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
Scale
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.
