This Soft Snickerdoodle Zucchini Bread is a wonderful twist on the classic treat! It’s fluffy and packed with zucchini, making it moist and delicious.
Plus, it has that sweet cinnamon sugar topping that makes every bite feel like a warm hug! I love enjoying a slice with my morning coffee—who says zucchini can’t be a breakfast superstar? 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend. It works great and still gives a nice texture!
Granulated Sugar: This sweetens the bread and creates that lovely crust. You can replace half with brown sugar for added moisture and a hint of caramel flavor.
Unsalted Butter: This adds richness. If you’re out of butter, coconut oil or a mild vegetable oil can substitute, but the flavor will be a bit different.
Zucchini: Fresh grated zucchini is key for moisture. Don’t have zucchini? You can use grated carrots or applesauce for a nice twist.
Sour Cream or Greek Yogurt: Both keep the bread moist. If you need a dairy-free option, try a non-dairy yogurt or even coconut milk for a different taste!
How Do I Get My Zucchini Bread to Stay Moist?
To keep your bread soft and moist, the secret lies in mixing techniques and ingredient balance:
- Be gentle when combining dry and wet ingredients. Overmixing can lead to dense bread.
- Ensure your zucchini is grated finely, and squeeze out excess moisture if it’s very watery. This helps prevent sogginess.
- A tip I like is to let the batter rest for 10 minutes before baking. This allows the flour to hydrate better!
Following these steps should lead to a perfectly soft and delicious zucchini bread every time!
How to Make Soft Snickerdoodle Zucchini Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/4 cup sour cream or Greek yogurt
- For coating/topping:
- 2 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prep and around 55-65 minutes to bake, plus cooling time. In total, expect about 2 hours from start to finish, including cooling before slicing. A great way to fill your kitchen with delicious smells!
Step-by-Step Instructions:
1. Prepping Your Oven and Pan:
First things first, preheat your oven to 350°F (175°C). While it’s heating, grab a 9×5-inch loaf pan. Grease and flour it, or simply line it with parchment paper so the bread slides out easily once it’s baked.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg. This blend of spices will add warm flavors to your bread that will make it smell heavenly as it bakes.
3. Creaming the Butter and Sugar:
In a larger bowl, cream together the softened butter and granulated sugar using a hand mixer or whisk until it looks light and fluffy. This should take about 2-3 minutes. Creaming well helps create a soft texture in the final bread.
4. Adding Eggs and Vanilla:
Beat in the eggs one at a time until fully combined, then stir in the vanilla extract. The mixture will look lovely and creamy, which is just what you want!
5. Incorporating the Zucchini and Sour Cream:
Add the grated zucchini and sour cream (or Greek yogurt) to the bowl. Mix until everything is nicely incorporated. Zucchini gives moisture, so don’t skip this ingredient!
6. Combining Dry and Wet Ingredients:
Gradually add the dry ingredients to the zucchini mixture. Stir gently just until everything is combined. Be careful not to overmix, as this can make the bread dense. It’s okay if the batter looks a little lumpy—this means it’s still soft!
7. Pouring & Topping:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. In a small bowl, mix the 2 tablespoons of sugar and the 1 tablespoon of cinnamon together for the topping. Sprinkle this mixture evenly over the batter for a delicious crust!
8. Baking:
Place your loaf pan in the preheated oven and bake for 55-65 minutes. Check it at the 55-minute mark by inserting a toothpick in the center. If it comes out clean or with a few moist crumbs, it’s done!
9. Cooling and Slicing:
After baking, remove the bread from the oven and let it cool in the pan for about 10-15 minutes. This helps it firm up a little. Then, transfer it to a wire rack to cool completely before slicing. The cooling step is essential for the best texture and flavor!
10. Enjoying:
Once cool, slice your soft snickerdoodle zucchini bread and enjoy! It’s perfect on its own, or with a little butter spread on top. Don’t be surprised if this becomes a favorite!
FAQ for Soft Snickerdoodle Zucchini Bread
Can I Substitute the Zucchini?
Yes! If you don’t have zucchini on hand, you can use grated carrots or applesauce. Keep in mind that using applesauce will add a slight fruity flavor.
How Do I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week, or freeze for up to 3 months!
Can I Add Nuts or Chocolate Chips?
Absolutely! Feel free to add a cup of chopped nuts (like walnuts or pecans) or chocolate chips for extra flavor and texture. Just fold them in with the dry ingredients.
How Can I Tell When the Bread is Done Baking?
A toothpick inserted into the center should come out clean or with a few moist crumbs attached. If it comes out sticky or wet, give it a few more minutes in the oven.
Can I Make This Bread Vegan?
Yes! Substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and use plant-based butter and non-dairy yogurt in place of the other dairy ingredients.
Feel free to ask more questions if you’re curious about other adjustments or tips!
