If you love the warm, nostalgic flavor of cinnamon sugar with a tender, moist crumb, you are going to fall head over heels for this Snickerdoodle Zucchini Bread Recipe. It’s the perfect marriage of classic snickerdoodle spices and the subtle freshness of zucchini, creating a loaf that feels cozy, wholesome, and just sweet enough. Baking this bread feels like wrapping yourself up in a soft blanket on a crisp autumn afternoon, with every bite offering a delightful cinnamon-sugar kiss and a gentle veggie boost. Trust me, once you try this Snickerdoodle Zucchini Bread Recipe, it’ll quickly become a favorite for breakfasts, snacks, or any time you need a little homemade comfort in your day.
Ingredients You’ll Need
The charm of this Snickerdoodle Zucchini Bread Recipe lies in its simplicity and the thoughtful selection of ingredients. Each one plays a crucial role in delivering the perfect balance of spice, moisture, and crumb texture that makes this bread irresistible.
- 2 cups all-purpose flour: The foundation of the bread, giving structure and a tender bite.
- 1 1/2 teaspoons ground cinnamon: Provides that iconic snickerdoodle warmth and aroma.
- 1/2 teaspoon ground nutmeg: Adds subtle earthiness and depth to the spice profile.
- 1/2 teaspoon baking soda: Helps the bread rise perfectly and stay light.
- 1/2 teaspoon baking powder: Works with baking soda for a tender, airy crumb.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1/2 cup unsalted butter, softened: Gives richness and moisture for that melt-in-your-mouth feel.
- 3/4 cup granulated sugar: Sweetens without overpowering, helping to caramelize the crust slightly.
- 1/4 cup brown sugar: Adds a deep molasses note and extra moisture.
- 2 large eggs: Bind everything together, contributing to the bread’s structure and fluffiness.
- 1 teaspoon vanilla extract: Rounds out the flavor with a sweet and floral touch.
- 1 1/2 cups finely grated zucchini: The star veggie that keeps the bread moist and adds subtle freshness; just be sure to squeeze out excess water!
- 1/2 cup sour cream: Gives creaminess and a slight tang, enhancing the tender crumb.
- 1 tablespoon granulated sugar + 1 teaspoon cinnamon (for topping): Creates the signature snickerdoodle cinnamon-sugar crust on top.
How to Make Snickerdoodle Zucchini Bread Recipe
Step 1: Prepare Your Oven and Pan
First things first, preheat your oven to 350 degrees Fahrenheit. Whether you grease your 9×5-inch loaf pan well or line it with parchment paper, this step ensures an easy release and the perfect golden crust later on.
Step 2: Whisk Together Dry Ingredients
In a medium bowl, whisk the flour, cinnamon, nutmeg, baking soda, baking powder, and salt together. This ensures the spices and leavening agents distribute evenly throughout your batter for consistent flavor and rise.
Step 3: Cream Butter and Sugars
Using a large bowl, beat the softened butter with the granulated and brown sugars until the mixture is light, fluffy, and pale in color. This crucial step helps create a tender crumb and gives the bread that melt-away softness.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next to maintain the batter’s smooth texture. Follow with the vanilla extract to infuse a delicate sweetness that complements the cinnamon.
Step 5: Combine Zucchini and Sour Cream
Fold in the finely grated zucchini and sour cream. The zucchini adds moisture and subtle green goodness, while the sour cream keeps the loaf wonderfully soft without making it dense.
Step 6: Mix Dry Ingredients with Wet
Slowly add the dry ingredient mixture to the wet ingredients, stirring gently just until combined. Overmixing here can make the bread tough, so a light hand is key for that tender final texture.
Step 7: Prepare Cinnamon Sugar Topping and Bake
Pour the batter into your prepared loaf pan and smooth the top. Mix the tablespoon of sugar with a teaspoon of cinnamon, then sprinkle evenly over the batter. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean – this topping forms the iconic crunch of the Snickerdoodle Zucchini Bread Recipe.
Step 8: Cool and Enjoy
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This resting time helps the loaf set properly and keeps each slice from crumbling when cut.
How to Serve Snickerdoodle Zucchini Bread Recipe
Garnishes
A light spread of butter or cream cheese elevates this bread deliciously. For an extra special touch, a sprinkle of cinnamon sugar on top of buttered slices keeps that classic snickerdoodle vibe alive and well.
Side Dishes
Pair your slices with a steaming cup of chai tea or spiced coffee for a cozy breakfast or afternoon treat. Fresh fruit or a dollop of Greek yogurt on the side adds brightness that contrasts beautifully with the warm spices.
Creative Ways to Present
Try cutting the bread into smaller cubes for a cinnamon-sugar bread pudding or toast thick slices and top with honey and toasted nuts for a crunchy delight. You can even turn leftover slices into decadent ice cream sandwiches with vanilla or caramel ice cream inside.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in plastic wrap or store them in an airtight container at room temperature for up to three days to keep the bread moist and flavorful. Refrigeration is not necessary unless your kitchen is particularly warm.
Freezing
This Snickerdoodle Zucchini Bread Recipe freezes beautifully. Slice the loaf beforehand, wrap each piece individually in cling film, and place in a freezer bag. They will keep for up to three months and thaw quickly at room temperature.
Reheating
For that fresh-baked warmth, reheat slices in a toaster oven or microwave for 20 to 30 seconds. This revives the soft texture and keeps the cinnamon sugar topping delightfully crisp.
FAQs
Can I use grated carrots instead of zucchini in this Snickerdoodle Zucchini Bread Recipe?
Absolutely! Grated carrots make a tasty alternative, offering a slightly sweeter flavor and similar moisture content. Just remember to grate finely and squeeze out excess moisture to avoid a soggy loaf.
Is it necessary to remove the moisture from zucchini?
Yes, squeezing out excess moisture from zucchini is key. If you skip this step, the bread might turn out too wet or dense, compromising the texture and baking time.
Can I add nuts or chocolate chips to the recipe?
Definitely! Chopped walnuts or pecans and white chocolate chips complement the flavors beautifully and add a fun crunch or melty sweetness to your loaf.
How long does the Snickerdoodle Zucchini Bread stay fresh?
When stored properly at room temperature in an airtight container, the bread stays fresh for about three days. Refrigerating can extend this to about a week but may slightly dry out the bread.
Can I make this recipe gluten-free?
Yes, substituting the all-purpose flour with a gluten-free baking blend usually works well. Just check that your blend contains xanthan gum or another binder for the best texture.
Final Thoughts
This Snickerdoodle Zucchini Bread Recipe has quickly become one of my all-time favorite comfort bakes because it blends the best of snickerdoodle nostalgia with the unexpected freshness of zucchini. It’s reliable, easy to make, and offers a slice of warmth that’s perfect any time of day. I can’t wait for you to try it and make it your own – you’re going to love how this simple loaf turns into something truly special!
Print
Snickerdoodle Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Snickerdoodle Zucchini Bread is a moist and flavorful quick bread that combines the warm spices of cinnamon and nutmeg with the subtle freshness of grated zucchini. Perfect as a dessert or a sweet snack, it features a tender crumb topped with a classic cinnamon sugar blend that adds a delightful crunch and extra sweetness.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated zucchini (excess moisture squeezed out)
- 1/2 cup sour cream
Topping
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare the Pan: Preheat the oven to 350°F and grease 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, ground cinnamon, ground nutmeg, baking soda, baking powder, and salt to ensure even distribution of leavening agents and spices.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and brown sugar until light and fluffy, providing a smooth base for the batter.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter mixture, beating well after each addition, then stir in the vanilla extract to combine flavors.
- Combine Wet Ingredients: Fold in the grated zucchini and sour cream until they are fully mixed into the batter, adding moisture and tenderness.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined to avoid overmixing, which can toughen the bread.
- Prepare the Topping: In a small bowl, mix together 1 tablespoon granulated sugar and 1 teaspoon ground cinnamon, then sprinkle evenly over the batter in the loaf pan for a sweet and crunchy finish.
- Bake the Bread: Pour the batter into the prepared loaf pan, smooth the top, and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean indicating doneness.
- Cool the Bread: Let the bread cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing to maintain its shape and texture.
Notes
- Make sure to squeeze excess moisture from the zucchini using a clean towel or cheesecloth to avoid a soggy texture.
- You can add 1/2 cup of chopped nuts or white chocolate chips for extra texture and flavor.
