This Easy Snickerdoodle Zucchini Bread is a fun twist on a classic! With a moist texture and a touch of cinnamon sugar on top, it’s perfect for breakfast or a snack.
The best part? You get to sneak in some veggies without anyone noticing! I love serving it warm with a little butter—totally makes my day! 😊
Key Ingredients & Substitutions
All-purpose flour: This provides the structure for your bread. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend.
Zucchini: It’s the star of the show here! Grating and squeezing out excess moisture is key. If zucchini isn’t available, shredded carrots can be a fun substitute.
Sugar: Granulated sugar gives sweetness. For a healthier twist, you could use coconut sugar or a sugar substitute, adjusting to taste.
Sour cream or yogurt: Provides moisture and a slight tang. Greek yogurt is a great option if you’re looking for extra protein. If you’re dairy-free, try unsweetened almond yogurt.
Why Is Properly Preparing Zucchini Important?
Preparing zucchini correctly helps ensure your bread doesn’t end up soggy. Here’s how to do it properly:
- Grate the zucchini using a box grater.
- Place the grated zucchini in a clean kitchen towel or cheesecloth.
- Squeeze out as much moisture as you can without crushing it. This helps keep your bread light and fluffy!
How Do You Know When the Bread Is Done Baking?
Checking for doneness is crucial! Follow these tips:
- Insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, it’s ready.
- Another way to gauge is by feeling the top; it should spring back when gently pressed.
- If it’s browning too quickly on top, cover it with foil towards the end of baking.
How to Make Easy 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
- 1/2 teaspoon ground nutmeg (optional)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 1 medium zucchini), squeezed to remove excess moisture
- 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 recipe takes about 15-20 minutes for preparation and then 50-60 minutes to bake. Allow an additional 10 minutes for cooling in the pan, and then let it cool completely on a wire rack before slicing. Total time is around 1 hour and 30 minutes until it’s ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). Prepare your loaf pan by greasing and flouring it or lining it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using) until they’re well combined. 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 beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes.
4. Add the Eggs and Vanilla:
Add the eggs one at a time, ensuring to beat well after each addition. Then mix in the vanilla extract until combined.
5. Incorporate the Zucchini and Sour Cream:
Now, gently fold in the grated zucchini and sour cream until everything is just combined. Be careful not to overmix!
6. Combine Wet and Dry Mixtures:
Gradually add the dry flour mixture to the wet mixture, stirring gently until just combined. Again, avoid overmixing.
7. Prepare for Baking:
Pour the batter into your prepared loaf pan, smoothing the top so it’s even. This is where the fun begins!
8. Make the Topping:
In a small bowl, mix together the 2 tablespoons of sugar and 1 teaspoon of cinnamon. Sprinkle this evenly over the batter for that classic snickerdoodle flavor.
9. Bake the Bread:
Bake in the preheated oven for about 50-60 minutes. It’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
10. Cool Down:
Once baked, allow the bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
11. Enjoy!
Your Easy Snickerdoodle Zucchini Bread is ready to be enjoyed! Serve it warm or at room temperature, and relish the amazing flavors!
FAQ for Easy Snickerdoodle Zucchini Bread
Can I Use Frozen Zucchini for This Recipe?
Yes, you can! Just make sure to thaw the frozen zucchini completely and squeeze out any excess moisture before using it in the recipe. This will help maintain the bread’s texture.
What If I Don’t Have Sour Cream or Greek Yogurt?
No problem! You can substitute with buttermilk, regular yogurt, or even applesauce for a dairy-free option. Just use the same amount as the sour cream or yogurt called for in the recipe.
How Should I Store Leftovers?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze it for up to 3 months—just wrap slices tightly in plastic wrap or aluminum foil!
Can I Add Nuts or Chocolate Chips?
Absolutely! Feel free to add 1/2 to 1 cup of chopped nuts (like walnuts or pecans) or chocolate chips to the batter for a delicious twist. Just fold them in during step 5 when combining the zucchini and sour cream.
