You’ve probably got a zucchini or two sitting in the fridge right now, wondering what their purpose in life is. Here’s a delicious answer: snickerdoodle zucchini bread. It’s not just a mouthful to say—it’s a tender, cinnamon-kissed loaf that takes everything we love about snickerdoodle cookies and bakes it into a cozy, moist zucchini quick bread.
This isn’t your run-of-the-mill zucchini loaf. We’re talking sweet, creamy snickerdoodle flavors with a crackly cinnamon-sugar topping that takes things to the next level. Whether you’re a busy parent, a weekend baker, or someone who just has way too much garden zucchini to use up, this one’s for you.
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Why This Zucchini Bread Stands Out
Let’s be honest—zucchini can be a little…boring. It shows up in stir-fries, gets grilled and forgotten, or worse, tossed in the compost bin because you didn’t know what to do with it. But when you bake it into a dessert loaf that tastes like a snickerdoodle cookie? Now we’re talking.
This recipe is the perfect mix of nostalgia and practicality. It uses coconut oil instead of butter, giving it a light and slightly tropical vibe. Cream of tartar adds that signature tangy lift you get from classic snickerdoodles. Plus, it makes two loaves, so you can freeze one or share with a friend—assuming it lasts that long.
And if you’re already a fan of our spiced pumpkin quick bread, you’re going to love this sweet summer twist.
What Even Is a Snickerdoodle?
If snickerdoodle cookies didn’t make it into your childhood lunchbox, don’t worry—I’ve got you. They’re soft, chewy cookies rolled in cinnamon sugar, usually made with cream of tartar, which gives them that signature tang and puffiness.
This recipe borrows those same cozy flavors—cinnamon, sugar, and just the right amount of tartness—and infuses them into a moist zucchini cinnamon loaf. Think of it as a dessert cousin to your grandma’s banana bread, but with more spice and personality.
Looking for more cinnamon-forward treats? You might love this cinnamon sugar dessert that’s like a hug in every bite.
Zucchini + Coconut Oil = Pure Baking Magic
If you’re wondering what the coconut oil is doing here, let me explain—it’s a game changer. Not only is it a healthier fat alternative, but it also brings a subtle sweetness and a lighter texture that makes this bread almost fluffy.
And here’s a bonus: coconut oil gives this loaf even better flavor on day two. It’s one of those recipes that actually improves after it sits, which makes it perfect for make-ahead sweet bread prep.
You can absolutely substitute canola oil if that’s what you’ve got, but if you do, add an extra ¼ cup of sugar to keep the balance right. This kind of flexibility makes it a favorite for those who are always tweaking things to match their pantry stash.
Oh, and don’t dry out your zucchini! Leave it a little wet when you grate it—that moisture is what makes this a truly light and fluffy zucchini bread.
Ingredients You’ll Need
No complicated ingredients here—just pantry staples and garden goodies.
For the Bread:
- 2 large eggs
- ½ cup melted coconut oil (or canola oil + ¼ cup extra sugar)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cream of tartar (or 2 tsp baking powder)
- 2 teaspoons ground cinnamon
- 1½ cups freshly grated zucchini (don’t drain or dry it)
For the Topping:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- Optional: ½ teaspoon cream of tartar
If you’re into swaps, brown sugar works great in the topping for deeper flavor, and whole wheat flour adds a nutty twist.
How to Bake Snickerdoodle Zucchini Bread
Let’s get this batter rolling.
1. Preheat and Prep
Heat your oven to 350°F. Grease two standard loaf pans with oil or line with parchment paper.
2. Mix the Wet Ingredients
In a large bowl, whisk together the eggs, coconut oil, sugar, and vanilla until smooth.
3. Combine the Dry
In another bowl, stir the flour, baking soda, cream of tartar, cinnamon, and salt.
4. Fold and Combine
Add the dry ingredients into the wet mixture, stirring gently. Then fold in your grated zucchini. The batter will be thick, and that’s exactly what you want.
5. Pour and Top
Divide the batter between your loaf pans. Mix the cinnamon and sugar topping, and generously sprinkle it over the tops. That’s where the magic crackle comes from.
6. Bake
Bake for 45–50 minutes. Start checking at 45—if a toothpick comes out clean (a few moist crumbs are fine), it’s done.
7. Cool and Wait
Let the loaves cool in the pans for 10 minutes, then turn them out onto a wire rack. Try—really try—to wait until the next morning to slice into one. The flavor deepens overnight and becomes this creamy snickerdoodle flavor bomb you’ll be obsessed with.
Tips, Swaps, and Pro Tricks
Baking is flexible, and this bread proves it.
- No cream of tartar? No worries. Sub in 2 teaspoons baking powder.
- Want crunch? Add ½ cup chopped pecans or walnuts.
- Reducing sugar? Use ¾ cup sugar in the batter and skip the topping.
- Gluten-free? Swap in a 1:1 gluten-free flour blend.
- Freezer-friendly? Yep! Wrap cooled loaves in foil and freeze for up to 3 months.
Looking for more sweet ways to bake with veggies? Try this vegetable-based dessert idea—it’s another sneaky hit.
Serving Ideas: Not Just for Breakfast
This loaf pulls triple duty.
- Morning Fuel: Toast a slice and slather it with almond butter or cream cheese.
- Afternoon Snack: Serve with a cup of tea or a cold brew.
- Dessert Game-Changer: Top with vanilla ice cream or whipped cream for an easy treat.
And if you’re planning a cozy dinner, serve it after a quick family meal idea like taco soup. Sweet, savory, and soul-soothing.
Related recipes
Craving more? We’ve got options.
- Classic banana bread: The gold standard of soft, moist comfort.
- Red velvet brownies: For those over-the-top chocolate cravings.
- Strawberry rhubarb pie: A fruit-forward summer dessert that screams “picnic vibes.”
- Key lime pie bars: A refreshing citrus dessert when you need something tart and sweet.
Snickerdoodle Zucchini Bread
- Total Time: 1 hour 5 minutes
- Yield: 2 loaves
Description
This snickerdoodle zucchini bread is everything you love about the classic cookie—cinnamon, sugar, and a little tang—baked into a moist, cozy loaf. With coconut oil, cream of tartar, and freshly grated zucchini, it’s the perfect summer bake.
Ingredients
- 2 large eggs
- 1/2 cup melted coconut oil (or canola oil + 1/4 cup extra sugar)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cream of tartar (or 2 tsp baking powder)
- 2 teaspoons ground cinnamon
- 1 1/2 cups freshly grated zucchini (don’t drain or dry it)
- 1/4 cup granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
- Optional: 1/2 teaspoon cream of tartar (for topping)
Instructions
- Preheat oven to 350°F. Grease two standard loaf pans or line with parchment paper.
- In a large bowl, whisk together eggs, coconut oil, sugar, and vanilla until smooth.
- In another bowl, mix flour, baking soda, cream of tartar, cinnamon, and salt.
- Stir dry ingredients into the wet mixture, then fold in grated zucchini. Batter will be thick.
- Divide batter between pans. Mix topping ingredients and sprinkle generously over the loaves.
- Bake 45–50 minutes, checking at 45. A toothpick should come out clean or with moist crumbs.
- Cool in pans 10 minutes, then transfer to wire rack. For best flavor, wait until the next day to slice.
Notes
Don’t dry your zucchini—its natural moisture keeps the bread fluffy. Coconut oil adds extra flavor and keeps it light. Swap in brown sugar or whole wheat flour for variety. Freeze extra loaves for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 16g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Final Thoughts
This isn’t just any zucchini bread—it’s the one that brings people to the table. Snickerdoodle zucchini bread is warm, spiced, and just the right mix of indulgent and wholesome. It’s the kind of loaf that disappears fast, so don’t be afraid to make two.
Whether you’re baking to impress or just to use up the summer garden haul, this recipe delivers. Try it once, and it might just become your new favorite breakfast treat.
Snap a pic, tag @virilerecipes, and show us how your cinnamon-sugar masterpiece turned out!
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