This snickerdoodle zucchini bread is an exciting twist on a classic! It’s moist and sweet, with cinnamon sugar sprinkled on top making every bite delightful. Yum!
Who knew zucchini could be so tasty? I love how sneaky it is—sneaking veggies into a sweet treat! 🍞 Perfect for breakfast or a snack, it always disappears quickly in my house!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is key for moisture and nutrients. If you don’t have zucchini, you can use grated carrots, but the flavor will be different.
Flour: All-purpose flour works best here, but if you want to make it healthier, consider using whole wheat flour. Just keep in mind that it could make the bread denser.
Sugars: The combo of granulated and brown sugars adds the perfect sweetness and depth. You can substitute coconut sugar for a lower glycemic option or use sweeteners like honey or maple syrup, but adjust the liquid in the recipe accordingly.
Vegetable oil: I love vegetable oil for moistness, but melted butter or coconut oil are great alternatives for added flavor. If you’re watching fats, using applesauce can lower the calories!
What’s the Best Way to Prepare Zucchini for Baking?
Getting zucchini ready for baking is all about moisture control. Here’s how I do it:
- Grate the zucchini with a box grater or food processor.
- Place grated zucchini on a clean towel or paper towels. Roll it up or fold it to squeeze out excess moisture gently. This prevents a soggy bread!
- Once squeezed, you’re ready to mix it into your batter!
Taking this step seriously ensures your zucchini bread stays fluffy and delicious!
Delicious Snickerdoodle Zucchini Bread Recipe
Ingredients You’ll Need:
Main Ingredients:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil (or melted coconut oil)
- 3 large eggs
- 2 teaspoons vanilla extract
For the Snickerdoodle Topping:
- 2 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This recipe will take you about 15 minutes to prepare, and then you’ll need to bake it for 55-65 minutes. It’s a simple and quick recipe, with the total time being around 1 hour and 15 minutes. Enjoy the wonderful aroma of baking while you wait!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or you can line it with parchment paper for an easy release.
2. Ready the Zucchini:
Grate the zucchini using a box grater or food processor. Once grated, gently squeeze out excess moisture using a clean towel or paper towels. Setting this aside will keep your bread from getting too soggy!
3. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This helps ensure all the dry ingredients are evenly distributed.
4. Combine the Wet Ingredients:
In a large bowl, mix the granulated sugar, brown sugar, and oil. Beat the eggs in one at a time, then stir in the vanilla extract until everything is well combined.
5. Combine Wet and Dry Mixtures:
Now, gradually add the dry ingredient mixture to the wet ingredients, gently mixing just until combined. Be careful not to overmix!
6. Fold in the Zucchini:
Carefully fold the grated zucchini into the batter until it’s evenly distributed. This will ensure that every slice of bread is packed with zucchini goodness!
7. Pour the Batter:
Pour the batter into your prepared loaf pan, smoothing out the top with a spatula if needed.
8. Add the Snickerdoodle Topping:
In a small bowl, mix the granulated sugar and cinnamon together for the topping. Sprinkle this mixture evenly over the top of the batter to create that delicious snickerdoodle crust!
9. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 55-65 minutes. Keep an eye on it, and when a toothpick inserted in the center comes out clean, it’s ready!
10. Cool the Bread:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely—if you can wait!
11. Slice and Enjoy:
Finally, slice your moist, flavorful Snickerdoodle Zucchini Bread and enjoy it for breakfast, dessert, or a tasty snack during the day!
FAQ for Delicious Snickerdoodle Zucchini Bread
Can I Use Different Types of Zucchini?
Yes! While traditional green zucchini works best, you can also use yellow zucchini for a slightly different flavor. Just make sure to grate and squeeze out the moisture as usual.
How Can I Make This Recipe Vegan?
To make this zucchini bread vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg, let sit to thicken) and use a plant-based oil or applesauce in place of the vegetable oil. The bread will still be delicious!
Can I Store Leftovers? How Long Will It Last?
Absolutely! Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge when you’re ready to enjoy it again!
What Can I Pair This Bread With?
This snickerdoodle zucchini bread is delicious on its own, but you can enhance it with a spread of cream cheese, butter, or even a scoop of ice cream for a tasty dessert treat!
