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Snickerdoodle Zucchini Bread

Snickerdoodle zucchini bread with a thick, crackled cinnamon sugar crust on top—cookie-in-bread form. This easy zucchini loaf bakes up golden with a tender interior for sliceable, sugar-crusted goodness.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 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
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 and grease a 9x5 loaf pan so the bread releases cleanly.
  2. Whisk together all-purpose flour, baking soda, baking powder, salt, cream of tartar, and cinnamon until evenly combined with no dry streaks.
  3. Beat granulated sugar, eggs, vegetable oil, sour cream, and vanilla extract until smooth and glossy.
  4. Stir in grated zucchini that has been squeezed dry so the batter stays thick and not watery.
  5. Fold the dry ingredients into the wet ingredients just until combined, stopping as soon as no flour pockets remain.
Bake with cinnamon-sugar crust
  1. Pour the batter into the prepared loaf pan, spreading it into an even layer.
  2. Sprinkle the snickerdoodle topping (granulated sugar and cinnamon) generously over the entire surface for a thick, crackled crust.
  3. Bake for 50–58 minutes at 350°F until a toothpick comes out clean and the cinnamon sugar top is crackled and golden, with a set center.
  4. Cool the loaf for 15 minutes before slicing so the crumb firms up and the crust stays crisp.

Notes

Pro tip: squeeze the grated zucchini very dry to prevent a soggy loaf and keep the cinnamon-sugar topping crackly. Store wrapped at room temperature for up to 2 days or refrigerated for up to 5 days. Freeze slices in a sealed bag for up to 3 months. For a lighter option, replace vegetable oil with an equal amount of neutral applesauce for reduced fat (texture will be slightly softer).