This snickerdoodle zucchini bread is the BEST use for extra zucchini ever! Made with coconut oil for a healthy twist and cream of tartar for a traditional taste, it’s the perfect snack, dessert, or even breakfast!
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So Many Zucchini Bread Recipes!
At this point in the season aren’t you ready to move on from zucchini noodles and veggie sautés? Doesn’t it seem like time to turn this prolific veggie into something sweet and delicious?
I looked through my recipe collection but wasn’t able to find a zucchini bread recipe that made me say “wow”. So, I turned to Pinterest and performed a quick search.
Oh my gosh. I am astounded by the variety of zucchini bread recipes out there. Seriously, whatever you are craving, someone has come up with it.
Snickerdoodle…in a Zucchini Bread?
The moment I saw this Snickerdoodle Zucchini Bread recipe, I knew I’d found the one.
I love snickerdoodles and anything with a sugary crust. Checking both boxes, this Snickerdoodle Zucchini Bread is an absolute winner in my book. The fact that it makes two loaves is also awesome, so I had plenty to share.
What is Snickerdoodle?
A Snickerdoodle is a type of sugar cookie that is rolled in cinnamon and sugar. Some sources claim that the name is German in origin while other’s claim that it’s a nonsensical word stemming from a New England tradition of giving cookies unique names.
Since the origin of this popular cookie, snickerdoodle flavoring has shown up in all types of other products – lattes, cakes, donuts, ice cream and, of course, this zucchini bread!
Zucchini Bread with Coconut Oil
While I’m certain that this recipe is absolutely perfect the way it was written, whenever possible I like to substitute coconut oil for vegetable oil when I cook.
Not only does this get a little bit of healthy fat into your food, but because it’s naturally sweet, you can reduce the amount of added sugar.
I swapped out the vegetable oil for a cup of coconut oil and reduced the granulated sugar in the bread by ½ cup.
The result: an amazing, moist Snickerdoodle Zucchini Bread with a crumbly cinnamon sugar crust. (Also, check out my variation for a snickerdoodle zucchini bread with cream of tartar – it’s absolutely heavenly!)
In addition, I also added cream of tartar to the bread and the topping, which gives the bread a more traditional snickerdoodle taste.
And, while this bread is SO good right out of the oven, it’s even better the next day! I’m not sure what exactly is taking place, but the flavors and texture improve overnight!
What You’ll Need to Make Snickerdoodle Zucchini Bread
Bread
- 1 cup coconut oil (melted)
- 3 eggs
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 tsp cream of tartar*
- 1 teaspoon salt
- 2 cups grated zucchini (wet – do not dry it out first)
* If you do not have cream of tartar, you can substitute 1/2 tsp of baking powder
Topping
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 tsp cream of tartar*
*If you do not have cream of tartar, you can omit it from the topping, no replacement is necessary.
Using cream of tartar gives the bread a bit lighter/more cake-like texture than using baking powder. It also gives the bread more of a true snickerdoodle taste and your house will absolutely smell like you are baking snickerdoodle cookies!
How to Make Snickerdoodle Zucchini Bread with Coconut Oil
- Preheat oven to 350 degrees.
- Coat two loaf pans (I used 4 ½“ x 8 ½“ pans) really well with the cooking spray of your choice.
- In a large bowl, beat oil, eggs, sugar, and vanilla until well combined.
- In a separate bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt until well combined
- Pour the dry mixture into the wet mixture and mix until well combined. The batter will be thick. Add the zucchini and mix again until your veggies are fully incorporated.
- In a separate small bowl, combine the cinnamon and sugar to create the topping mixture.
- Fill half of each loaf pan with batter and sprinkle ¼ of the topping mixture over each pan.
- Divide the remaining batter between the two pans and sprinkle the remaining sugar mixture over each.
- Bake for about 45-50 minutes, or until a knife inserted into the middle comes out clean.
- Allow the bread to cool a bit before slicing.
Shredding the Zucchini
I know that some people prefer using a food processor to shred their zucchini. I have some sort of mental block about pulling appliances out of my cupboard unless I REALLY need to use them. So, that being said, I use this traditional grater and it only takes 3-4 minutes to shred the zucchini needed for this recipe. It’s super easy and a nice little workout. 🙂
What Can I Substitute for Coconut Oil?
If you do not have coconut oil on hand, you can substitute one cup of coconut oil for one cup on canola oil. If you do this, you may want to increase the sugar to 1 3/4 cup as canola oil does not lend the sweetness that coconut oil does to recipes.
Super Cute Melamine {Non-Breakable!} Dessert Plates
I love love having cute dessert plates on-hand that I can hand out to everyone, including kids. Melamine (non-glass) plates have so many cute designs and, at first glance, most look like traditional glass plates.
Here are some of my favorite’s melamine plates this season! These are a fun, cute way to serve Snickerdoodle Zucchini Bread and all of your other yummy treats!
Other Easy Dessert Recipes You Will Love!
- Easy 4-Ingredient Lemon Zucchini Bread
- Amazing 2-Ingredient Lemon Bars
- Super Easy 5-Ingredient Lemon Poppy Seed Bread
- The Easiest Ever 4-Ingredient Banana Bread – Starts with a Cake Mix
- Crazy Good Cookies – 4-Ingredient Almond Joy
- Yummy and Pretty – Cherry Almond Sugar Cookies
- Coconut Kiss Macaroon Cookies
Make a Loaf of Snickerdoodle Zucchini Bread with Coconut Oil Tonight!
The Best Snickerdoodle Zucchini Bread with Coconut Oil
- Prep Time: 10
- Cook Time: 50
- Total Time: 1 hour
- Yield: 2 Loaves 1x
- Category: Sweet Bread
- Method: Baking
- Cuisine: American
Description
This snickerdoodle zucchini bread is the BEST use for extra zucchini ever! Made with coconut oil for a healthy twist and cream of tartar for a traditional taste, it’s the perfect snack, dessert, or even breakfast!
Ingredients
Bread
- 1 cup coconut oil (melted)
- 3 eggs
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 tsp cream of tartar*
- 1 teaspoon salt
- 2 cups grated zucchini (wet – do not dry it out first)
* If you do not have cream of tartar, you can substitute 1/2 tsp of baking powder
Topping
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 tsp cream of tartar*
*If you do not have cream of tartar, you can omit it from the topping, no replacement is necessary.
Using cream of tartar gives the bread a bit lighter/more cake-like texture than using baking powder. It also gives the bread more of a true snickerdoodle taste and your house will absolutely smell like you are baking snickerdoodle cookies!
Instructions
- Preheat oven to 350 degrees.
- Coat two loaf pans (I used 4 ½“ x 8 ½“ pans) really well with the cooking spray of your choice.
- In a large bowl, beat oil, eggs, sugar, and vanilla until well combined.
- In a separate bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt until well combined
- Pour the dry mixture into the wet mixture and mix until well combined. Batter will be thick. Add the zucchini and mix again until your veggies are fully incorporated.
- In a separate small bowl, combine the cinnamon and sugar to create the topping mixture.
- Fill half of each loaf pan with batter and sprinkle ¼ of the topping mixture over each pan.
- Divide the remaining batter between the two pans and sprinkle the remaining sugar mixture over each.
- Bake for about 45-50 minutes, or until a knife inserted into the middle comes out clean.
- Allow the bread to cool a bit before slicing.
Keywords: snickerdoodle zucchini bread, 2 loaves, coconut oil, healthy, quick bread, dessert, brunch
Can you make this ahead of time and freeze it?
Yes! I even made it in mini bread pans, wrapped them well in foil, and frozen. That way, you can defrost the bread in smaller servings.
How many mini loaves does this make and how long do you bake the mini loaves?
Hi – I have never made these as mini loaves but my guess would be that it would make around 6-ish (depending on the size of your pans). I’d set your kitchen timer for around 20-22 minutes and begin checking the loaves for doneness at that time. Again, this is just my best guess from experience with similar recipes, not actual experience with this particular one. I hope that helps!
What can I use in place of coconut oil?
If you do not have coconut oil on hand, you can substitute one cup of coconut oil for one cup on canola oil. If you do this, you may want to increase the sugar to 1 3/4 cup as canola oil does not lend the sweetness that coconut oil does to recipes.
What I use in place of coconut oil?
You can substitute one cup of canola oil for one cup of coconut oil in this recipe. You may want to consider increasing the sugar to 1 3/4 cup if you do to add back some of the sweetness you’ll be missing by cutting out the coconut oil.
When you say coconut oil “in its liquid form”, do you mean fractionated coconut oil, or to melt the coconut oil before adding?
Mary Kay, I meant melted, I will go back and clarify in my post. Thank you for pointing that out!
Do you dry your zucchini first or add it with all the moisture?
Hi Melanie, add the zucchini will all of the moisture – I do not dry it first for this recipe.
This recipe was so good! I was glad I didn’t need to remove the moisture from the zucchini, so easy! I made muffins, approx 18 of them.
★★★★★
Would I be able to use coconut sugar or stevia? I was going to make this for my in laws but I didn’t want it to be bitter. Any thoughts?? Great recipe btw it was very easy and very tasty!!!!
★★★★★
I use coconut sugar often, and it does work in this recipe. I don’t personally use stevia so I’m not certain how that would effect the flavor.
Do you use refined or unrefined coconut oil?
I have used them interchangeably. In total transparency, I never notice which I’m ordering or picking up, so I just use whichever I have on-hand at the time.
Can I use coconut flour or almond flour to decrease the carbs?
Hi Sandy, in all transparency, I very rarely cook with coconut or almond flour, so I’m not sure how to incorporate them into a recipe. Maybe another reader has the answer?
I haven’t ever cooked or used coconut oil. Does the coconut oil give the bread a coconut flavor?
Lisa, I like to cook with coconut oil as a healthy alternative – it does not make the bread taste like coconut. If you prefer, you can swap the cup of coconut oil out for a cup of vegetable/canola oil. If you do so, you may want to increase the sugar to 1 3/4 cup, just to replace some of the natural sweetness in the coconut oil.
I am looking for a good Zucchini Snickerdoodle bread recipe to try (which by the way, your recipe is all over!) and I am surprised that almost every recipe I look at is missing what I would call a main ingredient in Snickerdoodles, cream of tartar! I just think it has a very distinct flavor and that is what makes it a snickerdoodle. So, my question is how much cream of tartar could I add to your recipe without destroying it! Lol
Hi Jenny, Thank you for the note – I’m glad you found my recipe!
Your question intrigued me, as I also LOVE Snickerdoodle cookies, so I’m doing a little research and going to try to play with the recipe this afternoon. I found that you can substitute 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar for 1 teaspoon baking powder but, since the recipe only calls for 1/2 tsp of baking powder, I’m not sure that will give you the flavor you’re after. Let me see what I can figure out and get back to you!
Hi – I attempted the recipe last night using cream of tartar and wish I could send you a loaf to taste test! First, I substituted the 1/2 tsp of cream of tartor for 1/2 tsp of baking powder, since I already had baking soda in the mix. This made the texture a bit more “cake-like” and not as dense as the original recipe, which I expected to some extent. I also mixed 1/4 tsp of cream of tartar into the cinnamon-sugar mixture. Not only did my house smell like I was cooking snickerdoodle cookies, but we could absolutely taste the cream of tartar! I may experiment again by decreasing the cream of tartar of 1/4 tsp in the mixture because I am a fan of a denser bread, but wanted to get back to you with my initial results. If you do make it, please let me know how it goes!
Hi, do you mean you substituted 1/2 tsp of cream of tartar for 1/2 tsp of baking powder? I am confused!
Omg, yes! I wrote that out too quickly and have corrected it! Replace the 1/2 tsp of baking powder with 1/2 tsp of cream of tartar. 🙂
Can you cut recipe in half?
Hi Donna, I’ve never cut the recipe in half before, but I imagine that it would be fine. The recipe is fairly forgiving – I know I’ve used more or less zucchini based upon what I had on hand and it always turns out well, so I think you’d be fine to try it!
I’m baking this now and just about done. Looks delicious and
Will let you know how it is as giving my boyfriend one loaf to take to his
Card game and other to my nieces birthday tomorrow
I made this zucchini bread today and it was fantastic! I used vegetable oil instead of coconut oil. I increased the sugar to 1 3/4 cups to make up for not having the coconut oil and it worked like a charm. 🙂
Thank you for this recipe, I will definitely be making more of it!
★★★★★
Just made this and it was AMAZING!! I love that it makes 2 loaves 😻😻
★★★★★
I have made this recipe at least 5 times now. It has become an absolute family favorite! Thank you for this 💜💜💜💜
★★★★★
Thank you so much, I”m really glad you love the recipe!
This was so good. I don’t like to use too much oil. I subbed it out with chunky Apple jam I made and canned. I also used stevia and sugar. I did use the snickerdoodle ingredients. Everyone loved it!
★★★★★