Introduction
Snickerdoodle Zucchini Bread is a delightful twist on the classic zucchini bread, combining the soft, moist texture of zucchini bread with the sweet and cinnamon-spiced flavors of snickerdoodle cookies. This bread is perfect for breakfast, dessert, or a snack, offering a delicious way to use up surplus zucchini from your garden or a grocery haul. The cinnamon-sugar topping adds a crunchy, sweet finish that complements the tender, spiced bread underneath. This easy-to-make recipe is sure to become a favorite in your baking repertoire.
Overview of the Recipe
This Snickerdoodle Zucchini Bread recipe takes the beloved zucchini bread and enhances it with the flavors of a snickerdoodle cookie. Grated zucchini is incorporated into a batter flavored with cinnamon and nutmeg, then topped with a generous sprinkle of cinnamon-sugar before baking. The result is a loaf that’s both moist and flavorful, with a slightly crisp, sweet crust. With a preparation time of 20 minutes and a cooking time of 70 minutes, this bread is simple to make and offers a great way to enjoy seasonal produce.
History and Origin
Zucchini bread has been a popular baked good in American households for decades, especially during the summer when zucchinis are in abundance. It’s believed that the concept of using zucchini in bread was inspired by the use of grated carrots in carrot cake, offering a moist texture and mild flavor that pairs well with spices. Snickerdoodles, on the other hand, are traditional cinnamon-sugar cookies with a history dating back to the late 19th century. By combining these two classics, Snickerdoodle Zucchini Bread offers a modern take on both recipes, bringing together the best of each to create a delightful treat.
Ingredients
For the Bread:
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
For the Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan to ensure the bread doesn’t stick and comes out easily after baking.
Step 2: Prepare the Zucchini
- Grate the zucchini using a box grater or food processor.
- Place the grated zucchini in a paper towel or cheesecloth and squeeze out as much excess moisture as possible. This step is crucial to avoid a soggy bread.
Step 3: Mix the Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
- Set the dry ingredients aside for later use.
Step 4: Cream the Butter and Sugar
- In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer. Beat until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract until fully incorporated.
Step 5: Combine the Wet and Dry Ingredients
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk. Begin and end with the dry ingredients.
- This means you’ll add a portion of the dry ingredients, then mix, followed by a portion of the sour cream and milk, and repeat until all are incorporated.
- Gently fold in the grated zucchini, ensuring it is evenly distributed throughout the batter.
Step 6: Prepare the Cinnamon Sugar Coating
- In a small bowl, mix together the granulated sugar and ground cinnamon to create the cinnamon sugar coating.
Step 7: Assemble the Loaf
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Sprinkle the cinnamon sugar mixture generously over the top of the batter. This will create a sweet and slightly crispy topping once baked.
Step 8: Bake the Bread
- Place the loaf pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- The baking time may vary depending on your oven, so start checking for doneness at the 60-minute mark.
Step 9: Cool and Serve
- Once the bread is baked, remove it from the oven and allow it to cool in the pan for about 10 minutes.
- After cooling slightly, transfer the bread to a wire rack to cool completely.
- Slice the bread and serve once it has cooled. Enjoy the sweet, spiced flavors with a warm cup of coffee or tea!
Serving Size and Nutritional Information
- Serving Size: This recipe yields about 10 slices.
- Calories: Approximately 250 kcal per slice.
Pairing and Serving Suggestions
Snickerdoodle Zucchini Bread is versatile and pairs well with a variety of accompaniments. Enjoy it warm with a pat of butter or cream cheese for a simple, comforting snack. For a more indulgent treat, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. This bread also pairs nicely with a hot beverage like coffee, tea, or hot cocoa, making it perfect for breakfast or a cozy afternoon snack.
Variations of the Recipe
This recipe can be easily adapted to suit different tastes and dietary preferences. Here are a few variations you can try:
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make this recipe suitable for those with gluten sensitivities.
- Vegan: Replace the butter with a plant-based butter, the eggs with flaxseed eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water for each egg), and the sour cream with a dairy-free alternative like coconut yogurt.
- Spiced: For a more robust flavor, add additional spices such as ground ginger or allspice to the dry ingredients.
- Chocolate Chip: For a sweeter variation, fold in 1/2 cup of chocolate chips to the batter before baking.
Health Benefits
While Snickerdoodle Zucchini Bread is a sweet treat, it does offer some health benefits thanks to the zucchini:
- Fiber: Zucchini is a good source of dietary fiber, which aids in digestion and helps maintain a healthy gut.
- Vitamins and Minerals: Zucchini is rich in vitamins A and C, as well as potassium and magnesium, which are essential for overall health.
- Lower Sugar Option: To make the bread healthier, you can reduce the amount of sugar or use a natural sweetener like honey or maple syrup.
FAQs
1. Can I make this bread ahead of time?
Yes, Snickerdoodle Zucchini Bread can be made ahead of time. Once baked and cooled, wrap the loaf tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days.
2. How should I store leftovers?
Store leftover bread in an airtight container or wrap it in plastic wrap. It can be kept at room temperature for up to 3 days or refrigerated for up to a week. For longer storage, freeze the bread for up to 3 months.
3. Can I use frozen zucchini?
Yes, you can use frozen grated zucchini. Thaw the zucchini and squeeze out any excess moisture before using it in the recipe.
4. What can I substitute for sour cream?
You can substitute sour cream with Greek yogurt, plain yogurt, or a dairy-free alternative like coconut yogurt.
5. How can I tell if the bread is done?
The bread is done when a toothpick inserted into the center comes out clean, and the top is golden brown. If the top is browning too quickly, you can cover the loaf with foil during the last 15-20 minutes of baking.
Conclusion
Snickerdoodle Zucchini Bread is a delicious and easy way to enjoy the flavors of summer zucchini with a sweet, spiced twist. The combination of moist zucchini bread and a crunchy cinnamon-sugar topping makes this recipe a standout, whether you’re enjoying it for breakfast, dessert, or as a snack. With simple ingredients and straightforward instructions, this bread is perfect for bakers of all levels. Try it out for yourself, and savor the delightful flavors of this unique and comforting treat!