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The Ultimate Moist Snickerdoodle Zucchini Bread with Cream of Tartar Swirl

Close-up of two moist slices of snickerdoodle zucchini bread featuring a cinnamon swirl topping and crumb.
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Make this moist zucchini bread that captures the comforting, slightly tangy flavor of classic snickerdoodle cookies. This recipe is simple to follow and perfect for using up summer zucchini.

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 unsalted butter, softened
  • 1 3/4 cups granulated sugar, divided
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini, squeezed dry
  • 1/2 cup sour cream or plain Greek yogurt
  • For the Cinnamon Swirl Topping:
  • 1/4 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon all-purpose flour

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, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter and 1 1/2 cups of the granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Alternate adding the dry ingredient mixture and the sour cream to the wet ingredients, mixing on low speed until just combined. Do not overmix the batter.
  5. Gently fold in the squeezed, shredded zucchini using a spatula.
  6. In a small bowl, mix the brown sugar, remaining 1/4 cup granulated sugar, 1 tablespoon cinnamon, and 1 tablespoon flour to create the swirl mixture.
  7. Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Top with the remaining batter, and then sprinkle the rest of the cinnamon sugar mixture over the top layer.
  8. 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.
  9. 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 excess moisture from the shredded zucchini using a clean kitchen towel or paper towels. This step is key for a non-soggy loaf.
  • The cream of tartar provides the signature slight tang found in true snickerdoodle cookies.
  • This bread stays moist for several days when stored tightly wrapped at room temperature.

Nutrition

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