Description
A moist, spiced zucchini loaf infused with the nostalgic flavor of snickerdoodle cookies, complete with a sweet cinnamon-sugar crust.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (drained)
- Optional: 1/2 cup chopped walnuts or mini chocolate chips
- For topping: 3 tablespoons sugar + 1 tablespoon cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together flour, cinnamon, cream of tartar, salt, baking soda, and baking powder. Set aside.
- In another bowl, whisk eggs, oil, granulated sugar, brown sugar, and vanilla until smooth and slightly frothy.
- Gradually stir dry ingredients into wet until just combined. Do not overmix.
- Fold in the grated and drained zucchini, and any optional add-ins like nuts or chocolate chips.
- Pour batter into prepared loaf pan. In a small bowl, mix the topping ingredients and sprinkle generously over the batter.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil after 40 minutes if browning too fast.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Wrap tightly and enjoy the next day for even deeper flavor. Freeze whole or sliced for up to 3 months for a make-ahead treat.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Keywords: snickerdoodle, zucchini bread, cinnamon, quick bread, moist loaf