Snickerdoodle Zucchini Bread
A moist zucchini loaf flavored like a snickerdoodle cookie — cinnamon-sugar topping, a hint of cream of tartar tang, and a tender crumb.
Ingredients
Batter
- 1 ½ cups all-purpose flour 190g
- 1 cup granulated sugar 200g
- ½ cup brown sugar 110g, packed
- 1 tsp baking soda
- ½ tsp cream of tartar
- ½ tsp salt
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg optional
- 2 large eggs room temperature
- ½ cup vegetable oil 120ml or melted butter
- ⅓ cup plain Greek yogurt 80ml or sour cream
- 1 tsp vanilla extract
- 1 ½ cups grated zucchini about 200g, squeezed of excess moisture
- ½ cup chopped pecans optional or walnuts
Cinnamon-Sugar Topping
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment, leaving an overhang for easy removal.
- Whisk together flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg in a large bowl.
- Beat sugars and eggs until smooth. Add oil, yogurt, and vanilla; mix until combined.
- Fold wet into dry until just combined. Stir in grated zucchini and nuts if using; avoid overmixing.
- Transfer batter to loaf pan, sprinkle the cinnamon-sugar topping evenly, and bake 55–65 minutes until a toothpick comes out with a few moist crumbs.
- Cool in the pan 10 minutes, then lift out and cool completely on a rack before slicing to allow the crumb to set.
Notes
- Squeeze excess moisture from zucchini to prevent a soggy loaf.
- Swap Greek yogurt for sour cream for extra richness.
- Tent with foil if the top browns too fast during baking.
- Freeze slices individually for easy breakfasts.
Nutrition
Calories: 280kcalCarbohydrates: 38gProtein: 4gFat: 12gSaturated Fat: 3.5gSodium: 240mgSugar: 18g
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