Snickerdoodle Zucchini Bread

Snickerdoodle zucchini bread transforms excess garden zucchini into a cinnamon-sugar masterpiece that rivals any bakery treat. This recipe combines the classic snickerdoodle cookie flavor with the moist texture of homemade zucchini bread. I developed this recipe after years of experimenting with different zucchini bread variations, and it quickly became my family’s most requested recipe.

Every summer, my garden overflows with zucchini, and I find myself searching for creative ways to use them beyond the usual savory dishes. This snickerdoodle zucchini bread solves that problem beautifully. The secret lies in using coconut oil instead of vegetable oil, which adds natural sweetness and allows you to reduce added sugar. The cream of tartar gives this bread that authentic snickerdoodle taste and creates a lighter, more cake-like texture. What I love most is the cinnamon-sugar topping that gets swirled right into the middle of each loaf, creating pockets of sweet, spiced goodness in every slice. The aroma while this bakes fills your entire house with the warm scent of cinnamon and sugar.

What You’ll Need for This Snickerdoodle Zucchini Bread

I always recommend gathering all your ingredients before starting, as this makes the mixing process smooth and effortless. Pro tip: use room temperature eggs for better incorporation into the batter.

For the Bread:

• 1 cup coconut oil (melted – I prefer unrefined for richer flavor)
• 3 large eggs (room temperature works best)
• 1 ¼ cups granulated white sugar
• 1 teaspoon vanilla extract (pure extract gives best results)
• 3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon cream of tartar (or substitute ½ teaspoon baking powder)
• 1 teaspoon salt
• 2 cups grated zucchini (wet, do not squeeze dry)

For the Cinnamon-Sugar Topping:

• ½ cup granulated white sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon cream of tartar (optional but recommended)

Equipment:

• Two 4 ½” x 8 ½” loaf pans
• Large mixing bowls
• Box grater or food processor
• Wire cooling rack

How to Make Perfect Snickerdoodle Zucchini Bread

I recommend reading through all the steps before starting to ensure smooth execution. Pro tip: don’t overmix the batter once you add the flour, as this can make the bread tough.

Step 1: Preheat your oven to 350°F. Generously coat two loaf pans with cooking spray or butter, making sure to cover the corners and sides completely to prevent sticking.

Step 2: In a large mixing bowl, beat together the melted coconut oil, eggs, sugar, and vanilla extract until the mixture becomes smooth and well combined, about 1-2 minutes. The batter should look creamy and uniform.

Step 3: In a separate bowl, whisk together the flour, cinnamon, baking soda, cream of tartar, and salt until evenly distributed. This dry mixing step ensures your leavening agents are evenly dispersed.

Step 4: Add the dry ingredients into the wet mixture gradually, stirring just until combined. The batter will be quite thick at this stage, which is exactly what you want. Avoid overmixing.

Step 5: Fold in the grated zucchini until completely incorporated throughout the batter. The zucchini should be evenly distributed but still wet from grating. Don’t worry about excess moisture – it creates the perfect texture.

Step 6: In a small bowl, combine the topping ingredients: sugar, cinnamon, and cream of tartar. Mix well and set aside.

Step 7: Pour half of the batter into each prepared loaf pan, spreading it evenly. Sprinkle 2 tablespoons of the cinnamon-sugar topping mixture over the batter in each pan.

Step 8: Divide the remaining batter between the two pans, spreading to cover the first layer. Generously sprinkle the remaining cinnamon-sugar mixture over the top of each loaf. This creates that beautiful snickerdoodle crust.

Step 9: Bake for 45-50 minutes, or until a knife or toothpick inserted into the center comes out clean. If the tops brown too quickly, tent loosely with aluminum foil during the last 10-15 minutes.

Step 10: Remove from oven and let the loaves cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely before slicing. The bread slices best when fully cooled.

Perfect Pairings for Snickerdoodle Zucchini Bread

This sweet bread pairs wonderfully with both breakfast beverages and afternoon treats.

Hot Coffee or Espresso: The cinnamon-sugar coating complements rich coffee flavors beautifully, making this an ideal breakfast or brunch addition. The sweetness balances coffee’s natural bitterness.

Vanilla Greek Yogurt: Serve a slice alongside creamy yogurt for a balanced breakfast that combines protein with the bread’s carbohydrates. The tanginess of yogurt cuts through the sweetness perfectly.

Herbal Tea: Pair with chamomile or cinnamon tea for a relaxing afternoon snack. The warm spice notes echo and enhance each other.

Fresh Fruit Salad: Balance the rich sweetness with fresh seasonal fruit like berries, melon, or citrus segments. The fruit adds brightness and refreshing contrast.

Cream Cheese Spread: A thin layer of softened cream cheese adds richness and creates a more decadent treat perfect for special occasions.

More Sweet Treats and Cozy Recipes

This snickerdoodle zucchini bread pairs wonderfully with other homemade baked goods for a complete breakfast or brunch spread. The cinnamon-sugar flavor complements breakfast favorites like Banana Protein Muffins for a balanced morning meal, or serve alongside Maple Pecan Scones for an elegant tea time. For those who love quick breads with unique flavors, try the aromatic Orange Cardamom Bread which offers a delightful citrus twist.

When planning weekend brunch menus, this bread works beautifully as dessert after savory dishes like Croissant French Toast Bake. The sweet cinnamon notes also complement lighter breakfast options such as Healthy Chocolate Cake for special occasions, or pair with protein-packed treats like High Protein Mini Biscoff Cheesecakes for a satisfying afternoon snack.

Storage Tips for Your Snickerdoodle Zucchini Bread

I recommend storing this bread properly to maintain its moist texture and fresh flavor. Pro tip: the bread actually tastes better the day after baking as the flavors meld together.

For room temperature storage, wrap the completely cooled loaves tightly in plastic wrap or aluminum foil. Store in an airtight container for 2-3 days. The bread stays moist and delicious without refrigeration for short-term storage.

For refrigerator storage, wrap tightly and place in an airtight container for up to one week. Let slices come to room temperature or warm briefly before serving for best texture and flavor.

For freezer storage, wrap individual slices or whole loaves tightly in plastic wrap, then cover with aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for 2-3 hours. You can also toast frozen slices directly for a quick warm treat.

Frequently Asked Questions About Snickerdoodle Zucchini Bread

Print