If you’re craving a delightful twist on classic quick bread, this Snickerdoodle Zucchini Bread Recipe is nothing short of a revelation. Imagine the comforting warmth of cinnamon and nutmeg layered with the subtle moistness of zucchini, all baked into a single loaf that tastes like a hug in bread form. This bread is tender, mildly sweet, and sprinkled with that signature snickerdoodle cinnamon sugar topping that gives every slice a little extra sparkle. Whether you’re sneaking in some veggies for the kids or just looking to add a cozy homemade treat to your day, this recipe is a game-changer you will return to again and again.
Ingredients You’ll Need
These ingredients might seem simple, but each plays a crucial part in crafting your perfect Snickerdoodle Zucchini Bread Recipe. The flour provides structure, spices bring warmth, and zucchini adds a hidden layer of moisture that keeps the bread irresistibly soft. Let’s break down the essentials that come together to create this scrumptious loaf.
- 2 cups all-purpose flour: The backbone of the bread, making sure it holds its shape and crumb.
- 1 1/2 teaspoons ground cinnamon: Adds that cozy, snickerdoodle signature spice.
- 1/2 teaspoon ground nutmeg: A subtle partner to cinnamon that deepens the flavor.
- 1/2 teaspoon baking soda: Helps the bread rise just right without overpowering.
- 1/2 teaspoon baking powder: Works with baking soda to lift the loaf gently.
- 1/2 teaspoon salt: Balances all the sweetness and enhances flavors.
- 1/2 cup unsalted butter, softened: Adds richness and tenderness.
- 3/4 cup granulated sugar: Sweetens the loaf while keeping it light.
- 1/4 cup brown sugar: Brings a deep, molasses-like sweetness and moisture.
- 2 large eggs: Bind everything together and add structure.
- 1 teaspoon vanilla extract: Infuses warmth and rounds out all flavors beautifully.
- 1 1/2 cups finely grated zucchini (excess moisture squeezed out): Adds natural moisture and a subtle veggie boost without overpowering taste.
- 1/2 cup sour cream: Keeps the bread unbelievably moist and tender.
- 1 tablespoon granulated sugar + 1 teaspoon cinnamon (for topping): That final sprinkle for the irresistible snickerdoodle crunch.
How to Make Snickerdoodle Zucchini Bread Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F. This ensures it’s perfectly ready to bake your bread with an even heat from the get-go. Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal and cleanup.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. This step infuses the flour with those warm spices and leavening agents that will help your bread rise beautifully and smell incredible as it bakes.
Step 3: Cream Butter and Sugars
Using a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy. This creaming process incorporates air, lending your bread an irresistible light texture.
Step 4: Incorporate Eggs and Vanilla
Add the eggs one at a time, beating well after each addition to ensure a smooth, uniform batter. Stir in the vanilla extract, which brings a lovely fragrant sweetness that ties all the flavors together.
Step 5: Add Zucchini and Sour Cream
Mix in the finely grated zucchini that has been squeezed to remove excess moisture along with the sour cream. These ingredients work wonders to keep your bread moist and tender without sogginess.
Step 6: Combine Dry and Wet Ingredients
Gradually add the dry ingredients into the wet mixture, stirring just until everything is combined. Over-mixing can make the bread dense, so stop as soon as you see no more flour.
Step 7: Prepare for Baking
Pour the batter into your prepared loaf pan, smoothing the surface. In a small bowl, combine the tablespoon of sugar and teaspoon of cinnamon, then sprinkle this sweet topping evenly on the batter for that classic snickerdoodle crunch.
Step 8: Bake and Cool
Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing.
How to Serve Snickerdoodle Zucchini Bread Recipe
Garnishes
While the cinnamon-sugar topping is already a star, adding a light dusting of powdered sugar or a drizzle of cream cheese glaze can elevate your Snickerdoodle Zucchini Bread Recipe to a next-level treat. Fresh berries on the side add a bright freshness that complements the warm spices beautifully.
Side Dishes
This bread pairs wonderfully with a steaming mug of chai tea or your favorite coffee. For a heartier option, enjoy it alongside a bowl of wholesome yogurt or a smear of nut butter for added protein and texture contrast.
Creative Ways to Present
Slice thick for a rustic loaf display or cut small cubes and serve your Snickerdoodle Zucchini Bread Recipe as part of a brunch spread with honey butter or whipped cream cheese. You can even toast slices lightly and top with a pat of butter or your favorite jam for breakfast or an afternoon pick-me-up.
Make Ahead and Storage
Storing Leftovers
Keep your zucchini bread fresh by wrapping it tightly in plastic wrap and storing it at room temperature for up to three days. For longer storage, place it in an airtight container to maintain moisture and flavor.
Freezing
This bread freezes beautifully. Wrap it in foil and place it in a freezer-safe bag or container. When you want a slice of comfort, thaw it overnight in the fridge or at room temperature, and it’s ready to enjoy just like fresh baked.
Reheating
To warm up your Snickerdoodle Zucchini Bread Recipe, pop a slice in the toaster oven or microwave for 15 to 20 seconds. This revives the soft crumb and melts the cinnamon sugar topping slightly, making it taste freshly baked again.
FAQs
Can I substitute the zucchini with another vegetable?
Zucchini’s mild flavor and moisture are perfect for this bread, but you can experiment with grated carrots or peeled, grated apples. Keep in mind the moisture content and adjust baking times or dry ingredients as needed.
Is it necessary to remove moisture from the zucchini?
Yes, squeezing out excess moisture prevents the bread from becoming soggy and helps it rise properly, giving you that perfect crumb and texture.
Can I make this bread gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free flour blend designed for baking. You might need to tweak liquids slightly for the best results, but your Snickerdoodle Zucchini Bread Recipe will come out delicious.
What’s the best way to add nuts or chocolate chips?
Fold in about 1/2 cup of chopped nuts like walnuts or pecans, or white chocolate chips right before pouring the batter into the pan. These add a lovely texture contrast and extra bursts of flavor.
How long will this bread stay fresh?
Stored properly at room temperature in an airtight container, your bread should stay fresh and moist for about 3 to 4 days, making it perfect for midweek snacks or quick breakfasts.
Final Thoughts
If you’re searching for a new bread to bake that feels both homey and a little special, give this Snickerdoodle Zucchini Bread Recipe a whirl. It lovingly blends spice, sweetness, and the fresh goodness of zucchini in a way that’s truly unforgettable. I promise, once you try it, it will become a beloved staple in your kitchen too. Happy baking!
Print
Snickerdoodle Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Snickerdoodle Zucchini Bread is a moist and flavorful quick bread combining the warm spices of cinnamon and nutmeg with fresh grated zucchini. The bread has a tender crumb with a sweet cinnamon sugar topping that adds a delightful crunch. Perfect for breakfast, snack, or dessert, this American classic is easy to prepare and vegetarian-friendly.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated zucchini (excess moisture squeezed out)
- 1/2 cup sour cream
Topping
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, baking soda, baking powder, and salt to combine evenly.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, which helps incorporate air and create a tender crumb.
- Add eggs and vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition. Then stir in the vanilla extract to enhance flavor.
- Incorporate zucchini and sour cream: Gently mix in the finely grated zucchini (making sure excess moisture is squeezed out) and sour cream until just combined to maintain moisture and softness in the bread.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring just until combined. Avoid overmixing to prevent toughness.
- Pour batter into pan: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
- Add cinnamon sugar topping: In a small bowl, combine 1 tablespoon of granulated sugar with 1 teaspoon of ground cinnamon. Sprinkle this mixture evenly over the batter to form a sweet, crunchy crust when baked.
- Bake: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool and serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice into about 10 pieces and serve.
Notes
- Ensure to squeeze out as much excess moisture from the grated zucchini using a clean towel or cheesecloth to avoid a soggy bread texture.
- You may add 1/2 cup of chopped nuts or white chocolate chips to the batter for extra texture and flavor.
