This Soft Snickerdoodle Zucchini Bread is a delightful twist on a classic favorite! It combines the warm flavors of cinnamon and sugar with moist, shredded zucchini for a tasty treat.
Honestly, who knew veggies could be this delicious? I love slicing it warm with a buttery spread. It’s like having dessert for breakfast, and no one needs to know about the zucchini! 😄
Key Ingredients & Substitutions
All-purpose flour: This is the base of your bread. If you’re looking for a gluten-free option, try a 1:1 gluten-free baking flour instead. It works well and won’t affect the taste much!
Butter: I love using unsalted butter for better control over the saltiness. You can swap it for coconut oil or a dairy-free margarine if you’re going dairy-free.
Zucchini: Make sure to squeeze the grated zucchini to remove extra moisture. You can replace it with carrots if you’re in a pinch, but it will change the flavor slightly.
Sour cream: This ingredient keeps the bread moist. Plain yogurt or buttermilk can be great substitutes if you’re out of sour cream.
Granulated & brown sugar: I recommend keeping both for that rich Snickerdoodle flavor. If you prefer less sugar, reducing it by a ¼ cup works well without sacrificing too much sweetness.
How Do You Make Sure the Bread is Moist and Soft?
To achieve that soft and moist texture, you need to follow some simple steps:
- Don’t skip squeezing the excess moisture from the zucchini. This is key in preventing a soggy bread.
- Mixing the butter and sugars until fluffy adds air to your batter, making it light.
- When adding dry to wet ingredients, mix gently. Overmixing can lead to dense bread.
- Using sour cream or yogurt adds moisture, which is essential for the perfect crumb.
Lastly, keep an eye on your baking time! A toothpick test helps ensure it’s cooked but still moist. Enjoy baking!
How to Make Soft Snickerdoodle Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed dry)
- ½ cup sour cream or plain yogurt
- 1 tablespoon apple cider vinegar (optional, for extra softness and tang)
For the Snickerdoodle Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This delicious bread requires about 15 minutes of prep time and 55-65 minutes of baking. After baking, you’ll want to let it cool for about 10 minutes in the pan and then cool completely on a wire rack. So, you’re looking at about 1 hour and 30 minutes in total from start to finish!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First things first, preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper. This will help your bread slide right out after baking—no mess!
2. Whisking the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This step ensures everything is evenly distributed, which is key for a great rise.
3. Creaming the Butter and Sugars:
In a large bowl, cream the softened butter with both the granulated and brown sugars until the mixture is light and fluffy, which should take about 3-4 minutes. This creates air pockets for a fluffy bread!
4. Adding in the Eggs:
Next, add the eggs one at a time, mixing well after each addition. This helps incorporate air and keeps the mixture smooth. Don’t forget to add the vanilla extract at this stage!
5. Mixing in the Good Stuff:
Now, stir in the grated zucchini and sour cream (or yogurt) until combined. If you’re using apple cider vinegar, go ahead and mix it in too. This will enhance the softness of your bread!
6. Combining Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, folding gently until everything is just combined. Remember, overmixing can make your bread dense, so be gentle!
7. Pouring the Batter:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula to make it nice and even.
8. Adding the Topping:
In a small bowl, mix together the sugar and cinnamon for the topping. Sprinkle this mixture generously over the top of the batter for that classic Snickerdoodle flair!
9. Baking the Bread:
Bake your bread for 55-65 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs. Keep an eye on it in the last few minutes to avoid overbaking.
10. Cooling Down:
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps set the bread and makes slicing easier!
11. Time to Enjoy:
Slice up your soft, fluffy Snickerdoodle Zucchini Bread and enjoy it warm or at room temperature, perhaps with a cup of tea or coffee. It’s a lovely treat any time of day!
Remember, this recipe gives you a delicious, moist bread that carries the irresistible flavors of Snickerdoodles while sneaking in some nutritious zucchini. Enjoy your baking adventure!
FAQ for Soft Snickerdoodle Zucchini Bread
Can I Use Other Types of Flour?
Absolutely! If you need a gluten-free option, try using a 1:1 gluten-free baking flour. It will work similarly in this recipe without compromising the texture.
How Can I Make This Bread Dairy-Free?
You can substitute the unsalted butter with coconut oil or a dairy-free margarine. Additionally, opt for a dairy-free yogurt instead of sour cream to keep it creamy and moist!
Can I Add Nuts or Chocolate Chips?
Yes! Feel free to mix in ½ to 1 cup of walnuts, pecans, or chocolate chips for an extra flavor boost. Just fold them into the batter gently, ensuring they are evenly distributed.
How Do I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze slices wrapped tightly in plastic wrap for up to 2 months—just thaw at room temperature when ready to enjoy!
