Description
This Snickerdoodle Zucchini Bread is a moist, flavorful quick bread that combines the subtle sweetness and spice of snickerdoodle cookies with the added moisture and nutrition of grated zucchini. Perfect as a dessert or snack, this American classic uses warm cinnamon, nutmeg, and a cinnamon-sugar topping to bring out comforting flavors in every bite.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated zucchini (excess moisture squeezed out)
- 1/2 cup sour cream
Topping
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal of the bread after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, ground cinnamon, ground nutmeg, baking soda, baking powder, and salt until evenly combined. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to fully incorporate. Stir in the vanilla extract for flavor enhancement.
- Incorporate Zucchini and Sour Cream: Fold in the finely grated zucchini (with excess moisture squeezed out) and sour cream into the wet ingredients until well combined, adding moisture and richness to the bread.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Avoid overmixing to keep the bread tender.
- Prepare Topping and Pour Batter: Pour the batter into the prepared loaf pan and smooth the top with a spatula. In a small bowl, mix 1 tablespoon granulated sugar with 1 teaspoon cinnamon, then evenly sprinkle this cinnamon-sugar mixture over the batter.
- Bake: Bake the bread in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean, indicating the bread is fully cooked.
- Cool: Allow the bread to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Squeeze excess moisture from the grated zucchini using a clean towel or cheesecloth to prevent a soggy texture in the bread.
- For added texture and flavor, consider folding in 1/2 cup chopped nuts or white chocolate chips into the batter before baking.
