This snickerdoodle zucchini bread is a warm and cozy treat! It’s soft, sweet, and packed with little bits of zucchini, making it a tasty way to sneak in some veggies.
I love how the cinnamon sugar topping adds a delightful crunch. It’s a hit at breakfast or as a snack. Trust me, your friends will be asking for the recipe! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the bread and provides structure. You can swap it out for a gluten-free blend if needed. Just double-check that the blend includes xanthan gum or similar to help with texture.
Zucchini: Fresh zucchini adds moisture and nutrition. If zucchini isn’t available, shredded carrots or applesauce would work, but these will change the flavor a bit.
Sour Cream: Sour cream keeps the bread moist and adds richness. If you’re looking for a lighter option, plain Greek yogurt is a great substitute. You could also use applesauce but expect a slightly different taste.
Butter: I love using unsalted butter for better control over the saltiness. If you’re dairy-free, coconut oil or a plant-based butter can be a suitable replacement.
How Do I Properly Drain Zucchini for This Bread?
Draining the zucchini is key to preventing a soggy bread. Here’s how to do it:
- Grate the zucchini using a box grater or food processor. Make sure it’s finely grated for even texture.
- Place the grated zucchini in the center of a clean kitchen towel, gather the ends, and twist to squeeze out excess moisture. It might take a bit of effort, but it’s worth it!
- Alternatively, you can use a fine mesh strainer and press down with a spatula or spoon to release moisture.
By removing the excess water, your bread will come out soft but not overly wet!
Why Not Overmix the Batter?
Overmixing can make your bread dense and tough instead of soft and fluffy. When combining wet and dry ingredients:
- Mix until just combined. It’s okay if there are a few small lumps; they will disappear in baking.
- Use a spatula or large spoon to gently fold the flour mixture into the wet ingredients rather than stirring vigorously.
This way, you’ll have that perfect soft texture in every slice!
For the Snickerdoodle Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare, and then it needs to bake for 55-65 minutes. So, in total, you’re looking at about 1 hour and 15 minutes from start to finish, plus cooling time. You can enjoy this tasty bread warm from the oven or let it cool for a bit before slicing!
Step-by-Step Instructions:
1. Prepping Your Oven and Pan:
First, preheat your oven to 350°F (175°C). While the oven is heating, grease and flour a 9×5-inch loaf pan. Alternatively, you can line it with parchment paper for easier removal later.
2. Mixing Dry Ingredients:
In a medium bowl, carefully whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using). This ensures everything is well combined and ready to blend with the wet ingredients. Set this bowl aside for later.
3. Prepare the Zucchini:
Take your zucchini and grate it finely using a box grater or a food processor. Once grated, place it in a clean kitchen towel or some paper towels and squeeze out the excess moisture. This step is important to avoid a soggy bread. Set it aside once drained.
4. Creaming the Butter and Sugars:
In a large mixing bowl, beat the softened butter together with both sugars (granulated and brown) until it’s light and fluffy, which should take about 3-4 minutes. You can use a hand mixer or a stand mixer for this step.
5. Adding Eggs and Vanilla:
Next, add the eggs one at a time to your butter-sugar mixture, making sure to beat well after each addition. Then stir in the vanilla extract until everything is combined.
6. Mixing in Zucchini and Sour Cream:
Gently mix in the grated zucchini and sour cream (or Greek yogurt) until everything is well combined. You want all those lovely moist ingredients to come together!
7. Combining Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet mixture. Use a spatula to fold everything together gently. Be careful not to overmix; it’s okay if there are a few lumps left. This will help keep your bread nice and soft!
8. Pouring the Batter:
Once the batter is ready, pour it into the prepared loaf pan. Smooth out the top with a spatula for even baking.
9. Adding the Snickerdoodle Topping:
In a small bowl, mix together the topping sugar and ground cinnamon. Sprinkle this mixture evenly over the top of your batter. This is what creates that delicious, crunchy snickerdoodle crust!
10. Baking the Bread:
Pop your loaf pan into the preheated oven and bake for 55-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
11. Cooling:
Once baked, take the bread out of the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This waiting time helps it set up nicely for slicing!
12. Enjoying Your Creation:
Slice your soft snickerdoodle zucchini bread and enjoy it warm with a cup of tea or coffee. It makes for a delightful snack or breakfast treat!
This recipe produces a moist, tender bread with the nostalgic flavor of snickerdoodles combined with the nourishing benefits of zucchini. Enjoy every bite! 😊
Soft 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
FAQ for Soft Snickerdoodle Zucchini Bread
Can I Substitute the Sour Cream?
Absolutely! You can use plain Greek yogurt as a substitute for sour cream for a lighter option. Applesauce also works well, but it may slightly alter the flavor.
How Do I Store Leftover Zucchini Bread?
Store any leftover zucchini 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 it for up to 3 months. Just thaw at room temperature when you’re ready to enjoy it!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can replace up to half of the all-purpose flour with whole wheat flour for a healthier option. Just be aware that the texture may be slightly denser. For best results, use a mix to maintain lightness while adding some whole grain goodness!
What’s the Best Way to Grate Zucchini?
Using a box grater or a food processor works best for grating zucchini. Make sure to drain it well using a towel or strainer to remove excess moisture, which can help prevent sogginess in the bread!
