Description
This Snickerdoodle Zucchini Bread is a wonderfully moist and flavorful quick bread combining the warm spices of cinnamon and nutmeg with fresh grated zucchini. Topped with a classic cinnamon-sugar crust, it’s perfect as a dessert or snack that brings a cozy, nostalgic twist to your baking.
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
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated zucchini (moisture lightly squeezed out)
- 1/4 cup sour cream or Greek yogurt
Cinnamon-Sugar Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together all-purpose flour, ground cinnamon, ground nutmeg, baking soda, baking powder, and salt until evenly mixed.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which typically takes about 3 to 4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract.
- Incorporate Zucchini and Sour Cream: Fold in the finely grated zucchini and sour cream (or Greek yogurt) until the mixture is well combined, adding moisture and tenderness to the bread.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined—be careful not to overmix to keep the bread tender.
- Prepare Cinnamon-Sugar Topping: In a small bowl, mix together the cinnamon and sugar for the topping.
- Pour Batter and Add Topping: Pour the batter evenly into the prepared loaf pan. Sprinkle the cinnamon-sugar topping evenly over the batter surface.
- Bake: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool: Let the bread cool in the pan for about 10 minutes to set, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For extra texture and flavor, you can add 1/2 cup chopped nuts or white chocolate chips into the batter before baking.
- This zucchini bread keeps well at room temperature for up to 3 days when stored in an airtight container.
- For longer storage, freeze the loaf tightly wrapped for up to 2 months. Thaw before serving.
