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Best Snickerdoodle Zucchini Bread

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 slices

Ingredients
  

  • Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon nutmeg optional
  • Wet Ingredients
  • 2 large eggs
  • ½ cup vegetable oil or melted butter
  • ⅓ cup sour cream or Greek yogurt
  • 2 teaspoons vanilla extract
  • 1 ½ cups grated zucchini lightly squeezed (not fully drained)
  • Cinnamon Sugar Mixture
  • ¼ cup granulated sugar
  • 1 ½ tablespoons ground cinnamon

Instructions
 

  • Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  • Grate the zucchini and lightly squeeze out excess moisture, keeping it slightly damp.
  • Whisk together the flour, sugar, baking soda, baking powder, cinnamon, salt, and nutmeg.
  • In another bowl, whisk the eggs, oil, sour cream, and vanilla until smooth.
  • Stir the zucchini into the wet mixture.
  • Add the dry ingredients to the wet mixture and gently mix until just combined.
  • Mix the cinnamon and sugar together in a small bowl.
  • Pour half the batter into the loaf pan, sprinkle a thick layer of cinnamon sugar, add the remaining batter, and top with the rest of the cinnamon sugar.
  • Bake for 50–60 minutes, or until a toothpick comes out clean. Tent with foil if the top browns too quickly.
  • Cool in the pan for 10 minutes, then transfer to a rack to cool completely.

Notes

Do not oversqueeze the zucchini—moisture keeps the bread soft.
Sour cream adds richness and tenderness.
Mix gently to avoid a dense loaf.
Cooling fully helps the cinnamon-sugar swirl set.