This moist snickerdoodle zucchini bread is a fun twist on the classic treat. It’s fluffy, spiced with cinnamon, and packed with healthy zucchini, making it a great snack!
Honestly, I love how the zucchini keeps it so soft while adding a little secret veggie power! I always enjoy a slice with morning coffee—perfect to start the day right!
Key Ingredients & Substitutions
Zucchini: This is the star of the recipe! It keeps the bread moist without adding a strong flavor. If you don’t have zucchini, use shredded carrots instead for a slightly different taste and texture.
Sour Cream or Greek Yogurt: Both add creaminess and moisture. If you’re looking for a lighter option, plain kefir or buttermilk can work too!
Butter: Unsalted butter is best for controlling salt levels. If you want to use oil instead, go for a light olive oil or vegetable oil—about ⅓ cup should do.
Cream of Tartar: This ingredient is key for creating the classic snickerdoodle flavor and texture. If you don’t have it, you can substitute it with an equal amount of lemon juice or white vinegar, but the taste may vary slightly.
What’s the Best Way to Prepare Zucchini for This Bread?
Prepping the zucchini well makes a huge difference in your bread’s texture. Start by washing the zucchini and cutting off the ends. Use a grater to shred it finely. You don’t need to peel it; the skin adds color and nutrients!
- After grating, place the zucchini in a clean kitchen towel and squeeze out any excess moisture. This prevents the bread from being too wet.
- Measure the zucchini after squeezing for the correct amount, about 2 cups.
With these tips, you’ll ensure your snickerdoodle zucchini bread is perfectly moist and delicious every time!
Moist Snickerdoodle Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp cream of tartar
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups grated zucchini (about 1 medium zucchini)
- ½ cup sour cream or Greek yogurt
For the Topping:
- 1 tbsp ground cinnamon
- 2 tbsp granulated sugar
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and 55-65 minutes of baking time. After baking, let it cool for an additional 10 minutes before slicing, for a total of about 1 hour and 30 minutes from start to finish. Perfect for a cozy afternoon snack or breakfast treat!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Begin by preheating your oven to 350°F (175°C). While the oven heats up, grease and flour a 9×5 inch loaf pan or line it with parchment paper for easy removal once baked. This will keep your bread from sticking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, cream of tartar, and salt. Make sure they are combined well—this helps the bread rise perfectly!
3. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer or a whisk. Continue until the mixture is light and fluffy. This step adds air to the batter, helping the bread to be nice and airy!
4. Add Eggs and Vanilla:
One at a time, add in the eggs, mixing well after each addition to ensure they are fully incorporated. Then mix in the vanilla extract until everything is combined and looking smooth.
5. Incorporate the Zucchini and Sour Cream:
Now, stir in the grated zucchini and sour cream (or Greek yogurt) until well combined. This is where the moisture comes from, making your bread wonderfully soft!
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Use a spatula or wooden spoon to mix just until combined. Be careful not to overmix, as this can make the bread tough!
7. Pour and Smooth:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula so it bakes evenly. Yummy smells are on their way!
8. Prepare the Cinnamon Sugar Topping:
In a small bowl, combine the remaining tablespoon of cinnamon with the 2 tablespoons of granulated sugar. Sprinkle this mixture evenly over the top of your batter—this will create a sweet, crunchy topping!
9. Bake to Perfection:
Place the loaf pan in the preheated oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
10. Cool and Enjoy:
Once done, take the bread out of the oven and allow it to cool in the pan for about 10 minutes. Then, gently transfer it to a wire rack to cool completely before slicing. Enjoy your moist snickerdoodle zucchini bread with a cup of tea or coffee!
Happy baking!
FAQ for Moist Snickerdoodle Zucchini Bread
Can I Substitute the Zucchini with Another Vegetable?
Yes, you can! If you don’t have zucchini on hand, shredded carrots make a great substitute. They will add a slightly different flavor but maintain the moisture that keeps the bread soft.
What If I Don’t Have Cream of Tartar?
No problem! If you don’t have cream of tartar, you can substitute it with an equal amount of lemon juice or white vinegar. This might slightly alter the flavor but will still work fine in the recipe.
How Should I Store Leftover Bread?
To keep your zucchini bread fresh, wrap it in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing it—just make sure to slice it first and wrap it tightly in plastic wrap, then seal it in a freezer bag.
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour, but it may change the texture slightly, making the bread denser. If you want a lighter texture, consider using half whole wheat and half all-purpose flour!
