This delightful zucchini bread combines the warm flavors of cinnamon and sugar with the moistness of fresh zucchini. It’s soft, sweet, and perfect for any time of day!
I love how easy this recipe is, and the smell while it bakes makes the whole house feel cozy. Plus, sneaking in some veggies never hurt anyone, right? 😄
Key Ingredients & Substitutions
All-purpose flour: This is the foundation of the bread. Using whole wheat flour can add a nutty flavor and extra fiber, but you may need a bit more liquid to adjust for texture.
Granulated and brown sugar: Both sugars add sweetness. If you’re looking to reduce sugar, try replacing some with applesauce or a sugar substitute. Honey can also work but may change the moisture level.
Zucchini: Fresh, grated zucchini keeps the bread moist. You can also use yellow squash if zucchini isn’t available, but make sure it’s well-drained to avoid excess moisture.
Sour cream or yogurt: This adds richness. If you prefer dairy-free, try using unsweetened almond milk yogurt or coconut yogurt to keep the texture creamy.
Cinnamon: A key flavor for that snickerdoodle vibe! If you want to switch it up, a mix of pumpkin pie spice can add extra warmth and depth to the flavor.
How Do I Ensure My Zucchini Bread is Moist and Delicious?
The trick to moist zucchini bread is the preparation of the zucchini. Grate it finely, then make sure to squeeze out excess moisture using a clean dish towel or paper towel. Too much moisture can make the bread soggy.
- Whisk the dry ingredients together well to ensure even distribution.
- Cream the butter and sugars until fluffy. This adds air to your batter, helping the bread rise.
- Don’t overmix when combining wet and dry ingredients. Gently stir until just combined for that soft texture.
- Let the bread cool in the pan briefly. This helps set the structure before transferring it to a rack.
With these tips in mind, you’re on your way to baking a fantastic soft snickerdoodle zucchini bread that everyone will love!
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 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini), well-drained
- 1/4 cup sour cream or plain yogurt
For the Snickerdoodle Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
You’ll need about 15 minutes to prepare the ingredients and mix everything together. Then, bake the bread for 55-65 minutes. Don’t forget to let it cool for about 10 minutes before slicing. In total, you’re looking at around 1 hour and 30 minutes from start to finish!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While the oven heats up, grease and flour a 9×5 inch loaf pan to ensure the bread doesn’t stick once it’s baked.
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This step helps to evenly distribute the spices and leavening agents, making your bread rise beautifully. Set this mixture aside for later.
3. Creaming Butter and Sugars:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. You can use a hand mixer for this to make it easier! This will take about 2-3 minutes.
4. Adding Eggs and Vanilla:
Beat in the eggs one at a time, making sure to mix well after each addition. Then, stir in the vanilla extract. This adds a lovely depth of flavor to your bread.
5. Incorporating Zucchini and Sour Cream:
Next, mix in the grated zucchini and sour cream until everything is well combined. The zucchini will add moisture and keep the bread nice and soft!
6. Combining Wet and Dry Ingredients:
Now, gradually add the dry ingredients to the wet mixture, gently mixing until just combined. Be careful not to overmix, as this can make the bread tough.
7. Pouring into the Pan:
Pour the batter into your prepared loaf pan and use a spatula to smooth the top. It’s going to be so delicious!
8. Making the Topping:
In a small bowl, combine the granulated sugar and cinnamon for the topping. Sprinkle this mixture evenly over the batter in the pan. This will give your bread that classic snickerdoodle flavor on top.
9. Baking:
Place the loaf pan in the preheated oven and bake for 55-65 minutes. Keep an eye on it! The bread is done when a toothpick inserted into the center comes out clean.
10. Cooling and Serving:
Once baked, allow the bread to cool in the pan for about 10 minutes. After that, carefully transfer the loaf to a wire rack to cool completely before slicing. Enjoy your soft snickerdoodle zucchini bread as a comforting snack or breakfast treat!
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, but the texture may be a bit denser. You might also want to add a little extra moisture, like an additional tablespoon of yogurt, to keep the bread soft.
What Can I Use If I Don’t Have Sour Cream?
If you don’t have sour cream, plain yogurt is a great substitute. For a dairy-free option, try using unsweetened almond or coconut yogurt for a similar texture and tang.
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 2 months. Just thaw at room temperature before enjoying!
Can I Add Nuts or Chocolate Chips?
Absolutely! Feel free to mix in 1/2 to 1 cup of chopped nuts (like pecans or walnuts) or chocolate chips into the batter before baking for an extra delicious twist.
