Name: The Best Snickerdoodle Zucchini Bread Recipe
Prep time: 10 min
Cook time: PT-487503H26M26S
Total time: PT-487503H26M26S
Cuisine: American
Ingredients: 1 cup melted coconut oil; 3 large eggs; 1 ¼ 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* (or substitute with ½ tsp baking powder); 1 teaspoon salt; 2 cups grated zucchini (do not drain); ½ cup granulated sugar; 1 teaspoon ground cinnamon; ¼ teaspoon cream of tartar* (*optional; can omit if unavailable)

Why You’ll Love This Recipe

I enjoy that this bread tastes like a cozy, spiced treat while still being simple to make. The cinnamon-sugar topping creates a sweet, crackly crust, and the zucchini blends in seamlessly for a moist loaf. It’s perfect for breakfast, snacking, or as a homemade gift.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
baking soda
salt
ground cinnamon
eggs
granulated sugar
coconut oil (melted)
vanilla extract
grated zucchini
cinnamon-sugar mixture for topping

Directions

I preheat my oven to 350°F and grease a loaf pan.
In a medium bowl, I whisk together flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, I beat together eggs, sugar, melted coconut oil, and vanilla until smooth.
I stir in the grated zucchini.
I gradually add the dry ingredients to the wet mixture, stirring just until combined.
I pour half the batter into the prepared pan, sprinkle with some of the cinnamon-sugar mixture, then add the rest of the batter.
I top with the remaining cinnamon-sugar.
I bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
I let the bread cool in the pan for 10 minutes before transferring to a wire rack.

Servings And Timing

This recipe makes about 8–10 slices. It takes around 15 minutes to prepare, 50–60 minutes to bake, and an additional 10 minutes to cool before slicing.

Variations

I sometimes add chopped pecans or walnuts for crunch. For a more dessert-like loaf, I swirl in a cinnamon-sugar and butter mixture through the batter. If I want extra cinnamon flavor, I add a pinch of nutmeg.

Storage/Reheating

I store the cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, I wrap and freeze it for up to 3 months. To reheat, I microwave slices for 15–20 seconds.

FAQs

Can I Use Butter Instead Of Coconut Oil?

Yes, melted butter works well and adds a slightly different flavor.

Do I Need To Peel The Zucchini?

No, the skin softens during baking and adds color.

Can I Make Muffins With This Recipe?

Yes, I bake muffins at the same temperature for about 18–22 minutes.

How Do I Prevent The Topping From Burning?

I check the bread halfway through baking and loosely cover it with foil if the top is browning too quickly.

Can I Make It Gluten-Free?

Yes, I use a 1:1 gluten-free flour blend with great results.

Conclusion

I love how this snickerdoodle zucchini bread blends warm cinnamon-sugar flavor with a soft, moist crumb. It’s a delightful twist on classic zucchini bread and a recipe I turn to whenever I want something comforting and full of spice.