Description
This secretly healthy zucchini bread tastes exactly like a snickerdoodle cookie in bread form, complete with that irresistible cinnamon-sugar crust that will have everyone begging for the recipe!
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cream of tartar
- 1½ teaspoons ground cinnamon
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (120g) sour cream
- 1½ cups (about 200g) grated zucchini, excess moisture squeezed out
- ½ cup (60g) chopped walnuts or pecans (optional)
For the Cinnamon-Sugar Coating:
- ¼ cup (50g) granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and coat with half of the cinnamon-sugar mixture.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cream of tartar, and cinnamon.
- In a large bowl, beat butter and both sugars until light and fluffy, about 2-3 minutes.
- Beat in eggs one at a time, then mix in vanilla extract and sour cream until smooth.
- Add dry ingredients to wet ingredients and mix just until combined.
- Fold in the squeezed zucchini and optional nuts gently with a spatula.
- Pour batter into prepared pan and sprinkle remaining cinnamon-sugar mixture over the top.
- Bake for 55-60 minutes until a toothpick inserted in center comes out with a few moist crumbs.
- Cool in pan for 15 minutes, then remove to wire rack to cool completely before slicing.