This Soft Snickerdoodle Zucchini Bread is a delightful sweet treat! It’s loaded with grated zucchini for moisture and sprinkled with a cozy cinnamon-sugar topping to make it even better.
I love how easy it is to whip up this bread and how it fills my kitchen with the best smell ever. Plus, sneaking in some veggies makes it feel a little healthier—right? 😉
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. You can substitute with whole wheat flour for a healthier option, but it might make the bread denser. I like adding a bit of almond flour for extra moistness.
Granulated Sugar: Regular sugar works perfectly. If you’re looking for alternatives, brown sugar can add a deeper flavor. For a low-calorie option, use a sugar substitute that’s suitable for baking.
Vegetable Oil: This keeps the bread moist. You can swap it out for melted butter for a richer taste. For a healthier twist, consider using applesauce or Greek yogurt.
Zucchini: Fresh zucchini is ideal, but if you have no zucchini, you can use finely shredded carrots. They add sweetness and moisture too!
Cream of Tartar: This adds that special “snickerdoodle” flavor. If you don’t have it, you can simply leave it out or use 1/2 teaspoon of lemon juice instead.
How Do I Prevent Overmixing?
Overmixing can lead to tough bread, which we don’t want! Here’s how to keep it soft:
- Mix your dry ingredients separately, then add them all at once to the wet mixture.
- Use a spatula or wooden spoon to fold the ingredients together gently.
- Stop mixing as soon as you no longer see dry flour. A few lumps are fine!
- Letting your batter rest for a few minutes before pouring it into the pan can help too.
By following these tips, you’ll have a wonderfully soft, spiced zucchini bread that’s a hit with everyone!
Soft Snickerdoodle Zucchini Bread Recipe
Ingredients
For the Bread:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
- 1 ½ cups finely grated zucchini (about 1 medium zucchini)
- 1 tsp cream of tartar (optional, for snickerdoodle tang)
For the Cinnamon Sugar Topping:
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
How Much Time Will You Need?
This delicious bread will take about 15 minutes to prep and around 50-60 minutes to bake, followed by around 15 minutes of cooling in the pan. So, you’re looking at around an hour and a half from start to finish before you can slice into this yummy zucchini treat!
Step-by-Step Instructions:
1. Preheat and Prepare
Start by preheating your oven to 350°F (175°C). While that’s warming up, grease a 9×5 inch loaf pan or line it with parchment paper for easy removal later.
2. Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, salt, and cream of tartar (if you have it). Set this aside for later!
3. Cream the Wet Ingredients
In a large bowl, beat the eggs and granulated sugar together until the mixture looks light and fluffy. Then, add in the vegetable oil (or melted butter) and vanilla extract, mixing until everything is well combined.
4. Add the Zucchini
Gently fold in your finely grated zucchini into the wet mixture. This is where the magic happens as it adds moisture and flavor!
5. Combine Mixtures
Now, gradually add the dry ingredients to the wet mixture. Stir gently just until everything is mixed together. Be careful not to overmix—this helps keep the bread soft!
6. Pour and Smooth
Pour the batter into your prepared loaf pan and smooth the top with a spatula. It’s looking good already!
7. Add the Cinnamon Sugar Topping
In a small bowl, mix together the granulated sugar and ground cinnamon for the topping. Sprinkle this mix evenly over the batter in the loaf pan—it will create a lovely sweet crust!
8. Bake
Pop the loaf pan into your preheated oven and bake for 50-60 minutes. You know it’s done when a toothpick inserted into the center comes out clean!
9. Cooling Time
Let the bread cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. Patience is key here, but the smell is irresistible!
10. Slice and Enjoy
Once cooled, slice into your soft snickerdoodle zucchini bread and enjoy! It’s perfect on its own or with a bit of butter spread on top.
This bread keeps well when stored in an airtight container for a few days and can also be frozen for future enjoyment. Happy baking!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that it may result in a denser bread. For a fluffier texture, consider using a mix of whole wheat and all-purpose flour or adding a touch of extra liquid.
How Can I Make This Recipe Vegan?
To make this Snickerdoodle Zucchini Bread vegan, replace the eggs with 1/2 cup of unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water). You can also use plant-based oil instead of butter.
How Should I Store Leftover Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap or aluminum foil and freeze it for up to 3 months. Thaw at room temperature before serving!
Can I Add Extras to the Bread?
Absolutely! Feel free to mix in extras like chocolate chips, walnuts, or dried cranberries for a delightful twist. Just be sure to adjust the baking time slightly if you add a lot of extras.
