My loaf sank in the middle — why?

Likely underbaked or oven temp too low. Test early and extend baking time by 5–10 minutes. Use an oven thermometer to check accuracy.

Can I omit the cream of tartar?

You can, but the snickerdoodle tang and slightly lighter texture will be less pronounced. Substitute ½ tsp baking powder if needed.

My batter seemed too wet — did I use too much zucchini?

Zucchini moisture varies. If your shredded zucchini is very wet, squeeze out a small amount of excess liquid (but not all) or decrease any added liquid slightly.

How do I prevent the sugar topping from burning?

If the top browns too quickly, tent with foil for the last 10–15 minutes while the center finishes baking.

The Best Snickerdoodle Zucchini Bread — Soft, Cinnamon-Sugar Perfection

Name: The Best Snickerdoodle Zucchini Bread — Soft, Cinnamon-Sugar Perfection
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 1 cup coconut oil, melted; 3 large eggs; 1¼ cups granulated sugar; 1 teaspoon vanilla extract; 3 cups all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon baking soda; ½ teaspoon cream of tartar*; 1 teaspoon fine salt; 2 cups freshly grated zucchini (use it wet — don’t squeeze dry); ½ cup granulated sugar; 1 teaspoon ground cinnamon; ¼ teaspoon cream of tartar (optional — you may omit if unavailable)

Description

Use up all that summer squash with a cozy, cinnamon-sugared zucchini loaf — snickerdoodle style. This version swaps in coconut oil for a hint of natural sweetness and uses cream of tartar for that authentic snickerdoodle tang. Great for breakfast, snack time, or dessert.

Ingredients

Scale

For the loaves

1 cup coconut oil, melted
3 large eggs
1¼ cups granulated sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon cream of tartar*
1 teaspoon fine salt
2 cups freshly grated zucchini (use it wet — don’t squeeze dry)

*If you don’t have cream of tartar, you can use ½ teaspoon baking powder instead.

For the cinnamon-sugar topping

½ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon cream of tartar (optional — you may omit if unavailable)

Instructions

Heat and prep. Preheat your oven to 350°F (175°C). Generously grease two loaf pans (I use 4½” x 8½” pans) or line them with parchment for easy removal.
Combine the wet ingredients. In a roomy mixing bowl, whisk together the melted coconut oil, eggs, sugar, and vanilla until the mixture is smooth and uniform.
Mix the dry ingredients. In a second bowl, whisk the flour with the cinnamon, baking soda, cream of tartar, and salt until evenly blended.
Bring the batter together. Stir the dry mixture into the wet just until incorporated — the batter will be on the thick side. Fold in the grated zucchini until it’s distributed throughout the batter. Do not overmix.
Make the topping. In a small bowl, stir the topping sugar, cinnamon, and cream of tartar (if using) until combined.
Fill the pans and top. Spoon about half the batter into each prepared pan. Sprinkle roughly 2 tablespoons of the cinnamon-sugar mixture over the batter in each pan. Divide the remaining batter between the two pans, then finish by sprinkling the remaining topping evenly across the loaves.
Bake. Place the pans in the oven and bake 45–50 minutes, or until a toothpick or sharp knife inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent with foil for the last 10–15 minutes.
Cool. Let the loaves cool in the pans for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Cream of tartar gives a classic snickerdoodle tang and a slightly lighter, more cake-like crumb. If you substitute baking powder, the loaf will still be delicious but the snickerdoodle “note” will be milder.
Keep the zucchini wet. Don’t wring or dry the shredded zucchini — the moisture helps keep the loaf tender.
Measure flour properly. Spoon flour into the measuring cup and level it off; packing the cup can produce a dry loaf.
For neater slices, chill the loaf briefly before cutting.
Storage: Wrap cooled loaves and store at room temperature for 2 days or refrigerate up to 5 days. Freeze slices for longer storage.