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Snickerdoodle Zucchini Bread

Snickerdoodle zucchini bread with a thick crackled cinnamon-sugar crust on top, baked into a tender loaf. This easy zucchini loaf blends cream of tartar and cinnamon for that classic cookie flavor—plus shredded zucchini for moist crumb.
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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
  

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
 

Prep the pan and oven
  1. Preheat oven to 350°F and grease a 9x5 loaf pan, so the loaf starts baking immediately when the batter is ready.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, cream of tartar, and cinnamon together until the mixture looks evenly speckled.
Mix the wet ingredients
  1. Beat granulated sugar, eggs, vegetable oil, sour cream, and vanilla extract until smooth and glossy-looking.
  2. Stir in zucchini, grated and squeezed dry, leaving no dry zucchini pockets before combining further.
Combine and top
  1. Fold the dry ingredients into the wet ingredients until just combined, stopping as soon as no flour streaks remain for a tender crumb.
  2. Pour batter into the loaf pan, then sprinkle the cinnamon sugar topping (granulated sugar and cinnamon) generously over the entire surface for a crackled top.
Bake and cool
  1. Bake at 350°F for 50–58 minutes until a toothpick comes out clean and the cinnamon sugar top is crackled and golden.
  2. Cool the loaf for 15 minutes before slicing, so the interior sets and the crust holds its texture.

Notes

For the thick, crackled crust, make sure the topping covers the entire surface, not just the center. Store baked loaf covered at room temperature up to 3 days or refrigerated up to 5 days; freeze slices up to 2 months. For a dairy-light option, use full-fat plain Greek yogurt in place of sour cream for similar moisture and tang.