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The Best Snickerdoodle Zucchini Bread Recipe: Moist and Cinnamon-Spiced

A close-up cross-section view of moist snickerdoodle zucchini bread showing visible shreds of green zucchini throughout the crumb.
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Make this moist Snickerdoodle Zucchini Bread to combine the cozy flavor of snickerdoodle cookies with tender zucchini loaf. This recipe is simple to follow and perfect for using up summer squash.

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
  • 2 tablespoons ground cinnamon, for topping

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees 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 dry mixture aside.
  3. In a large bowl, beat the softened butter, 1 cup granulated sugar, and brown sugar together until the mixture is light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the batter.
  5. Gently fold in the squeezed, shredded zucchini until it is evenly distributed throughout the batter.
  6. Pour the batter into your prepared loaf pan.
  7. In a small bowl, mix the 1/2 cup topping sugar with the 2 tablespoons topping cinnamon. Sprinkle this cinnamon-sugar mixture evenly over the top of the batter in the pan.
  8. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • Squeeze as much liquid as possible from the shredded zucchini using paper towels or a clean kitchen towel. This step is key for a non-soggy loaf.
  • Cream of tartar provides the slight tang characteristic of true snickerdoodle cookies. Do not skip this ingredient.
  • This bread tastes even better the next day once the spices have fully settled into the moist crumb.

Nutrition

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