This Moist Snickerdoodle Zucchini Bread is a delightful mix of sweet and spiced goodness! The zucchini keeps it soft, while the cinnamon adds a warm twist.
It’s like having dessert for breakfast! 🍞 I love to enjoy a slice with a cup of coffee in the morning. Plus, it’s a sneaky way to get some veggies in your diet! 😉
Key Ingredients & Substitutions
Flour: All-purpose flour works well for structure. If you want a healthier option, try whole wheat flour, but it may make the bread denser.
Granulated Sugar: Regular sugar adds sweetness, but you can use coconut sugar or a sugar alternative for a lower-calorie option.
Zucchini: This is key for moisture! If zucchini isn’t available, or you’re looking for a different flavor, try using grated carrots instead.
Sour Cream/Greek Yogurt: These add richness. If you want a dairy-free version, try unsweetened applesauce or a dairy-free yogurt.
Cinnamon & Spices: Feel free to adjust spices according to your taste. I often add a bit more cinnamon or include cardamom for an extra flavor kick!
How Do I Prevent My Zucchini Bread from Being Too Dense?
To keep your zucchini bread light and moist, focus on these key tips:
- Don’t Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to tough bread.
- Remove Excess Moisture: Squeeze the grated zucchini in a clean kitchen towel to remove excess water. This helps prevent a soggy loaf.
- Check for Doneness: Test with a toothpick; if it comes out clean, your bread is ready! Let it cool, but don’t leave it in the pan too long, or it might become too moist on the bottom.
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
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini), squeezed to remove excess moisture
- 1/2 cup sour cream or Greek yogurt
For the Topping:
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons granulated sugar
How Much Time Will You Need?
This recipe requires about 15 minutes for preparation and 55-65 minutes of baking time. Additionally, allow some time to cool before slicing. In total, plan for about 1 hour and 30 minutes to enjoy your freshly baked Snickerdoodle Zucchini Bread!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for an easier release once the bread is baked.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until they are well combined. Set this bowl aside for now.
3. Combine Wet Ingredients:
In a large bowl, use a whisk to mix together the granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk until everything is well combined and smooth.
4. Add The Zucchini and Sour Cream:
Stir in the grated zucchini and sour cream (or Greek yogurt) into the wet mixture until it’s evenly incorporated. This will help keep your bread moist!
5. Combine Dry and Wet Ingredients:
Now, gradually add the dry ingredients to the wet mixture. Stir gently until just combined, being careful not to overmix; a few lumps are perfectly okay!
6. Pour and Smooth:
Pour the batter into the prepared loaf pan and smooth the top with a spatula to make it even.
7. Make the Topping:
In a small bowl, combine the brown sugar, cinnamon, and granulated sugar to create the topping. Sprinkle this mixture evenly over the batter in the loaf pan.
8. Bake the Bread:
Pop the bread into the preheated oven and bake for 55-65 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean.
9. Cool:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
10. Serve & Enjoy:
Slice the bread and enjoy a slice (or two!) of your moist, cinnamon-spiced Snickerdoodle Zucchini Bread! It’s perfect for breakfast, snacks, or even dessert!
FAQ: Moist Snickerdoodle Zucchini Bread
Can I Use Different Types of Sweeteners?
Absolutely! You can substitute granulated sugar with coconut sugar or a sugar alternative like stevia for a low-calorie option. The texture may vary slightly, but it will still be delicious!
How Do I Store Leftover Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, slice the bread and wrap individual pieces tightly in plastic wrap, then freeze for up to 2 months. Just thaw before serving!
Can I Add Nuts or Chocolate Chips?
Of course! Feel free to fold in 1/2 to 1 cup of chopped nuts (like walnuts or pecans) or chocolate chips into the batter before baking. These additions add extra flavor and texture to your bread!
What If I Don’t Have Zucchini on Hand?
No problem! If you don’t have zucchini, you can replace it with an equal amount of grated carrots or applesauce for a different but equally moist result. Just make sure to adjust the moisture level accordingly, especially with applesauce!
