This Soft Snickerdoodle Zucchini Bread is a tasty treat that combines sweet zucchini with warm cinnamon sugar. It’s moist and perfect for breakfast or as a snack!
Honestly, who knew zucchini could be so sneaky and delicious? I can never resist a warm slice right out of the oven—just like a cozy hug for your taste buds! 😋
I love how easy this bread is to whip up. Just mix the ingredients, bake, and enjoy a slice with a cup of coffee—it makes any day feel special!
Key Ingredients & Substitutions
All-Purpose Flour: A staple for baking, it gives the bread structure. If you prefer a healthier option, you can use whole wheat flour instead; just be aware it may change the texture slightly.
Zucchini: Fresh, grated zucchini keeps the bread moist and adds nutrition. If zucchini isn’t available, you can substitute with grated carrots, but the flavor will be different. If using frozen zucchini, ensure it’s well-drained.
Butter: Unsalted butter adds rich flavor. If you need a dairy-free version, try using coconut oil or a dairy-free butter substitute for a similar texture.
Sour Cream or Greek Yogurt: These ingredients add moisture and tanginess. If you don’t have either on hand, you can substitute with buttermilk or even applesauce for a lighter version.
How Do I Ensure My Zucchini Bread is Moist and Soft?
The key to making moist and soft zucchini bread lies in the balance of wet and dry ingredients. Here are some tips to keep in mind:
- Grate the zucchini finely for better distribution throughout the batter.
- Don’t overmix! Gently combine the wet and dry ingredients to prevent a tough texture.
- Adding a little oil helps keep the bread moist, so don’t skimp!
- Monitor the baking time closely; a toothpick should come out clean, but not dry.
With these pointers, you will end up with a soft, delicious loaf every time! Enjoy your baking! 🍞
Soft Snickerdoodle Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup vegetable oil
For the Snickerdoodle Topping:
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
Time Estimate:
This delicious zucchini bread takes about 15 minutes to prepare and around 55-65 minutes to bake. After baking, allow about 10-15 minutes to cool in the pan before transferring to a wire rack. In total, you can have fresh zucchini bread ready in just about 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first, preheat your oven to 350°F (175°C). Grab a 9×5 inch loaf pan and grease and flour it, or simply line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, ground cinnamon, and optional nutmeg until everything is nicely combined. This is your dry mix!
3. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar using a mixer until the mixture is light and fluffy. This should take about 2-3 minutes.
4. Add Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. Don’t forget to stir in the vanilla extract too—it adds a lovely flavor!
5. Combine Wet Ingredients:
Now, mix in the grated zucchini, sour cream (or Greek yogurt), and vegetable oil until everything is well blended.
6. Combine Wet and Dry Mixes:
Gradually add the dry ingredient mixture into the wet mixture. Stir just until combined—be careful not to overmix! This keeps your bread soft and tender.
7. Pour and Smooth:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top so it cooks evenly.
8. Add the Snickerdoodle Topping:
Mix the 2 tablespoons of sugar with 1 teaspoon of cinnamon in a small bowl. Sprinkle this mixture evenly over the top of your batter—it’ll create a lovely snickerdoodle crust!
9. Bake:
Pop the loaf into your preheated oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when it’s finished.
10. Cool:
Once baked, let the bread cool in the pan for 10-15 minutes. Then, carefully remove it from the pan and let it cool completely on a wire rack.
11. Slice and Serve:
Now the best part! Slice your soft, cinnamon-spiced zucchini bread and enjoy it warm or at room temperature. It’s perfect with a cup of tea or coffee—enjoy every bite!
Frequently Asked Questions (FAQ)
Can I Substitute Fresh Zucchini with Frozen Zucchini?
Yes, you can use frozen zucchini! Just make sure to thaw and thoroughly drain it to remove excess moisture. This will help maintain the bread’s texture and prevent it from becoming too soggy.
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, wrap it tightly in plastic wrap and place it in the freezer for up to 3 months. When ready to eat, thaw in the fridge overnight.
Can I Make This Recipe Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it contains a good binding agent, like xanthan gum, to help the bread rise and maintain its structure.
What’s the Best Way to Serve This Bread?
This zucchini bread is delightful on its own, but it also pairs well with a pat of butter or a drizzle of honey. For extra flavor, feel free to add chopped nuts or chocolate chips to the batter before baking!
