This Moist Snickerdoodle Zucchini Bread is a fun twist on the classic! Packed with fluffy zucchini and a sprinkle of cinnamon sugar, it’s sweet and super soft. Perfect for snack time!
Honestly, who can resist that cozy cinnamon flavor? I love enjoying a slice with my morning coffee. It’s like having dessert for breakfast, and I’m totally here for it! 😄
Key Ingredients & Substitutions
All-purpose flour: It’s the base of your bread, providing structure. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend.
Sugars: Granulated and brown sugar add sweetness and moisture balance. If you’re watching your sugar intake, try using coconut sugar or a sugar substitute like erythritol.
Vegetable oil: This keeps the bread moist. You can swap it with melted butter for a richer flavor, or special oils like avocado for a healthier kick.
Zucchini: This is our secret weapon for moisture and texture! If you don’t have zucchini, applesauce can work as a substitute but may alter the flavor slightly.
Sour cream or Greek yogurt: Both add tang and moisture. For a dairy-free version, you can use unsweetened almond milk mixed with a tablespoon of vinegar or lemon juice.
How Do You Properly Squeeze Zucchini for Bread?
Removing excess moisture from zucchini is crucial for the perfect bread texture. Here’s how:
- Grate the zucchini using a box grater or food processor.
- Place the grated zucchini in a clean kitchen towel or cheesecloth.
- Twist the towel to squeeze out as much liquid as you can – it’s surprising how much water zucchini holds!
- Do this step before adding it to your bread batter for the right balance.
This step is essential for avoiding soggy bread, allowing it to rise beautifully. Trust me, taking this little extra step makes a big difference in texture!
Moist Snickerdoodle Zucchini Bread Recipe
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 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil (or melted coconut oil)
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 cups shredded zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1/2 cup sour cream or Greek yogurt (for extra moisture)
For the Snickerdoodle Topping:
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
Time Estimate:
This recipe takes about 15 minutes for preparation and 55-65 minutes for baking. Plus, you’ll want to let the bread cool for about 10 minutes in the pan before transferring it to a wire rack. In total, plan for about 1 hour and 30 minutes to make and cool your delicious Snickerdoodle Zucchini Bread!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper to make removing the bread easier.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. This ensures your leavening agents and spices are evenly distributed throughout the bread.
3. Prepare the Wet Ingredients:
In a large bowl, mix the granulated sugar, brown sugar, and oil until well combined. Add the eggs one by one, making sure you beat well after each addition to create a fluffy batter.
4. Combine in Sour Cream:
Stir in the vanilla extract and the sour cream or Greek yogurt. This adds a lovely moisture that makes the bread soft and delicious!
5. Mix Dry and Wet Ingredients:
Gently add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix—it’s okay if there are a few lumps!
6. Fold in Zucchini:
Now it’s time to fold in the shredded zucchini, making sure it’s evenly mixed throughout the batter. This is what gives your bread its moisture and delicious texture.
7. Prepare for Baking:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula for an even bake.
8. Add the Snickerdoodle Topping:
In a small bowl, mix the 2 tablespoons of sugar and 1 teaspoon of cinnamon for the topping. Sprinkle this mixture evenly over the batter—this will give your bread that snickerdoodle flavor!
9. Bake Your Bread:
Place your loaf pan in the 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 a few moist crumbs attached.
10. Cooling Time:
Once baked, let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This helps keep the crust crispy.
11. Slice and Enjoy:
Finally, slice your Moist Snickerdoodle Zucchini Bread and enjoy it warm or at room temperature. It’s perfect for breakfast, snacks, or dessert!
This bread stores well wrapped in plastic wrap or in an airtight container for several days. You can also freeze slices for a quick treat later on. Enjoy! 😊
FAQ
Can I Use Other Types of Oil in This Recipe?
Absolutely! While vegetable oil works great, you can also use melted coconut oil for a subtle coconut flavor or avocado oil for a healthier option. Just ensure that any oil you choose is neutral in flavor.
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, wrap the bread tightly in plastic wrap or aluminum foil and place it in the freezer, where it can last up to 3 months!
What Can I Substitute for Sour Cream or Greek Yogurt?
If you’re looking for a substitute, you can use plain unsweetened almond milk mixed with a tablespoon of vinegar or lemon juice. This will provide some acidity and moisture similar to sour cream.
Can I Make This Recipe Vegan?
Yes! To make the recipe vegan, replace the eggs with a flaxseed meal (1 tablespoon flaxseed meal combined with 3 tablespoons water equals 1 egg). Use a plant-based yogurt and ensure the sugar is vegan-friendly as well.
