Description
Delight in the cozy flavors of fall with this Snickerdoodle Zucchini Bread recipe. Moist and warmly spiced, it’s a delightful twist on classic zucchini bread, perfect for snacking or as a dessert.
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
For Topping:
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and grease a 9×5-inch loaf pan or line with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
- Beat Wet Ingredients: In a large bowl, beat butter, granulated sugar, and brown sugar until fluffy. Add eggs one at a time, then stir in vanilla.
- Incorporate Zucchini and Sour Cream: Mix in zucchini and sour cream until combined.
- Combine Wet and Dry: Gradually add dry ingredients to wet mixture, stirring until just combined.
- Add Topping and Bake: Pour batter into pan, sprinkle cinnamon sugar on top, and bake for 50-60 minutes.
- Cool and Serve: Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Remember to squeeze excess moisture from zucchini for the best texture.
- Enhance with nuts or white chocolate chips for added flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
