This Soft Snickerdoodle Zucchini Bread is a tasty twist on a classic! Made with grated zucchini and a sweet cinnamon flavor, it’s moist and delicious—perfect for breakfast or a snack.
Who knew zucchini could be this delightful? Trust me, you’ll want to share some but might end up keeping it all to yourself! I love to slice it warm and enjoy it with a cup of tea.
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the bread. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend to replace it.
Zucchini: Make sure to squeeze the grated zucchini to remove excess moisture. If you don’t have zucchini, you can substitute with grated carrots or even mashed bananas for a different twist.
Butter: Unsalted butter adds great flavor here. If you’re in a pinch, you can use vegetable oil or coconut oil for a lighter version, but the texture may differ.
Sour Cream/Greek Yogurt: These ingredients add moisture and richness. If you want a dairy-free alternative, try using almond yogurt or a dairy-free sour cream.
Nuts or White Chocolate Chips: These are optional but add texture and sweetness. You can swap in chocolate chips for a different kind of sweetness or skip them entirely if you prefer a simpler bread.
How Do I Properly Incorporate Wet and Dry Ingredients?
Mixing wet and dry ingredients just right is key to a fluffy loaf. When adding the dry ingredients to the wet mixture, go slow to avoid over-mixing. This can make the bread tough.
- Combine just until you see no dry flour. It’s okay if there are a few lumps!
- When folding in the zucchini and optional ingredients, be gentle to keep the batter light.
- Using a spatula is great for this—go for a folding motion instead of stirring.
Following these steps will help give you that soft texture everyone loves!
Soft 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
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
- 1/4 cup sour cream or Greek yogurt
- Optional: 1/2 cup chopped nuts or white chocolate chips
For the Cinnamon Sugar Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This Soft Snickerdoodle Zucchini Bread takes about 15 minutes to prepare and then 55-65 minutes to bake. After baking, you’ll want to let it cool for about 15 minutes in the pan and then transfer it to a wire rack. In total, you’re looking at around 1.5 to 2 hours to enjoy this delightful bread!
Step-by-Step Instructions:
1. Prepping Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grab a 9×5 inch loaf pan. You can either grease and flour it or line it with parchment paper. This helps the bread come out easily after baking!
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This mix of dry ingredients adds flavor and structure to your bread, so make sure they are well combined. Set this bowl aside for now.
3. Creaming the Butters and Sugars:
In a large bowl, take your softened butter, granulated sugar, and brown sugar. Using a hand mixer (or a whisk if you prefer), beat these together until the mixture is light and fluffy—this usually takes about 2-3 minutes. It’s the secret to a soft, tender bread!
4. Incorporating the Eggs and Vanilla:
Beat in the eggs one at a time, making sure the first egg is well mixed in before adding the next. Then stir in your vanilla extract. This will add a lovely flavor that complements the cinnamon!
5. Adding the Creaminess:
Next, fold in the sour cream or Greek yogurt to your batter—it brings moisture and a nice tang to balance all the sweetness.
6. Combining Wet and Dry Ingredients:
Now it’s time to mix! Gradually add the dry ingredients to your wet mixture, stirring just until combined. It’s okay if there are a few lumps—don’t over-mix!
7. The Star Ingredient: Zucchini!
Gently fold in the grated zucchini, and if you’re using them, add in the chopped nuts or white chocolate chips. They will give extra texture and flavor to your delightful bread.
8. Pouring Into the Pan:
Carefully pour the batter into your prepared loaf pan and smooth the top with a spatula. Make sure it’s evenly spread out so it bakes nicely!
9. Adding the Cinnamon Sugar Topping:
In a small bowl, mix the granulated sugar and cinnamon together. Sprinkle this blend evenly over the top of the batter. This will create a sweet, crunchy layer on top!
10. Baking Time:
Pop your loaf pan into the oven and bake for 55-65 minutes. To check if it’s ready, insert a toothpick into the center; if it comes out clean or with just a few crumbs, it’s done!
11. Cooling Down:
Once done, let the bread cool in the pan for about 15 minutes. After that, carefully transfer it to a wire rack to cool completely before slicing. Patience is key, as this will help your bread slice up beautifully!
Now, slice yourself a piece (or two!) and enjoy the warm, inviting flavors of Soft Snickerdoodle Zucchini Bread. Perfect with coffee, tea, or just by itself!
FAQ for Soft Snickerdoodle Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour. Just note that it may make the bread denser, so consider using a 50/50 blend of whole wheat and all-purpose flour for a lighter texture while still keeping some of the health benefits.
What If I Don’t Have Sour Cream or Greek Yogurt?
No problem! You can use plain milk or buttermilk as a substitute. If using milk, you might want to add a bit of an acid, like lemon juice or vinegar, to mimic the tanginess of sour cream.
How Should 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 freeze it for up to 3 months. Just remember to thaw in the fridge overnight before enjoying!
Can I Add Other Mix-Ins?
Absolutely! Feel free to get creative with mix-ins like chocolate chips, dried fruits, or even spices like ginger or cloves. Just be sure not to overload the batter, as it can affect baking time and texture.
