This snickerdoodle zucchini bread with coconut oil is the BEST use for extra zucchini ever! The Cinnamon and Sugar topping make it an extra special treat.
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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.
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.
Make a Loaf of Snickerdoodle Zucchini Bread with Coconut Oil Tonight!
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Snickerdoodle Zucchini Bread – Made with coconut oil and a crumbly cinnamon topping! Makes two loaves.
Ingredients
Bread
- 1 cup coconut oil
- 3 eggs
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 cups grated zucchini
Topping
- ½ cup granulated sugar
- 1 teaspoon cinnamon
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.
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.