This Easy Snickerdoodle Zucchini Bread is a sweet surprise! It mixes soft, moist zucchini with a delightful cinnamon sugar twist. Perfect for breakfast or a snack!
Who knew sneaky veggies could taste so good? Every slice is a cozy hug that leaves my kitchen smelling amazing. I usually add a little extra cinnamon just because! 😊
Key Ingredients & Substitutions
Zucchini: Fresh grated zucchini is key for moisture. If you don’t have zucchini, you can substitute with grated carrots or applesauce for a different flavor but similar texture.
Unsalted Butter: I prefer unsalted for better control over the salt in the recipe. If you’re out of butter, coconut oil or vegetable oil can work too, though it may slightly change the flavor.
Granulated Sugar: Regular granulated sugar is sweet and reliable. For a healthier option, you can replace half with brown sugar or use coconut sugar, but the bread might be a tad denser.
Cinnamon: Ground cinnamon gives that delicious snickerdoodle flavor. If you’re feeling adventurous, add a pinch of nutmeg or allspice for a warm twist!
How Can I Ensure My Zucchini Bread is Moist and Flavorful?
The secret to a moist zucchini bread is in how you prepare the zucchini. Make sure to squeeze out excess moisture from the grated zucchini using a clean kitchen towel. This prevents the bread from becoming too soggy. Also, don’t overmix the batter; it should just come together for the best texture!
- Grate zucchini and let it sit for 5 minutes. Then strain out excess water.
- Mix in the zucchini gently with the other ingredients to avoid tough bread.
Lastly, let the bread cool in the pan for a bit before transferring it to a wire rack. This extra moment helps develop flavor while maintaining moisture!
Easy Snickerdoodle Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 2 tablespoons milk
For the Cinnamon Sugar Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This delicious Snickerdoodle Zucchini Bread will take approximately 15 minutes to prepare and 55-65 minutes to bake. After baking, allow about 10 minutes for cooling in the pan, then transfer it to a wire rack to cool completely. In total, you’re looking at around 1 hour and 30 minutes from start to finish!
Step-by-Step Instructions:
1. Prep the Oven and Pan:
First, preheat your oven to 350°F (175°C). Then, grease and flour a 9×5 inch loaf pan, or line it with parchment paper to make it easier to remove the bread later.
2. Mix Dry Ingredients:
In a medium bowl, combine the flour, baking powder, baking soda, ground cinnamon, and salt. Whisk them together until well mixed, then set the bowl aside.
3. Cream Butter and Sugar:
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This should take about 2-3 minutes using an electric mixer.
4. Add Eggs and Vanilla:
Crack the eggs into the butter-sugar mixture, adding them one at a time. Beat well after each addition to ensure they’re fully incorporated. Next, mix in the vanilla extract.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Start and finish with the dry ingredients to keep the batter smooth. Mix just until everything is combined but don’t overmix!
6. Fold in the Zucchini:
Gently fold the grated zucchini into the batter with a spatula, making sure to distribute it evenly without overmixing, as this will help maintain the bread’s moisture.
7. Prepare for Baking:
Pour the batter into your prepared loaf pan and smooth the top with a spatula for an even finish. Then, in a small bowl, mix together the cinnamon and sugar for the topping. Sprinkle this mixture evenly over the batter.
8. Bake the Bread:
Place the loaf pan in the oven and bake for 55-65 minutes. Keep an eye on it, and when a toothpick inserted into the center comes out clean or with just a few crumbs attached, it’s ready!
9. Cool and Serve:
Remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely before slicing into it. Enjoy your moist, sweet, cinnamon-kissed Snickerdoodle Zucchini Bread!
Perfect for breakfast, a snack, or dessert—this recipe is sure to be a hit!
FAQ for Easy Snickerdoodle Zucchini Bread
Can I Substitute the Zucchini?
Yes! If you’re not a fan of zucchini or forgot to pick some up, you can substitute it with grated carrots or even applesauce. Just keep in mind that different substitutions may slightly alter the flavor and moisture content.
How Do I Store Leftover Zucchini Bread?
To store leftover zucchini bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, freeze it by wrapping it well and placing it in a freezer-safe container—thaw in the fridge overnight before serving.
Can I Make This Recipe Healthier?
Absolutely! You can use whole wheat flour instead of all-purpose flour for added nutrition. Additionally, consider reducing the sugar slightly or using a sugar substitute to lower calories. Just remember that this may affect the texture and flavor!
What’s the Best Way to Ensure My Zucchini Bread Turns Out Moist?
To keep your zucchini bread moist, make sure you squeeze out excess moisture from the grated zucchini using a clean kitchen towel. Also, avoid overmixing the batter, as this can lead to a denser bread!
