add Nuts or Chocolate Chips?
Definitely! Feel free to stir in 1/2 to 1 cup of chopped nuts or chocolate chips for added flavor and texture. Just fold them in gently when you incorporate the zucchini!
