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Snickerdoodle Zucchini Bread

Snickerdoodle zucchini bread with a thick, crackled cinnamon-sugar crust and a tender loaf. This easy zucchini loaf bakes until golden and set, with a soft interior after cooling.
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Prep Time 15 minutes
Cook Time 55 minutes
cooling 15 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
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 Dutch oven

Method
 

Prep and heat the oven
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk all dry ingredients (flour, baking soda, baking powder, salt, cream of tartar, and cinnamon) together until evenly combined.
Mix the batter
  1. Beat granulated sugar, eggs, vegetable oil, sour cream, and vanilla extract until smooth.
  2. Stir in grated and squeezed-dry zucchini until distributed.
  3. Fold dry ingredients into wet ingredients just until combined, stopping as soon as you don’t see dry streaks.
Top and bake
  1. Pour batter into the loaf pan and sprinkle the snickerdoodle topping (sugar and cinnamon) generously over the entire surface.
  2. Bake 50–58 minutes at 350°F until a toothpick comes out clean and the cinnamon-sugar top looks crackled and golden.
Cool and slice
  1. Cool the loaf 15 minutes before slicing so the thick, crackled top sets and the center firms up.

Notes

Key pro tip: squeeze the grated zucchini very dry so the loaf bakes up tender instead of gummy, and don’t overmix after adding the dry ingredients. Store wrapped at room temperature for up to 2 days or refrigerate up to 5 days; freeze sliced for up to 2 months. Dietary swap: use full-fat sour cream or an equal amount of plain Greek yogurt for a similar texture (both work).