Snickerdoodle Zucchini Bread with Coconut Oil
This snickerdoodle zucchini bread is made with coconut oil, layered with a cinnamon sugar topping, and uses cream of tartar for a flavor that actually tastes like a snickerdoodle cookie. It makes two loaves and gets even better the next day.
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This is one of those recipes I come back to every single zucchini season. I’ve been making it for years, tweaking it based on questions and feedback from readers along the way, and at this point I think the recipe is basically perfect.
What makes this snickerdoodle zucchini bread different from most others is the cream of tartar.
A reader pointed out that most snickerdoodle zucchini bread recipes were missing it, which is funny because cream of tartar is one of the key ingredients in actual snickerdoodle cookies. She was right. I went back into the kitchen and tested it that same day, and the difference was noticeable. The texture gets slightly lighter and more cake-like, and your kitchen genuinely smells like you’re baking snickerdoodle cookies while it’s in the oven. I use it in both the bread batter and the cinnamon sugar topping.
I also make this with coconut oil instead of vegetable oil. Coconut oil has a natural sweetness that vegetable oil doesn’t, which means you need a little less added sugar in the batter. It doesn’t make the bread taste like coconut at all, just a little more tender and lightly sweet.
One more thing worth mentioning: this zucchini bread is even better the next day. The flavors meld overnight and the texture improves. If you can wait until day two, it’s worth it. The recipe also makes two loaves, which means you can freeze one or share one while you enjoy the other.
Why You’ll Love This Recipe
- This snickerdoodle zucchini bread recipe uses cream of tartar in both the batter and the topping, which gives it a truer snickerdoodle flavor than most versions.
- The recipe makes two loaves, so you can eat one now and freeze one for later.
- The loaf gets even better overnight as the flavors settle, making it a great recipe to bake a day ahead.
- Coconut oil adds natural sweetness so you need less added sugar than you would with a neutral oil.
- Prep takes about ten minutes before the oven takes over.
What Makes This Recipe Work
- Cream of tartar in the batter creates a lighter, slightly more cake-like crumb compared to baking powder, and it’s the ingredient that gives this bread its genuine snickerdoodle flavor.
- Adding cream of tartar to the cinnamon sugar topping deepens that snickerdoodle taste even further, the same way it works in snickerdoodle cookies.
- Coconut oil brings a gentle natural sweetness that vegetable oil doesn’t have, which is why the sugar amount in this recipe is lower than you might expect.
- Leaving the zucchini wet rather than drying it out first keeps the bread tender without making it dense.
- Layering the cinnamon sugar in the middle of the batter and again on top means you get a sweet crust on the outside and extra flavor running through the center of every slice.
What You’ll Need to Make Snickerdoodle Zucchi Bread
Bread
- 1 cup coconut oil, melted
- 3 eggs
- 1¼ cups granulated white sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar*
- 1 teaspoon salt
- 2 cups grated fresh zucchini, wet (do not dry it out first)
No cream of tartar? Substitute ½ teaspoon of baking powder. The flavor won’t be quite the same, but the bread will still turn out well.
Topping
- ½ cup granulated white sugar
- 1 teaspoon cinnamon
- ¼ teaspoon cream of tartar*
If you don’t have cream of tartar for the topping, leave it out entirely. No replacement needed.
How to Make Snickerdoodle Zucchini Bread with Coconut Oil
Preheat the Oven
Preheat your oven to 350°F and grease two 4½” x 8½” loaf pans well with cooking spray.
Mix the Wet Ingredients
In a large bowl, beat together the melted coconut oil, eggs, sugar, and vanilla until well combined.
Mix the Dry Ingredients
In a separate bowl, whisk together the flour, cinnamon, baking soda, cream of tartar, and salt. Add the dry mixture to the wet mixture and stir until combined. The batter will be thick.
Add the Zucchini
Fold the grated zucchini into the batter and stir until it’s completely mixed in.
Make the Topping
In a small bowl, stir together the sugar, cinnamon, and cream of tartar for the topping.
Layer and Bake
Fill each loaf pan halfway with batter and sprinkle 2 tablespoons of the topping over each. Divide the remaining batter between the two pans and sprinkle the rest of the topping over both loaves.
Bake for 45 to 50 minutes, or until a knife inserted into the center comes out clean. Let the loaves cool completely on a wire rack before slicing.
Ingredient Highlights
- Fresh zucchini should go in wet, without drying it out first. The moisture is part of what keeps the loaf tender.
- Cream of tartar is what sets this snickerdoodle zucchini bread apart. It goes into both the batter and the topping and is the reason the bread actually tastes like a snickerdoodle rather than just a cinnamon quick bread.
- Coconut oil adds a gentle natural sweetness that a neutral oil won’t give you. If you swap it out, plan to add a little extra sugar to compensate.
Make It Your Way
- For mini loaves, bake at 350°F and start checking at the 20 to 22 minute mark.
- If you don’t have coconut oil, substitute one cup of canola or vegetable oil and increase the sugar to 1¾ cups to account for the difference in sweetness.
- Coconut sugar works as a substitute for white granulated sugar and gives the bread a slightly deeper flavor.
- This batter works well as muffins. Fill a standard muffin tin and bake at 350°F for about 22 to 25 minutes, checking for doneness with a toothpick.
Other Recipes You May Love
- Best Ever Pecan Praline Zucchini Bread is another great way to use up extra zucchini and has a completely different flavor profile if you want to bake both at once.
- Easy Lemon Zucchini Bread is bright and a little lighter, and a good one to have in the rotation when zucchini season is in full swing.
- Easiest Ever 4-Ingredient Cake Mix Banana Bread is another quick bread worth keeping on hand for when you want something simple and satisfying.
Simple Tips
- Don’t dry the zucchini before adding it. The moisture in the zucchini is built into the recipe and helps keep the bread from drying out.
- Use a box grater to shred the zucchini. It takes about three to four minutes and you don’t need a food processor.
- Let the loaves cool completely before slicing. Quick breads slice much more cleanly once they’re fully set.
- If you can wait until the next day, do. The flavor and texture of this snickerdoodle zucchini bread both improve overnight, which also makes it a great recipe to bake ahead.
Frequently Asked Questions
Can I freeze snickerdoodle zucchini bread?
Yes. Let the loaves cool completely, wrap them well in foil, and freeze for up to three months. You can also bake in mini loaf pans and freeze in smaller portions so you can thaw just what you need.
Does coconut oil make it taste like coconut?
It doesn’t. Coconut oil adds a mild natural sweetness but no coconut flavor. If you prefer, you can substitute canola or vegetable oil, just add a little extra sugar to make up for the difference.
Can I substitute something for cream of tartar?
Yes, in the batter you can substitute ½ teaspoon of baking powder. For the topping, simply leave it out with no replacement needed. The flavor won’t be quite as true snickerdoodle without it, but the bread will still taste good.
Can I make snickerdoodle zucchini bread muffins?
Yes. Bake at 350°F for about 22 to 25 minutes for standard muffins, or about 18 minutes for mini muffins. Check for doneness with a toothpick. One batch of this recipe makes approximately 22 standard muffins or 64 mini muffins.
Can I use frozen zucchini?
You can. Thaw it completely first and pat it lightly to remove some of the extra water, but don’t dry it out completely. You still want it slightly wet when it goes into the batter.
Why does snickerdoodle zucchini bread taste better the next day?
The flavors continue to develop as the bread rests and the texture settles. If you’re baking this ahead for a gathering or to give as a gift, making it the day before is actually the better strategy.
Final Thoughts
This is a recipe I’ve tested, tweaked, and made many times over the years. The cream of tartar is what makes it taste like a real snickerdoodle instead of just cinnamon zucchini bread, and the coconut oil keeps it moist without making it heavy.
Make it once and you’ll probably find yourself reaching for this recipe every summer when the zucchini starts piling up.
The Best Snickerdoodle Zucchini Bread
Ingredients
Bread
- 1 cup coconut oil melted
- 3 eggs
- 1 ¼ cups granulated white 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 white 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.
Instructions
- Preheat the oven to 350°F. Grease two 4½” x 8½” loaf pans with cooking spray.
- In a large bowl, beat the coconut oil, eggs, sugar, and vanilla until well combined.
- In a separate bowl, whisk together the flour, cinnamon, baking soda, cream of tartar, and salt.
- Add the dry ingredients to the wet ingredients and stir until combined. The batter will be thick.
- Fold in the grated zucchini and stir until completely mixed in.
- In a small bowl, stir together the sugar, cinnamon, and cream of tartar for the topping.
- Fill each loaf pan halfway with batter and sprinkle 2 tablespoons of the topping over each.
- Divide the remaining batter between the two pans and sprinkle the rest of the topping over both loaves.
- Bake for 45 to 50 minutes, or until a knife inserted into the center comes out clean.
- Cool completely on a wire rack before slicing.
Can you make this ahead of time and freeze it?
Yes!
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!
Can I substitute coconut sugar for the granulated sugar?
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.
I know it says to use fresh zucchini but can I use frozen or will it not be good. I have so much frozen already shredded zucchini I’m looking for new recipes to use it.
Yes, you can use frozen zucchini! You’ll just want to thaw it out first and you may need to dry it a little bit before adding it in. Don’t overdry though! You still want it to be a little wet.
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 made this with almond flour and granulated monk fruit sweetener and it turned out great. It is soooo moist. I will make this again and again.
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!
I often used overripe bananas in my zucchini bread instead of oil, so your idea of apple jam has got me thinking of trying bananas!
I just made this and it’s fantastic. I made the recipe using the cream of tarter substitution. This recipe is a keeper!!
I made muffins for a party and these are great. Next time I’m going to do a crumble topping on top. Yummy!
I love this as a bread! Any thoughts on making it into muffins? Would it work? Have you tried it? Any guesses on bake time?
I made muffins & cooked them about 45 minutes. Makes 14-15 muffins.
Taste is delicious!,but the bread came out very dense. Suggestions are welcome.
I made this recipe and made mini loaves and muffins! I made 6 mini loaves and 10 muffins. I also subbed coconut sugar, wheat flour and cinnamon baking chips! Turned out DELICIOUS!
I have a recipe for Home made cinnamon chips and a video out on how to make it. It is pure heavenly tasting and smelly by the way! If you cant find the bought ones then this works great! If anyone wants the recipe I can send it to them.
Could I use butter instead of coconut oil?
You can use vegetable or canola oil in place of the coconut oil without effecting the taste. In theory, you can swap the oil out for butter, but I’ve never done it in this recipe, so I’m not sure how much the taste would be effected. If you try it, please let me know how it turns out. 🙂
Hi, Can I use Gluten free flour in this recipe?
Thank you My family and I have been enjoying all your recipes I’ve made 🙂
Hi Leticia – I’m so glad you’re enjoying the recipes! I do not cook gluten-free, so I hesitate to give any advice on the topic. Maybe someone can jump in with a response?
Made this (even forgot to place the auger topping in the middle, just added it to the top) and it was so good! Got rave reviews!
This looks so good! I wouldn’t have thought to put those two flavors together!
Ha anyone tried making this with less sugar and no sugar sub? These types of recipes are usually way too sweet for me and contain far more sugar than I can have. I usually try to just use less sugar rather than subbing other sweeteners that just make it even sweeter. I get the need for sugar in the topping to get that snickerdoodle flavor, but would love to hear if anyone tried just cutting the sugar quantity. Not worried about it not being sweet enough, just want to make sure texture and density aren’t adversely affected.
Wouldn’t recommend completely substituting – I used the Truvia granulated stevia substitute and the loaf ended up 2” thick (didn’t rise) and too dense to cut easily. The flavor was great though!
This looks really good.
My house smells amazing and the first bite was divine!!
So much extra zucchini from the garden. I should make this.
Holy $#!+ this bread is amazing! A friend gave me a giant zucchini and I have picky eaters, so I blended it and used the whole thing (bit more than the 2c). It tastes so good, thank you for sharing! Keep experimenting!
Excellent! Loved the taste; made a big loaf and 4 mini loaves from the recipe. I did add an extra teaspoon of cinnamon because I love it. Thanks for my new go to😋
Yummy!! Thanks for the keeper!
Delicious! Even better the second day. Went with what I had on hand – Canola oil. So good. My family loves it. Thank you for the recipe.
My new favorite Zucchini bread recipe. I used olive oil in place of coconut oil. It turned out great. I’m going to have trouble staying out of it. Will need to share.
This is hands down thee best bread i have ever had..i put it on facebook and every one wanted the receipe. I shared your pinterest link..i told everyone to make at least one loaf and try it..im making 3 more today. Thank you so much for sharing..what a perfect way to use up zucchini!!
This looks so good! What a great combination of flavors!
Made your recipe as is, think maybe a little bit extra zucchini/summer squash. Did half muffins and one jumbo loaf. Delicious! Kids ate all the muffins. I traded the loaf for some apples and they called me back to ask to take more apples but really to rave about your recipe.
May be experimenting with adding some apple sauce or fried apples to it.
Just wanted to let you know you’re going in the recipe box. Can’t wait to try a few more of yours.
I had to add 1/2 cup of milk because the batter was so dry. I’m glad I did, it came out just right.
I used gluten free flour and baked it in a 9×13 for 35 min. Very yummy!
This was the perfect recipe for quick grab and go mini muffins! I followed the recipe exactly then divided the batter among my mini muffin tin and baked for about 18 minutes. I was able to make 64 mini muffins which are perfect for my three littles breakfasts and treats. I will probably make another batch soon to pop in the freezer so we can always have these as an option. Thank you!
Made 3 different kinds of zucchini breads and this was one of them. This one was the favorite of all. My son told me that he could eat the whole thing in one sitting. It didn’t last long and I made another one! I suggest making this you will not regret it. Love it!
Made this and used the extra sugar recommended since I used vegetable oil. Made 22 muffins, in oven for around 22 minutes. Delicious! I put the sugar mix on top, but next time I’ll use all of it because I was worried it would be too much. Will definitely make again and again!
Has anyone substituted honey for the sugar?
This recipe is amazing! My husband loved the muffins! It made 12 muffins (350 degrees for 35 minutes) and 2 mini loaves!
Delicious! I substituted the flour with Gluten Free 1:1 flour and it was amazing. Thanks for the recipe!
Really good zucchini bread! I love the taste the coconut oil has too. Made mini loaves and shared with family. All enjoyed!