This Soft Snickerdoodle Zucchini Bread is a fun twist on classic zucchini bread! It’s sweet, moist, and sprinkled with cinnamon sugar to give it that beloved snickerdoodle taste.
Trust me, this bread disappears quickly in my house. It’s great for breakfast or as a snack. Plus, it’s a sneaky way to add veggies to your day—who doesn’t love that?
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the bread. If you need a gluten-free option, consider using a 1:1 gluten-free baking mix. Just make sure it contains xanthan gum for proper texture.
Unsalted Butter: I prefer unsalted butter to control the salt content. You can substitute it with coconut oil or unsweetened applesauce for a healthier option, although the texture will change slightly.
Granulated Sugar: Brown sugar can also be used in place of granulated sugar for a more caramel-like flavor. For a low-sugar variant, consider using a sugar substitute that measures cup for cup.
Grated Zucchini: Fresh zucchini is key for moisture. Don’t have zucchini? Try using shredded carrots or even applesauce for a different flavor profile.
Sour Cream or Greek Yogurt: Both add richness. If you want a dairy-free option, use plain almond or coconut yogurt.
How Do I Properly Prepare the Zucchini?
Grating zucchini might seem simple, but squeezing out excess moisture is crucial. Here’s how to do it right:
- Grate the zucchini using a box grater or food processor.
- Place the grated zucchini in a clean kitchen towel or cheesecloth.
- Squeeze the towel tightly to remove as much liquid as possible. This helps prevent soggy bread!
Doing this one step ensures your zucchini bread is soft, not wet. Trust me, learning this trick changed my zucchini bread game!
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
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed dry)
- ½ cup sour cream or plain Greek yogurt
For the Cinnamon Sugar Coating:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and 55-65 minutes of baking. You’ll spend another 15 minutes cooling before you can slice into that delicious, soft bread. In total, plan for about 1 hour and 30 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper to make removal easier later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This will help ensure that your leavening agents are evenly distributed throughout the bread.
3. Cream the Butter and Sugar:
In a large bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer. Mix until it’s light and fluffy, which should take about 2-3 minutes.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. This step will give your bread a lovely flavor!
5. Combine Wet and Dry Ingredients:
Carefully stir in the dry ingredients to the wet ingredients, mixing just until combined. Overmixing can result in a dense bread, which we want to avoid!
6. Fold in Zucchini and Sour Cream:
Gently fold in the grated zucchini and sour cream until they are evenly distributed throughout the batter. The zucchini adds moisture and keeps the bread soft.
7. Prepare the Cinnamon Sugar:
In a small bowl, combine the 2 tablespoons of sugar with 1 teaspoon of cinnamon. This will be a delicious topping for your bread!
8. Fill the Loaf Pan:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Sprinkle the cinnamon sugar mixture generously over the top of the batter.
9. Bake:
Place the loaf pan in the oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The bread will rise gently and smell amazing!
10. Cool Down:
Once baked, let the bread cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely. This step is important to help avoid a soggy bottom!
11. Slice & Serve:
Once cooled, slice the bread and enjoy it! It’s perfect on its own, or you can smear a little butter on top for extra deliciousness.
There you have it! A soft, cinnamon-sugar-coated zucchini bread that captures the essence of snickerdoodle cookies. Enjoy it with a warm cup of coffee or as a delightful snack any time of day!
FAQ for Soft Snickerdoodle Zucchini Bread
Can I Substitute the Sour Cream?
Yes! If you don’t have sour cream on hand, you can easily use plain Greek yogurt for a similar texture and tang. For a dairy-free version, opt for unsweetened coconut or almond yogurt.
How Do I Store Leftover Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, wrap it tightly in plastic wrap and refrigerate, where it will last up to a week.
Can I Freeze Zucchini Bread?
Absolutely! Once the bread is completely cooled, wrap it tightly in plastic wrap and then aluminum foil or place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw it overnight in the fridge before enjoying!
Can I Use Other Vegetables Instead of Zucchini?
Yes! Shredded carrots or applesauce work as great substitutes. If using applesauce, you might want to reduce the sugar slightly since it adds sweetness.
