If you love the warm, sweet taste of snickerdoodles, this zucchini bread is a must-try! It’s soft, moist, and packed with cinnamon goodness, bringing a cozy feel to your kitchen.
I mean, who knew veggies could bake into something so delightful? This bread is a sneaky way to get your greens in while enjoying a treat. I happily grab a slice with my morning coffee every time! ☕
Key Ingredients & Substitutions
All-purpose Flour: This is the base of your bread. If you’re looking for a gluten-free option, use a 1:1 gluten-free flour blend instead. I’ve found that blends work well without sacrificing texture.
Zucchini: Make sure to grate and squeeze out excess moisture from the zucchini. If you don’t have zucchini, you could use shredded carrots for a slightly different flavor but similar moisture.
Sour Cream/Greek Yogurt: This adds moisture and tang. You can swap it for buttermilk if you’re out. It keeps the bread soft and tender!
Cream of Tartar: This ingredient helps stabilizing the batter and gives a little lift. If you don’t have it, you can omit it, but I recommend using it if you can for the best results.
How Do I Ensure My Zucchini Bread Stays Moist?
Keeping your zucchini bread moist requires a few steps. First, using fresh zucchini is key. Squeeze out the extra liquid after grating; this will prevent the bread from becoming soggy. Mixing in sour cream or Greek yogurt also adds moisture but avoids excess liquid.
- Grate the zucchini but squeeze it in a clean kitchen towel to remove moisture.
- Do not overmix the batter once the dry ingredients are added; this can create a dense loaf.
- Check the bread with a toothpick around 50 minutes, but it may take up to 60 minutes depending on your oven.
Following these steps will help you achieve a soft and perfectly moist snickerdoodle zucchini bread every time!
Soft Snickerdoodle Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup sour cream or Greek yogurt
For the Cinnamon Sugar Coating:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This scrumptious bread takes about 15 minutes to prep and around 50-60 minutes to bake. Don’t forget to let it cool for about 15 minutes before slicing! In total, plan for about 1 hour and 30 minutes, including cooling time.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, grab your 9×5-inch loaf pan and grease it well. You can also flour it or line it with parchment paper for easy removal later.
2. Mix Your Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, cream of tartar, and salt. This is your dry mix! Set it aside for now.
3. Cream the Butter and Sugar:
Next, take a large bowl and cream the softened butter and granulated sugar together. Use an electric mixer for about 3-4 minutes until the mixture becomes light and fluffy. This is key for a soft bread!
4. Add Eggs and Vanilla:
Beat in the eggs one by one, ensuring they’re fully incorporated before adding the next. Then, stir in the vanilla extract for a lovely flavor.
5. Combine Wet and Dry Ingredients:
Now, slowly mix your dry ingredients into the wet mixture. Stir gently until just combined—no need to overmix.
6. Fold in Zucchini and Sour Cream:
Stir in the grated zucchini and sour cream (or Greek yogurt) until it’s all nicely mixed. This will add moisture and keep your bread soft!
7. Prepare for Baking:
Pour the batter into the prepared loaf pan and smooth the top evenly. It’s getting exciting!
8. Add Cinnamon Sugar Coating:
In a small bowl, mix together the cinnamon and sugar for the topping. Sprinkle this mixture evenly over the batter in the loaf pan. This gives that snickerdoodle vibe!
9. Bake:
Place your pan in the oven and bake for 50-60 minutes. Check if it’s done by inserting a toothpick into the middle— if it comes out clean, your bread is ready!
10. Cool and Slice:
Once baked, let the bread cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. It’s hard to wait, but trust me, it’s worth it before you start slicing!
Enjoy your soft, moist zucchini bread with its delightful cinnamon-sugar topping that will remind you of snickerdoodle cookies. Perfect for breakfast or a sweet afternoon snack!
FAQ for Soft Snickerdoodle Zucchini Bread
Can I Substitute the Zucchini?
Yes, if you don’t have zucchini on hand, you can use shredded carrots or even applesauce. Keep in mind that different substitutes may slightly alter the flavor and texture, but they’ll still add moisture.
How Can I Store Leftovers?
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 wrapped in plastic wrap and foil for up to 3 months.
Can I Make This Recipe Vegan?
Absolutely! Substitute the eggs with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water), and use vegan yogurt or applesauce in place of the sour cream. Adjust the sugar if you’re using a sweetener that requires it!
Why is My Zucchini Bread Dense or Dry?
If your zucchini bread turns out dense, it may be due to overmixing the batter or adding too much flour. Make sure to measure the flour accurately and mix just until combined. For dryness, ensure your zucchini is well-grated and moist before adding it, and consider checking your oven temperature with a thermometer.
