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Slices of snickerdoodle zucchini bread coming out of a loaf on a wooden tray with tea cups in the background.

Snickerdoodle Zucchini Bread

This snickerdoodle zucchini bread combines all the classic flavors of a snickerdoodle cookie into a tasty quick bread. It's easy to make, super moist, and a great way to use that summer zucchini.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp cream of tartar
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ½ cup canola oil
  • 1 egg, plus 1 egg yolk
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ¼ cup whole milk
  • 1 tsp vanilla extract
  • ½ cup shredded zucchini
Cinnamon Sugar Layer
  • ¼ cup granulated sugar
  • 1 tbsp cinnamon

Equipment

  • 9x5-inch loaf pan

Method
 

  1. Preheat the oven to 350 and prepare a 9x5-inch loaf pan with grease and parchment paper. Set to the side.
  2. Combine the cinnamon and sugar for the topping in a small bowl. Set to the side.
  3. Mix the flour, baking soda, cream of tartar, salt, and cinnamon in a medium-sized bowl. Set to the side.
  4. Using a whisk, mix the oil, eggs, granulated sugar, brown sugar, whole milk, and vanilla. Mix until combined, then fold in the shredded zucchini.
  5. Pour half the batter into the prepared loaf pan. Then, add half of the cinnamon sugar topping to the batter. Pour in the rest of the batter, followed by the rest of the cinnamon sugar topping.
  6. Bake the loaf in the oven for 55-65 minutes. The top layer of cinnamon sugar will form a crust on top of the loaf. When done, let it cool to room temperature before slicing.