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This Snickerdoodle Zucchini Bread Will Help Your Taste Buds Transition From Summer to Fall

As the leaves start to change and the air becomes crisp, there’s nothing quite like a warm, comforting slice of Snickerdoodle Zucchini Bread to help your taste buds transition from the bright flavors of summer to the cozy aromas of fall. This delightful bread combines the classic cinnamon-sugar goodness of snickerdoodles with the moist, tender texture of zucchini bread. It’s a perfect blend of two beloved treats, making it an ideal companion for your morning coffee or an afternoon snack. In this blog post, we’ll guide you through creating this delectable recipe. Whether you prefer the classic version or are exploring keto and low-carb alternatives, this Snickerdoodle Zucchini Bread is sure to become a fall favorite.

Ingredients 

To make this delicious Snickerdoodle Zucchini Bread, you’ll need the following ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 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 grated zucchini (about 2 medium zucchinis)
  • 1/4 cup buttermilk
  • Cinnamon-sugar mixture (2 tablespoons granulated sugar and 1 teaspoon ground cinnamon)

Instructions 

1. Preheat and Prepare:

  • Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

2. Mix Dry Ingredients:

  • In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set this dry mixture aside.

3. Cream Butter and Sugars:

  • In a separate bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.

4. Add Eggs and Vanilla:

  • Add the eggs and vanilla extract to the creamed mixture. Mix until well combined.

5. Incorporate Zucchini and Buttermilk:

  • Stir in the grated zucchini and buttermilk until they are evenly incorporated into the mixture.

6. Combine Wet and Dry Mixtures:

  • Gradually add the dry mixture to the wet mixture and mix until just combined. Be careful not to overmix; a few lumps are acceptable.

7. Create Cinnamon-Sugar Swirl:

  • In a small bowl, combine the 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon to create the cinnamon-sugar mixture.

8. Layer the Bread:

  • Pour half of the zucchini bread batter into the prepared loaf pan.
  • Sprinkle half of the cinnamon-sugar mixture over the batter.
  • Pour the remaining batter over the cinnamon-sugar layer.
  • Top with the remaining cinnamon-sugar mixture.

9. Bake to Perfection:

  • Bake the zucchini bread in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

10. Cool and Slice:

  • Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  • Slice, serve, and savor the flavors of fall!

Cooking Notes

  • Ensure that the grated zucchini is well-drained to prevent excess moisture in the bread. You can achieve this by squeezing the grated zucchini in a clean kitchen towel.
  • Be careful not to overbake the bread to maintain its moist and tender texture. Use a toothpick to check for doneness; it should come out clean with a few crumbs.

Variations 

  • Elevate the flavor with the addition of chopped pecans or walnuts for a delightful crunch.
  • Enhance the cinnamon-sugar swirl by incorporating a hint of nutmeg or ground cloves.

Keto Version  For a keto-friendly adaptation, replace the all-purpose flour with almond flour or a keto baking mix. Swap the granulated sugar and brown sugar for keto-approved sweeteners like erythritol or stevia. Ensure the zucchini is well-drained to minimize excess moisture. The keto version will allow you to indulge in the comforting taste of Snickerdoodle Zucchini Bread while maintaining your low-carb goals.

Low-Carb Version To make a low-carb variation, use almond flour or coconut flour in place of all-purpose flour. Substitute the granulated sugar and brown sugar with low-carb sweeteners. Ensure the zucchini is well-drained to reduce moisture content. This low-carb adaptation will let you enjoy the delightful flavors of Snickerdoodle Zucchini Bread while staying within your low-carb parameters.

Snickerdoodle Zucchini Bread is a delicious bridge from the vibrant tastes of summer to the warm embrace of fall. Whether you choose the classic recipe or explore keto and low-carb alternatives, this bread offers a delightful treat for any time of the day. Share it with friends and family and experience the comforting blend of snickerdoodle and zucchini in each slice as you welcome the changing seasons.

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