This Easy Snickerdoodle Zucchini Bread mixes sweet spices and soft zucchini for a tasty treat. It’s moist, fluffy, and has that classic cinnamon-sugar topping we all love!
What’s great is how sneaky this bread is—you get your veggies while satisfying your sweet tooth! I love having a slice with coffee in the morning. It feels like a hug in bread form!
Key Ingredients & Substitutions
Flour: All-purpose flour is perfect for this bread, giving it a nice structure. Whole wheat flour can be used as an alternative for more fiber, though it may make the bread denser.
Zucchini: Grated zucchini keeps the bread moist. If you can’t find fresh zucchini, you might use carrot or even apple for a different flavor twist. Just make sure to remove excess moisture!
Eggs: Two large eggs add fluffiness. If you’re looking for an egg substitute, try 1/4 cup of unsweetened applesauce for each egg. It keeps the bread moist while being a healthier option.
Oils: Vegetable oil is commonly used for its neutral flavor. You can also use melted coconut oil or butter for a richer taste, but it might alter the texture slightly.
Cinnamon: A must-have spice in this recipe! If you’re looking for a change, nutmeg or pumpkin spice could offer a unique flavor instead. Just keep the quantity similar to maintain balance.
How Do You Get the Perfect Moist Texture in Zucchini Bread?
Achieving moist bread is all about the zucchini and the mixing method. First, make sure to squeeze the grated zucchini to eliminate excess moisture; too much can make the bread soggy. Next, you want to mix your wet and dry ingredients gently. Overmixing can lead to tough bread.
- Combine wet ingredients until just blended, then add dry ingredients.
- Folding in the zucchini last helps retain its texture, adding moisture without making the batter too wet.
- Lastly, avoid opening the oven door too soon during baking; this could cause the bread to sink.
Easy Snickerdoodle Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- ⅓ cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1 teaspoon cream of tartar (for authentic snickerdoodle flavor)
For the Cinnamon Sugar Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 50-60 minutes for baking. Allow 15 minutes for cooling. In total, you’ll be looking at about 90 minutes from start to finish for this delicious treat!
Step-by-Step Instructions:
1. Preheat and Prep:
Start by preheating your oven to 350°F (175°C). Take a 9×5-inch loaf pan and grease and flour it, or you can line it with parchment paper for easy removal later on.
2. Combine Dry Ingredients:
In a medium bowl, whisk together your flour, baking soda, baking powder, ground cinnamon, cream of tartar, and salt. This will help ensure everything is evenly mixed and will make your bread rise beautifully. Set this mixture aside!
3. Beat the Wet Ingredients:
In a large bowl, beat together the eggs, granulated sugar, and brown sugar until the mixture is light and fluffy. This will take a couple of minutes. Then, mix in the vegetable oil and vanilla extract until well combined.
4. Combine Wet and Dry Mixtures:
Now it’s time to bring it all together! Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix; a few lumps are perfectly fine.
5. Add Grated Zucchini:
Gently fold in the grated zucchini. This will keep your bread moist, so don’t skip this step!
6. Pour and Prepare for Baking:
Pour the batter into your prepared loaf pan. In a small bowl, mix together the 2 tablespoons of sugar and 1 teaspoon of cinnamon, then sprinkle this mixture evenly over the top of the batter. This creates a lovely, sweet crust!
7. Bake the Bread:
Pop your loaf pan into the preheated oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. If the top starts to brown too much before it’s fully baked, you can cover it with foil.
8. Cool Before Slicing:
Once baked, let the bread cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely before slicing. This helps maintain its texture and moistness!
Enjoy your delicious Easy Snickerdoodle Zucchini Bread warm or at room temperature! It’s perfect for breakfast, snacks, or a sweet treat any time of day!
FAQ for Easy Snickerdoodle Zucchini Bread
Can I Substitute the Zucchini?
Yes! If zucchini isn’t available, you can use grated carrots or apples as a tasty alternative. Just remember to squeeze out any excess moisture before adding them to the batter.
How Do I Store Leftover Zucchini Bread?
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week, or freeze it for longer storage. If freezing, wrap it tightly in plastic wrap and then foil to prevent freezer burn.
Can I Add Nuts or Chocolate Chips?
Absolutely! Feel free to fold in ½ to 1 cup of chopped nuts or chocolate chips into the batter when adding the zucchini for an extra crunch or sweetness.
What Should I Do If My Bread Is Too Moist?
If you find your zucchini bread is too moist, it could be due to excess moisture in the zucchini. Make sure to squeeze it well before adding it to the batter. If you encounter this problem after baking, allow the bread to cool completely on a wire rack; this can help improve the texture.
