This Moist Snickerdoodle Zucchini Bread is a cozy treat! It’s packed with fresh zucchini and has a sweet cinnamon flavor that makes it hard to resist.
This bread is so easy to whip up that even my kitchen mishaps can’t ruin it! I love enjoying a slice with my morning coffee—it’s the perfect start to the day!
Key Ingredients & Substitutions
Zucchini: This is the star of the bread! Fresh, grated zucchini adds moisture without overpowering the flavor. If zucchini isn’t available, try using shredded carrots or even apples for a different twist.
Flour: All-purpose flour works best for this recipe. However, you can substitute with whole wheat flour for a healthier option, just be mindful it may change the texture slightly.
Sugars: The blend of granulated and brown sugar gives a lovely flavor. You can use all granulated sugar if you want, or try coconut sugar for a lower glycemic index alternative.
Eggs: Eggs help bind and provide moisture. If you’re vegan, consider using flaxseed meal combined with water as a substitute: 1 tablespoon flaxseed meal + 2.5 tablespoons water per egg.
Sour Cream/Yogurt: This adds extra moisture and a slight tang. Greek yogurt works well too! If you’re dairy-free, try using a plant-based yogurt.
How Do I Fold in Zucchini Without Making a Mess?
Folding in zucchini should be gentle to keep the lightness of your batter intact. Here’s how to do it efficiently:
- Make sure your zucchini is well-drained to avoid excess moisture. Place it in a clean kitchen towel and squeeze to remove liquid.
- Using a spatula, add the grated zucchini to the batter. Start by cutting through the batter and bringing it up while turning your bowl.
- Continue this motion until the zucchini is evenly distributed. Don’t stir too vigorously; you don’t want to deflate the batter!
By following this technique, you ensure each slice has that tasty zucchini without making the batter too dense. Enjoy your baking!
Moist 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
- 1 tablespoon ground cinnamon
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup unsweetened applesauce or yogurt (optional, for added moisture)
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup sour cream or Greek yogurt (for extra moistness)
For the Snickerdoodle Topping:
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This delicious zucchini bread takes about 15 minutes to prepare and 55-65 minutes to bake. Allow for an additional 15 minutes of cooling time in the pan, then transfer it to a wire rack. In total, you’ll be enjoying your homemade Snickerdoodle Zucchini Bread in under 2 hours!
Step-by-Step Instructions:
1. Preheating and Preparing the Pan:
Start by preheating your oven to 350°F (175°C). While it heats up, take a 9×5 inch loaf pan and lightly grease it with cooking spray or butter, then dust it with flour to prevent sticking. This will ensure your bread comes out nice and easily after baking.
2. Mixing the Dry Ingredients:
In a medium-sized bowl, combine the flour, baking soda, baking powder, salt, and ground cinnamon. Use a whisk to make sure everything is mixed well. This helps ensure that your bread bakes evenly!
3. Preparing the Wet Mixture:
In a larger mixing bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, applesauce (if you’re using it), and vanilla extract. Beat the mixture with a whisk or mixer until it’s well-blended and smooth.
4. Adding Sour Cream/Yogurt:
Gently stir in the sour cream (or Greek yogurt) into your wet mixture to keep everything nice and moist. This adds a wonderful creaminess to your bread!
5. Combine Wet and Dry Mixtures:
Now gradually add the dry mixture to the wet mixture. Using a spatula or wooden spoon, mix until just combined. Be careful not to overmix; it’s okay if there are a few lumps!
6. Fold in the Zucchini:
Gently fold in the grated zucchini. Make sure it’s evenly distributed throughout the batter, but again, avoid overmixing! You’re looking for a batter that’s well combined, but still fluffy.
7. Pouring into the Pan:
Pour the batter into your prepared loaf pan, spreading it out evenly. In a small bowl, mix together the sugar and cinnamon for the topping. Sprinkle this mixture evenly over the top of the batter for that delicious snickerdoodle flavor!
8. Baking Your Bread:
Place the loaf pan in the oven and bake for 55-65 minutes. To check for doneness, insert a toothpick into the center of the bread; if it comes out clean or with just a few crumbs, it’s ready!
9. Cooling Time:
Once baked, remove the bread from the oven. Let it cool in the pan for approximately 15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
10. Enjoying Your Zucchini Bread:
Once cooled, slice your Moist Snickerdoodle Zucchini Bread and serve it with a nice cup of tea or coffee. Enjoy the delightful cinnamon flavors and the added goodness of zucchini!
FAQ for Moist 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 keep in mind that it may result in a denser texture. If you’d like a lighter loaf, you might consider using half whole wheat and half all-purpose flour.
How Do I Keep the Zucchini Bread Moist?
To ensure your zucchini bread remains moist, be sure to use grated zucchini that’s not overly watery. You can lightly squeeze the shredded zucchini in a paper towel to remove excess moisture. Additionally, incorporating sour cream or Greek yogurt helps maintain moisture throughout the baking process.
Can I Make This Bread Ahead of Time?
Absolutely! You can bake the zucchini bread up to 2 days in advance. Let it cool completely, then store it wrapped tightly in plastic wrap or in an airtight container at room temperature. For longer storage, freeze it and simply thaw it overnight in the fridge when you’re ready to enjoy.
What Can I Substitute for Eggs in This Recipe?
If you need an egg substitute, you can use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg. Allow it to sit for about 5 minutes until it thickens. Applesauce or mashed bananas can also work as a substitute if you’re looking for added moisture and sweetness.
