This Easy Snickerdoodle Zucchini Bread is a tasty twist on a classic! With cinnamon and a hint of sweet zucchini, it’s soft and perfect for any time of day.
Every time I make it, the smell of cinnamon fills the kitchen and makes my family walk in with hunger. It’s a healthy way to enjoy that snickerdoodle flavor!
I love to enjoy a slice warm with a bit of butter on top. Trust me, it’s a delicious treat that makes any morning feel special! 😊
Key Ingredients & Substitutions
Zucchini: Fresh grated zucchini adds moisture and a subtle sweetness. If you don’t have zucchini, you can use other veggies like carrots or even mashed bananas. Just ensure they’re well-drained.
Flour: All-purpose flour is standard here, but for a gluten-free option, you can use a 1:1 gluten-free flour blend. It will still hold together nicely!
Butter: Unsalted butter gives a rich flavor. If you’re dairy-free, coconut oil or a plant-based butter work well. Just keep in mind that they might alter the flavor slightly.
Cinnamon & Nutmeg: These spices bring that classic snickerdoodle taste. If you’re out of nutmeg, you can skip it, or use pumpkin spice for a different flavor twist.
How Do I Get the Perfect Texture in My Zucchini Bread?
For the best texture, follow these simple steps:
- Grate the zucchini finely. If it’s too chunky, it can make your bread dense.
- Make sure to squeeze out excess moisture from your zucchini using a clean kitchen towel. Too much moisture can lead to soggy bread.
- Don’t over-mix the batter. Just stir until the flour is incorporated for a light and fluffy loaf.
Keeping these tips in mind will help you make a delicious, fluffy snickerdoodle zucchini bread that everyone will love!
Easy Snickerdoodle Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups grated zucchini (about 1 medium zucchini)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil or canola oil
For the Cinnamon Sugar Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Time Needed:
This delicious snickerdoodle zucchini bread will take about 15 minutes to prep and around 50-60 minutes to bake. Don’t forget to let it cool for a bit before slicing, so plan for about 1 hour and 15 minutes total for an amazing treat!
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 line it with parchment paper to make removing the bread easier later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg. This will ensure your baking soda is well distributed throughout the flour! Set the mixture aside for now.
3. Cream the Butter and Sugar:
In a large bowl, use a mixer or a wooden spoon to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This may take around 3-5 minutes.
4. Add Eggs and Extracts:
Beat in the eggs one at a time, making sure to mix well after each addition. Then stir in the vanilla extract and oil until everything is nicely combined.
5. Combine Wet and Dry Ingredients:
Now, gradually add the dry ingredients to your wet mixture, stirring just until everything is combined. Be careful not to over-mix; we want a tender bread!
6. Fold in the Zucchini:
Gently fold in the grated zucchini, making sure it’s evenly distributed throughout the batter. You want all that moisture and flavor!
7. Transfer to the Pan:
Pour the batter into your prepared loaf pan and smooth the top with a spatula to make it even.
8. Make the Cinnamon Sugar Topping:
In a small bowl, mix together the granulated sugar and cinnamon for the topping. Sprinkle it evenly over the batter in the loaf pan for that delicious, sweet finish.
9. Bake Until Golden:
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it as ovens may vary!
10. Cool and Enjoy:
Once baked, allow the bread to cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing. Enjoy your warm, cinnamon-spiced zucchini bread with that delightful snickerdoodle flavor!
Happy baking!
FAQs about Easy Snickerdoodle Zucchini Bread
Can I Use Frozen Zucchini for This Recipe?
Yes, frozen zucchini can work! However, be sure to thaw it completely and squeeze out any excess moisture before using it in the recipe. This helps prevent your bread from turning soggy.
What Can I Substitute for Cream of Tartar?
If you don’t have cream of tartar, you can substitute it with an equal amount of baking powder. Just replace the 1 teaspoon of cream of tartar with 1 teaspoon of baking powder, and omit the baking soda in the recipe.
How Do I Store Leftover Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Thaw in the fridge overnight when you’re ready to enjoy it again!
Can I Add Nuts or Chocolate Chips?
Absolutely! Feel free to fold in 1/2 to 1 cup of chopped nuts (like walnuts or pecans) or chocolate chips into the batter for added texture and flavor. Just make sure to adjust the wet ingredients slightly if using very moist add-ins.
