Go Back

Snickerdoodle Zucchini Bread

Snickerdoodle zucchini bread with a thick, crackled cinnamon sugar crust that turns golden in the oven. This easy zucchini loaf has a soft interior and a snickerdoodle-cookie vibe in quick bread form.
Print Recipe Pin Recipe
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: 280
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
 

Preheat and prepare the pan
  1. Preheat oven to 350°F and grease a 9x5 loaf pan so the bread releases cleanly.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, cream of tartar, and cinnamon together until evenly combined and free of lumps.
Mix wet ingredients
  1. Beat granulated sugar, eggs, vegetable oil, sour cream, and vanilla extract until smooth and glossy.
Add zucchini
  1. Stir in grated zucchini (squeezed dry) until the batter looks evenly speckled.
Combine batter
  1. Fold dry ingredients into wet ingredients until just combined, stopping as soon as no dry streaks remain.
Top and bake
  1. Pour batter into the loaf pan and sprinkle the cinnamon sugar topping generously over the entire surface so it forms a thick, crackled crust.
  2. Bake at 350°F for 50–58 minutes until a toothpick comes out clean and the cinnamon sugar top is crackled and golden.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing so the center sets and the crust holds its shape.

Notes

For the thick crust, don’t skimp on the cinnamon sugar topping—cover the entire surface evenly. Cool 15 minutes before slicing; serve warm or at room temperature. Store covered in the fridge for up to 4 days (freeze up to 2 months). For a dairy-light swap, use plain Greek yogurt in place of sour cream for a similar tang and moisture.