This Moist Snickerdoodle Zucchini Bread combines sweet zucchini and warm cinnamon for a tasty treat. It’s soft, fluffy, and so inviting!
The best part? You can enjoy it for breakfast or as a snack without feeling guilty! I like to spread a bit of butter on a warm slice—yum! 😋
Making this bread is easy, too! Just mix everything together and pop it in the oven. You’ll love the sweet smell filling your kitchen as it bakes!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. If you’re gluten-free, you can substitute with a 1:1 gluten-free flour blend, which works great in this recipe.
Granulated Sugar: Regular sugar keeps it sweet, but for a healthier option, consider using coconut sugar or even honey. Just adjust the liquids if you use honey to maintain the bread’s moisture.
Zucchini: Fresh zucchini adds moisture and nutrition. If you don’t have zucchini, you can use grated carrots or applesauce as an alternative.
Sour Cream or Greek Yogurt: This adds richness and moisture. You can substitute with buttermilk or even a non-dairy milk yogurt for a dairy-free version.
How Do I Ensure My Zucchini Bread Stays Moist?
The trick to keeping your zucchini bread moist is all about handling the zucchini properly and not overmixing the batter. Here’s how to do it:
- First, grate your zucchini and then squeeze it gently in a clean towel or cheesecloth to remove excess moisture. This helps avoid a soggy bread.
- When mixing your batter, combine wet and dry ingredients just until they’re mixed. Overmixing can lead to dense bread.
- Keep an eye on your baking time. Every oven is different, so check for doneness a few minutes before the timer goes off.
These tips will help you achieve that lovely moist texture with a beautiful crumb every time!
Moist Snickerdoodle Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini), squeezed to remove excess moisture
- 1/4 cup sour cream or Greek yogurt (for moisture)
For the Snickerdoodle Cinnamon Sugar Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and approximately 55-65 minutes to bake. After baking, allow an additional 15 minutes for cooling in the pan. Overall, you’re looking at around 1 hour and 30 minutes from start to finish before you can enjoy this delicious treat!
Step-by-Step Instructions:
1. Get Ready to Bake:
Start by preheating your oven to 350°F (175°C). Prepare your 9×5-inch loaf pan by greasing and flouring it, or you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. This will help to evenly distribute the leavening agents and spices. Set this mixture aside for later.
3. Cream the Butter and Sugar:
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until it becomes light and fluffy. This process usually takes about 2-3 minutes.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Then mix in the vanilla extract, giving it a quick stir to combine.
5. Incorporate the Zucchini and Sour Cream:
Gently stir in the grated zucchini and sour cream (or Greek yogurt) until everything is well combined, adding moisture and flavor to the batter.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, folding everything together gently. Mix just until combined—be careful not to overmix, as this will keep your bread soft and tender.
7. Pour and Smooth:
Transfer the batter into your prepared loaf pan, smoothing the top with a spatula to make it even.
8. Prepare the Topping:
In a small bowl, mix the 2 tablespoons of sugar and 1 teaspoon of cinnamon for the snickerdoodle topping. Sprinkle this mixture evenly over the batter in the pan for a delicious cinnamon crust.
9. Bake to Perfection:
Place the pan in the preheated oven and bake for 55-65 minutes. To test for doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs.
10. Cool Down:
Once baked, allow the bread to cool in the pan for about 15 minutes. Afterward, carefully transfer it to a wire rack to cool completely before slicing.
11. Serve and Enjoy:
Slice your moist snickerdoodle zucchini bread and enjoy it warm or at room temperature. It’s perfect on its own or with a delicious spread of butter!
Your family and friends will love this delightful treat, and it’s a great way to include some veggies in your day!
Frequently Asked Questions (FAQ)
Can I Substitute the Zucchini with Other Ingredients?
Yes! If you don’t have zucchini, you can substitute it with grated carrots, applesauce, or even mashed bananas. Just ensure that if you’re using a wet ingredient like applesauce, adjust the other liquids slightly to maintain the texture of the bread.
How Do I Store Leftovers?
Store any leftover zucchini bread 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 for up to 3 months. Just make sure to wrap them tightly in plastic wrap or foil before freezing.
Can I Make This Recipe Vegan?
Absolutely! You can replace the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water for each egg) and use a dairy-free butter alternative or coconut oil instead of regular butter. Also, switch the sour cream with a non-dairy yogurt for a vegan version!
What If My Bread Is Too Dense?
If your bread turns out dense, it could be due to overmixing the batter. Mix the wet and dry ingredients just until combined to keep the bread light and fluffy. Also, ensure your baking powder and baking soda are fresh to help with rising!
