This Easy Snickerdoodle Zucchini Bread is a fun twist on the classic! It’s moist, sweet, and packed with yummy cinnamon flavor that everyone loves.
With the added zucchini, you get a sneaky dose of veggies in every slice—who knew healthy could taste so good? I like to enjoy mine warm with a little butter. Yum! 😋
Key Ingredients & Substitutions
All-Purpose Flour: Essential for structure, all-purpose flour works great here. If you’re looking for a gluten-free option, use a 1:1 gluten-free flour blend instead.
Zucchini: Grated zucchini adds moisture and a subtle flavor. If you don’t have zucchini, shredded carrots can be a nice swap, though they’ll change the flavor slightly.
Cinnamon: It’s the star of the show! I love using freshly ground cinnamon for its intense flavor. If you’re out, pumpkin pie spice can give a similar warmth.
Greek Yogurt: It gives moisture and a slight tang. You can substitute it with sour cream or even unsweetened applesauce for a lighter option.
How Do You Ensure Your Zucchini Bread Is Moist and Fluffy?
A key to great zucchini bread is not to overmix. Mixing too much can create a dense loaf. Here’s how to avoid that:
- Gently combine the dry ingredients with the wet until just blended. Some lumps are okay!
- Make sure to squeeze excess moisture from the zucchini before adding it in. This gives control over the wetness of your batter.
- Letting the bread cool in the pan for just 10 minutes before transferring it to a wire rack helps it set perfectly!
Easy Snickerdoodle Zucchini Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/4 cup plain Greek yogurt or sour cream
- For topping (optional): 1 tablespoon sugar mixed with 1 teaspoon cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 55-65 minutes to bake. It’s a great way to enjoy a delicious treat with minimal effort, and you can let it cool while you clean up—perfect for busy days!
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, if you’re feeling fancy, line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This helps to evenly distribute the baking agents and spices, so every slice is full of flavor!
3. Cream the Butter and Sugars:
In a larger bowl, cream the softened butter with both the granulated and brown sugars. Use a hand mixer or stand mixer to beat it until it becomes light and fluffy, about 3-4 minutes. This step adds air to the mixture, making your bread light and tasty.
4. Incorporate Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until everything is well combined.
5. Add Zucchini and Yogurt:
Now it’s time to mix in the grated zucchini and Greek yogurt (or sour cream). This will keep your bread moist—so don’t be shy!
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined. Be careful not to overmix; some lumps are totally okay!
7. Prepare for Baking:
Pour the batter into your prepared loaf pan and smooth the top. If you’d like, sprinkle the cinnamon-sugar mixture on top for that delicious snickerdoodle crunch.
8. Bake the Bread:
Place the loaf in the oven and bake for 55-65 minutes. Check if it’s done by inserting a toothpick into the center—if it comes out clean, it’s ready!
9. Cool Down:
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. Let it cool completely for the best slicing, though it’s tempting to dig in right away!
10. Slice and Enjoy:
Slice your delicious snickerdoodle zucchini bread and enjoy it warm or at room temperature. It’s perfect for breakfast, a snack, or even dessert!
Frequently Asked Questions (FAQ)
Can I Substitute the Zucchini?
Yes! While zucchini adds moisture and texture, you can replace it with shredded carrots or applesauce. Just note that this may alter the flavor slightly.
What If I Don’t Have Greek Yogurt?
No worries! Sour cream can be used as a direct substitute. If you want a lighter option, you can also use applesauce for a bit of sweetness and moisture.
How Do I Store Leftover Zucchini Bread?
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. Just thaw it overnight in the fridge before enjoying!
Can I Make This Bread Vegan?
Definitely! You can substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg) and use a plant-based butter or oil. The Greek yogurt can be replaced with a dairy-free yogurt alternative.
