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
Scale
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.
