This Moist Snickerdoodle Zucchini Bread is a delightful twist on a classic favorite. It’s fluffy, flavorful, and packed with hidden veggie goodness that makes it feel a bit healthier!
Let’s be real, the cinnamon sugar topping is what makes this bread truly special. I can’t help but have a slice (or two) right out of the oven. It’s just too yummy to resist! 😋
I love making this bread when I have extra zucchini on hand. It’s super easy to whip up and the smell while it bakes is simply heavenly. Enjoy it warm, and you’ll be hooked!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. You can use whole wheat flour for a healthier option, but it may change the texture a bit. If you’re gluten-free, a 1:1 gluten-free blend works well too!
Granulated Sugar: This sweetens and helps with moisture. You could substitute with coconut sugar or a sugar substitute like erythritol if you’re looking to reduce calories. Just remember the taste might vary slightly.
Unsalted Butter: Butter adds richness and moisture. If you’re looking for a dairy-free option, you can use coconut oil or a dairy-free margarine that’s easy to spread.
Zucchini: Fresh grated zucchini is the star here! If you don’t have zucchini, shredded carrots can be a fun alternative, but the flavor will change a bit. Make sure they’re well squeezed to avoid extra moisture.
How Do I Ensure My Zucchini Bread is Extra Moist?
Moisture is key in zucchini bread! The trick is to squeeze the grated zucchini to remove excess water. Here are a few tips:
- Grate the zucchini and place it on a clean dish towel. Twist and squeeze to remove as much liquid as possible.
- Don’t skip the step of creaming the butter and sugar; it adds air and fluffiness.
- Avoid overmixing the batter once you add the dry ingredients—mix just enough until combined.
These steps help keep the texture light and moist, making each slice delightful!
Moist Snickerdoodle Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed dry)
For the Snickerdoodle Cinnamon Sugar Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, and you’ll need around 50-60 minutes to bake. Don’t forget to let it cool in the pan before slicing. In total, you’re looking at about 1 hour and 15 minutes for this delicious bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, take a 9×5 inch loaf pan and grease it well with butter or cooking spray, then sprinkle some flour into it, or line with parchment paper. This will keep your bread from sticking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. This helps to distribute the leavening agents evenly throughout the bread.
3. Cream the Butter and Sugar:
In a large bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer. Beat until the mixture is light and fluffy—about 2-3 minutes.
4. Add Eggs and Vanilla:
Now, beat in the eggs one at a time, mixing well after each addition. Add in the vanilla extract and give it another quick mix to combine everything nicely.
5. Combine Wet and Dry Ingredients:
Slowly add the dry ingredient mixture to the creamed mixture, stirring gently. Mix just until everything is combined; you don’t want to overmix!
6. Fold in the Zucchini:
Time to add the star of the show! Fold in the grated zucchini gently with a spatula until it’s well integrated into the batter.
7. Pour and Prepare for Baking:
Pour the batter into your prepared loaf pan and smooth the top. This will help it bake evenly.
8. Make the Cinnamon Sugar Topping:
In a small bowl, mix together the 2 tablespoons of sugar and 1 teaspoon of ground cinnamon to create the snickerdoodle topping. Sprinkle this mix evenly over the batter in the pan.
9. Bake the Bread:
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it as ovens can vary!
10. Cool and Serve:
Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. After that, gently transfer it to a wire rack to cool completely before slicing.
11. Enjoy!
Slice it up and serve slightly warm or at room temperature. Enjoy your moist, flavorful snickerdoodle zucchini bread!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that the texture may be denser. For the best results, try using a 50/50 blend of whole wheat and all-purpose flour.
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 tightly in plastic wrap for up to 3 months. Just thaw overnight in the fridge when ready to enjoy!
Can I Make This Recipe Dairy-Free?
Absolutely! Substitute the unsalted butter with an equal amount of coconut oil or a dairy-free margarine. Everything else in the recipe remains the same for a delicious dairy-free version!
What’s the Best Way to Grate Zucchini for This Bread?
Using a box grater or a food processor works well to grate zucchini quickly. After grating, be sure to squeeze out excess moisture using a clean dish towel or cheesecloth before adding it to the batter to avoid excess liquid in the bread.
