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
Scale
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.
