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Snickerdoodle Zucchini Bread

Snickerdoodle zucchini bread with a thick, crackled cinnamon sugar crust on top, baked until golden and sliceable. This easy zucchini loaf bakes up tender inside with a classic snickerdoodle-style flavor.
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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
  

Bread
  • 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
  • 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 mix
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, cream of tartar, and cinnamon together.
  3. Beat granulated sugar, eggs, vegetable oil, sour cream, and vanilla extract until smooth.
  4. Stir in zucchini, grated and squeezed dry.
  5. Fold dry ingredients into wet until just combined.
Bake
  1. Pour the batter into the loaf pan, then sprinkle the snickerdoodle topping (granulated 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 is crackled and golden.
  3. Cool the loaf 15 minutes before slicing.

Notes

Pro tip: squeeze the grated zucchini very well so the loaf bakes up tender instead of soggy. Store wrapped at room temperature up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months. For a simple swap, use gluten-free 1:1 all-purpose flour (blend) in the same amount if you want a gluten-free version.