This soft snickerdoodle zucchini bread is a tasty twist on a classic treat. With its warm cinnamon flavor and moist texture, it’s perfect for breakfast or a snack!
I love how the zucchini keeps the bread nice and fluffy. Plus, you can sneak in some veggies—shhh, it’s our little secret! 😄 Slice it up and enjoy it fresh out of the oven.
Key Ingredients & Substitutions
Zucchini: Grated zucchini keeps the bread moist. If you’re short on zucchini, you can substitute it with grated carrots or unsweetened applesauce—both will work well to add moisture!
Flour: All-purpose flour is perfect for this bread. If you prefer gluten-free options, a 1:1 gluten-free flour blend should do the trick. Just be sure to check the package for ratios!
Sugar: Granulated and brown sugars give a nice balance of sweetness and moisture. For a healthier option, you could try coconut sugar or a sugar substitute like stevia, adjusting to taste.
Sour Cream: This adds richness to the bread. If you don’t have any, Greek yogurt works wonderfully too. You could even use applesauce for a lighter version if that fits your taste.
How Do I Keep My Zucchini Bread Moist?
Keeping your zucchini bread soft and moist is all about preparation. Here are some key tips:
- Grate the zucchini: Use a box grater for fine shreds. You don’t need to peel it—just wash it well.
- Measure properly: Make sure to pack your grated zucchini lightly in the measuring cup. Too much can make the bread soggy.
- Don’t overmix: When combining the wet and dry ingredients, mix until just combined. This keeps your bread tender!
- Cool properly: Allowing the bread to cool in the pan for a bit helps it set, and then moving it to a wire rack prevents it from becoming too moist.
With these tips, you’ll have a deliciously soft snickerdoodle zucchini bread every time!
How to Make Soft Snickerdoodle Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet Ingredients:
- ⅔ cup granulated sugar
- ⅓ cup brown sugar, packed
- ⅓ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- ½ cup sour cream (or plain Greek yogurt)
For The Topping:
- 2 teaspoons cinnamon sugar mixture (mix 1 teaspoon cinnamon with 1 tablespoon sugar)
How Much Time Will You Need?
This delightful zucchini bread will take you about 15 minutes to prepare, followed by 55 to 65 minutes of baking time. Don’t forget to cool it for about 10 minutes before slicing—it’s hard to wait, but it’s worth it for perfectly formed slices!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures your bread bakes evenly. Get your 9×5-inch loaf pan ready by greasing it or lining it with parchment paper.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This step mixes the dry ingredients well and prevents lumps in your bread.
3. Mix the Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat them together until well mixed. This is where the sweetness starts to develop! Next, add in the eggs one at a time, making sure to beat well after each addition. Stir in the vanilla extract to give it a lovely aroma.
4. Add Zucchini and Sour Cream:
Now it’s time to stir in the grated zucchini and sour cream. Mix it until just combined—this is where the moisture comes from!
5. Combine Wet and Dry Ingredients:
Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. You want just enough mixing until you no longer see streaks of flour. Overmixing can make the bread dense.
6. Transfer to Pan:
Pour the batter into your prepared loaf pan. Smooth the top gently with the back of a spoon so it’s nice and even.
7. Add the Topping:
Sprinkle the cinnamon sugar mixture evenly over the top of the batter. This will give a sweet, crunchy topping as it bakes!
8. Bake:
Pop your loaf pan into the oven and bake for 55 to 65 minutes. To check doneness, insert a toothpick into the center; it should come out clean or with a few crumbs. If it comes out wet, give it a few more minutes.
9. Cool Before Slicing:
Once baked, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Try to resist the urge to slice it too soon—the flavors will meld beautifully while it cools!
Enjoy your soft, cinnamon-scented snickerdoodle zucchini bread! It’s perfect as a snack, dessert, or breakfast treat! 🍞✨
FAQs for Soft Snickerdoodle Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for up to half of the all-purpose flour for a nuttier flavor and added nutrients. Just remember that using all whole wheat flour may yield a denser texture, so consider a blend for best results.
How Do I Know When the Zucchini Bread Is Done Baking?
The best way to check for doneness is to insert a toothpick into the center of the bread. If it comes out clean or with just a few crumbs, the bread is ready. If it has wet batter on it, it needs more time in the oven.
Can I Add Nuts or Chocolate Chips to the Bread?
Absolutely! Feel free to fold in up to 1 cup of chopped nuts (like walnuts or pecans) or chocolate chips into the batter for an extra tasty twist. Just keep an eye on the baking time, as these additions might slightly alter it.
How Should I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to extend its shelf life, you can refrigerate it for up to a week. Alternatively, you can freeze slices by wrapping them tightly in plastic wrap and placing them in a freezer bag. They’ll last for up to 3 months!
