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Snickerdoodle Zucchini Bread

Snickerdoodle Zucchini Bread Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 ¾ cups (220g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cream of tartar
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ⅔ cup (135g) granulated sugar
  • ½ cup (120ml) neutral oil or melted butter
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup (240g) plain Greek yogurt or buttermilk
  • 1 ½ cups (180g) grated zucchini, squeezed dry
  • For the topping: 2 tbsp granulated sugar + 1 tsp cinnamon

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment. Whisk together the flour, baking powder, baking soda, cream of tartar, salt, cinnamon, and nutmeg.
  2. Add the eggs, sugar, oil, vanilla, and yogurt to the dry ingredients. Whisk until smooth.
  3. Fold in the squeezed zucchini just until evenly distributed.
  4. Scrape the batter into the pan, smooth the top, then sprinkle the combined cinnamon sugar topping evenly over the batter.
  5. Bake 50-60 minutes, until a toothpick comes out with just moist crumbs and the internal temperature hits 200-205°F (93-96°C). Tent with foil if the top browns too quickly.
  6. Cool in the pan 15 minutes, lift out using the parchment, and cool another 15 minutes on a rack. Slice and serve warm or at room temperature.

Notes

Cool the loaf completely before wrapping for the cleanest slices and to keep the cinnamon-sugar crust crisp overnight.