Snickerdoodle Zucchini Bread

Preheat the oven to 350°F. Butter or oil a 9 x 5-inch loaf pan.

Melt the butter, then whisk in the oil, granulated sugar, eggs, milk, vanilla, baking powder, baking soda, cream of tartar, cinnamon, and salt.

Use a spatula to mix in the flour and zucchini until just combined, mixing just until there are no longer streaks of dry ingredients.

In a small bowl, mix the 1 tsp cinnamon and ½ cup sugar for the cinnamon sugar (reserve the butter for after baking). Pour half the batter into the prepared loaf pan, then sprinkle ⅓ of the sugar mixture evenly on top. Add the other half of the batter, smoothing it with a spatula. Top with another ⅓ of the mixture. Insert a butter knife into the batter in the top corner of the pan and draw an S shapes through the pan to swirl . Reserve the remaining cinnamon sugar.

Bake 55 to 65 minutes until golden brown and the top springs back when touched (insert a toothpick into the center of the loaf: if it comes out with a few clinging crumbs, it’s done!). While the bread is still warm, melt the 1 tablespoon butter and brush it into the top of the loaf, then sprinkle on the remaining ⅓ cinnamon sugar.

Cool in the pan for 1 hour. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. The bread keeps up to 3 days at room temperature wrapped in aluminum foil, 1 week refrigerated, or up to 3 months frozen.