Cinnamon Sugar  Zucchini Bread

Zucchini bread just got a fabulous new upgrade. With this snickerdoodle zucchini bread recipe, you'll find the perfect balance of squash and cinnamon with fabulous crispy cinnamon topping too.



– 3 cups shredded zucchini (about 2 medium)  – 3 cups all-purpose flour  – 1 tsp baking soda – 1/2 tsp cream of tartar – 1 tsp salt  – 3 tsp cinnamon – 3 large eggs  – 1 cup vegetable oil  – 2 tsp vanilla extract  – 1/2 cup white sugar  – 1 cup brown sugar  Snickerdoodle Topping – 1/2 cup granulated sugar  – 1 tsp cinnamon  – 1/4 tsp cream of tartar *optional

– Shred your zucchini and place it onto a paper towel to allow some of the moisture to be absorbed.



– Grease your bread loaf pans and set them aside.

– In a small bowl, add the sugar, cream of tartar, and cinnamon needed for the snickerdoodle topping.

– Mix well and set aside for later.

– Add the flour, salt, baking soda, cream of tartar, and cinnamon to a large mixing bowl.

– Whisk well to combine. Set aside.

– In another large mixing bowl, add the eggs, vegetable oil, vanilla extract, and both sugars. Whisk well until combined.

– Stir the dry ingredients into the wet ones until no flour streaks remain.

– The batter will be very thick at this point.

– Add in the zucchini.

– Stir until the zucchini is well distributed. You will notice that the batter doesn't seem as thick any more, thanks to the moisture in the zucchini.

– Divide the zucchini batter between your two bread loaves and sprinkle the cinnamon sugar mixture over both. You will not need all of the mixture.

– Bake in the oven at 325F for 50-60 minutes or until a toothpick can be inserted into the center and come out clean.

– Let cool for about 20 minutes in the pans before removing to cool completely on a wire rack.

Serve and Enjoy!

Serve and Enjoy!