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

Close-up of a freshly baked snickerdoodle zucchini bread loaf cooling on a wire rack, showing shredded zucchini inside.
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Create a moist, tender loaf that perfectly blends the tangy, cinnamon-sugar flavor of snickerdoodle cookies with fresh zucchini. This easy recipe delivers comfort food baking perfect for breakfast or dessert.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 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 whole milk
  • Cinnamon-Sugar Topping: 1/4 cup granulated sugar mixed with 1 tablespoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, and 1 1/2 teaspoons of cinnamon. Set this dry mixture 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. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix 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 half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar topping evenly over the batter. Pour the remaining batter on top, and finish by sprinkling the rest of the cinnamon-sugar topping over the surface.
  7. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent the loaf with aluminum foil for the last 15 minutes of baking.
  8. 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

  • Squeezing the excess moisture from the shredded zucchini is key to preventing a soggy loaf and achieving that cookie-like texture. Use a clean kitchen towel or paper towels to press out the water.
  • Cream of tartar is essential here; it reacts with the baking soda to give the bread the slight tang characteristic of true snickerdoodle cookies.
  • This loaf freezes well. Wrap cooled slices tightly in plastic wrap and then foil before placing them in a freezer bag for up to three months.

Nutrition

Find it online: https://fooddexterity.com/snickerdoodle-zucchini-bread-recipe-moist-cinnamon/