This Moist Snickerdoodle Zucchini Bread combines the warm flavors of cinnamon and nutmeg with tender zucchini. It’s a delicious way to sneak in some veggies while enjoying a sweet treat!
Seriously, who wouldn’t love a luscious slice of this bread? It’s super easy to make, and I like to enjoy it with a cup of tea. Plus, it makes the kitchen smell amazing! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This flour gives structure to the bread. If you need a gluten-free option, try using a 1:1 gluten-free baking flour. It works surprisingly well!
Zucchini: Fresh zucchini is a must for moisture. If zucchini isn’t available, try using grated carrots for a sweet twist. Be sure to squeeze it dry to avoid sogginess.
Sugars: Using both granulated and brown sugar adds depth to the flavor. For a lighter option, consider using coconut sugar or monk fruit sweetener. Just adjust the sweetness to your taste!
Oil: Vegetable oil keeps the bread moist. You can substitute it with melted coconut oil or applesauce for a healthier choice, but the texture may vary slightly.
Buttermilk: This ingredient adds tang and moisture. If you don’t have it on hand, mix milk with a splash of lemon juice or vinegar to create your own buttermilk substitute.
How Do I Prevent My Zucchini Bread from Being Too Dense?
A common issue with zucchini bread is ending up with a dense loaf. Here’s how to keep it light and fluffy:
- Make sure not to over-mix the batter. Stir just until combined to keep the air in the mixture.
- Ensure your baking powder and baking soda are fresh. Old leavening agents can prevent the bread from rising properly.
- After grating the zucchini, squeeze it well to remove excess moisture. This prevents the bread from becoming too wet, ensuring a good rise.
- Check for doneness a few minutes early. Every oven is a bit different, and overbaking can lead to a denser texture.
How to Make Moist Snickerdoodle Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini), squeezed dry
- 1/4 cup buttermilk or plain yogurt
For the Snickerdoodle Topping (optional):
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 15-20 minutes for preparation and 55-65 minutes for baking. After baking, allow approximately 10 minutes for cooling in the pan before transferring it to a wire rack. In total, you can expect about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures it’s at the right temperature when you’re ready to bake your bread. Prepare a 9×5 inch loaf pan by greasing it with butter or oil and dusting it with flour, or simply line it with parchment paper for easy removal.
2. Mix the Dry Ingredients:
In a medium-sized bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt, 2 teaspoons of ground cinnamon, and 1/4 teaspoon of ground nutmeg. Whisk these together until evenly mixed. This will give the bread a lovely flavor and texture.
3. Combine Wet Ingredients:
In a large mixing bowl, whisk together 1 cup of granulated sugar, 1/2 cup of packed brown sugar, 1 cup of vegetable oil, 2 large eggs, and 2 teaspoons of vanilla extract. Mix until everything is well combined and smooth. Then, stir in the grated zucchini and buttermilk (or yogurt), mixing until just combined.
4. Combine Wet and Dry Mixtures:
Carefully add the dry ingredients to the wet mixture, folding them together gently. Be cautious not to overmix, as this can lead to a denser bread. Just mix until you see no dry flour left.
5. Pour and Prepare for Baking:
Pour the batter into your prepared loaf pan, using a spatula to smooth the top. If you chose to make the topping, mix together 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon, and sprinkle this evenly over the batter for a delightful snickerdoodle crust.
6. Bake the Bread:
Pop the loaf pan into the preheated oven and bake for about 55-65 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it the last few minutes to avoid overbaking.
7. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Slice and enjoy your moist, flavorful Snickerdoodle Zucchini Bread!
Enjoy every delicious bite of your freshly baked Snickerdoodle Zucchini Bread! Perfect for breakfast or as a sweet snack any time of the day!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, the bread may have a denser texture. For the best results, consider using half whole wheat and half all-purpose flour.
How Do I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigerate it for up to a week or freeze it for up to 3 months. Just wrap it tightly in plastic wrap before freezing.
Can I Add Nuts or Chocolate Chips to the Batter?
Absolutely! Chopped nuts or chocolate chips can be a delicious addition. Just fold in about 1/2 to 1 cup of your choice before pouring the batter into the loaf pan for some extra flavor and texture.
What Should I Do If My Zucchini Bread Is Too Moist?
If you find your bread is too moist, it may be due to excess moisture from the zucchini. Make sure to squeeze the shredded zucchini well to remove any water before adding it to the batter. Additionally, check your baking time—if it’s still moist in the center, it may need a bit more time in the oven.
