This Easy Snickerdoodle Zucchini Bread is a fun twist on classic bread! It’s soft, moist, and packed with sweet cinnamon flavor. Plus, sneaking in some zucchini makes it extra special!
I love that I can enjoy a treat while getting some veggies in. It’s perfect for breakfast or as a snack. Just remember to hide it, or you might end up sharing more than you planned! 😄
Key Ingredients & Substitutions
Zucchini: Fresh, grated zucchini adds moisture to the bread. If fresh zucchini isn’t available, you can use frozen shredded zucchini—just thaw and drain it before use. Zucchini blends in well, so it’s hard to taste!
Flour: All-purpose flour is ideal for this recipe, giving the bread its structure. If you’re gluten-free, consider a 1:1 gluten-free flour blend, and check that your baking powder is also gluten-free.
Sugars: The combination of granulated and brown sugar provides a lovely sweetness and depth of flavor. If you want a lower sugar option, you can substitute one cup of sugar with 3/4 cup of erythritol or coconut sugar.
Cinnamon: A must-have for that signature snickerdoodle flavor! If you like it spicy, feel free to add more or mix in other spices like cardamom or allspice.
How Do I Make Sure My Zucchini Bread Is Moist and Delicious?
Achieving moist zucchini bread is all about correctly preparing the zucchini and mixing the ingredients. Here are some tips:
- Grate the Zucchini: Use the large holes of a grater for nice-sized shreds. Don’t squeeze out moisture—keep it in!
- Don’t Overmix: After combining wet and dry ingredients, mix just until no flour is visible. Overmixing can lead to a dense texture.
- Check for Doneness: Start checking around 60 minutes with a toothpick. If it comes out with moist crumbs, it’s ready!
- Cool Properly: Let it sit in the pan for about 10 minutes; this makes it easier to remove and keeps it from breaking apart.
Follow these steps, and you’ll end up with a delightful and moist zucchini bread that your family will adore!
Easy Snickerdoodle Zucchini Bread
Ingredients You’ll Need:
For The Bread:
- 2 cups grated zucchini (about 1 medium zucchini)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
For The Snickerdoodle Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and around 60-70 minutes of baking time. Just let it cool for a bit after baking, and you’ll have a delicious loaf of Snickerdoodle Zucchini Bread to enjoy!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. Alternatively, you can line it with parchment paper for easier removal later. This will help ensure your bread doesn’t stick!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using). This step combines your leavening agents and ensures an even rise for the bread.
3. Mix Wet Ingredients:
In a large bowl, beat the eggs until they’re well mixed. Add the granulated sugar and brown sugar, and stir until combined. Then, pour in the vegetable oil and vanilla extract and give it a good stir!
4. Combine Wet and Dry Ingredients:
Gradually add your dry ingredient mixture to the wet ingredients, mixing just until everything is combined—don’t overmix; a few lumps are okay!
5. Add the Zucchini:
Gently fold in the grated zucchini with a spatula until it’s evenly distributed throughout the batter. This is where your bread gets its moisture and flavor!
6. Transfer to the Loaf Pan:
Pour the batter into your prepared loaf pan and smooth the top with a spatula to make it even.
7. Create the Snickerdoodle Topping:
In a small bowl, mix the 2 tablespoons of granulated sugar with 1 teaspoon of ground cinnamon. Sprinkle this mixture evenly over the top of the batter in the loaf pan for that classic Snickerdoodle finish!
8. Bake the Bread:
Place your loaf pan in the preheated oven and bake for about 60-70 minutes. To check if it’s done, insert a toothpick in the center—if it comes out clean or with a few moist crumbs, it’s ready.
9. Cool the Bread:
Once baked, take the bread out of the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. This helps prevent sogginess!
10. Slice and Enjoy:
Once cool, slice the bread into pieces and enjoy your moist and flavorful Snickerdoodle Zucchini Bread! It’s perfect for breakfast, a snack, or even dessert.
Frequently Asked Questions
Can I Use Regular Zucchini Instead of Yellow Zucchini?
Absolutely! Both regular green zucchini and yellow zucchini work well in this recipe. Use whichever you have on hand, as they will have similar flavors and moisture levels.
Can I Substitute Olive Oil for Vegetable Oil?
Yes, you can use olive oil instead of vegetable oil. Just keep in mind that it may impart a slight olive flavor to the bread, which can be delicious! Alternatively, you can use melted coconut oil for a different taste.
How Do I Store Leftover Snickerdoodle Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. To keep it fresh for longer, you can refrigerate it for up to a week or freeze slices wrapped in plastic wrap for up to 3 months.
Can I Add Nuts or Chocolate Chips to This Recipe?
Absolutely! Feel free to mix in about 1 cup of chopped walnuts, pecans, or chocolate chips for a fun twist. Just fold them in gently along with the grated zucchini!
