This Soft Snickerdoodle Zucchini Bread is a cozy treat that smells amazing while baking! It’s made with fresh zucchini and a sprinkle of cinnamon sugar, making it sweet and soft.
You won’t believe how delicious it tastes! I often enjoy a slice for breakfast or as an afternoon snack—it’s like having dessert without the guilt. Plus, it’s an easy way to use up extra zucchini!
Key Ingredients & Substitutions
Zucchini: Grating fresh zucchini adds moisture without making the bread soggy. If you’re short on zucchini, you can use shredded carrots for a different flavor profile.
Flour: All-purpose flour is the base here, but if you need a gluten-free option, try a 1:1 gluten-free baking flour. Just ensure it has xanthan gum for better texture.
Oils: I like using vegetable oil, but melted butter gives a rich flavor. You can also opt for coconut oil or a light olive oil for a unique twist!
Eggs: Three large eggs bind everything together. If you prefer an egg-free version, use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) or applesauce as substitutes.
How Do I Make Sure My Zucchini Bread is Tender and Moist?
For a soft and moist texture, don’t overmix the batter! After adding the dry ingredients, mix just until combined. Also, be sure to squeeze out excess moisture from the grated zucchini if it’s really wet, but you want some moisture to help keep the bread tender.
- Grate zucchini and let it sit in a paper towel to absorb excess moisture, if necessary.
- Mix the wet and dry ingredients gently; this helps keep the bread from being tough.
Letting the bread cool for a while before slicing also ensures you maintain that soft texture!
Soft Snickerdoodle Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 2 ½ cups all-purpose flour
- 1 tbsp ground cinnamon
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup vegetable oil or melted butter
- 3 large eggs
- 1 tsp vanilla extract
For the Snickerdoodle Topping:
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 60 to 70 minutes for baking. So, in total, you’re looking at about 1 hour and 30 minutes, including cooling time. It’s a great recipe to enjoy fresh from the oven with your loved ones!
Step-by-Step Instructions:
1. Preparing the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper to make it easier to remove the bread later.
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the flour, ground cinnamon, baking soda, baking powder, and salt until evenly combined. This will help the bread to rise and have a lovely flavor.
3. Combining Wet Ingredients:
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil (or melted butter). Beat everything together until you get a nice, smooth mixture.
4. Adding Eggs and Vanilla:
Next, add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract; this adds a wonderful flavor to your bread!
5. Mixing It All Together:
Gradually add the dry ingredients to the wet ingredients. Mix just until everything is combined—be careful not to overmix! This ensures your bread stays soft and fluffy.
6. Folding in Zucchini:
Now, gently fold in the grated zucchini until it’s evenly distributed throughout the batter. This is what makes the bread moist and delicious!
7. Pouring the Batter:
Pour the batter into your prepared loaf pan and smooth the top with a spatula.
8. Preparing the Snickerdoodle Topping:
In a small bowl, mix the 2 tablespoons of sugar and 1 teaspoon of cinnamon together for the snickerdoodle topping. Sprinkle this blend evenly over the batter in the loaf pan for that signature snickerdoodle flavor.
9. Baking:
Bake in your preheated oven for about 60 to 70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Enjoy the wonderful smell wafting through your kitchen!
10. Cooling:
Once baked, let the bread cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
11. Enjoy:
Slice yourself a piece (or two) and enjoy your soft, cinnamon-sweet zucchini bread! It’s perfect on its own or with a bit of butter spread on top.
FAQ for Soft Snickerdoodle Zucchini Bread
Can I Use Frozen Zucchini for This Recipe?
Yes, frozen zucchini can work, but be sure to thaw and drain it well to remove excess moisture before adding it to the batter. This will help prevent your bread from becoming too watery.
How Should I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze it! Just wrap the loaf tightly in plastic wrap and aluminum foil, and it will last up to 2 months in the freezer.
Can I Substitute Other Sweeteners for Sugar?
Absolutely! You can use coconut sugar, agave syrup, or maple syrup as alternatives. If using liquid sweeteners, reduce the oil slightly to maintain the right batter consistency.
What Can I Serve with Zucchini Bread?
This bread is delightful on its own, but you can also serve it with a pat of butter, cream cheese, or a drizzle of honey for added flavor. It pairs wonderfully with coffee or tea for a cozy snack!
