This delightful zucchini bread is packed with cinnamon and sugar, giving it that classic snickerdoodle flavor we all love! It’s moist and sweet, just perfect for a snack.
Making this bread is a breeze! I love to slice it warm and enjoy it with a cup of tea. Trust me, you might even want to hide it from the family! 😄
Key Ingredients & Substitutions
Zucchini: Grated zucchini keeps the bread moist. If you’re in a pinch, yellow squash works too! Just grate and prepare it similarly. You can also replace zucchini with applesauce for a different flavor and moisture.
Sugar: Regular granulated sugar is perfect here, but you could use coconut sugar or brown sugar for a deeper flavor. If you’re watching your sugar intake, try a sugar substitute like erythritol.
Vegetable Oil: I often use melted butter because I love the rich flavor it adds. If you need a healthier option, try using applesauce in place of some of the oil!
Cream of Tartar: This ingredient gives that distinct snickerdoodle flavor. If you don’t have it, you can leave it out or substitute with a bit of lemon juice or vinegar.
Cinnamon: Always a must! Adjust the amount if you adore that cinnamon flavor—more is usually better!
How Do You Get the Perfectly Moist Zucchini Bread?
The key to great zucchini bread is properly handling the zucchini. First, grate it thoroughly and then remove some moisture. Too much liquid can make the bread dense. Gently squeeze the zucchini in a clean kitchen towel or colander to get excess water out without drying it completely.
- After grating the zucchini, aim for about 1 1/2 to 2 cups for optimal moisture.
- Don’t skip the sifting step for your dry ingredients. This allows air in and adds to the fluffiness of your bread.
- Mix the ingredients just until they are blended; overmixing can lead to a tough texture.
By following these tips and paying attention to your ingredients, you’ll create a delightful snickerdoodle zucchini bread that’s perfectly moist and full of flavor!
Best Easy Snickerdoodle Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 medium zucchinis, grated (about 2 cups)
- 1 cup granulated sugar
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon cream of tartar (to enhance snickerdoodle flavor)
For the Topping:
- 2 tablespoons sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This delicious snickerdoodle zucchini bread will take you about 15 minutes to prepare and 50-60 minutes to bake. Plus, it needs about 10 minutes to cool in the pan before transferring to a wire rack. So overall, plan for roughly 1 hour and 15 minutes before you can slice into this tasty treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to make it easy to remove the bread later.
2. Grate the Zucchini:
Grate the zucchinis using a box grater. Place the grated zucchini in a colander or a clean kitchen towel, and gently squeeze to remove any excess moisture, but don’t dry it out completely!
3. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the sugar, vegetable oil (or melted butter), eggs, and vanilla extract until you have a smooth mixture.
4. Combine Dry Ingredients:
In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and cream of tartar. This helps make your bread light and fluffy!
5. Bring it All Together:
Gradually add the dry ingredients to the wet ingredients, mixing gently. Be careful not to overmix; you just want everything combined!
6. Add the Zucchini:
Fold the grated zucchini into the batter until it’s evenly distributed. This is what keeps your bread moist!
7. Pour and Smooth:
Pour the batter into your prepared loaf pan and smooth the top with a spatula.
8. Prepare the Topping:
In a small bowl, combine the 2 tablespoons of sugar and 1 tablespoon of cinnamon. Sprinkle this mixture evenly over the top of your batter—it makes for a delicious crunchy topping!
9. Bake:
Place the loaf in the oven and bake for about 50-60 minutes. Check if it’s done by inserting a toothpick into the center. If it comes out clean, it’s ready!
10. Cool Down:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
11. Slice & Serve:
Finally, slice your delicious snickerdoodle zucchini bread and enjoy it warm or at room temperature. The soft, cinnamon-sugar crust paired with the moist zucchini bread is simply irresistible!
This recipe combines the flavors of classic snickerdoodle cookies with the moistness of zucchini bread, creating a delightful treat you won’t want to miss!
FAQ for Best Easy Snickerdoodle Zucchini Bread
Can I Use Frozen Zucchini?
Yes, frozen zucchini works great in this recipe! Just make sure to thaw it completely and squeeze out any excess water before adding it to the batter. This ensures your bread stays moist and doesn’t become soggy.
How Do I Store Leftover Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the fridge for up to a week or in the freezer for up to 3 months. Just be sure to slice it first for easier thawing later!
Can I Substitute Whole Wheat Flour?
Absolutely! You can replace all-purpose flour with whole wheat flour, but the texture might be denser. For a lighter bread, try using a mix of both whole wheat and all-purpose flour. Start with a 1:1 ratio and experiment from there based on your preference.
What Can I Use Instead of Cream of Tartar?
If you don’t have cream of tartar on hand, you can leave it out without any issues, or substitute it with an equal amount of lemon juice or white vinegar. It helps enhance the snickerdoodle flavor, but your bread will still turn out delicious!
