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Snickerdoodle Zucchini Bread

Snickerdoodle zucchini bread with a thick, crackled cinnamon sugar crust and a tender crumb. Grated and squeezed-dry zucchini keeps the loaf moist while it bakes to golden edges.
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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
Calories: 320
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

Method
 

Prep the pan and heat the oven
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan. Transfer the pan to the oven once filled for an even rise.
Make the batter
  1. Whisk the all-purpose flour, baking soda, baking powder, salt, cream of tartar, and 1 teaspoon cinnamon together until evenly combined. Aim for a uniform dry mix with no visible clumps.
  2. Beat the granulated sugar, eggs, vegetable oil, sour cream, and vanilla extract until smooth. Stop once the mixture looks glossy and fully blended.
  3. Stir in the grated, squeezed-dry zucchini. Mix until the zucchini is evenly distributed through the batter.
  4. Fold the dry ingredients into the wet ingredients until just combined. Mix gently so the batter stays thick and you don’t overdevelop gluten.
Top and bake
  1. Pour the batter into the prepared loaf pan. Level the surface so the crust forms evenly.
  2. Sprinkle the snickerdoodle topping (3 tablespoons granulated sugar and 1.5 teaspoons cinnamon) generously over the entire surface. Make sure the top is well coated for a thick, crackled crust.
  3. Bake at 350°F for 50–58 minutes, until a toothpick comes out clean and the cinnamon sugar top is crackled and golden. Look for a deep golden color and visible cracking on top.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing. Let the crust set so the interior holds together when cut.

Notes

For the best crackled crust, use zucchini that you’ve squeezed very dry, or the loaf can turn dense. Store tightly wrapped in the refrigerator up to 4 days; freeze slices up to 2 months. For a lighter option, swap the sour cream for plain Greek yogurt 1:1 to keep the crumb tender while maintaining tang.