If you love the cozy flavors of cinnamon sugar treats and want to sneak some veggies into your snack time, this Snickerdoodle Zucchini Bread Recipe is about to become your new best friend. Imagine moist, tender zucchini bread, warmly spiced with cinnamon and nutmeg, and topped with a delightful crunchy cinnamon sugar crust. This bread balances sweetness with a comforting spice that sings with every bite, making it perfect for breakfast, an afternoon pick-me-up, or even a comforting dessert. Trust me, once you try this Snickerdoodle Zucchini Bread Recipe, it’ll be a go-to in your kitchen all year round!
Ingredients You’ll Need
Gathering simple but essential ingredients is the key to creating a loaf that’s bursting with flavor and texture. Each element here plays a crucial role, from providing the perfect rise to giving you that tender crumb and just the right amount of spice.
- 2 cups all-purpose flour: The base of our bread, delivering structure and a soft crumb.
- 1 teaspoon baking powder: Helps the bread rise to a fluffy perfection.
- ½ teaspoon baking soda: Works with the sour cream to create a tender texture.
- ½ teaspoon salt: Balances sweetness and enhances flavors.
- 1 teaspoon ground cinnamon: Brings that classic warm spice that snickerdoodles are known for.
- ½ teaspoon ground nutmeg: Adds depth and a subtle nutty flavor.
- ½ cup unsalted butter, softened: Makes the bread rich and moist.
- ¾ cup granulated sugar: Sweetens without overwhelming, giving that light snickerdoodle sweetness.
- ¼ cup brown sugar: Adds a caramel-like note and gorgeous moisture.
- 2 large eggs: Bind everything together and contribute to the bread’s tender texture.
- 1 teaspoon vanilla extract: Boosts the overall flavor with a lovely aromatic touch.
- 1 ½ cups finely shredded zucchini: Our secret veggie star that keeps the bread moist and nutritious—be sure to squeeze out the excess water!
- ¼ cup sour cream or plain Greek yogurt: Adds creaminess and reacts with baking soda for a fluffy loaf.
- 1 tablespoon cinnamon sugar (for topping): Creates that irresistible crunchy, sweet topping everyone will love.
How to Make Snickerdoodle Zucchini Bread Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or line it with parchment paper for easy removal. Getting this step done early ensures your bread will bake evenly and won’t stick.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures that your spices and leavening agents are evenly distributed throughout the bread for consistent flavor and texture.
Step 3: Cream Butter and Sugars
In a large mixing bowl, cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy. This step is essential to incorporate air, which gives your bread that tender crumb and slight rise.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, stir in the vanilla extract. This combination will enrich the batter and pump up the flavor.
Step 5: Combine Wet Ingredients with Zucchini and Sour Cream
Fold in the shredded zucchini and sour cream or Greek yogurt until well combined. The zucchini keeps the bread moist without being soggy, while the sour cream tenderizes the crumb and reacts with baking soda to give a lovely rise.
Step 6: Add Dry Ingredients Gently
Gradually mix in the dry ingredient mixture, stirring just until everything is incorporated. Overmixing can toughen the bread, so a gentle hand is the secret here for a soft, tender result.
Step 7: Bake with Cinnamon Sugar Topping
Pour the batter into your prepared loaf pan and smooth the top. Sprinkle the cinnamon sugar evenly over the batter for a sweet, crunchy finish. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
How to Serve Snickerdoodle Zucchini Bread Recipe
Garnishes
To elevate your Snickerdoodle Zucchini Bread Recipe experience, consider sprinkling a light dusting of powdered sugar or spreading a pat of softened butter or cream cheese on warm slices. Freshly chopped nuts like pecans or walnuts can also add a delightful crunch alongside the soft bread.
Side Dishes
This bread pairs beautifully with a cup of your favorite coffee or tea, making it perfect for a cozy brunch or snack. For a heartier option, try serving it alongside a simple fruit salad or a dollop of Greek yogurt for a balanced and satisfying treat.
Creative Ways to Present
For a fun twist, slice the bread into cubes and toast them lightly for breakfast parfaits layered with yogurt and fresh berries. You can even turn the Snickerdoodle Zucchini Bread Recipe into an indulgent French toast, soaking slices in a cinnamon-spiced batter and briefly frying them for a decadent morning delight.
Make Ahead and Storage
Storing Leftovers
You can keep your Snickerdoodle Zucchini Bread Recipe fresh by storing it at room temperature in an airtight container or wrapped tightly in plastic wrap for up to three days. This way, the bread stays soft while maintaining its lovely cinnamon sugar crust.
Freezing
This bread freezes wonderfully, making it a perfect make-ahead treat. Wrap the whole loaf or individual slices tightly in plastic wrap, then place them in a freezer-safe bag. It will keep well for up to three months. Whenever you’re ready for a slice, simply thaw overnight in the fridge.
Reheating
For the best taste and texture, reheat slices in a toaster oven or conventional oven at 300°F until warmed through. This brings back that crispy cinnamon sugar topping and moist crumb, perfect for enjoying as if freshly baked.
FAQs
Can I use a different type of flour for this Snickerdoodle Zucchini Bread Recipe?
All-purpose flour works best for maintaining the bread’s tender texture, but you can substitute half of it with whole wheat flour for a nuttier flavor and added fiber. Keep in mind the bread might be slightly denser.
Is it necessary to squeeze out the moisture from the zucchini?
Absolutely! Removing excess moisture is key to preventing a soggy loaf and ensuring the bread has the perfect texture. Use a clean kitchen towel or paper towels to squeeze the zucchini firmly before adding it to the batter.
Can I substitute sour cream with something else?
Yes, plain Greek yogurt is a fantastic substitute for sour cream in this recipe and will deliver a similar tanginess and moisture. For dairy-free options, coconut yogurt or unsweetened applesauce can work but may slightly change the texture.
How do I know when the bread is fully baked?
Insert a toothpick into the center of the loaf. If it comes out clean or with only a few moist crumbs clinging to it, your bread is done. If there’s wet batter, bake a little longer and check again every few minutes.
Can I add nuts or chocolate chips to this Snickerdoodle Zucchini Bread Recipe?
Definitely! Chopped nuts like walnuts or pecans add a wonderful crunch, and chocolate chips bring a sweet surprise within the spice-filled bread. Fold in about ½ cup when combining the dry ingredients for best results.
Final Thoughts
This Snickerdoodle Zucchini Bread Recipe is such a warm hug in loaf form—comforting, delicious, and surprisingly easy to make. It takes the best parts of classic snickerdoodle spice and pairs them with wholesome zucchini in a way that’s irresistibly tasty. I encourage you to try baking this recipe soon; it’s perfect for sharing, gifting, or simply enjoying slice after slice with your favorite hot drink. 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: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Snickerdoodle Zucchini Bread is a delightful twist on the classic quick bread, combining the warm cinnamon-sugar flavors of a snickerdoodle cookie with moist, tender zucchini bread. Perfect for breakfast or an afternoon snack, this loaf balances spice, sweetness, and the subtle freshness of zucchini in every slice.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups finely shredded zucchini (excess moisture squeezed out)
- ¼ cup sour cream or plain Greek yogurt
Topping
- 1 tablespoon cinnamon sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, which helps create a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time to ensure thorough incorporation, then stir in the vanilla extract to add depth of flavor.
- Incorporate Zucchini and Sour Cream: Mix in the finely shredded zucchini and sour cream or Greek yogurt until the batter is well combined, adding moisture and a subtle tang.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture, stirring just until the flour disappears. Avoid overmixing to keep the bread tender.
- Fill Pan and Add Topping: Pour the batter into the prepared loaf pan and smooth the surface with a spatula. Sprinkle cinnamon sugar evenly over the top for that signature snickerdoodle crunch.
- Bake: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, ensuring the bread is fully baked but moist.
- Cool: Let the bread cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing to prevent crumbling.
Notes
- Squeeze out as much liquid as possible from the shredded zucchini to prevent a soggy loaf.
- This bread stores well at room temperature for up to 3 days when wrapped tightly.
- You can freeze the bread for up to 3 months; thaw before serving.
- For extra moisture and tang, use plain Greek yogurt in place of sour cream.
- Use fresh, firm zucchini for best texture and flavor.
