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Snickerdoodle Zucchini Bread

Snickerdoodle zucchini bread with a thick, crackled cinnamon sugar crust on top—baked until the loaf is golden and set. This easy zucchini loaf bakes up soft inside with a cookie-style cinnamon-sugar finish.
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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: 310
Ingredients Equipment Method Notes

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
  • 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
  • 3 tbsp granulated sugar Snickerdoodle topping
  • 1.5 tsp cinnamon Snickerdoodle topping

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350°F and grease a 9x5 loaf pan. Brush off any loose flour so the loaf releases cleanly.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, cream of tartar, and cinnamon together until evenly speckled. This prevents cinnamon or leaveners from clumping.
Make the batter
  1. Beat granulated sugar, eggs, vegetable oil, sour cream, and vanilla extract until smooth. Stop as soon as the mixture looks glossy and uniform.
  2. Stir in zucchini, grated and squeezed dry until evenly distributed. Mix just enough to see no dry zucchini streaks.
  3. Fold the dry ingredients into the wet mixture until just combined. Fold until no flour pockets remain, then stop to keep the loaf tender.
Bake
  1. Pour the batter into the greased loaf pan and smooth the top. Aim for an even layer so the crust crackles consistently.
  2. Mix the snickerdoodle topping and sprinkle 3 tablespoons granulated sugar and 1.5 teaspoons cinnamon generously over the entire surface. Leave a visible cinnamon-sugar layer for the thick, crackled crust.
  3. Bake at 350°F for 50–58 minutes until a toothpick comes out clean and the cinnamon sugar top is crackled and golden. If the top browns early, loosely tent with foil while it finishes.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing. This sets the interior so slices hold their shape and the crust stays intact.

Notes

For the best texture, squeeze the grated zucchini very dry—excess moisture can make the loaf dense. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days; freeze whole or sliced for up to 2 months. For a lighter option, replace half the vegetable oil with unsweetened applesauce, keeping the batter smooth and tender.