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The Ultimate Moist Snickerdoodle Zucchini Bread with Cinnamon Sugar Crumb Topping

A loaf of snickerdoodle zucchini bread, partially sliced, showing green shreds of zucchini inside and a cinnamon sugar topping.
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You create a tender, moist loaf that merges the comforting spice of snickerdoodle cookies with the freshness of summer zucchini. This recipe includes a simple cinnamon sugar crumb topping for bakery-style texture.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 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
  • For the Topping:
  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg. Set this dry mix aside.
  3. In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the squeezed, shredded zucchini using a spatula.
  7. Prepare the crumb topping: In a small bowl, combine the topping sugar, 1 tablespoon cinnamon, and 2 tablespoons flour. Cut in the cold butter pieces using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  8. Pour half of the batter into the prepared loaf pan. Sprinkle half of the crumb topping evenly over the batter. Top with the remaining batter, and finish with the remaining crumb topping.
  9. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent the loaf with foil after 35 minutes.
  10. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • Squeeze the moisture from your shredded zucchini using a clean kitchen towel or paper towels. Removing excess water helps prevent a gummy loaf texture.
  • Cream of tartar is the secret ingredient that gives snickerdoodles their signature slight tang; including it here helps achieve that cookie flavor profile.
  • This recipe makes a moist zucchini bread that is excellent for breakfast or as a sweet snack.

Nutrition

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