This Easy Snickerdoodle Zucchini Bread is a tasty twist on a classic! It’s moist, spiced with cinnamon, and has that lovely sugar topping that makes snickerdoodles so special.
Who knew zucchini could be this delicious? It’s a sneaky way to add veggies to your day while satisfying your sweet tooth. I love to enjoy a slice warm with some butter—yum!
Key Ingredients & Substitutions
Zucchini: Grated zucchini keeps this bread moist and adds some nutrition. If you don’t have zucchini, you can use shredded carrots as a substitute for a similar texture.
Flour: All-purpose flour is perfect here, but you could swap in whole wheat flour for a heartier loaf. Just keep in mind that it might change the texture slightly.
Cinnamon: The warm flavor of cinnamon is essential for that snickerdoodle touch. If you want to mix it up, try adding a pinch of nutmeg or allspice for added warmth.
Oil or Butter: I love using oil for moisture, but melted butter gives a richer flavor. You can also use apple sauce for a lower-fat option!
Granulated Sugar: For a healthier twist, feel free to replace some of the sugar with honey or maple syrup, but you’ll need to adjust the wet ingredients to balance it out.
How Do I Mix the Ingredients Without Overmixing?
One common struggle is knowing when to stop mixing. Overmixing can lead to a tough texture, which we definitely want to avoid:
- Mix wet ingredients until just combined—no need for perfection!
- When adding dry ingredients, fold in gently until you see the flour disappear. It’s okay if there are a few lumps.
- After you combine everything, you should have a thick batter—just right for a nice loaf!
Keep this in mind and you’ll achieve that soft, tender bread we all love! Happy baking!
Easy Snickerdoodle Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups grated zucchini (about 1 medium zucchini)
- 2 cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
For the Snickerdoodle Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This delicious snickerdoodle zucchini bread requires about 20 minutes of prep time and takes around 50-60 minutes to bake. After that, let it cool for about 15 minutes in the pan and then on a wire rack. In total, you’re looking at just under 1.5 hours from start to slice!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). This ensures your bread bakes evenly. While that’s heating up, prepare your 9×5-inch loaf pan by greasing and flouring it or lining it with parchment paper.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, ground cinnamon, baking soda, baking powder, and salt. This gives your bread that delightful snickerdoodle flavor and ensures everything is evenly combined.
3. Combine Wet Ingredients:
In a separate bowl, beat the eggs and granulated sugar together until smooth. Then, add in the vegetable oil (or melted butter) and vanilla extract. Mix well until everything is well combined and creamy.
4. Add Zucchini:
Fold the grated zucchini into your wet ingredients. This is the secret to keeping your bread wonderfully moist!
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Stir gently just until combined—don’t worry if you see a few lumps. Overmixing can lead to a tough loaf, and we want it soft and delicious!
6. Pour & Smooth:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Looks good so far, right?
7. Snickerdoodle Topping:
In a small bowl, mix together the 2 tablespoons of sugar and 1 teaspoon of cinnamon. Sprinkle this mixture evenly over the batter. This adds that classic snickerdoodle touch!
8. Bake:
Now it’s time to bake! Place your loaf pan in 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.
9. Cool:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, gently transfer it to a wire rack to cool completely. It’s hard to wait, but it’s worth it!
10. Slice & Enjoy:
Once cool, slice your moist, cinnamon-spiced snickerdoodle zucchini bread. Serve it as a delicious snack or dessert. Enjoy every bite!
Can I Use Frozen Zucchini for This Recipe?
Absolutely! If you have frozen zucchini, thaw it first and then drain any excess moisture before adding it to the batter. This helps maintain the right texture for your bread.
How Should I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze slices for up to 3 months. Just make sure to wrap them tightly in plastic wrap or foil before freezing.
Can I Substitute Whole Wheat Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Keep in mind that it may result in a denser texture, so you might want to add a bit more zucchini or a splash of milk to keep it moist.
What Other Toppings Can I Use Instead of Cinnamon Sugar?
If you want to switch things up, try using brown sugar mixed with a touch of nutmeg for a different flavor. You can also sprinkle with chopped nuts or chocolate chips before baking for extra texture and flavor!
