This Moist Snickerdoodle Zucchini Bread is a tasty twist on the classic! It’s packed with fresh zucchini, warm cinnamon, and a touch of sweetness, making each slice feel like a cozy hug.
Honestly, I can’t resist this bread! It’s perfect for breakfast or a snack. Plus, it’s a sneaky way to get some veggies in—who would guess? 🥒
Whenever I make it, my kitchen smells heavenly! I love serving it warm with a pat of butter on top. It’s a crowd-pleaser for sure, and your friends will be asking for the recipe!
Key Ingredients & Substitutions
Zucchini: The star here! Use fresh, firm zucchinis. You can also use yellow squash if that’s what you have on hand. Grating the zucchini is essential to blend it well into the bread.
Flour: All-purpose flour works best for this recipe, but you could substitute whole wheat flour for a healthier option. Just remember that it may change the texture slightly.
Cinnamon & Nutmeg: These spices bring warmth and flavor. If you’re not a fan of nutmeg, feel free to skip it or add a pinch of ginger for a different twist!
Oils: I prefer using vegetable oil for its neutral flavor, but melted coconut oil adds a nice twist. You could also use applesauce instead of oil for a lighter bread.
Sugars: The mix of granulated and brown sugar adds depth. For a healthier choice, coconut sugar or even maple syrup can work, but adjust the liquid ingredients accordingly if using syrup.
How Can I Ensure My Zucchini Bread is Moist?
The key to moist zucchini bread lies in two main techniques: proper zucchini preparation and not overmixing the batter. First, grate the zucchini and squeeze out some excess moisture. This prevents the bread from being soggy.
- Use a clean kitchen towel to wring out the grated zucchini before adding it to the batter.
- When mixing your ingredients, stir until just combined. Overmixing can lead to a denser loaf.
- Let the bread cool completely after baking, as it continues to steam inside the pan and helps keep it moist.
How to Make Moist Snickerdoodle Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
For the Cinnamon-Sugar Coating:
- 2 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This delightful recipe takes about 15 minutes of preparation, and you’ll need 55-65 minutes for baking. After baking, let it cool for a bit, so you can enjoy the full flavor of your warmly spiced bread!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper to ensure your bread comes out easily later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, ground cinnamon, nutmeg (if you’re using it), baking soda, baking powder, and salt. This helps to combine all the dry ingredients evenly. Set this bowl aside for now.
3. Blend the Wet Ingredients:
In a large mixing bowl, crack the eggs and beat them lightly. Then, add the granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix everything together until it’s smooth and well combined. Don’t be shy—mix until it’s uniform!
4. Combine Dry and Wet Ingredients:
Now, gently fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix; we want a fluffy bread, not a tough one!
5. Add the Zucchini:
Next, fold in the grated zucchini. This will keep our bread moist, so make sure it’s evenly distributed throughout the batter.
6. Pour and Prepare for Baking:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. It should look nice and even!
7. Add the Cinnamon-Sugar Coating:
In a small bowl, mix together the granulated sugar and ground cinnamon. Sprinkle this mixture evenly over the top of the batter in the loaf pan to give it a sweet crunch.
8. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 55-65 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Cool the Bread:
Once baked, take the bread out of the oven and let it cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely. This step is super important for achieving the best texture!
10. Serve and Enjoy:
Slice the bread and serve it warm with butter or cream cheese if you’d like. Enjoy your delicious, moist Snickerdoodle Zucchini Bread!
Happy baking! 😊
Frequently Asked Questions about Moist Snickerdoodle Zucchini Bread
Can I Use Frozen Zucchini for This Recipe?
Yes, frozen zucchini works fine! Just be sure to thaw it completely and drain any excess moisture before adding it to the batter. This helps maintain the bread’s moisture without making it soggy.
What Can I Substitute for Vegetable Oil?
If you want a healthier option, you can use unsweetened applesauce or melted coconut oil. Just remember, if using applesauce, it may slightly alter the texture, making it a bit denser.
How Do I Store Leftover Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze it for up to 2 months. Just thaw it overnight in the fridge when you’re ready to enjoy it again!
Can I Make This Bread Ahead of Time?
Absolutely! This bread keeps its flavor well, making it a great make-ahead option. You can bake it a day or two in advance—just store it properly, and it’ll taste just as delicious when you’re ready to serve!
