If you love the cozy flavors of cinnamon and sugar combined with the subtle, moist texture that zucchini brings, then you are going to fall head over heels for this Snickerdoodle Zucchini Bread Recipe. It’s the perfect twist on a classic favorite, blending the nostalgic charm of snickerdoodle cookies with the wholesome goodness of zucchini, resulting in a bread that’s irresistibly soft, lightly spiced, and beautifully sweet. This recipe is exactly what you need to brighten your breakfast table or satisfy your afternoon snack cravings with something both comforting and a little unexpected.
Ingredients You’ll Need
Gathering the ingredients for this Snickerdoodle Zucchini Bread Recipe is straightforward, and each one plays a critical role in building its delightful flavor and texture. From the tender zucchini to the warm spices and rich butter, these essentials combine to create a bread that’s both moist and bursting with sweet cinnamon goodness.
- 2 cups all-purpose flour: Provides the structure that holds the bread together with the right balance of density and tenderness.
- 1/2 teaspoon baking powder: Helps the bread rise gently, keeping it light and airy.
- 1/2 teaspoon baking soda: Works alongside baking powder to ensure the perfect crumb and lift.
- 1/2 teaspoon salt: Enhances all the flavors, making them shine.
- 1 teaspoon ground cinnamon: Delivers the signature snickerdoodle warmth and aroma.
- 1/4 teaspoon ground nutmeg: Adds subtle depth and a hint of autumnal spice.
- 1/2 cup unsalted butter, softened: Brings richness and moisture for a tender crumb.
- 1 cup granulated sugar: Sweetens perfectly without overpowering the zucchini’s freshness.
- 2 large eggs: Bind all ingredients together and contribute to the bread’s soft texture.
- 1 teaspoon vanilla extract: Offers a lovely fragrant note that enhances the cinnamon.
- 1 1/2 cups grated zucchini: The star of the recipe adding moisture and a subtle earthiness—make sure to squeeze out excess moisture.
- 1/4 cup sour cream or Greek yogurt: Adds tanginess and extra tenderness to every bite.
- 2 tablespoons granulated sugar + 1 teaspoon cinnamon (for topping): This cinnamon sugar mix on top creates that magical snickerdoodle finish you’ll love.
How to Make Snickerdoodle Zucchini Bread Recipe
Step 1: Prepping and Mixing the Dry Ingredients
Begin by preheating your oven to 350°F (175°C). Grease and flour your favorite 9×5-inch loaf pan, or line it with parchment paper for easy removal. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. This combination of dry ingredients ensures your bread bakes evenly and fills your kitchen with that irresistible spice aroma.
Step 2: Creaming Butter and Sugar
In a large mixing bowl, cream the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy. This step is key because it incorporates air into the batter, giving your zucchini bread that lovely, tender crumb that melts in your mouth.
Step 3: Adding Eggs and Vanilla
Next, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract, which brings a gentle yet distinct flavor that complements the cinnamon.
Step 4: Incorporating Sour Cream and Zucchini
Mix in the sour cream (or Greek yogurt if you prefer) along with the grated zucchini. The zucchini not only keeps the bread moist but also sneaks in a bit of veggie goodness that you can feel good about.
Step 5: Combining Wet and Dry Ingredients
Gradually fold the dry ingredient mixture into the wet ingredients. Be careful not to overmix here; just combine until the flour disappears to keep your bread light and soft instead of dense and tough.
Step 6: Adding the Cinnamon Sugar Topping and Baking
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. In a small bowl, mix together the cinnamon sugar topping and sprinkle it evenly over the batter. This will create that signature snickerdoodle crust. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
How to Serve Snickerdoodle Zucchini Bread Recipe
Garnishes
A dusting of powdered sugar or a light spread of cream cheese frosting adds a gorgeous, creamy contrast to the warm spices of this bread. Don’t underestimate a simple pat of butter on a warm slice; it’s classic and delicious.
Side Dishes
This zucchini bread pairs wonderfully with a hot cup of coffee or tea for breakfast or an afternoon pick-me-up. For a fuller brunch, serve alongside fresh fruit or a bowl of yogurt to balance the sweet and spicy flavors.
Creative Ways to Present
Slice the loaf into thick pieces and toast them lightly for an elevated texture. You can also cut the bread into small cubes and serve it as part of a dessert board with nuts, cheeses, and honey for a fun and unexpected option.
Make Ahead and Storage
Storing Leftovers
Keep your Snickerdoodle Zucchini Bread Recipe fresh by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature. It’ll stay moist and delicious for up to 3 days, perfect for nibbling throughout the week.
Freezing
This bread freezes beautifully. Wrap it securely with plastic wrap and then foil to protect it from freezer burn. Store in the freezer for up to 2 months. When you’re ready to enjoy, just thaw the loaf in the refrigerator overnight or at room temperature for a few hours.
Reheating
Warm slices gently in the microwave for about 15-20 seconds or pop them in the toaster oven to revive that freshly-baked taste and melt any butter or frosting you might add.
FAQs
Can I use shredded zucchini straight from the grater without squeezing out the moisture?
It’s best to lightly squeeze out the excess moisture from the zucchini; otherwise, the bread can become soggy and might not bake properly. Using a clean kitchen towel or paper towels works great for this step.
Is it possible to make this Snickerdoodle Zucchini Bread Recipe gluten-free?
Absolutely! Substitute a gluten-free all-purpose flour blend that includes xanthan gum or a similar binder to ensure the texture remains just right.
Can I add nuts or chocolate chips to this recipe?
Yes! Fold in roughly 1/2 cup of chopped walnuts, pecans, or chocolate chips for extra flavor and texture that complement the spiced zucchini bread wonderfully.
How long will this bread stay fresh at room temperature?
Stored in an airtight container, the bread stays fresh for up to three days. For longer storage, freezing is your friend.
Can I make muffins instead of a loaf with this batter?
Definitely! Divide the batter evenly into a lined muffin tin and reduce baking time to around 20-25 minutes or until a toothpick inserted comes out clean.
Final Thoughts
If you’ve been searching for a heartfelt, cozy treat with a twist, the Snickerdoodle Zucchini Bread Recipe is calling your name. Each bite brings together warm spices, tender zucchini, and that signature cinnamon sugar crunch that feels like a warm hug in food form. Give this recipe a try, share it with loved ones, and enjoy the magic of snickerdoodle in a whole new way.
Print
Snickerdoodle Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (8–10 slices) 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Snickerdoodle Zucchini Bread is a delightful twist on traditional zucchini bread, featuring the warm spices of cinnamon and nutmeg combined with a sweet cinnamon sugar topping. Moist and flavorful, this quick bread is perfect for breakfast or as a satisfying snack, offering a comforting blend of soft texture and spiced aroma with every bite.
Ingredients
Bread Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (moisture lightly squeezed out)
- 1/4 cup sour cream or Greek yogurt
Cinnamon Sugar Topping
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
Instructions
- Prepare the Pan and Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined to evenly distribute the spices and leavening agents.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract for flavor.
- Add Sour Cream and Zucchini: Mix in the sour cream (or Greek yogurt) and grated zucchini until just combined, adding moisture and texture to the batter.
- Combine Wet and Dry Ingredients: Gradually stir the dry ingredient mixture into the wet ingredients, mixing until just combined to avoid overworking the batter, which can make the bread tough.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula.
- Add Cinnamon Sugar Topping: In a small bowl, combine the granulated sugar and cinnamon. Sprinkle this cinnamon sugar mixture evenly over the top of the batter to create the signature snickerdoodle crust.
- Bake the Bread: Bake in the preheated oven for 55 to 65 minutes. Test doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs attached.
- Cool the Bread: Let the bread cool in the pan for 10 minutes to firm up, then remove it from the pan and transfer to a wire rack to cool completely before slicing and serving.
Notes
- For added texture and flavor, fold in 1/2 cup of chopped walnuts or pecans into the batter before baking.
- This bread freezes well; wrap tightly in plastic wrap or foil and store in the freezer for up to 2 months. Thaw at room temperature before serving.
