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The Best Snickerdoodle Zucchini Bread Recipe

A close-up cross-section of moist snickerdoodle zucchini bread topped with cinnamon sugar.
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Welcome to My Kitchen! You will love this moist, tender zucchini bread that tastes just like a classic snickerdoodle cookie, complete with a tangy flavor from cream of tartar and a sweet cinnamon sugar swirl. It is an easy quick bread perfect for using up summer zucchini.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini, squeezed dry
  • 1/2 cup granulated sugar (for topping)
  • 1 tablespoon ground cinnamon (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, cream of tartar, 1 teaspoon cinnamon, and salt. Set this aside.
  3. In a large bowl, use an electric mixer to beat the softened butter, 1 cup granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the squeezed, shredded zucchini until evenly distributed throughout the batter.
  7. In a small bowl, mix the 1/2 cup granulated sugar and 1 tablespoon cinnamon for the topping.
  8. Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Pour the remaining batter on top, and then sprinkle the rest of the cinnamon-sugar mixture over the top layer. You can gently swirl it with a knife if you prefer a cinnamon swirl bread effect.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
  10. Let the loaf cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.

Notes

  • Squeeze the moisture out of your shredded zucchini using a clean kitchen towel or paper towels. This step is important for a tender loaf and prevents a soggy bottom.
  • If you want a more pronounced snickerdoodle tang, you can increase the cream of tartar to 1 1/4 teaspoons.
  • For a crispier topping, sprinkle the cinnamon sugar mixture on top just before the last 15 minutes of baking time instead of at the beginning.

Nutrition

Find it online: https://carlacooking.com/snickerdoodle-zucchini-bread-recipe/