Description
This Snickerdoodle Zucchini Bread recipe combines the classic warm spices of snickerdoodles with the moistness of grated zucchini, resulting in a soft, flavorful loaf perfect for breakfast or dessert. Enhanced by a cinnamon-sugar topping, this quick bread is easy to prepare and a delightful twist on traditional zucchini bread.
Ingredients
Scale
Main Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated zucchini, squeezed to remove excess moisture
- 1/4 cup sour cream or Greek yogurt
Cinnamon-Sugar Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat and prepare: 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 all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg. This ensures even distribution of the leavening agents and spices.
- Cream butter and sugars: In a large mixing bowl, use a mixer to cream the softened unsalted butter, granulated sugar, and packed brown sugar together until the mixture is light and fluffy, which takes about 2-3 minutes.
- Add eggs and flavorings: Beat in the eggs one at a time to maintain a smooth mixture. Then stir in the vanilla extract followed by the sour cream or Greek yogurt to add moisture and tenderness.
- Fold in zucchini and combine: Gently fold in the grated zucchini, making sure it is well incorporated. Add the dry ingredients to the wet mixture and stir just until combined. Avoid overmixing to keep the bread tender.
- Prepare topping: In a small bowl, mix the granulated sugar and ground cinnamon for the topping.
- Assemble and bake: Pour the batter evenly into the prepared loaf pan. Sprinkle the cinnamon-sugar topping evenly over the batter’s surface. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool down: Let the bread cool in the pan for 10 minutes. Then remove it from the pan and transfer to a wire rack to cool completely before slicing and serving.
Notes
- For extra flavor and texture, stir in 1/2 cup chopped walnuts or pecans into the batter before baking.
- This bread freezes well—wrap tightly in plastic wrap and then foil, and freeze for up to 2 months.
- Be sure to squeeze excess moisture from the zucchini to prevent a soggy loaf.
