Description

This Snickerdoodle Zucchini Bread is a moist and flavorful quick bread that combines the warm spices of cinnamon and nutmeg with the subtle freshness of grated zucchini. Topped with a cinnamon sugar sprinkle, this bread is perfect for breakfast, a snack, or even a light dessert. Its tender crumb and delicate sweetness make it a delightful twist on traditional zucchini bread, ideal for those who love the classic snickerdoodle flavor in a comforting loaf.

Ingredients

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Dry Ingredients

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

Wet Ingredients

1 cup granulated sugar
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups finely grated zucchini (do not drain)
1/4 cup sour cream or plain Greek yogurt

Topping

1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon

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Instructions

Prepare Pan and Preheat: 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.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined to ensure even distribution of spices and leavening agents.
Combine Wet Ingredients: In a large bowl, whisk the granulated sugar, melted unsalted butter, eggs, and vanilla extract until smooth and fully incorporated. Stir in the finely grated zucchini along with the sour cream or Greek yogurt for moisture and tang.
Combine Wet and Dry: Gradually fold the dry ingredient mixture into the wet ingredients, mixing gently just until combined. Avoid overmixing the batter to maintain a tender crumb.
Prepare for Baking: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula for even rising.
Add Topping: In a small bowl, mix together the tablespoon of granulated sugar with 1/2 teaspoon ground cinnamon. Sprinkle this cinnamon sugar mixture evenly over the surface of the batter for a sweet, crunchy topping.
Bake: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
Cool: Allow the bread to cool in the pan for about 10 minutes to set, then transfer it to a wire rack to cool completely before slicing to maintain texture and prevent crumbling.

Notes

For extra moisture and a slight tang, Greek yogurt can replace sour cream without altering the texture.
This bread freezes well; wrap it tightly in plastic wrap and store in an airtight container for up to 3 months.
Serve warm with a pat of butter or an extra sprinkle of cinnamon sugar for added indulgence.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 17g
Sodium: 180mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg