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Snickerdoodle zucchini bread loaf with golden crust, cinnamon-sugar coating, and moist green-flecked crumb

Snickerdoodle Zucchini Bread

The crackly cinnamon-sugar crust, the tender crumb, and that signature tang make this zucchini bread taste exactly like a snickerdoodle. One secret ingredient does all the work.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Bread, Breakfast
Cuisine American
Servings 10
Calories 285 kcal

Equipment

  • 9x5-inch loaf pan
  • Box grater
  • Two large mixing bowls
  • Whisk
  • Rubber Spatula
  • Parchment Paper

Ingredients
  

For the Cinnamon-Sugar Swirl & Topping

  • 1/3 cup granulated sugar
  • 2 tablespoons ground cinnamon

For the Bread

  • 1 medium zucchini (about 1 1/2 cups grated)
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons cream of tartar
  • 2 teaspoons ground cinnamon (for batter)
  • 1 cup granulated sugar
  • 1/2 cup neutral oil (avocado or canola)
  • 2 tablespoons unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions
 

  • Preheat oven to 350°F. Grease a 9x5 loaf pan and line with parchment paper, leaving overhang on the long sides.
  • Mix dry ingredients: In a medium bowl, whisk together flour, cream of tartar, 2 tsp cinnamon, baking soda, baking powder, and salt.
  • Make cinnamon-sugar: In a small bowl, stir together 1/3 cup sugar and 2 tbsp cinnamon. Set aside.
  • Whisk wet ingredients: In a large bowl, whisk together 1 cup sugar, eggs, oil, melted butter, and vanilla until smooth and glossy, about 30 seconds.
  • Add zucchini: Grate zucchini directly into the wet ingredients (do not squeeze or drain). Stir with a spatula.
  • Fold in dry ingredients: Add dry ingredients to wet and fold with rubber spatula until just combined. A few streaks of flour are fine.
  • Layer batter: Pour half the batter into the prepared pan and spread evenly. Sprinkle with half the cinnamon-sugar mixture. Spread remaining batter on top, then sprinkle with remaining cinnamon-sugar.
  • Swirl and top: Use a knife to gently swirl the cinnamon-sugar into the top layer with figure-eight motions. Sprinkle any remaining cinnamon-sugar over the top.
  • Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean. If browning too quickly, tent with foil at 45 minutes. Cool in pan 15 minutes, then lift out and cool completely before slicing.

Notes

Do NOT squeeze the zucchini – that moisture is what makes the bread so tender. Cream of tartar is essential for the snickerdoodle tang; do not skip it. Cool the bread completely before slicing to avoid a gummy texture. Store at room temperature for up to 4 days, or freeze for up to 3 months.
Keyword cream of tartar recipe, snickerdoodle zucchini bread, zucchini bread