Snickerdoodle Zucchini Bread is the genius answer to “what do I do with all this zucchini?” — a moist, cinnamon-sugar loaf that eats like your favorite cookie and bakes like a cozy quick bread. It uses coconut oil for a subtle sweetness, cream of tartar for that authentic snickerdoodle bite, and plenty of grated zucchini so you get veg + dessert in one glorious slice.
Brief introduction to the recipe
This loaf combines the nostalgic crunch of a sugar-and-cinnamon crust with tender zucchini-studded crumb. Think snickerdoodle cookie meets zucchini bread: warm cinnamon, lightly tangy cream of tartar notes, and a crunchy cinnamon-sugar topping that gives you that classic Snickerdoodle Topping For Zucchini Bread experience. The recipe makes two loaves, so you can bake for yourself and still bring one to a friend.
Why you’ll love this Snickerdoodle Zucchini Bread
- It turns too-much-zucchini into something irresistible. If you garden, this is your best use for the green glut.
- Breakfast, snack, or dessert. It’s versatile — serve a slice with morning coffee or plate it with ice cream for dessert.
- A small healthy swap that still tastes decadent. Using coconut oil adds good fat and a touch of natural sweetness so you can trim the sugar a bit.
- It improves overnight. Flavor and texture settle in, and the loaf becomes even more delicious the next day. FYI: patience pays off.
The Key Ingredients (and Why You Need Them)
Below I list the main ingredients (no amounts here — the printable card has those). I’ll explain each ingredient’s role so you know how to tweak the recipe.
- Coconut oil (melted): Adds moisture and a mild sweet note. You can swap with neutral oil, but coconut oil helps reduce added sugar.
- Eggs: Bind the batter and add structure. They help the loaf rise tenderly.
- Granulated sugar: Sweetens and helps create that crisp snickerdoodle crust.
- Vanilla extract: Rounds the flavors and enhances the cinnamon.
- All-purpose flour: The structural backbone — don’t overmeasure.
- Ground cinnamon: The star of snickerdoodle flavor. Use good-quality cinnamon for the best aroma.
- Baking soda: Provides lift and reacts with acidic bits for a light crumb.
- Cream of tartar: The authentic snickerdoodle ingredient — it gives a subtle tang and slightly lighter texture than baking powder. (If you don’t have it, a small amount of baking powder works as a substitute.)
- Salt: Balances sweetness and brightens the spices.
- Fresh zucchini (grated, not dried): The moisture and mild vegetal flavor that makes this a zucchini loaf; don’t dry it out — the batter wants the water.
- Cinnamon-sugar topping: Adds crunch and that classic snickerdoodle look and flavor.
How to Make It
Follow these steps and you’ll have two perfect loaves in under an hour of active time.
- Preheat & prep pans. Heat the oven to 350°F. Grease two loaf pans well or line them with parchment. Bold tip: Grease generously to get clean loaf release.
- Mix wet ingredients. In a large bowl, whisk the melted coconut oil, eggs, sugar, and vanilla until smooth and slightly glossy.
- Combine dry ingredients. In a separate bowl, whisk the flour, cinnamon, baking soda, cream of tartar, and salt until evenly mixed.
- Make the batter. Add the dry mix to the wet and stir until just combined — the batter will be thick. Fold in the grated zucchini until it disperses evenly. Don’t overmix.
- Prepare the snickerdoodle topping. In a small bowl, mix granulated sugar with ground cinnamon and a pinch of cream of tartar if you have it.
- Layer & top. Spoon half the batter into each loaf pan. Sprinkle about 2 tablespoons of the cinnamon-sugar on each layer, then divide the remaining batter and top each loaf with the remaining cinnamon-sugar. This creates the signature sugary crust.
- Bake. Bake for about 45–50 minutes, or until a knife inserted into the center comes out clean. Rotate the loaves halfway through for even browning.
- Cool & slice. Let the loaves cool in the pans for 10–15 minutes, then transfer to a wire rack to cool completely before slicing. The loaf slices best after it has firmed up a bit.
Pro tips for perfect results
- Don’t over-drain the zucchini. Use it wet — the moisture keeps the loaf tender.
- Room-temperature eggs mix better and trap more air for a lighter crumb.
- Measure flour properly. Spoon and level — don’t scoop. Too much flour yields a dry loaf.
- Cream of tartar matters. It gives that snickerdoodle tang and a slightly softer texture than baking powder alone. If you must use baking powder, the loaf will still work but skip expecting the exact snickerdoodle note.
- Use smoked or high-quality cinnamon? Use good cinnamon — the topping depends on it.
- If using canola or vegetable oil instead of coconut oil, consider increasing sugar slightly since coconut oil adds subtle sweetness.
- A 20–30 minute chill in the fridge makes slicing cleaner. If you want professional-looking slices, chill briefly before slicing.
Variations to try
- Pecan Praline Snickerdoodle Zucchini Bread: Add chopped pecans to the batter and a crunchy praline drizzle on top — dessert-level delicious.
- Chocolate Chip Twist: Fold in white or dark chocolate chips for melty pockets.
- Zucchini Snickerdoodle Bread with Streusel: Swap the cinnamon-sugar crust for a buttery streusel for extra crumble.
- Mini Loaves or Muffins: Bake in muffin tins or smaller pans — reduce bake time to 18–25 minutes.
- Snickerdoodle Zucchini Bread Slice (single-serve): Cut into thinner slices and toast lightly for snackable bites.
- Healthier Swap: Substitute half the all-purpose flour with whole wheat pastry flour for a nuttier flavor and slightly denser crumb.
Best ways to serve
- Warm with butter: Toast a slice lightly and spread with butter — simple and perfect for coffee time.
- Breakfast plate: Serve with yogurt and fresh berries for a balanced morning.
- Dessert twist: Warm a slice and top with vanilla ice cream and a drizzle of caramel — yes, please.
- Gift-ready: Wrap a loaf in parchment and tie with twine for a lovely homemade gift.
How to Shred the Zucchini (and why it matters)
You can use a food processor or a classic box grater. If you use a food processor, pulse and watch — you want shredded strands, not puree. If you use a box grater, its a 3–4 minute arm workout and you’ll get perfect texture. Bold tip: the batter needs zucchini that’s shredded, not puréed; texture matters.
What to substitute for coconut oil
If you don’t have coconut oil, use a neutral oil like canola or vegetable. Note: canola won’t add the subtle sweetness coconut oil delivers — you may want to add an extra ¼ cup sugar if you switch. For a butter flavor, you can use melted unsalted butter; it changes the profile but remains delicious.
Quick storage and leftovers tips
- Room temp: Store covered for up to 2 days.
- Refrigerate: Keep tightly wrapped or in an airtight container for up to 5 days. Chilled slices toast nicely before serving.
- Freeze: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge.
- Pro tip: The loaf often tastes better on day two — flavors mellow and the crumb firms.
Troubleshooting FAQ
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.
Why this Snickerdoodle Zucchini Bread stands out
This recipe bridges cookie nostalgia and garden abundance. It’s not just a quirky mash-up — it’s a thoughtfully balanced loaf where the Zucchini Snickerdoodle Bread texture and topping both shine. The cream of tartar provides that authentic snickerdoodle flavor, the coconut oil adds moistness and subtle sweetness, and the topping makes every loaf unmistakably snickerdoodle.
Recipe notes for scaling & gifting
- Double the recipe to fill your freezer or to hand out loaves as gifts.
- For gifting, include a little note: “Best warmed — toast and top with butter.” Small touches make handmade gifts feel luxe.
Final thoughts — go bake it
If your garden keeps gifting you zucchini, don’t let it pile up — transform it into Zuchinis Bread Recipe Snickerdoodle gold. Whether you call it Snickerdoodle Zucchini Bread Recipe, Snicker Doodle Zucchini Bread Recipe, or Snickerdoodle Zucchini Bread Slice on the brunch plate, this loaf delivers cozy cinnamon-sugar vibes and a tender, moist crumb every time.
So pull out that box grater (or the food processor), preheat the oven, and make two loaves. Share one, keep one, and savor a slice with a mug of something warm. You’ve earned it.
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The Best Snickerdoodle Zucchini Bread — Soft, Cinnamon-Sugar Perfection
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 2 loaves 1x
- Category: Dessert
- Diet: Vegetarian
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
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.
