Go Back

Snickerdoodle Zucchini Bread

Snickerdoodle zucchini bread with a thick, crackled cinnamon sugar crust on top—sweet like the cookie, but baked as a tender loaf. Grated zucchini folded in keeps the crumb soft while the cinnamon-sugar surface bakes up golden and crackly.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
cooling 15 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cream of tartar
  • 1 tsp cinnamon
Wet ingredients
  • 0.75 cup granulated sugar
  • 2 eggs
  • 0.33 cup vegetable oil
  • 0.25 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup zucchini, grated and squeezed dry
Snickerdoodle topping
  • 3 tbsp granulated sugar
  • 1.5 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat oven to 350°F and grease a 9x5 loaf pan, then set it aside for the batter. You’re aiming for a loaf pan ready to receive batter right away.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, cream of tartar, and 1 teaspoon cinnamon together in one bowl until evenly combined. Keep whisking until no clumps of dry ingredients remain.
  3. Beat granulated sugar, eggs, vegetable oil, sour cream, and vanilla extract until smooth. The mixture should look glossy and fully incorporated.
  4. Stir in the grated zucchini that has been squeezed dry. Mix just until the zucchini is evenly distributed through the batter.
  5. Fold the dry ingredients into the wet ingredients until just combined. Stop when you no longer see dry flour streaks to keep the loaf tender.
Bake
  1. Pour the batter into the loaf pan and sprinkle the cinnamon sugar topping generously over the entire surface. Aim for a thick, even coating so it crackles as it bakes.
  2. Bake for 50–58 minutes at 350°F until a toothpick comes out clean and the cinnamon sugar top is crackled and golden. Look for a deeply browned, crackled surface and no wet batter on the toothpick.
  3. Cool the loaf for 15 minutes before slicing. Let it rest until the top sets so the crumb slices cleanly.

Notes

Pro tip: squeeze the grated zucchini very well so the loaf bakes up with a soft interior instead of excess moisture. Store covered at room temperature up to 2 days or in the refrigerator up to 5 days; freeze slices up to 2 months (thaw overnight in the fridge). For a dairy-light swap, use plain Greek yogurt in place of sour cream for a similar tang and moisture.