This Moist Snickerdoodle Zucchini Bread is a tasty treat that combines sweet zucchini with warm cinnamon flavors. It’s soft, fluffy, and perfect for any time of day!
Honestly, the sprinkle of cinnamon sugar on top makes it feel like dessert. I can hardly resist a slice (or two) right out of the oven! It’s that good. 😋
Key Ingredients & Substitutions
Flour: All-purpose flour is perfect for this recipe, but you can try using whole wheat flour for a nuttier taste. Just note, it might make the bread a bit denser.
Zucchini: The star of this bread! Squeeze out excess moisture to avoid a soggy loaf. If you don’t have zucchini, try using shredded carrots or even apples for a different but tasty twist.
Sour Cream: It adds moisture and richness, but you can substitute with plain Greek yogurt if you’re looking for a healthier option. Applesauce also works if you’re after a lighter texture.
Cinnamon: Essential for that snickerdoodle flavor! You can add nutmeg or pumpkin spice for a bit of variety if you like.
How Do I Ensure My Zucchini Bread is Moist and Fluffy?
Getting the right moisture level is crucial for this bread. Here are my tips to nail it:
- Make sure to grate the zucchini finely and squeeze out as much moisture as possible with a clean kitchen towel.
- When mixing the ingredients, combine everything gently to keep the air in. Overmixing can lead to dense bread.
- Check your bread a few minutes early; ovens can vary, and you don’t want to dry it out.
- Let it cool in the pan for a bit before transferring to a wire rack. This helps keep it moist.
With these insights, your Snickerdoodle Zucchini Bread will come out perfectly every time! Enjoy your baking!
Moist Snickerdoodle Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cream of tartar
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini), squeezed to remove excess moisture
- ½ cup sour cream or plain Greek yogurt
For the Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Time Needed to Make This Bread:
You’ll need about 15 minutes for preparation and around 55-65 minutes for baking. After baking, allow it to cool for 15 minutes in the pan before transferring to a wire rack. So, all in all, you’re looking at about 1.5 hours from start to delicious finish!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First things first, preheat your oven to 350°F (175°C). Meanwhile, grease and flour a 9×5-inch loaf pan or line it with parchment paper. This will help prevent sticking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, ground cinnamon, baking powder, baking soda, salt, and cream of tartar until everything is well combined. Set this bowl aside; we’ll come back to it shortly.
3. Cream the Butter and Sugars:
In a large mixing bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes around 2-3 minutes.
4. Add the Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Then, pour in the vanilla extract and mix it in.
5. Combine the Wet and Dry Ingredients:
Now, it’s time to mix in the dry ingredients you prepared earlier. Add them to the wet mixture alternately with the sour cream (or yogurt). Start and end with the flour mixture. Mix just until everything is combined. Be careful not to overmix!
6. Fold in the Zucchini:
Gently fold the grated zucchini into the batter until it is evenly distributed. This will help keep the bread moist and give it a lovely flavor.
7. Pour into the Pan:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. This ensures an even rise while baking.
8. Add the Cinnamon-Sugar Topping:
In a small bowl, mix together the granulated sugar and ground cinnamon. Sprinkle this mixture evenly over the batter to create a deliciously sweet crust.
9. Bake the Bread:
Pop your loaf pan into the oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it toward the end to avoid overbaking!
10. Cool and Serve:
Once baked, remove your bread from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. Slice it up and enjoy this moist, delicious bread as a treat any time of the day!
With its tender crumb and rich cinnamon flavor, your Moist Snickerdoodle Zucchini Bread will surely be a hit. Great for breakfast or as a sweet snack throughout the day! Enjoy!
FAQ for Moist Snickerdoodle Zucchini Bread
Can I Use Different Types of Zucchini?
Absolutely! While green zucchini is the most common, yellow zucchini can be used as a substitute for a slightly different flavor. Just ensure it’s grated and excess moisture is squeezed out as well.
Can I Freeze This Zucchini Bread?
Yes! Once completely cooled, wrap the bread tightly in plastic wrap and then in aluminum foil, or place it in an airtight container. It can be frozen for up to 3 months. Thaw in the fridge or at room temperature before enjoying!
How Do I Know When the Bread is Done Baking?
To test for doneness, insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs (not wet batter), the bread is ready. Keep in mind it should have a nice golden brown color on top, too!
What Can I Substitute for Sour Cream in This Recipe?
You can easily replace sour cream with plain Greek yogurt for a healthier option. Additionally, buttermilk or even a mix of milk with a little vinegar can work in a pinch, just remember it might slightly alter the texture.
