This soft and fluffy zucchini bread gets a fun twist with snickerdoodle spices! It’s loaded with grated zucchini and has a warm cinnamon-sugar topping that makes it irresistible.
I love how this bread makes my kitchen smell amazing while baking! Plus, it’s a sneaky way to get your veggies in. You won’t even know there’s zucchini inside—just pure yum!
Key Ingredients & Substitutions
All-purpose flour: This is essential for the bread’s structure. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend. I’ve found the texture remains nice and fluffy with this substitute!
Granulated sugar: Regular sugar is perfect for sweetness. You can swap half with coconut sugar for a lower glycemic index or to add a hint of caramel flavor. I sometimes use this combo in my baking for an interesting twist!
Zucchini: Grated zucchini keeps the bread moist. You can use yellow squash as a substitute if zucchini isn’t available. Make sure to squeeze out excess moisture for the best results.
Vegetable oil: I prefer vegetable oil for its neutral flavor, but melted butter works great too! Coconut oil is another option that adds a subtle tropical flavor. Just ensure it’s melted and cooled slightly before adding.
Spices: The cinnamon and nutmeg give this bread its snickerdoodle flavor. If you’re a fan of spiciness, consider adding a pinch of cardamom or ginger for an extra layer of warmth!
How Do I Ensure My Zucchini Bread is Extra Moist?
Getting your zucchini bread perfectly moist can be a bit tricky, but it’s all about preparation! Here are some tips to keep in mind:
- Always squeeze out the excess moisture from your grated zucchini. Too much water can make the bread soggy.
- Don’t over-mix the batter! Stir until the ingredients are just combined. This prevents dense bread.
- Keep an eye on your baking time. Every oven is different, so checking at 50 minutes ensures you don’t overbake.
Following these tips will help you achieve a delightful, soft snickerdoodle zucchini bread that everyone will love!
Soft Snickerdoodle Zucchini Bread Recipe
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional)
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini, squeezed to remove excess moisture
For the Topping:
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 50 to 60 minutes to bake. Make sure to let the bread cool for a bit before slicing, so you’re looking at around 1 hour and 15 minutes total for a delicious homemade treat!
Step-by-Step Instructions:
1. Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). Grab a 9×5-inch loaf pan, greasing and flouring it to prevent sticking. Alternatively, you can line it with parchment paper for extra easy removal!
2. Whisk the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, nutmeg, and optional ground cloves. This will ensure that all your dry ingredients are well mixed and ready for the wet ingredients.
3. Combine the Wet Ingredients:
In a separate bowl, crack the eggs and beat them lightly. Add the vegetable oil and vanilla extract, mixing well until everything is combined. This mixture brings moisture and flavor to your bread!
4. Mix Everything Together:
Now, pour the wet ingredients into your dry ingredient mixture. Gently stir until just combined—be careful not to over-mix! Finally, fold in the grated zucchini, which adds that delicious moisture and sneaky vegetable goodness.
5. Pour and Smooth:
Transfer your batter to the prepared loaf pan, smoothing out the top with a spatula. This will help it bake evenly.
6. Make the Topping:
In a small bowl, mix the brown sugar and ground cinnamon together. Sprinkle this delightful mixture evenly over the batter in the loaf pan for a delicious sugary crust!
7. Bake Your Bread:
Place the pan into the preheated oven and bake for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Enjoy the wonderful smell filling your kitchen as it bakes!
8. Cooling Time:
Once baked, let the bread cool in the pan for 10 minutes before carefully transferring it to a wire rack. This step is crucial for keeping it fluffy and preventing sogginess.
9. Slice and Serve:
After the bread has cooled completely, slice it up and enjoy! This soft snickerdoodle zucchini bread is perfect for breakfast, snacks, or even dessert. Enjoy that warm cinnamon aroma as you dive in!
FAQ for Soft Snickerdoodle Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser texture. A 50/50 mix of whole wheat and all-purpose flour gives a nice balance if you’re looking to add some whole grains!
What Can I Substitute for Vegetable Oil?
If you prefer to use something different, melted butter or coconut oil are excellent substitutes for vegetable oil. Just ensure that any replacements are melted and cooled slightly before mixing with the eggs.
How Do I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. For longer storage, you can freeze it for up to 3 months. Just slice it and wrap each piece in plastic wrap, then place it in a freezer bag!
Can I Add Nuts or Chocolate Chips to This Recipe?
Absolutely! Adding chopped nuts (like walnuts or pecans) or chocolate chips can give a delicious twist to the bread. Just stir them in gently with the zucchini before baking!
