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Snickerdoodle Zucchini Bread

Snickerdoodle zucchini bread with a thick, crackled cinnamon sugar crust on top, baked until golden. This easy zucchini loaf stays tender inside and slices clean after a short cooling rest.
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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: 330
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
  • 0.333 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 and mix
  1. Preheat the oven to 350°F, then grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, cream of tartar, and cinnamon together until evenly combined.
  3. Beat granulated sugar, eggs, vegetable oil, sour cream, and vanilla extract until smooth.
  4. Stir in grated zucchini that has been squeezed dry.
  5. Fold the dry ingredients into the wet mixture just until combined, with no visible dry streaks.
Bake and cool
  1. Pour the batter into the prepared loaf pan, then sprinkle the cinnamon sugar topping generously over the entire surface.
  2. Bake for 50–58 minutes at 350°F, until a toothpick comes out clean and the cinnamon sugar top is crackled and golden; watch for deep browning on the crust.
  3. Cool the loaf for 15 minutes before slicing so the interior sets.

Notes

For a tight, crackled crust, keep the zucchini well-squeezed so the batter is thick; use freshly grated zucchini if possible. Store wrapped at room temperature up to 2 days or refrigerated up to 5 days; freeze up to 2 months (slice first for easier thawing). For a dairy-free option, swap sour cream for an equal amount of plain dairy-free yogurt to keep the crumb tender.