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
Scale
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.
