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The Best Snickerdoodle Zucchini Bread: Moist, Cinnamon-Spiced Comfort

Close-up of a golden-brown snickerdoodle zucchini bread loaf with visible green zucchini shreds.
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Discover the perfect fusion of flavors with this Snickerdoodle Zucchini Bread recipe. This loaf delivers the incredibly moist texture of classic zucchini bread combined with the warm, comforting cinnamon-sugar taste of your favorite snickerdoodle cookies. It is simple to make and ideal for breakfast, snack time, or dessert.

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 (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini, squeezed dry
  • 1/2 cup buttermilk
  • For the Cinnamon-Sugar Topping:
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, 1 teaspoon cinnamon, and nutmeg. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until the mixture is light and fluffy. This step builds the base for your tender texture.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate small bowl, stir together the squeezed, dry zucchini and the buttermilk.
  6. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Gently fold in the zucchini and buttermilk mixture until evenly distributed throughout the batter.
  8. Prepare the topping: In a small bowl, combine the 1/2 cup sugar and 2 teaspoons cinnamon.
  9. Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Pour the remaining batter on top, and finish by sprinkling the rest of the cinnamon-sugar mixture over the top layer.
  10. 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 after 40 minutes.
  11. Let the bread cool in the pan for 15 minutes before carefully removing it to a wire rack to cool completely before slicing.

Notes

  • Squeeze the shredded zucchini very dry using paper towels or a clean kitchen cloth. Excess moisture will make the bread gummy.
  • Cream of tartar is key here; it reacts with the baking soda to give the bread a slight tang and a texture closer to a snickerdoodle cookie.
  • For an extra impressive presentation, reserve a small amount of the cinnamon-sugar topping to sprinkle on top just before the last 10 minutes of baking.

Nutrition

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