This Soft Snickerdoodle Zucchini Bread is a lovely mix of spices and sweetness. It hides yummy zucchini inside, making it moist and soft—perfect for any time of the day!
The cinnamon sugar topping adds a delightful crunch. I love enjoying a slice warm with a cup of tea. You might want to bake two loaves—trust me, they disappear fast! 😄
Key Ingredients & Substitutions
Zucchini: Fresh, medium zucchini is best for this recipe. If you don’t have zucchini, you can use grated carrots for a similar moisture level. Just make sure to squeeze out excess moisture, just like with the zucchini.
Butter: Unsalted butter adds richness to the bread. If you’re looking for a dairy-free option, you can substitute with coconut oil or a vegan butter alternative. Keep an eye on the melting point though; it may change the texture a little.
Cream of Tartar: This ingredient provides a light and fluffy texture. If you don’t have it, you can use 1 tablespoon of lemon juice or white vinegar instead in the batter for acidity.
Granulated Sugar: White sugar is excellent for sweetness. For a healthier option, you can use coconut sugar or brown sugar, which will lend a slightly different flavor and color to the bread. I enjoy using brown sugar for that extra hint of caramel!
How Do I Make Sure My Zucchini Bread Is Moist and Fluffy?
To achieve that perfect moist and fluffy zucchini bread, follow these key steps:
- **Squeeze the Zucchini:** Always squeeze excess moisture from the shredded zucchini using a cheesecloth or paper towels. This prevents the batter from being too watery.
- **Cream the Butter and Sugar Well:** Mix the butter and sugar until it’s light and fluffy! This creates air pockets to help your bread rise.
- **Don’t Overmix:** Once you combine the wet and dry ingredients, mix just until no flour streaks are visible. Overmixing can lead to dense bread.
- **Cool Properly:** Let the bread cool in the pan for 15 minutes before transferring it to a wire rack. This helps maintain moisture and eases the removal from the pan.
Following these tips will guarantee a delicious loaf every time!
Soft Snickerdoodle Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups shredded zucchini (about 1 medium zucchini)
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
For the Snickerdoodle Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This delicious bread will take around 15 minutes to prepare and about 55-65 minutes to bake. Plus, you’ll want to let it cool for about 15 minutes before slicing. All in all, you can enjoy freshly baked snickerdoodle zucchini bread in about 1.5 hours!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare two 8×4-inch loaf pans by greasing them and dusting with flour or lining them with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, ground cinnamon, and salt. This will be the dry mix that gives your bread its structure and flavor. Set this bowl aside for now.
3. Cream the Butter and Sugar:
In a large mixing bowl, use a hand mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy. This step is key to ensuring your bread is soft and airy!
4. Add the Eggs and Vanilla:
Crack the eggs in one at a time, mixing well after each addition. Then add the vanilla extract, stirring until combined. Your batter will start to come together beautifully.
5. Combine Wet and Dry Ingredients:
Carefully add the dry ingredient mixture to the creamed butter and sugar, mixing just until everything is well combined. Be gentle here—overmixing can lead to a dense bread!
6. Fold in the Zucchini:
Gently fold in the shredded zucchini into the batter. The zucchini adds moisture and a lovely texture. Make sure it’s evenly distributed throughout the mixture.
7. Prepare for Baking:
Divide the combined batter evenly between the two prepared loaf pans. Make sure to spread it out evenly in each pan for a nice rise while baking.
8. Add the Topping:
In a small bowl, combine the granulated sugar and ground cinnamon for the topping. Sprinkle this mixture evenly over the batter in both loaf pans—this will create a delightful, crunchy crust!
9. Bake the Bread:
Place the filled pans into the preheated oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center of the loaf; it should come out clean when the bread is ready.
10. Cool and Slice:
Let the loaves cool in the pans for about 15 minutes, then carefully remove them and place them onto a wire rack to cool completely. Once cool, you can slice and enjoy!
Enjoy your soft, moist snickerdoodle zucchini bread warm or at room temperature, perhaps with a cup of your favorite beverage!
FAQ for Soft Snickerdoodle Zucchini Bread
Can I Use Different Types of Zucchini?
Yes, you can use any type of summer squash, but green zucchini is recommended for the best flavor. Just ensure it’s well-shredded and excess moisture is removed.
Can I Make This Recipe Vegan?
Absolutely! To make it vegan, replace the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg) and use a vegan butter substitute. The texture may vary slightly, but it will still be delicious!
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week or freeze it for up to 3 months. Just remember to wrap it well in plastic wrap before freezing!
Can I Add Nuts or Chocolate Chips?
Yes! Feel free to fold in chopped nuts like walnuts or pecans, or add chocolate chips for extra flavor! Just make sure to adjust the amount of zucchini slightly if adding a lot of extras to maintain the right moisture level.
